You Asked For It: Hot dogs get sauced with regional flavors

By Ellen Folkman, Times Correspondent
Published September 26, 2007

Dee Fletcher wanted a recipe for a hot dog sauce. Dean Carpec shares two versions with different seasonings. Norma Sandford also shares a recipe for Dee to try. As a child, Norma remembers going to a place in the Hudson River Valley called Joe's Texas Weiners, where she got this specialty for 10 cents.

Recipe requests

Jeanne Ebling would like a recipe for deviled crab cakes. She would like to duplicate the crab cakes she had at the Cottage Green Restaurant in Philadelphia. They had a creamy filling and were perfectly seasoned.

Cameron Wetzel would like a great recipe for the Southern favorite red velvet cake.

Karen Flood and her family want the recipe for chicken Angelo from Rossi's restaurant in New Port Richey.

Holiday recipes

It's time to start thinking about recipes you may need for the holidays. If there is a new recipe you'd like to try or a favorite that can't be found, request it soon so it can be published before the holidays.

Send requests to You Asked For It, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail youaskedforit@knology.net. Put "Recipe request" in the subject line. Be sure to include your name, city and phone.

- - - 

Coney Island Sauce

For: Dee Fletcher
From: Dean Carpec of Tallahassee

2 onions chopped fine

1 or 2 pounds ground beef

1 teaspoon chili powder

1 teaspoon black pepper

3 tablespoons paprika

1 teaspoon oregano

1 tablespoon hot sauce

1 tablespoon sweet basil

- Saute onions in small amount of oil. Add ground beef. Mash well while browning with a potato masher. Cook until half done, then add all the spices.

- Simmer for 1 1/2 hours.

- Serve.

- - -

Coney Island Sauce II

For: Dee Fletcher
From: Dean Carpec of Tallahassee
 

1/2 pound ground beef

1/4 cup chopped onion

2 tablespoons chopped celery

1 8-ounce can tomato sauce

2 tablespoons brown sugar

1 tablespoon lemon juice

2 1/4 teaspoons Worcestershire sauce

3/4 teaspoon chili powder

1/2 teaspoon prepared mustard

1/4 teaspoon salt

- 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 to 20 minutes or until sauce is thickened, stirring occasionally.

- - -

Texas Weiner Sauce

For: Dee Fletcher
From: Norma Sandford of New Port Richey
 

1 pound ground beef

1 (6-ounce) can tomato paste

6 beef bouillon cubes dissolved in 3 cups hot water

1 onion, chopped

1/2 tablespoon black pepper

1 tablespoon chili powder

1 tablespoon paprika

1 tablespoon dried oregano

1/2 tablespoon dried thyme

1/2 tablespoon dried marjoram

1 clove garlic, minced

2 tablespoons Worcestershire sauce

- Brown beef in large skillet.

- Stir in tomato paste and water/bouillon mixture.

- Add remaining ingredients; cover and simmer one hour. Serve on hot dogs with mustard and chopped onion. Sauce may be frozen.

[Last modified September 25, 2007, 10:56:01]