Recipes

Depression Era Recipes: Hoover Stew

My Mom made a lot of Great Depression Era recipes when I was growing up. My mom was a war baby (born during WWII) and picked up recipes from people she knew who were older, especially since my dad was born in the Depression years. When I was young, we lived more like it was the 1930s than it was the early 1980s. We didn’t have a TV and lived in rural. And we were broke more often than not. My Mom made meals that my Dad would eat. Let’s leave it that my Dad didn’t like Fusion foods or anything well seasoned. My Dad’s Dad and his second wife lived on our land, so my Mom cooked for 6 people daily. Normally 3 meals a day. So cheap and filling was the goal.

The classic dish of Hoover Stew fed many mouths out of a pot. It is pretty good, especially if you add herbs and garlic to it (which, if you had a garden, you would have on hand). As a child, we would have had it bland due to my Dad.

Originally, the recipe was made with whole canned or stewed tomatoes that you’d break up. It’s far better with crushed canned tomatoes, which instantly give a sauce. I used uncured turkey dogs to make the meal less fatty. I am not a huge hot dog fan, and the turkey is usually less salty and less hot-doggy flavored.

Hoover Stew

Ingredients:

  • 16 ounces small pasta shapes (macaroni was the choice then)
  • 2 cans crushed tomatoes (15 to 16 ounces) (stewed was called for)
  • 1 can sweet corn (15 to 16 ounces)
  • 1 can pinto beans (15 to 16 ounces)
  • 1 pack hot dogs (16 ounces)
  • 1 tsp dried Italian herbs
  • 1 Tbsp garlic, diced

Directions:

Bring a large pot of salted water to a boil. Add pasta and cook for the time indicated on the package. Drain and return to the pot.

Meanwhile, slice the hot dogs into coins and add them to a large saucepan. Add the tomatoes, the corn with its liquid, and the beans (drain and rinse first). Stir in the seasonings.

Bring to a simmer and heat through.

Once the pasta is drained, add the sauce and stir well.

Serve with Parmesan cheese sprinkled on top —this wasn’t part of the recipe, but it really adds a nice flavor.

Serves 6.

~Sarah