Baloney and onions & Potato salad:
A hot dog for dinner, with a salad and French fries, is not that unusual and only somewhat good for you. I was at my parents’ house for lunch one Saturday and we had hot dogs on fresh mini-sub rolls. The wieners were above average and the rolls and sauerkraut made them more delectable. I can’t recall too many occasions on which I’ve had a more enjoyable frankfurter. When I was growing up, my mother would make us baloney and onions on numerous Saturday afternoons. I also remember a time during my first year away from home when I ordered a baloney and onion sandwich on Italian bread at some small place in South Orange, New Jersey. From those two encounters, I created my own version of the same dish.
Baloney and onions serves 2:
2 tbsp olive oil 4 frankfurters
2 large onions, chopped fresh ground pepper
1 green pepper, chopped Italian or rye bread Heat the oil in heavy iron skillet over medium heat and add, onions and green pepper. Cook until the onions and pepper are almost transparent, about 5 minutes. Cut up the franks into ½-inch pieces and add to the pan along with the ground pepper. Cook for another 5 minutes. Remove from the pan and serve with fresh rye or Italian bread.
Potato salad serves 6:
6 large potatoes 1 tbsp paprika
water fresh ground pepper
1 cucumber, peeled and 1 cup mayonnaise
chopped 3 tbsp prepared mustard
1 small onion, minced ½ green pepper, chopped Wash potatoes thoroughly and cut each in quarters. Place in a medium-size saucepan, cover with water and bring to a boil. Lower heat and cook for 15 minutes or until potatoes are soft. You can test for doneness with a toothpick or fork. Drain potatoes and let them cool. When they have cooled down, cut them into ½-inch cubes and put them into a large bowl. Add the remaining ingredients and blend. Add more mayo if the salad is too dry.
