Trading Post: Hunting for a coney dog sauce recipe? Look no further
Chilli Man Coney Island Hot Dog Sauce is back on store shelves, thanks to vocal customers who pestered the manufacturer, Faribault, Minn.-based Faribault Foods, with calls. But for cooks who want to make their own, this recipe comes from Barb Hodel of Cornland and Huck Bietsch of Springfield.
“This is my mother’s recipe,” wrote Hodel. “It was a requested favorite at any wiener roast. My brother and I have carried on the tradition.”
The coney dog apparently got its name because hot dogs originated in 1867 at Coney Island in New York. Now, we often refer to any hot dog with a meat sauce as a coney dog.
Eleanor’s Coney Island Sauce
1 pound hamburger
1 package Chilli Man seasoning mix
1/2 cup ketchup
Sprinkle seasoning packet on hamburger. Brown and then add ketchup. (You may need to add a little additional ketchup.) Serve on hot dogs.
Makes 6-8 servings.
Per serving: 100 calories, 13 g protein, 6 g carbohydrate, 3 g fat, 35 mg cholesterol, 0 g fiber, 310 mg sodium.
Now is the time to bake with fresh apples.
This recipe combines fresh, sliced apples and cinnamon in a moist, sweet coffeecake. The cake has a firm texture, making it easy to transport to tailgating parties and potlucks, and it freezes well.
The tartness of Granny Smith apples may overwhelm this cake. Cortland, Rome, Empire or Jonagold apples are recommended.
Apple Sour Cream Coffee Cake
From The Culinary Institute of America’s Baking Boot Camp cookbook (John Wiley & Sons, Inc 2007)
3 cups all-purpose flour
3 teaspoons ground cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 cups peeled, sliced apples
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/4 cups sugar
1/2 cup sour cream
Preheat oven to 325 degrees. Grease and flour 9-inch square baking dish.
Sift together flour, 2 teaspoons of the cinnamon, baking powder, baking soda and salt. Set aside. Finely chop half the apples and leave the other half sliced.
Cream butter and 1 cup of the sugar together on medium speed until very light and fluffy, 3 to 5 minutes. Add the eggs one at a time, beating well to combine after each addition. Scrape the sides and bottom of the bowl to combine the ingredients thoroughly. Add the chopped apples and sour cream and stir until combined.
Stir in the sifted dry ingredients. Add the sliced apples and fold them into the batter gently, just until the slices are coated. Pour the batter into the prepared pan, spreading into an even layer.
Stir together the remaining sugar and cinnamon and sprinkle evenly over the surface of the batter. Bake 45 to 50 minutes, or until tester comes out clean and the edges shrink from the sides of the pan.
Note: Don't worry if coffeecake batter seems very thick. The apples will release their juices as they bake, adding moisture to the finished product. The cinnamon-sugar topping will form a sweet, crunchy crust.
Makes 16 servings.
Per 3-ounce serving: 260 calories, 4 g protein, 37 g carbohydrate, 11 g fat, 60 mg cholesterol, 1g fiber, 180 mg sodium,
The Trading Post is compiled by Kathryn Rem. Send recipes and recipe requests to the Trading Post, The State Journal-Register, One Copley Plaza, Springfield, IL 62701, or e-mail firstname.lastname@example.org. Please include your name, city and daytime phone number.