Bread Soup with Hot Dogs Recipe

My favorite niece found this old cookbook, the “New Hotdog Cookbook,”  McFadden Press, 1968. Thought I’d put up some of their recipes, a lot of them are pretty funky!

Bread Soup with Hotdogs


  • 6 C hot beef stock
  • 6 slices enriched white bread, lightly toasted
  • 6 eggs, poached until just firm
  • 6 hot dogs, cut in 1/4″ slices

Place a slice of toast at the bottom of each soup bowl. Place a poached egg on top and distribute the hot dog slices around the toast.  Pour in 1 cup of the boiling hot stock over the toast, egg, and hot dogs. Serve at once.

Bread Soup with Hot Dogs Recipe

Random internet pic of soup, not representative of recipe

(Recipe remains copyright of publisher)






Bread Soup with Hot Dogs Recipe

Bread Soup with Hot Dogs Recipe


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Black River Falls, WI – Mocha Mouse Review

Mocha Mouse ReviewToodling up I-94 in Wisconsin, one runs into a raft of cheese chops and cranberry emporiums. About halfway between Madison and Eau Claire sits the burg of Black River Falls, and off the interstate you’ll find the Mocha Mouse, a fairly unique combination of retailer, with a cheese shop, wine, locally made canned goods, gifts, and a coffee shop.  They are open 8A -8P every day.

Stopped in for breakfast on Christmas Eve, and was the only diner; was interested to note on each table top were individual ramekins or mixed variety of croutons.  My inquiry to the waiter revealed these were for the beer cheese soup.  Dang. Having already ordered breakfast, I added a bowl of soup to go to my order.  (I did find the croutons made for an excellent appetizer – lol).

Breakfast was a straight up affair, with a couple eggs,  thick slab o’ ham, and house-baked marble rye toast.  It was prepared as ordered and a good value.

It didn’t take me getting far down the road before I had to dip into the soup, which had cooled enough so that I could just chug it from its take-out bowl.  Some of the best I have ever had, seriously.  Worth a stop.  Menu.  Cheese gifts by mail available online.

Mocha Mouse Review


Mocha Mouse on Urbanspoon

Mocha Mouse Review

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Reuben Chowder Recipe

Pickwick Duluth

Reuben Chowder

My brother was telling me about some reuben chowder he had the other day at a restaurant featuring “Octoberfest” dishes, and it sounded pretty good. By coincidence, the Food and Wine newsletter this morning included a recipe, which is reprinted below.  I’m not sure about the andouille in this, it would add some unattractive fat if left to cook too long.  I might try substituting corned beef to make it more authentic, but I wouldn’t let that cook long, either, it would probably get a little tough.  So I’d add it about five minutes before serving. Another variation on this might be to use potato soup as a base.  Hier ist heute Suppe für Sie!



  1. 1 tablespoon unsalted butter
  2. 1 large onion, very thinly sliced
  3. 3/4 pound smoked ham, diced
  4. 3/4 pound andouille sausage, halved lengthwise and sliced 1/2 inch thick
  5. 1 1/2 tablespoons all-purpose flour
  6. 4 cups low-sodium chicken broth
  7. 1 pound sauerkraut—drained, rinsed and squeezed dry (1 1/2 cups)
  8. 1/4 cup crème fraîche
  9. 1/4 cup snipped chives
  10. 6 slices of rye bread, cubed and toasted
  11. Prepared horseradish, for serving


  1. In a large enameled cast-iron casserole, melt the butter. Add the onion, cover and cook over moderate heat, stirring, until softened, about 5 minutes. Add the ham and sausage and cook uncovered, stirring, until lightly browned, about 5 minutes. Stir in the flour. Add the broth and sauerkraut and bring to a boil. Simmer over low heat for 15 minutes. Stir in the crème fraîche and chives. Serve in deep bowls with the rye croutons and horseradish.
MAKE AHEAD The chowder can be refrigerated for up to 3 days.
Reuben chowder recipe original link at Food & Wine.
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Recipe – Celery Root Soup

soupMrs. Burgerdogboy taught me to appreciate soup more than I had in this lifetime.   She made some pretty good ones, but turned out, I am better at it than her.  She’s happy with a bowl of ramen or a can of Progresso, adorned with a couple of tablespoons of Tabasco;  I go more for complicated flavor layers made from scratch.

Today’s brilliant concoction was a cream soup made from celery root and other vegetables.


  • 1 Celery root, peeled and diced
  • 2 C celery stalk, washed and diced
  • 1/2  Leek, diced
  • 3 cloves garlic, diced
  • (Optional)  ham bone for smokey flavor
  • 2 T butter
  • 1/4 C white wine
  • 1 qt chicken stock
  • 8 oz cream or half/half
  • Salt / pepper to taste
  • Celery leaves for garnish


Place the vegetables (and optional pig part, I used a piece of hog neck)  in a large pot with the butter and wine, simmer until soft, approximately two hours.  Remove the vegetables from the pan and puree in a blender or food processor in batches, and return to pot, adding chicken stock and simmering for another thirty minutes.

Minutes before serving, turn down the heat, and  lightly stir in the cream. Season to taste. Serve in deep bowls with celery leaves for garnish.

Makes 8 large servings.




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Home Cookin’ – CP Brand Shrimp Tom Yum Soup

Found this gem in the frozen/refrigerated section of the grocery recently. CP Brand is one of the largest conglomerates in Thailand, making everything from food to motorcycles, to plastics and pharma.

This soup  comes in a compartmentalized package, the soup, and some fresh frozen shrimp separately.  Microwave the soup, drop the shrimp in when it is heated, cover for one more minute to thaw the shrimp.

This product contains no added MSG and is zero gram trans fat.

The flavors are very authentic Thai, with ingredients including lemongrass, red chili, and lime.

It’s a bit spicy for many American palates, but a huge leap in quality and flavor over similar dried products or ramen.

CP Brand Shrimp Tom Yum Soup

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