Portsmouth Old City Jail Hot Dogs Recipes
AIKEN POOL HALL HOT DOGS
This is reportedly the recipe for the topping used on the famous Aiken, SC City Billiards "pool hall hot dogs", with a minor adjustment made on my part regarding the amount of onions used (original recipe states "4 medium onions"). It's a sweet and tangy mixture; I like it topped with lots of shredded extra-sharp cheddar cheese. (I've made this with ground turkey and it tastes pretty fine, too!) This makes enough topping for about 4 hot dogs.
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Break up and lightly brown the ground beef in a 4-quart saucepan.
- Add onions and cook for 5 more minutes.
- Add hot water to make a thick mix and stir together.
- Add mustard, sugar, vinegar, chili powder, and ketchup.
- Cook slowly for 1 hour, stirring occasionally.
- Salt to taste.
- Use to top hot dogs in buns.
- (I like to lightly toast the buns with a little garlic butter first).
PORTSMOUTH OLD CITY JAIL HOT DOGS
I'm posting this primarily for historical reasons but I like a couple of these "plain dogs" now and then. Back when I was a young state park ranger (1973), I used to have to take an occasional arrestee from my park into town, to the Portsmouth, (Ohio), "Old City Jail". Nowadays, there is no such place as all prisoners go to the new County Jail. The Old City Jail was pretty dreadful, occupied mostly by "the regulars," winos and other derelicts. Anyway, if I took a prisoner in around lunch or supper time, I usually got drafted into helping old Sergeant Thompson feed the inmates. There wasn't a lot of staff (usually just him and me), and we'd fire up the old electric range to boil a huge pot of water. I'd holler in at the trustee for an inmate count and we'd double that number to know how many hot dogs we needed, usually about 60 or so. When the hot dogs were done, the men lined up inside the jail and, through a hole in the steel door, we'd hand each man two slices of bread with two hot dogs on top. That's what each man got for lunch and that's what they got for supper too -- 2 hot dogs and a pop can (with the top cut out) full of cold milk. There was no mustard nor were there any other condiments. Sergeant Thompson always said that if you gave them mustard, it was hard on their stomachs since most of these poor men lived exclusively on cheap wine when they were on the outside. Once in awhile I'd have a couple of these dogs along with the trustee and I must say that I enjoyed those little meals and the appurtenant conversation. Trustees know a lot of things. In any case, if you're in a mood to have something fast and simple, there are certainly worse things that you could eat! Oh yeah, breakfast? They got 2 day-old glazed donuts and a hot cup of boiled coffee -- no cream, no sugar. *.*
Provided by Bone Man
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 2
Steps:
- Boil the hot dogs in 2 quarts of water for 15 minutes.
- Allow them to drain and lay a hot dog on a piece of bread. No condiments are necessary.
- Enjoy!
Nutrition Facts : Calories 430, Fat 28.3, SaturatedFat 10.9, Cholesterol 47.7, Sodium 1281.5, Carbohydrate 29, Fiber 1.2, Sugar 5.2, Protein 13.9
PICKLED HOT DOGS OR SAUSAGES
Posted in response to a recipe request. Several years ago, my husband used to make these a lot. He must have gotten his fill, though. He only pulls out the recipe for his "manly" fishing trips, now. :) Cook time does not include overnight refrigeration.
Provided by Ms B.
Categories Meat
Time 25m
Yield 20 serving(s)
Number Of Ingredients 14
Steps:
- Boil all ingredients (including hot dogs) together.
- Put in jar and refrigerate overnight.
- Store in refrigerator.
- Can also use smoked sausages, deer sausages, ring bologna, and other types of pre-cooked smoked meats.
- Also suitable for pickled eggs.
- Serve chunks of pickled hot dogs or sausage with saltine crackers for a snack.
COWBOY BREAKFAST
I had my first taste of this while working as a volunteer at a local state park during a pioneer reenactment day. A gentleman was cooking it and handing out small samples. It was so good, I had to ask for the recipe. He told me - sausage, frozen hash browns, eggs and cheese, all cooked in one pot. I couldn't have asked for a simpler, more filling and delicious meal. I've wanted to post it for a while, but I wanted to make it for someone special first. It's also a good campfire recipe. Leftovers reheat well. I usually make this for my son and I, but I have made it for 6. We used 9 eggs and could easily have used the 11 available. All amounts are variable according to personal preferance.
Provided by Sandaidh
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Brown meat in large pot over medium heat.
- Add frozen hash browns and stir occasionally, until potatoes are cooked (they will not turn brown).
- Break eggs into bowl and stir with fork to mix well.
- Add eggs to meat and hash brown mixture and stir until eggs are done. (Continuous stirring will also help keep everything from sticking to the bottom of the pot).
- Sprinkle shredded cheese over the mixture if desired and stir in until it melts.
- Serve hot.
Nutrition Facts : Calories 773.1, Fat 38.2, SaturatedFat 10.9, Cholesterol 717.4, Sodium 863.4, Carbohydrate 63.9, Fiber 5, Sugar 1.2, Protein 43.1
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