Aiken Pool Hall Hot Dogs Food

POOL HALL COLESLAW

Pool Hall Coleslaw image

A sweet recipe for cooked coleslaw that is good on hamburgers, hot dogs and vegetables.

Provided by Russ Alexander

Categories Side Dish Sauces and Condiments Recipes Relish Recipes

Time 40m

Yield 96

Number Of Ingredients 12

Ingredients

3 cups distilled white vinegar
2 cups prepared yellow mustard
1 ½ cups white sugar
1 ½ cups packed light brown sugar
1 tablespoon ground turmeric
1 tablespoon salt
1 teaspoon ground black pepper
1 tablespoon red pepper flakes
16 cups shredded cabbage
3 carrots, shredded
3 green bell peppers, seeded and chopped
2 large onions, chopped

Steps:

In a large stock pot, combine the vinegar, mustard, white sugar and brown sugar. Season with turmeric, salt, black pepper and red pepper flakes. Stir to dissolve sugar and bring to a boil.
Once it is boiling, add the cabbage, carrots, peppers and onions. Return to a boil, then reduce heat to medium-low and simmer for 20 to 25 minutes, stirring frequently.

Nutrition Facts : Calories 36 calories, Carbohydrate 8.4 g, Fat 0.3 g, Fiber 0.8 g, Protein 0.5 g, Sodium 137.3 mg, Sugar 7.3 g

AIKEN POOL HALL HOT DOGS

Aiken Pool Hall Hot Dogs image

This is reportedly the recipe for the topping used on the famous Aiken, SC City Billiards "pool hall hot dogs", with a minor adjustment made on my part regarding the amount of onions used (original recipe states "4 medium onions"). It's a sweet and tangy mixture; I like it topped with lots of shredded extra-sharp cheddar cheese. (I've made this with ground turkey and it tastes pretty fine, too!) This makes enough topping for about 4 hot dogs.

Provided by EdsGirlAngie

Categories Lunch/Snacks

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb ground beef
3/4 cup hot water
1 1/2 cups minced onions
4 tablespoons ballpark mustard
3 teaspoons sugar
2 teaspoons apple cider vinegar
2 teaspoons chili powder
1 cup ketchup
salt
4 hot dog buns
4 hot dogs

Steps:

Break up and lightly brown the ground beef in a 4-quart saucepan.
Add onions and cook for 5 more minutes.
Add hot water to make a thick mix and stir together.
Add mustard, sugar, vinegar, chili powder, and ketchup.
Cook slowly for 1 hour, stirring occasionally.
Salt to taste.
Use to top hot dogs in buns.
(I like to lightly toast the buns with a little garlic butter first).

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