SWEET HOOSIER DOG SAUCE
In our area of Indiana, we love sweet coney sauce on our hot dogs! Our town still has an old drive-in that is famous for its sauce. —Jill Thomas, Washington, Indiana
Provided by Taste of Home
Time 30m
Yield 5 cups.
Number Of Ingredients 17
Steps:
- In a Dutch oven, cook beef over medium heat until no longer pink, 8-10 minutes, breaking into crumbles; drain. Stir in tomato paste; cook and stir 3 minutes. Stir in next 13 ingredients. Bring to a boil; reduce heat. Simmer, uncovered, until thickened, 15-20 minutes, stirring occasionally. Serve sauce over hot dogs in buns. Add optional toppings as desired., Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 111 calories, Fat 5g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 298mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 9g protein.
SWEET HOT DOG SAUCE
Enjoy cut up hot dogs in this wildly flavored sauce! Your guests will be barking for more! Serve with toothpicks.
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 20m
Yield 12
Number Of Ingredients 8
Steps:
- In a medium saucepan over medium heat, slowly cook and stir the onion in vegetable oil until soft. Mix in the ketchup, sweet pickle relish, sugar, vinegar, salt and pepper. Simmer until ready to serve.
Nutrition Facts : Calories 70.9 calories, Carbohydrate 15.7 g, Fat 1.3 g, Fiber 0.4 g, Protein 0.9 g, SaturatedFat 0.2 g, Sodium 598.2 mg, Sugar 13.7 g
HOOSIER SUGAR CREAM PIE
Steps:
- Prepare the crust: Combine the vinegar with 1/2 cup ice water in a small bowl.
- Pulse the flour, salt and sugar in a food processor until combined. Add the 4 tablespoons chilled butter and pulse until the butter is in pea-sized clumps and the mixture is sandy. Add the 3 tablespoons frozen butter; pulse until the frozen butter is also in pea-sized clumps. Add 5 tablespoons of the vinegar mixture; pulse 2 or 3 more times. Squeeze a small amount of dough between your fingers. If it does not stay together easily, add 1 more tablespoon of the vinegar mixture and pulse 3 or 4 more times. (Do not let the dough come together.) Turn the dough out onto a clean surface and gather into a lumpy ball; flatten into a disk, wrap in plastic and refrigerate at least 1 hour or overnight.
- On a floured surface, roll the dough into a 12-inch circle, about -inch thick. Fit into an 8-inch pie plate and trim the extra dough, leaving a 1-inch overhang; reserve trimmings. Fold the edges under the rim and crimp. Refrigerate the crust until firm, 20 minutes. Meanwhile, preheat the oven to 400 degrees.
- Line the chilled crust with foil and fill with pie weights or dry beans. Bake until the edges are golden, 15 minutes. Remove the foil and weights; continue baking until the center of the crust is dry and golden brown, about 12 minutes. Cool slightly on a wire rack. Cover any cracks in the crust with the dough trimmings before filling.
- Prepare the filling: Whisk the sugars and the flour in a medium bowl, breaking up any clumps of brown sugar. Combine the heavy cream and vanilla in a separate bowl and slowly whisk into the sugar mixture until smooth. Pour the filling into the prepared crust; bake until the pie begins to set around the edge but is still slightly wobbly in the middle, 40 minutes. (Tent loosely with foil for the last 10 minutes if the crust gets too dark.) Cool to room temperature on a wire rack, then refrigerate until ready to serve. Dust with confectioners' sugar before slicing.
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