Running Creek Coney Sauce #1
- Ready In:
- 6hrs 20mins
- Ingredients:
- 14
- Yields:
-
7 Quarts
ingredients
- 10 lbs ground beef round
- 2 cups vinegar
- 48 ounces catsup
- 48 ounces tomato sauce
- 48 ounces tomato paste
- 8 tablespoons prepared mustard
- 1 1⁄2 cups sugar
- 1⁄2 cup salt
- 1⁄4 cup liquid smoke
- 1⁄4 cup Worcestershire sauce
- 5 lbs onions, chopped (6 large)
- 4 tablespoons chili powder
- 4 tablespoons crushed red pepper flakes
- 1 -2 cup water, if necessary for thinning
directions
- Mix all ingredients and cook over low heat for 6 hours. Stir frequenly.
- The longer you cook it, the darker and richer it becomes.
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RECIPE SUBMITTED BY
RogerOH
Edison, OH.
For extra cash, we have a small herd of Texas Longhorns here in Ohio. We raise them for both show and beef. I go into withdrawal when we run out of our lean meat and have to buy the store bought meat.
I have been involved in buckskinning (camping where tents, dress and everything conforms to pre 1840)for 15 years. We bought a motorhome last year so most of my camping has been modern style lately. My wife likes the conviences. I love nothing more than to sit around the camp fire all day and cook. If you run into me at a camp grounds, both modern and oldtime, bring your plate and hunger. There is always something on the fire.
My rating system updated 8/06:
When I first came to the Zaar, every recipe was great. I have become more critical
5 Stars - Fantastic recipe. I would pay for this dish in a restaurant and tell all my friends to try it.
4 Stars - Truely a great recipe that I would proudly serve to guests as is. May tweak a slightly.
3 Stars - So so. Didn't move us either way. Maybe a good basic recipe to build on or it may be be an item that doesn't normally grace our table. That will be stated. I may make again with changes.
2 Stars - Sorry nobody liked it.
1 Star - Don't know what went wrong, but something did. Nobody ate it. No clue what to do.
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