TUESDAY'S LUNCH SPECIAL IS from Jeff C. in Milpitas, California
Yo, what's up Todd. Hopefully you put this recipe out on your site, I'd love to hear about some kid in idaho eatin' my dish. Now, when I heard about your tuna/peas/mac 'n cheese meal I almost puked, but I later realized that I hate tuna with a passion. Maybe you totally dig tuna. That's cool, we're different like that. But the fact that I don't like tuna doesn't mean your dish is nasty, it just means I'm missin' out on some "great?" tuna dish. I'll never know, my loss I guess. I'm from Milpitas, California ( In the Silicon Valley) and have been eating this dish my whole life. My mom got this recipe from someone, somewhere, a long time ago, because I can remember my brother and I eating this 20 years ago. I've never met anyone who hasn't loved it. Anyway, I prefaced my recipe with my Tuna hating story because every time I tell someone about this dish I invariably get a response like, "Cheese Whiz?! That shit's nasty." Without fail, I'm left trying to defend this stellar dish, so before you write this one off, do yourself a favor and make it one night for dinner. I guarantee you'll make it again the next night because you won't be able to stop thinking about it. No lie. Well, maybe a really little lie, who cares it's grubbin'.
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Macaroni and Cheese and Hotdog Casserole
Ingredients:
1 package of hotdogs (8-10 dogs based on your love of dogs) -choose your favorite brand. I've used Ballpark and Armor in the past, but I prefer the hotdogs that are packaged in the butcher department of your local grocery store. Sometimes these are hard to find, so I use a regular brand. -
3 green onions - 1 pound of mostaccioli (penne or rigatoni also works great) -
1 pound uncooked. Just buy a 16 ounce bag or box of pasta from the store. -
1 jar of Original Cheese Whiz - Just give it a chance -
Mustard (2-4 tablespoons) - I prefer to use Grey Poupon, but my mom uses French's yellow mustard.
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Cooking Instructions: - Preheat the oven to Bake at 325 - Slice up the hotdogs -
You slice the hotdogs widthwise, not lengthwise. Just imagine you're makin' a bunch of hotdog discs. I like to slice the dogs at a bit of an angle instead of straigt across. I find it is nicer for the presentation. Also, I like to cut the slices on the smaller side. When I was a kid, my dad would make this dish and cut each dog into about 4 pieces. Needles to say, the hotdog pieces where waaaaay to big. Try and get about 8 or 10 slices out of each dog. - Chop up the 3 green onions into small pieces - Boil water for your pasta - Cook and strain your pasta of water - In a frying pan, add your hotdog slices and your chopped green onions. - I like to cook the dogs until each one is nice and browned around the edges. Use your best judgement. Remember dude, this isn't rocket science, you're just cooking some hotdogs. While cooking, remember to stir regularly to ensure even cooking. - Combine your hotdogs and pasta together. - I usually put the pasta back in the same pot after straining the water. Then I mix in about half of the hotdogs at first, later adding the remaining dogs. - Thoroughly mix in the Cheese Whiz to the pasta/hotdog mixture. - I usually start with about half of each at a time, this makes mixing easier. - Mix in the mustard to taste. - I tend to like a little more mustard than most. My girlfriend for instance doesn't really care for a lot of mustard. I recommend adding the mustard slowly, tasting the mixture before adding more. - Put the entire mixture into a casserole pan or into something with a lid that can go in the oven. - Bake at 325 for about 10-12 minutes. - Take it out, stir and eat. Well that's it, really simple, but really good. Give it a shot, I'm sure you'll dig it. Anyway, hopefully this makes it to your site, I'm sure you get a million of these a day. Good luck dude, keep the cartoons rollin'.
Jeff
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