Angelos Coney Sauce Recipes

Steps:

• Place the ground beef and onion in a large skillet over medium-high heat. Cook, stirring to crumble, until beef is browned. Drain. Transfer the beef and onion to a slow cooker and stir in the ketchup, sugar, vinegar and mustard. Season with celery seed, Worcestershire sauce, pepper and salt. Cover and simmer on Low setting for a few hours before serving.

Steps:

• For the coney sauce: In a large pan, brown the ground beef, then discard excess grease. Add beef to a stockpot or crockpot and set to low heat. Add chili powder, salt, pepper, garlic and onion powders, paprika, cayenne and 1 cup water to the pot and mix together. Cook on low, stirring occasionally and stirring in more water 1/4 cup at a time as necessary, until you achieve your desired consistency, 4 to 6 hours.
• For the coney: Heat the oil in a deep-fryer to 375 degrees F or heat a grill to 425 degrees F. Cook the wiener until the natural casing gives you a nice "snap."
• Apply yellow mustard to the inside of the hot dog bun. Add wiener to the bun. Add coney sauce and top with onions.

Steps:

• Add all ingredients into the pan at the same time, blending the seasonings into the meat as it cooks. Serve over hotdogs w/chopped onions and mustard

Steps:

• PREPARATION:.
• To get the right consistency, cover the meat with water and soak, in the fridge, for 2 hours.
• Then take a fork and break up any remaining chunks.
• Drain the water and go on to browning.
• You will have some water while browning but it will slowly steam off.
• Brown beef, onion and shortening.
• Add remaining ingredients.
• Simmer for 2 hours.
• You may have to add some water.

Steps:

• Mix all ingredients in a heavy pan and cook over med to low heat until mixture cooks and becomes dry and crumbly.
• If it seems too wet or greasy, add a few crumbled saltine crackers.
• Best if made a day ahead and reheated in a frying pan.
• Freezes well.
• Note: I grind my hot dogs up in a blender with a little water.
• I also chop the onions using my blender with water.

Steps:

• In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, brown sugar, lemon juice, Worcestershire sauce, chili powder, mustard and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until sauce is thickened, stirring occasionally., Grill or cook hot dogs according to package directions. Place hot dogs in buns; top with sauce.

Steps:

• Prepare campfire or grill for medium-high heat. In a Dutch oven, cook beef over campfire 8-10 minutes or until no longer pink, breaking into crumbles. Stir in remaining ingredients; bring to a boil. Move Dutch oven to indirect heat. Cook, uncovered, 20-25 minutes or until thickened, stirring occasionally. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.