“Hot Dog Stuff,” Judy Facemire

ByKara
Hot dog casserole with potatoes, peas, and creamy celery soup drizzled with sauce in maroon bowl

Faith Lutheran Church in Corning New York has an explanation on its website, regarding the distinctions between Lutheranism and the Reformed church:

Lutheran theology asks: What has God done for my salvation? and finds the answer in the Scriptural revelation of God’s grace. Calvin asks: What must I do to the greater glory of God? and sees in the Bible the Sovereign’s will for man’s conduct and belief.

I have no idea what that means in practical terms.

In the 1800s, rural church buildings were often shared by Lutheran and Reformed congregations. This included the Union Chapel in Libertytown, and is the reason for its name. The chapel was built in 1863-1865. When the Reformed congregation got its own building, Union Chapel became Chapel Lutheran Church.

A century plus went by, and Chapel Lutheran Church put out a cookbook called “A Taste of Heaven.”

Historic brick church with steeple and bell tower, featuring architectural details and large tree, representative of Lutheran heritage from 1760s Germany and Holland
Chapel Lutheran Church, Maryland Historical Trust

Judy Facemire contributed this recipe for “Hot Dog Stuff,” a four-ingredient dinner. I couldn’t find specific information on Judy, but I found other Facemires active in the Chapel Lutheran Church today, and I found a genealogy website, which traces the name to Germany and Holland, and ties the family tree to Lutheranism back to the 1760s.

I thought I’d make a quick easy cobbled-together post to go with a quick easy cobbled-together recipe. I actually love recipes like this (posts, not so much). But be sure to add some seasoning.

Recipe:

Vintage recipe ingredients displayed on wooden cutting board with potatoes, hot dogs, canned peas and cream of celery soup beside open cookbook
  • 6 large potatoes, parboiled and blocked, or 4 cans whole
  • 2 cans undiluted cream of celery soup
  • 1 package uncooked hot dogs (10)
  • 1 can drained peas

Mix all ingredients; add to crock pot. Heat through.

Recipe from “A Taste of Heaven: A Collection of Recipes,” Chapel Lutheran Church, 2003

Hot dog casserole with potatoes, peas, and cream sauce in black dish
Creamed potato and hot dog casserole with peas in burgundy bowl, vintage recipe presentation

Similar Posts

  • Mrs. Reid’s Cornbread (”The Cornbread Lady”)

    ByKara

    “Dozens of AFRO readers… have kept the AFRO switchboard busy since last week’s edition published a recipe for cornbread made by Mrs. Ronald [Fanniejoe] Reid of 1306 W. Lanvale St.” – Afro-American, February 4, 1956 After The Afro-American printed Harlem Park resident Fanniejoe Reid’s cornbread recipe in January 1956, the recipe kind of went ‘viral.’…

  • Pawpaw Cream Pie

    ByKara

    After going a few years without pawpaws, I just couldn’t take it anymore. This year, the fruit seemed to be more popular than ever, showing up in more recipes, photos, and food discussions. Despite the abundance of this fruit, some foragers debated sharing their locations while others begged for a hot tip.

    I’ve never had a hard time finding pawpaws, to be honest, but this frenzy intimidated me. Besides, I think that farmed cultivars just taste better.

    So I took an early morning bus ride to the Baltimore Farmers’ Market, where Two Boots Farm sells some of the only farmed pawpaws around.

    Although my “home market” is the one in Waverly, as soon as the weather starts changing, I find myself tempted by the downtown market under the JFX, where the echoes of voices and music blend with the overhead cars on the highway. When leafy salad greens give way to collards and cabbage, and corn to sweet potatoes and pumpkins, the Baltimore Farmers Market feels special. The summer crowds start to wane and its a little easier to navigate the loop.

    The smells of smoked meats and cinnamon doughnuts greet you as you browse.

    After acquiring my pawpaws, I waited in line for coffee. Already, the familiar scent of the pawpaw was wafting out of my bag, threatening to over-ripen as only tropical fruits can do.

    I think that a coconut layer cake with pawpaw filling would be pretty good, but that’s for another year. I made my trusty old pawpaw cream pie. Leaving nothing to chance, I stirred the custard with cornstarch, egg yolks and gelatin. Pawpaw seeds slid from my fingers as I tried my best to scrape the pulpy flesh into my pie crust. Although I didn’t have much fruit, the smell permeated my kitchen, and I knew that it would be more than enough to infuse my pie filling with it’s unique flavor.

    Now that I’ve become reacquainted with my old friend the pawpaw, I find myself wanting more. Another crisp Sunday morning downtown may be in order. Failing that, I might just recommit. I don’t think I should let another year go by without tasting the magical flesh of our largest native fruit.

  • | |

    “Mother’s Southern Spoon Corn Bread,” Gwendolyn E. Coffield

    ByKara

    Once again a second visit with a cookbook reveals a new dimension to it: this time its the 1973 “Rosemary Hills International Community Cookbook,” compiled by Gwendolyn Coffield and Juanita Hamby. The book is an early celebration of the DC suburbs’ growing diversity. In 2002, the Washington Post ran an article about the Lyttonsville neighborhood…