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MICHIGAN SAUCE

Posted by Sherry on April 24, 2008, 9:17 pm, in reply to "America's Top Dog"
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MICHIGAN SAUCE --------------------------- 1 lb. ground hamburger 1 small can tomato paste 1 can water (use tomato can) 2 tsp. chili powder salt and pepper to taste Simmer several hours (best cooked the day before). Serve over hot dogs with onions and cheese. MICHIGAN SAUCE FOR FRANKS -------- 3 1/2 lb. ground chuck (do not brown) 1 pt. Ragu sauce 1 pkg. chili mix 1 (6 oz.) can tomato sauce 6 Tbsp. catsup 6 Tbsp. mustard (French's) pinch of oregano red peppers to taste (optional) Put all ingredients together. Stir well. After it starts to boil, reduce heat to simmer. Cook 2 hours uncovered, stirring now and again. Makes a large batch. MICHIGAN SAUCE ----------------- 1 lb. hamburg 1 whole onion (small), chopped 2 whole peppers (large), chopped 3 (8 oz.) cans tomato sauce 2 (6 oz.) tomato paste Fry hamburg, peppers and onions until brown. Do not drain hamburg, then add sauce and paste. Let simmer for 7 hours. Keep stirring periodically. MICHIGAN SAUCE --------------- 3 lb. hamburger, browned 8 oz. mustard 24 oz. catsup 1 large tomato puree 1 small can chili powder 3 tsp. lemon juice 3 tsp. brown sugar Brown hamburger and put all ingredients in and simmer until done. Very Good.

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Message Thread: Michigan Recipe, courtesy of Bob Graham New York resident and avid cook - Bob Graham New York April 24, 2008, 3:30 pm America's Top Dog - Sherry April 24, 2008, 3:56 pm MICHIGAN SAUCE - Sherry April 24, 2008, 9:17 pm « Back to thread

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