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1 small onion, diced
3 stalks celery, diced
A few tablespoons vegetable oil, for sauteeing
6–8 Lepp’s hot dogs, sliced into rounds
1 can Campbell’s tomato soup
½ of soup can filled with milk or cream
¼ of soup can filled with water, if sauce seems too thick
2 Tbsp. Worcestershire sauce
2 tsp. Paprika
Salt and pepper, to taste
Heat medium sized frying pan, add oil. When oil is hot, saute onion and celery over medium heat until softened.
Add hot dog slices and continue to saute until they are lightly browned.
Add rest of ingredients, taste and adjust for seasoning.
Simmer gently over medium heat for 10-15 minutes. That’s it.
Serve over cooked macaroni with a side of peas, of course.