Coney Island Hot Dog Sauce - Louise (Balog) Johnson

Ingredients:

3lbs. Ground Chuck
1 or 2 onions (chopped approx. 1 ½ cups)
1 ½ tsp. Cloves Powder
1 ½ T. Salt2 T. Chili Powder
1 ½ tsp. Celery Salt
1 ½ tsp. Paprika
2 tsp. Curry Powder
5 or 6 cups of Cold Water
Dash or two Tabasco

Brown onion in large pot, using ½ butter ½ oil,
Soak Ground Chuck in cold water for an hour or more.
Next add the drain chopped meat and Save the water.
Brown off the chopped meat, with a potato masher break up meat into a sandy constancy. Keeping mashing until red color is gone from meat and it’s sandy.
Then using the saved water add rest of ingredients and simmer of 1 ½ hours.
If necessary add more water. Mixture should be very much like a heavy soup.
Serve with more chopped onions and mustard for hot dogs.

Coney Island Hot Dog Sauce

CONEY ISLAND SAUCE

• 3 LBS. CHOPMEAT
• 1 ONION
• 1 TSP. CLOVES
• 1 T. SALT
• 1 1/2 TSP. CHILI POWDER
• 1 TSP. CELERY SALT
• 1 TSP. PAPRIKA (CAN USE MORE FOR MORE COLOR)
• 1 TSP. CURRY POWDER 

COOK CHOPPED ONION IN A LITTLE OIL, ADD CHOPPED MEAT AND CLOVES AND BROWN. ADD ALL OTHER INGREDIENTS AND 1/2 GALLON OF WATER. SIMMER FOR 3 HOURS. ADD WATER AS NECESSARY. WHEN COOKED PUT IN BLENDER AND MAKE A FINE MASH.

Szemcsak’s American Stew

Scouting in the Winter - Fords Park
Dad is with the Stick!

Dad started making this over a camp fire during our Cub and Boy Scouts Days. It really is a favorite of my sons. Great with a hand full of Oyster Crackers. 

• 1 pkg of All Beef Hot Dogs
• 1 Large Can of Campbell’s Pork n Beans
• 1 Medium Onion
• 1 Green Pepper
• 4 Slices of American Cheese
• Salt – To Taste
• Black Pepper – To Taste
• 1- TBSP. Spicy Brown Mustard
• 2 – TBSP. Ketchup
• Butter or Margarine

Drice Onion and Green Peppers in approximately ¼ x ¼ inch pieces and place in a large Skillet with melted Butter or Margarine,

Sauté until onions are transparent.

While Onions and Peppers are sautéing, SLICE Hot Dogs in ½ inch pieces.

After the Onions/Peppers are done, add Hot Dogs and Fry till Golden Brown on each side.

Once the Hot Dogs are Golden Brown, Add; Pork & Beans, Mustard and Ketchup; Salt and Pepper.

Heat and Stir until the juices start bubbling, remove from HEAT,

Place Slices of Cheese on top and COVER, once the cheese start to melt, serve.

Coney Island Hot Dog Meat Sauce(alt.) - Bill Parker Sr.

• 3 1/2 Lbs. of Lard
• 6 Lbs. Ground Chuck, needs to be ground twice or run through food processor.
• 2 Lbs. Finely chopped Onion
• 2 TBLS. Each of Cinnamon, Curry, *Whole Cloves and Salt.
• 2 TBLS. Celery Seed
• 3 TBLS. Chili Powder
• 1 TBLS. Paprika
• 6 Quarts Water

* unless you grind up your mixture very fine, please use ground cloves.

Brown lard, onions and chopped meat. After Twenty Minutes add spices and water. Bring to boil and allow mixture to thicken. Simmer for at least one hour.