CONEY ISLAND HOT DOG SAUCE
Yield: 1 servings, about 3 cups
1/4 lb Ground round
1 1/2 c Water
1 6 oz. can tomato paste
1/4 c Sweet pickle relish
1 tb Chopped onion
1 tb Prepared mustard
1 tb Worcestershire sauce
2 ts Chili powder (up to 3)
1 ts Salt
1 ts Sugar
Cook meat in large skillet over med. heat until browned, stirring to crumble meat; drain.
Add water and remaining ingredients to skillet; stir well
Bring to a boil; reduce heat, and simmer mixture, uncovered, 30 minutes, stirring occasionally.
Recipe by: America's Best Recipes - 1992 Hometown
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