A old family recipe, usually enjoyed as a quick lunch between church and family outings; but also a comfort meal enjoyed on cool autumn days. I personally make it for a hearty lunch during weekend afternoon yardwork.
|two||wieners per person|
|one||large or two regular size garlic dill pickles per person|
|one can||of (low sodium) mushroom soup|
|one/third can||of water|
|one||large piece of regular toasted bread or two small artisan loaf pieces toasted|
Empty 1 can mushroom soup into 2 litre pot, add 1/3 can of water, and warm on low heat. Cut two wieners per person 2.5cm. pieces, add to the pot. Cube 1 cm. square a large garlic dill pickle, or 2 small garlic dill pickles/ person, and add to pot. Turn heat to medium and stir mixture well, for 5 minutes. Toast 1 piece of regular sized choice of bread, or 2 small artisan loaf pieces/ person, and place in shallow bowls. Pour mixture over toast, equally dividing wieners and pickles. Enjoy with a spoon.
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