Recipe(tried): Coney Island Hot Dog Relish (4)

J. - Hope one of these fits the bill!

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Recipe: Coney Island Hot Dog Sauce
Posted By:BECKY-OH
Date: October 10th 1998
In Reply to: ISO: coney island chili
Board: Copycat Recipe Central

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From: "Fred Towner"
Date: 1998/02/24

Title: Jay's Place Coney Island Sauce
Categories: Meats, Sauces
Yield: 6 servings

2 lb Ground beef
1 c Onions; finely chopped
1 1/2 tb Chili powder
1/8 ts Cayenne
1/8 ts Garlic powder
16 oz Tomato puree
1 c Water
1 tb Salt

Fry beef and onions until onions are tender. Drain well
to remove fat. Add the remaining ingredients and simmer at least
30 minutes, or until desired consistancy.
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Title: Coney Island Sauce (Pat Stockett)

This is great with hot dogs and hamburgers.

6 oz can tomato paste
1/4 lb ground beef
1/4 c sweet pickle relish
1 Tbsp minced onion
1 Tbsp Worcestershire sauce
1 Tbsp mustard
1 Tbsp chili powder
1/2 tsp sugar

Combine all ingredients in heavy lg saucepan over
mdm heat. Cook until beef is no longer pink, stirring occasionally.
Reduce heat and simmer until sauce is brown and thickened, about 30 minutes.

(Can be prepared 3 days ahead.) Cover and chill.
Rewarm sauce before serving.

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From: (MarcusBres)
Date: 1996/08/19
Newsgroups: rec.food.cooking

Coney Island Hot Dogs
From REAL AMERICAN FOOD by Jane and Michael
Stern

1 lbs ground beef
1 small onion, chopped
2 T prepared mustard
2 T vinegar
2 T sugar
1 T water
1 t worcestershire sauce
1/4 t celery seed
1/4 t Tabasco
Ketchup, as needed

In a salted skillet, brown ground beef with onion over
medium heat, breaking up meat with a fork to crumble it fine. Drain off
fat. Add all other ingredients except ketchup. Mix well, then add
enough ketchup to keep mixture loose. Simmer, partially covered, 1 hour,
adding kethcup as needed.

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From: (janie)
Date: 1996/03/25
Newsgroups: rec.food.cooking

Coney Island Hot Dog Sauce

Recipe By : America's Best Recipes - 1992 Hometown

1/4 pound ground round
1 1/2 cups water
1 6 oz. can tomato paste
1/4 cup sweet pickle relish
1 Tablespoon chopped onion
1 Tablespoon prepared mustard
1 Tablespoon Worcestershire sauce
2 teaspoons chili powder (up to 3)
1 teaspoon salt
1 teaspoon sugar

Cook meat in large skillet over med. heat until
browned, stirring to crumble meat; drain. Add water and remaining ingred.
to skillet; stir well.

Bring to a boil; reduce heat, and simmer mixture,
uncovered, 30 minutes, stirring occasionally.

Yield: about 3 cups