1 lb hot dogs (not cheese
  :          filled)
        6 TB flour
      3/4    stick corn oil margarine or
        6 T  oil
        2    cloves garlic -- minced or
  :          smashed
        1 lg onion -- chopped
        1 sm green pepper -- chopped
  :          Parsley -- minced
  :          (optional)
        6 md white potatoes -- peeled
        1    chicken bouillon cube
  :          salt and pepper to taste
  In a very large skillet, or a medium dutch oven, make
  a light roux with margarine  and flour.  Add onion,
  garlic, and  pepper and sautex until limp.  Add
  potatoes, cut in chunks, stirring  around a little.
  Add water to cover; bring to boil, reduce to si mmer.
  Add hot dogs, cut in chunks, stir, cover.  Watch
  carefully until done to suit, (the potatoes should be
  falling apart), adding water if necessary. Salt and
  pepper to taste. A dab of yellow mustard on the side
  of the plate is good. This strange recipe is real
  comfort food for my family. I invented it when I was a
  young mother, desperate for something warm for lunch,
  when the ingredients were about all there was in the
  house and a trip to the store with three hungry kids
  was out of the question. It's based on my
  grandmother's IRISH POTATO STEW. Posted in KitMail by
  DDMmom@aol.com.
  Recipe By     :
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