We went to Playland as kids from SSF and ate at the hot house all the time. We also went to Geary Blvd. when they moved there. I tried the recipe from Bill Miller and the sauce was great - brought back a lot of memories. You need to experiment with the amount of the ingredients and use the equal amounts of flour and lard for the roux. It turned out be delicious and my family members that went to the hot house also think it taste like their sauce. Thanks for the recipe.

For a large batch - use:
2lb. of lard*
2 cups flour*
1 large can chicken broth
1/2 container cumin
chili powder to taste (probably 1/4 of a bottle)
I used a couple of tablespoons of salt.

Make the roux first and when brown, add the broth and other ingredients. You have to keep stirring the roux when making it so it doesn't burn.

Good luck.

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A note from Betsy at Recipelink:
*I think Karolyn may have meant 2 cups lard instead of 2 lbs because in her recipe notes she says to use equal amounts lard and flour. Karolyn, if you see this, please clarify.