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new hamburger and hot dog cookbook

The New Hamburger & Hot Dog Cookbook
Roate
1975

Don’t settle for old hamburger and hot dog recipes. It’s time to upgrade to NEW and Improved. Note the awesome 1970s era cover. I was able to name the year of publication with just one glance. Evidently our author is the expert on all forms of hot dog cuisine. We featured an earlier hot dog cookbook on our site. Complete with not one, not two, but FOUR Hotdog Loaf recipes.

This book is evidently a culmination of her hotdog recipes with some lovely hamburger recipes as well. This cookbook isn’t illustrated, probably because half of these recipes probably should be exposed to human eyes. However, for those of you eager to expand your hotdog loaf recipe file, note her newest entry: JELLIED HOT DOG LOAF.

You’re Welcome.

Mary

hot dog and hamburger cookbook inside flaps

hamburger garnishes

jellied hot dog loaf

hamburger chow mein

 

21 comments

  1. I remember that some people kept monosodium glutamate in the kitchen. I didn’t understand it back then, either.

    1. Because it provides umami flavor, and the popular belief that it has deleterious side effects has no scientific basis.

      1. Well, it always gave me the sweats and a headache. That was pretty deleterious at a Chinese restaurant business lunch.

      2. some people are allergic to it. I frankly consider it a poor substitute for using real herbs, spices, garlic, etc.

  2. Interestingly, my husband (who is from Massachusetts) and I (who am not) just this week had a conversation about hamburger chow mein, which he claims is a Massachusetts favorite. He says he ate it often when he was growing up. It sounds pretty awful to me.

    1. I’m from Massachusetts, too, and I’ve NEVER heard of that. Does he mean American Chop Suey?

      1. I’m from Minnesota and I’ve had hamburger chow mein (we’d call it chow mein hot dish). It’s good. In the immortal words of Dr. Seuss: “You do not like it, so you say / Try it, try it, and you may”.

      2. My thought exactly. I’m also born and bred in the Bay State, and I never heard of Hamburger Chow Mein.

      3. Me neither — but growing up in the Bay State, we often had American Chop Suey, which was basically hamburger, tomato sauce, onions and macaroni. We did eat “Chow Mein” out of a (Chung King) can, but I think that only came with chicken.

  3. The cover looks like someone decapitated the chef and they’re going to eat him off that plate.

  4. As I said the last time a hot dog-based recipe book came up, I’m all for people coming up with ways to use a good source of cheap protein like hotdogs in a more interesting and nutritionally balanced fashion than just grilling them and shoving them in a bun.

    Unfortunately, the given recipes are definitely not an example of such.

  5. I wonder if the book included one of my favorite hot dog recipes.

    The sausage is split in half length-wise and grilled. It’s then topped with cheddar mashed potatoes and placed under the broiler. It’s easy, quick and delicious.

    The jellied hot dog loaf sounds ghastly!

  6. That hamburger chow mein! Yikes! The substitution ideas at the end boggle the mind!! You could practically put anything into it and still call it hamburger chow mein…. which brings to mind another Dr Seuss reference from the horrible Cat in the hat movie… “You can make cupcakes from anything!” “Anything?” “Anything!”

  7. About the Dutch “sauseasons” — although it looks quite similar to the French “saucissons (sausages), I googled it and it looks more likely to be “saucijzenbroodjes.” Kind of like pigs-in-a-blanket.

    I also found what I am pretty sure is a review of this cookbook in the 1979 archives of the Buffalo Democrat & Chronicle and maybe also in the 1977 Altoona Mirror (paywalls so couldn’t see them). Imagine, it got reviewed…

  8. Mettja was a busy food writer — “How to Make Wine In Your Own Kitchen,” “Casseroles and More Casseroles,” and “Cooking With Chicken” are among her credits.

  9. In all of history, has anyone ever eaten that hot dog loaf (or any of the jellied loaf recipes)? How could that be palatable? It certainly wouldn’t look appetizing. The gelatin part is mooshed up hot dogs, onions, olives, sweet pickles, mayonnaise and mustard. My dog’s Cesar cuisine would be a better option!

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