Don’t know about you, but I get a kick out of the “guys entertaining” food columns from the ’50s and ’60s that included lots of beans and franks and cheese whizzy dips. This one appeared in Elizabeth Hedgecock Spark’s “Cooking Should be Seen” in 1969. Ladled over french fries, it’s a cholesterol-laden doozy. We’ve paired it with a Flint,MI-style Coney Island Dog: A hot dog piled with cumin-, chili- and onion-seasoned beef–Coney Dog Chili. (Anti-acid required…)
Makes enough to cover four servings of french fries
- 5 oz processed cheese spread from the refrigerated section
- 3 oz cream cheese
- 1/3 cup ketchup or chili sauce
- 2 Tbsp well-drained sweet pickle relish (optional)
- 1/3 cup finely-chopped onion
- 1 tsp prepared mustard
- 1/4 tsp liquid smoke
- 6 slices bacon, fried crisp and crumbled
- Hot french fries
- Combine all ingredients except the bacon and fries. Mix well.
- Pour cheese over fries and crumble bacon on top.