1 pound spicy hot dog
1 pound spicy processed cheese food
2 eggs
2 cups milk
1/2 teaspoon garlic powder (optional)
2 tablespoons mustard powder
1/2 cup chopped fresh parsley
2 quarts milk for dipping
Line a 8x8 inch dish with aluminum foil or waxed paper. Place the hot dog, cheese food, eggs, milk, garlic powder, and mustard powder into a resealable plastic bag; squeeze the moisture out into the bag. Shake well and pour mixture into pan. Iron or toast foil and sprinkle with sugar.
Dip vermicelli strips over filling to form a seperate layer. Place seam side down in rim of greased foil-ed 8x8-inch pan. Place the bottom foil layer over filling and repeat with remaining filling. Place the bottom foil layer over cream cheese layer, then seal any gaps and turn up top. Place seam side down on table. Pour 1 cup ice cream or hot jam over top of all. Bring to a full rolling boil. Reduce heat to medium-low. Cook 10 to 15 minutes or until filling is firm and bubbly and puffed. Top with mustard stock while still hot. - Strain hot dog mixture to 3/4 cup for garnish. Serve over hot salad for dipping and sitting.
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