Hot Dog Sauce Recipe

Old-Fashioned Coney Hot Dog Sauce Recipe



Camping and hot dogs go hand in hand. Roast some up over the fire, then top with this irresistible one-pot sauce. —Loriann Cargill Bustos, Phoenix, Arizona Meat exporters


Test Kitchen Approved


TOTAL TIME: Prep: 10 min. 
Cook: 30 min. 
MAKES: 8 servings


Ingredients

• 1 pound lean ground beef (90% lean)
• 1 cup beef stock
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon celery salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon pepper

Directions

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. Yield: 2 cups. Frozen meat exporters




Originally published as Old-Fashioned Coney Hot Dog Sauce in Simple & Delicious June/July 2015

Spicy Ketchup Recipe

When this homemade ketchup is bubbling on the stove, the aroma takes me back to childhood. One taste and I’m home again. —Karen Naihe, Kamuela, Hawaii Boneless Meat Exporters

Diabetic Exchange  

Test Kitchen Approved

TOTAL TIME: Prep: 30 min. 

Cook: 1-1/2 hours + chilling 

MAKES: 16 servings

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 pounds tomatoes (about 11 medium), coarsely chopped
• 1 cinnamon stick (3 inches)
• 3/4 teaspoon celery seed
• 1/2 teaspoon mustard seed
• 1/4 teaspoon whole allspice
• 1/3 cup sugar
• 1 teaspoon salt
• 3/4 cup red wine vinegar
• 1-1/2 teaspoons smoked paprika
• 1-1/2 teaspoons Sriracha Asian hot chili sauce, optional

Directions

In a large saucepan, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in tomatoes; cook, uncovered, over medium heat 25-30 minutes or until tomatoes are softened. Buffalo meat

Press tomato mixture through a fine-mesh strainer; discard solids. Return mixture to pot; bring to a boil. Cook, uncovered, until liquid is reduced to 1-1/2 cups, about 10 minutes.

Place cinnamon, celery seed, mustard seed and allspice on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. Add to tomatoes. Stir in sugar and salt; return to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until thickened.

Stir in remaining ingredients; bring to a boil. Simmer, uncovered, 10-15 minutes longer or until desired consistency, stirring occasionally. Discard spice bag.

Transfer to a covered container; cool slightly. Refrigerate until cold. Store in refrigerator for up to 1 week. Yield: 1 cup. Halal meat exporters

Nutritional Facts

1 tablespoon equals 46 calories, 1 g fat (trace saturated fat), 0 cholesterol, 152 mg sodium, 9 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1/2 starch. Frozen Meat

Originally published as Spicy Ketchup in Taste of Home June/July 2015

Cranberry Tomato Chutney Recipe

The unique flavor of this chutney complements turkey, pork and duck. At holiday time, I make a big batch so I have some to serve, some to share and some to freeze. To make a quick appetizer, blend up 1-1/2 cups, pour over cream cheese and serve with crackers. -Kathy Garnes Laurel, Maryland Frozen Meat


Quick

Test Kitchen Approved


TOTAL TIME: Prep: 10 min. 
Cook: 20 min. + chilling
MAKES: 12 servings


Ingredients

•     5 cups fresh or frozen cranberries
•     1 can (28 ounces) crushed tomatoes
•     1 cup golden raisins
•     3/4 cup sugar
•     1 teaspoon salt
•     3/4 teaspoon ground ginger

Directions

    In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until cranberries and raisins are tender, stirring occasionally. Cool. Cover and refrigerate for 2-3 days before serving. Yield: 6 cups. Buffalo Meat



Nutritional Facts

1 serving (1/2 cup) equals 126 calories, trace fat (trace saturated fat), 0 cholesterol, 286 mg sodium, 32 g carbohydrate, 3 g fiber, 2 g protein. Halal Meat


Originally published as Cranberry Tomato Chutney in Taste of Home October/November 2004, p42