By Ginger Isham
When I was dating my husband in the 1950s, he introduced me to the chilidog at Charlie’s Red Hots, a trailer at Battery Park. With vacation coming up soon, maybe the kids would enjoy this recipe. It is best to purchase hot dogs with natural casings that are all beef or part beef and part pork. The standard hot dogs contain more fillers. I place hot dogs in boiling water to which I add 1 or 2 tablespoons of cider vinegar and simmer a few minutes and then prepare them for family.
Beef Chili (4 servings)
1 pound lean ground beef
1/2 cup chopped onion
1 tablespoon minced garlic
2 tablespoons tomato paste
2 tablespoons chili powder
1 tablespoon mustard
1/4 teaspoon cayenne pepper (or less)
1 and 1/2 cups low-sodium beef broth
(I add 1 or 2 tablespoon maple syrup)
Cook beef and drain fat. Add onion and garlic and cook 1 or 2 minutes. Crush meat with potato masher. Stir in rest of ingredients and simmer until liquid evaporates. Serve over grilled or steamed hot dogs on a toasted bun. Top off with shredded cheese or:
1/2 cup mayo
1/2 cup chopped fresh parsley (or 2 tablespoons dry parsley)
1/4 cup Creole mustard (or less)
2 tablespoons sugar or maple syrup
2 tablespoons white vinegar
1/4 to 1/2 teaspoon red pepper flakes
2 and 1/2 cups shredded cabbage
1/4 to 1/2 cup shredded onion
pinch of salt
Mix first 6 ingredients and add cabbage and onion. Salt to taste. Chill until ready to use.
Creole mustard is: 6 tablespoons Dijon mustard, 1/2 teaspoon Worcestershire sauce and a dash of Tabasco sauce.
Speedy Sloppy Joes
1 pound lean ground hamburg
1 can condensed tomato soup, undiluted
1 or 2 tablespoons sweet pickle relish
2 tablespoons each ketchup and barbecue sauce
Cook ground beef, drain and add rest of ingredients and simmer for 10 minutes. Serve over hamburger buns, plain or toasted. My kids enjoyed this recipe.
Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.