Uploaded June 2026 | Updated September 2026, 1 week ago
What's For Dinner -- Hotdogs With Potatoes and Onion Skillet Poor Mans Meal -- Cherry Fluff Salad
Poor Man's Meal - Hot Dogs with Potatoes and Onions
Ingredients
1 Tbsp olive oil
3 or 4 medium russet potatoes, peeled and cubed
1/2 small, yellow onion sliced
4 classic franks or other hot dogs, sliced 1/4 inch thick ( I used smoked sausage)
Salt and pepper, to taste
1/4 cup water
I tsp Worcestershire sauce
1 can cream of mushroom soup
Instructions
1. Heat oil in a 10-inch skillet over medium high.
2. Add the potatoes and onion; season to taste with salt and pepper
3. Move potatoes to the outside of skillet and add hot dogs into the center, adding more oil to skillet if needed. Toss hot dogs to coat with the fat but leave in the center of the skillet.
4. Pour water all around the outside edges of the skillet. Add the Worcestershire sauce
5. Reduce heat to medium, cover skillet and steam cook for 10 minutes covered, without disturbing or stirring.
6. Remove cover and stir, drawing the potatoes into the hot dogs and increase heat to medium high.
7. Add the cream of mushroom soup to the top of the potatoes
8. Continue cooking, uncovered, turning and stirring regularly, or until potatoes are tender and browned as desired.
9. Taste and adjust seasonings as needed.
10. Let cool for a few minutes for the soup to thicken
11. Serve and enjoy !!
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Cherry Fluff Salad
Ingredients:
• 21 oz cherry pie filling
• 14 oz sweetened condensed milk
• 20 oz crushed pineapple, drained
• 12 oz whipped topping (Cool Whip)
• 10 oz mini marshmallows
Instructions:
• Combine all ingredients together in a large bowl.
• Refrigerate for at least 2 hours before serving.
• Serve with graham crackers or mini Oreos for dipping. Alternatively, you can divide the mixture between two prepared Graham Cracker Pie Crusts and chill for 2 hours before serving.
:
What's For Dinner -- Hotdogs With Potatoes and Onion Skillet Poor Mans Meal -- Cherry Fluff Salad
Poor Man's Meal - Hot Dogs with Potatoes and Onions
Ingredients
1 Tbsp olive oil
3 or 4 medium russet potatoes, peeled and cubed
1/2 small, yellow onion sliced
4 classic franks or other hot dogs, sliced 1/4 inch thick ( I used smoked sausage)
Salt and pepper, to taste
1/4 cup water
I tsp Worcestershire sauce
1 can cream of mushroom soup
Instructions
1. Heat oil in a 10-inch skillet over medium high.
2. Add the potatoes and onion; season to taste with salt and pepper
3. Move potatoes to the outside of skillet and add hot dogs into the center, adding more oil to skillet if needed. Toss hot dogs to coat with the fat but leave in the center of the skillet.
4. Pour water all around the outside edges of the skillet. Add the Worcestershire sauce
5. Reduce heat to medium, cover skillet and steam cook for 10 minutes covered, without disturbing or stirring.
6. Remove cover and stir, drawing the potatoes into the hot dogs and increase heat to medium high.
7. Add the cream of mushroom soup to the top of the potatoes
8. Continue cooking, uncovered, turning and stirring regularly, or until potatoes are tender and browned as desired.
9. Taste and adjust seasonings as needed.
10. Let cool for a few minutes for the soup to thicken
11. Serve and enjoy !!
----------------------------------------------------------------------------------------------------------------
Cherry Fluff Salad
Ingredients:
• 21 oz cherry pie filling
• 14 oz sweetened condensed milk
• 20 oz crushed pineapple, drained
• 12 oz whipped topping (Cool Whip)
• 10 oz mini marshmallows
Instructions:
• Combine all ingredients together in a large bowl.
• Refrigerate for at least 2 hours before serving.
• Serve with graham crackers or mini Oreos for dipping. Alternatively, you can divide the mixture between two prepared Graham Cracker Pie Crusts and chill for 2 hours before serving.
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