|Recipe Name:||Flint Coney Sauce|
|From the Kitchen of:||Bob Sheneman|
|Ingredients:||1 tb Butter|
1 tb Margarine
1 1/2 lb LEAN ground beef
2 md Onions finely minced
1 Clove garlic finely minced or equiv. garlic powder
3 tb Chile powder
1 tb Prepared mustard
1 6oz can tomato paste
1 6oz can water
10 skinless hot dogs
Salt and pepper to taste
|Directions:||Do NOT brown beef before using!! Combine all except hot dogs and|
simmer until thick. Grind up the skinless hot dogs [or chop in food processor]
stir in and cook 15 min longer.
Store in fridge or freeze. This recipe should make enough for at least
Use over GOOD Quality casing type hot dogs Like Koegle's
serve with lots finely chopped onions and yellow mustard. on steamed buns
The big secret in this recipe is the ground up hot dogs.
I've been told that this is the orignal Flint [Mi] Coney Island sauce.
Best around anywhere. I always make it when we have a
"Coney Lunch" at work and keep it simmering in a crock pot.
|Many thanks to Bob of Grand Rapids, MI, for submitting this Recipe!|
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