Recipe: Coney Island Hot Dog Sauces (4)

Thanks for the description Vic! Maybe one of these will
fit the bill. - Betsy

JAY'S PLACE CONEY ISLAND SAUCE
Newsgroups: rec.food.recipes/Fred Towner/1998/02/24
Makes 6 servings

2 lb ground beef
1 cup onions, finely chopped
1 1/2 tbsp chili powder
1/8 tsp cayenne
1/8 tsp garlic powder
16 oz tomato puree
1 cup water
1 tbsp 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 consistency.

---

CONEY ISLAND SAUCE
Source: Pat Stockett

This is great with hot dogs and hamburgers.

1 (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.

---

CONEY ISLAND HOT DOGS
Source: Real American Food by Jane and Michael Stern

1 lbs ground beef
1 small onion, chopped
2 Tbsp prepared mustard
2 Tbsp vinegar
2 Tbsp sugar
1 Tbsp water
1 tsp Worcestershire sauce
1/4 tsp celery seed
1/4 tsp 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 ketchup as needed.

---

CONEY ISLAND HOT DOG SAUCE
Source: America's Best Recipes - 1992 Hometown
Makes about 3 cups

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.