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Top those hot dogs with sauces

If you love those coney dogs, here’s a recipe I received years ago from a deli owner. The recipe later was used by the Bobcat Booster Club at Flippin Schools concession stands. Here’s the recipe:

Coney Dog Sauce

3 pounds ground chuck
1 1/2 cups chopped onions
6 cloves garlic, minced
1 1/2 cup water
48 ounces tomato sauce
4 teaspoons chili powder
1 tablespoon Accent (monosodium glutamate)
2 1/2 teaspoons salt

Brown ground chuck, onions and minced garlic in a large skillet, making sure garlic does not burn. Add remaining ingredients, stir well and simmer at least two hours.

Makes four quarts.

Note: Recipe does well in a crockpot. Mrs. Dash Table Blend may be substituted for MSG.

New York-Style Onion Sauce

2 tablespoons oil
2 medium onions, sliced
2 cloves garlic, minced
1/4 cup catsup or tomato sauce
Pinch ground cinnamon
1/8 teaspoon chili powder
1 1/2 teaspoons paprika
Dash hot pepper sauce
Dash salt
1/2 cup water

In a medium-sized skillet, heat oil over medium heat. Add onion slices and minced garlic and sauté until limp, but not browned. Add catsup or tomato sauce, add spices and hot pepper sauce, mixing well. Pour in water, stirring well and bring to a boil, reduce heat and simmer, uncovered, for about 10 minutes.

Makes enough to top six to eight hot dogs.

Vidalia Onion Relish

1 tablespoon oil
1 Vidalia onion, diced
1/4 each of red and green bell pepper, diced
2 tablespoons chopped fresh parsley
1 tablespoon lime juice
1 teaspoon chopped fresh mint
1/2 teaspoon honey
1/4 teaspoon each: salt and cayenne pepper

In a skillet, heat oil on medium-high heat; sauté onion and peppers until slightly wilted and onions are translucent. Remove from heat and stir in remaining ingredients. Serve warm.


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