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Traditional Hot Dog Sauce 4 cups water 1½ lbs. ground beef 1 medium onion, chopped 1, (28-ounce) can tomato sauce 1 cup ketchup ¼ teaspoon black pepper hot pepper seeds, optional 1. In a large saucepan, bring water to a boil. 2. Carefully crumble beef into water, breaking up beef with a fork to create smaller pieces of meat for sauce. 3. Add onion. 4. Boil until meat is no longer pink; drain. 5. Add the tomato sauce, brown sugar, ketchup, chili powder, salt, and pepper. 6. Simmer, uncovered, for 15 minutes or until heated through. 7. Serve over hot dogs in buns. 2 tablespoons brown sugar 1½ tablespoons chili powder 1 cup ketchup ½ teaspoon salt
Homemade Coleslaw 1 head green cabbage, finely shredded 2 large carrots, finely shredded ¾ cup best-quality mayonnaise 2 tablespoons sour cream 2 tablespoons grated Spanish onion 2 tablespoons sugar, or to taste
Grilled Corn Skewers with Chipotle Butter 6 ears fresh corn, silks removed, husks left on, soaked in cold water for 5 minutes 2 sticks unsalted butter, at room temperature 2-4 chipotle chiles in adobo, pureed, 2 tablespoons total 2 cloves garlic, chopped Salt and freshly ground black pepper Freshly chopped cilantro leaves, freshly chopped, for garnish Honey, to taste 1. Heat grill over high heat. 2 . Place the corn on the grill, close the cover, and grill for 15-20 minutes, turning every 5 minutes, or until kernels are tender. Remove from the grill, let cool slightly, remove husks, and cut into 1-inch rounds. 3. Combine the butter, chipotle, garlic, salt, pepper, and honey in a food processor until smooth. 4. Skewer each round through its center and season them with salt and pepper. Grill for 2-3 minutes per side until slightly charred. Remove and immediately brush with the butter and garnish with chopped cilantro. yield: 4 servings newsouthmedia.com 47
2 tablespoons white vinegar 1 tablespoon dry mustard Salt and pepper 1. Combine shredded cabbage and carrots in a large bowl. 2. Whisk together mayonnaise, sour cream, onion, sugar, vinegar, mustard, salt, and pepper in a medium bowl, then add to cabbage mixture. 3. Mix well to combine and taste for seasoning. Add more salt, pepper, or sugar if desired. 4. Refrigerate until ready to serve. yield : 8 servings
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