Hobo Supper

Hobo Supper, 7.0 out of 10 based on 20 ratings
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Rating: 7.0/10 (20 votes cast)

Caption:  Hobos walk the rails during the Great Depression (photo credit: Life Magazine)

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Hobos were itinerant workers who generally rode the rails in search of work.  Some estimates have put the number of hobos at 500,000 at the turn of the last century but their ranks have thinned greatly in today’s world with the availability of increased government assistance, tighter rail-yard security, and an economy that is less labor reliant.  Hobos  experienced a boost in their ranks during the Great Depression when work was scarce and riding on the rails (as a sneaky hobo) was free.  I remember hearing stories when I was a kid about hobos that passed through town during the Depression.  My great-grandmother’s house was near a rail-line and apparently they discovered my great-grandmother was a good cook with a kind heart. Hobos would stop by her house for a meal.  One of them scrawled a small arrow on the sidewalk in front of her house so other hobos would know this was a safe stop.  I imagine that the type of supper this recipe made was popular with hobos and hobo hostesses alike because it was hearty, easy-to-assemble, and could feed a quick crowd.  That’s probably the qualities that eventually made the recipe appealing in Amish kitchens.  The first recipe was in our first cookbook, The Original Amish Cook Cookbook.

Rachel made this dish last night.  Like other recipes we have featured lately, this is a hearty, stick-to-your-ribs casserole which is perfect for these seemingly never-ending cold days.  There are a couple of variations on the “hobo supper.”   A second one, that appeared in Lovina’s column a couple of years ago, appears below it.  A picture of our meal and some process shots are below also. Yum!


6 hot dogs, sliced

6 medium potatoes, precooked

2 tablespoons of onions, cut fine

1 /4 cup of butter

1 pint of peas

1 can cream of mushroom soup

Stir into a casserole dish. Bake at 350 for 30 minutes.


10 red potatoes, cut into chunks with skins left on
1 /2 cup onion, diced
1 /2 cup green peppers, diced
3 /4 cups sliced carrots
3 /4 cup celery
1 package of smoky links
Seasoning of your choice
Sliced cheese
Mix all together except for the cheese.  Divide into the amount you want for each serving and place onto tin foil.  Wrap up and set up on grill for 10 minutes on each side.  Open up foil and if potatoes are soft add a slice of cheese, rewrap and grill a few minutes or until cheese is melted.

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