Grown Up Spanish Dogs

Spanish Dogs...something my mother used to make...diced potatoes, tomato soup and hot dogs.  On the one hand, we kind-of liked it.  On the other, I can't bring myself to make this same dish now that I'm the one in charge.  Likewise, my sister-in-law, Rebecca, shares my feelings.

Each of us has created our own new and improved versions.  They are both delicious!  So here you go, Spanish Dogs, two ways.

Grown Up Spanish Dogs

an original recipe by Rebecca Hoekstra

This is a family favorite.  My children like ketchup over the top of theirs.

Ingredients

• 1 package of Polish Sausage, diced
• 4 potatoes, finely diced
• 4 carrots, finely diced
• 1 large or 2 small onions, cut into large chunks
• 2-3 Tbs. Olive Oil

Directions

1.  Dice all vegetables and the sausage and place into large skillet.  

2.  Drizzle with olive oil and cook, covered, on medium heat until potatoes and carrots are tender - about half an hour.  Stir frequently to keep anything from sticking to the bottom of the pan.  Turn heat down to low if needed.  The goal is to cook until tender without browning the vegetables.  

3. Remove from heat and serve. 

Ranchero Dogs

an original recipe by Kelly Jo Vanderstelt

Your troops will love you!

1.  Bring about 4 Cups Potatoes, skin on and diced, to a boil.  Cook for 5 to 8 minutes, until just fork-tender. Drain well.

2.  Meanwhile, in a large skillet, saute' for several minutes, until onion is translucent:

• 1 large Onion, diced
• 1/2 Green Bell Pepper, finely diced
• 1 Package Brats (5) or Beef Hot Dogs, sliced
• 2 Tbs. Olive Oil
• 2 Tbs. Butter

3.  Stir in, one at a time:

• 3 Tbs. Flour  (whole wheat works fine)
  
• 1 Cup of Milk, added slowly
• 1/2 Cup Barbecue Sauce
• 1/2 Tsp. Salt

4.  Bring to a gentle boil, stirring until thickened.  

5.  Stir in:

• 1 Cup Cheddar Cheese, shredded
• The cooked Potatoes

6.  Sprinkle with a little more cheese and bake in a 350 degree oven for 30 minutes until bubbly.  If your skillet is oven-safe, bake right in the skillet.  Otherwise, transfer to a large casserole dish.

Serves 4 to 6, depending on ages and appetites.

Both of these featured recipes can be gluten free if you are attentive to the packaging in your choice of brats and hot dogs.

For more great recipes, check out:
Mouthwatering Monday
Tasty Tuesday
Tempt My Tummy Tuesday
Tuesdays at the Table