http://4.bp.blogspot.com/-qQioqOELLWA/UAP3785bpkI/AAAAAAAAAbs/i_-BoCaXLdQ/s1600/Recipe+Clip+Art.jpg HOT DOGS WITH CONEY ISLAND CHILI SAUCE

1 2 ounce hot dog (7½" long)
1 regular hot dog roll
3 Tablespoons Coney Island Sauce (see recipe below)
1 Tablespoon chopped white onion
1/2 Tablespoon shredded mild cheddar cheese (optional)

Coney Island Chili Dog Sauce
1 pound ground chuck
1 six ounce can tomato paste
1 Cup water
1 Tablespoon sugar
1 Tablespoon prepared yellow mustard
1 Tablespoon dried, minced onion
2 teaspoons chili powder
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon ground cumin (heaping)
1/4 teaspoon ground black pepper

Making the Chili Dog Sauce:
1. In a 2 qt. saucepan, brown the ground chuck, breaking into very small
pieces. Salt and pepper lightly while cooking. Do not drain the fat.
2. Add the remaining ingredients. Simmer, uncovered, 30−45 minutes until it
thickens. Stir occasionally.
3. Allow to cool, cover, and refrigerate for later You'll be
microwaving what you need later.

Cooking your Chili Dog
1. Bring a 2 qt. saucepan of water to a rolling boil.
2. Remove the saucepan from the heat, and add the desired number of
frankfurters to the water. Cover and let sit about 10 minutes.
3. After the franks are done, microwave the chili dog sauce until steaming.
(Only microwave what you need, save the rest) Then microwave each hot dog
roll 10 seconds....just enough to warm.
4. Remove the cooked franks with tongs, and place on the microwaved hot dog
roll.
5. Add about 3 Tablespoons of your prepared chili dog sauce, and the
chopped onion. Grated cheddar cheese is optional.

page created by Frances Osborne Austin Texas