"Texas Tommy” is the name of a 1911 dance. A recipe for “Texas Tommies” ice-box cookies appeared in 1940, but the food name is largely of historical interest today.
“Texas Tommy”—meaning a hot dog wrapped in bacon and American cheese—is cited from 1955. This recipe can still be found on the internet.
14 November 1940, Mountain Democrat (Placerville, CA), pg. 9, col. 1:
For an ice-box cookie, these are hard to beat:
4 cups flour, 1 teaspoon soda, 1 teaspoon salt, 1 teaspoon cinnamon, 1 cup shortening, 1 cup granulated sugar, 1 cup brown sugar, 2 eggs, 1 cup chopped pecan meats, 1 teaspoon vanilla.
Cream shortening, add sugars gradually and unbeaten eggs beating well after each addition. Add nutmeats and flavoring. Work in flour, salt, soda and cinnamon which have been sifted together. Form into rolls of desired size in wax paper. Chill about 12 hours. Cut thin. Do not grease cookie sheet for these. Bake from 5 to 7 minutes in moderately hot oven.
22 November 1955, Dallas Morning News, part 2A, pg. 3:
Macaroni Marries Texas Tommy
Latest romance in the kitchen is the “hitching” of macaroni to that famous food character, “Texas Tommy.” The idea is to bake macaroni with franks fized as Texas Tommies on top. And cooks declare they make a dandy couple. First step is to pour 2 cans of macaroni in cheese sauce into a long shallow baking dish. This makes 3 1/2 cups of macaroni. Next make Texas Tommies this way: Slit six franks lengthwise. Insert a strip of cheese into each slit. And lay a half slice of bacon over the cheese in each frank...better use toothpicks to hold the bacon in place. Now lay the franks, bacon side up, on top of the macaroni. Bake the macaroni and Texas Tommies at 400 F. for about 20 minutes or until done.
8 June 1971, Fresno (CA) Bee, “Campbell’s Chicken Soups” national ad, pg. D10:
(grilled hot dog wrapped in bacon and American cheese)
8 December 1989, Doylestown (PA) Intelligencer-Record, pg.A6:
Tuesday: Texas Tommy on a bun, baked beans, chilled or fresh fruit, sliced turkey with lettuce, milk.
28 April 1994, Chicago Daily Herald, section 6, pg. 7, col. 2:
(The Cup, Pottstown, Pa.)
Large hot dog
1 square white American cheese
2 slices of bacon
Roll and garnishes
Split the hot dog down the center, and lay cheese inside. Wrap the hot dog and cheese in bacon and secure with a toothpick. Drop the whole thing into a deep fryer. It will sink in the grease, and when it floats it’s done. Serve with roll and favorite garnishes. Makes one.
Texas (Lone Star State Dictionary) • (0) Comments • Sunday, November 12, 2006 • Permalink