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CONEY ISLAND HOT DOG SAUCE
1/4 lb. hamburger 1 1/4 cups water 1 (6 oz.) can tomato paste 1/4 cup pickle relish 1 tbsp. minced onion 1 tbsp. Worcestershire sauce 1 tbsp. dry mustard 1 tbsp. sugar 2 to 3 tsp. chili powder 1 1/2 tsp. salt
Brown hamburger in saucepan. Stir often to break up meat.
Add remaining ingredients. Simmer 1 hour. Stir occasionally.
Makes about 2 cups (enough sauce for 1 dozen hot dogs)
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