MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dirty Dave's Coney Island Hot Dog Sauce
Categories: Beef, Vegetables, Chilies
Yield: 48 Servings

1 1/2 lb Finely ground beef
1 1/2 lb Minced beef heart
1 lb Suet
2 tb Minced garlic
1 tb Yellow mustard
6 oz Water
6 oz Tomato paste
3 tb Chilli spice mix
Salt & pepper

Render the suet in a large skillet and cook the hamburger
and beef heart until the meat has no pink left, stirring
to break up any hint of lumps.

Add the garlic and mustard. Mix the tomato paste with
the water and add to the skillet, stirring the while.
Now stir in the chilli spice and salt and pepper as you
wish. Continue to cook until the mixture is done.

Place in a stainless steel steam table vessel for serving
over good quality (preferably all-meat) hot dogs.

Stir sauce before dipping onto the sandwich so as to
incorporate plenty of red "oil" to soak into the good
quality buns. Top each Coney dog with yellow mustard
(unless it's for me) and chopped onions. And plenty of
napkins to catch the oil that wants to run down the
customer's arm and stain his shirt.

Uncle Dirty Dave's Kitchen

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Brandy Sauce (aka Hard Sauce)
Categories: Sauces, Booze, Desserts
Yield: 4 Servings

1 c Water
2 tb Corn Starch
2 tb Butter
1/2 c Sugar
1 ts Nutmeg
1/4 c Brandy
1 ts Real Vanilla

Mix dry ingredients and then stir them into a cup of
boiling water. Boil for 5 minutes and then add butter,
brandy, and vanilla.

Serve hot over mince pie, gingerbread or plum pudding.

From: Helen E. Moore (my grandmother)

Uncle Dirty Dave's Kitchen

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Alligator Sauce Piquante - Picnic
Categories: Loo, Exotics, Reptile
Yield: 2 Servings

1 lb Alligator cutlets
2 c Buttermilk or soured milk
1/2 c Cornmeal
1/2 ts Thyme
Salt & Pepper
Fat for frying
10 oz Can Milder Ro*Tel Chopped
- Tomatoes
1 Bay leaf; opt
1/2 ts Thyme
1/2 ts Marjoram or oregano
1/2 ts Garlic powder
1/2 ts Cajun seasoning (Emeril's
- or other) *
1 cl Garlic mashed
Tabasco sauce, tt (UDD
- would use Trappey's)

* Tony Chachere's (green can) works well - UDD

Soak alligator cutlets in milk for at least 4 hr. Drain
and dredge in cornmeal that has been seasoned with thyme,
salt, and pepper.

Heat fat and fry cutlets until done and crisp on both
sides.

Meanwhile, bring Ro-Tel tomatoes and bay leaf to a boil.
Add remaining ingredients. Reduce by about 1/3, season
with Tabasco to taste.

Drain cutlets on paper towels and then put on a platter.
Cover with sauce and serve.

It was dark when I cooked this, so the identities and
amounts of herbs are open to some question.

Michael's (approximately), Echo Picnic 1998

* Origin: Lost in the SuperMarket *

Format by Dave Drum - 17 August 98

Uncle Dirty Dave's Kitchen
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