CAPITOL LUNCH MEAT SAUCE RECIPE RECIPES

Steps:

• 1 Pound hamburger 4 green peppers (minced) 4 onions (minced) 3 celery stalks (minced) 3 pieces. minced garlic Mix hamburger and minced ingredients in a saucepan. Add in app. 3 c. of water. Cook slowly till mix begins to thicken. When it thickens, add in 3 Tbsp. of chili pwdr, then add in salt and pepper to suit your taste. The secret of this sauce is which you must cook it S-L-O-W-L-Y (3-4 hours.), stirring often. When finished cooking, add in 3 Tbsp. of dry mustard and stir in well. For best results, use warm dogs with the "skin" on them (Capitol Lunches the Martin Rosol's brand). Put the warm dog on a FRESH roll, spread on some fresh mustard, fresh minced onion, spread on the sauce, and (Note:This recipe makes a LOT of sauce, as you can imagine, since the quantities are for use in a restaurant. Use smaller amounts of all ingredients to suit your needs.) Converted by MMCONV vers. 1.40

Steps:

• In a 4 quart stock pot mix ground beef with worcestershire sauce and brown meat.
• Add remaining ingredients and bring to a rolling boil.
• Place meat into blender or food processor and chop very fine.
• Return to stockpot and simmer for one hour.
• SERVING SIZE IS APPROXIMATE -- you may get more or less depending on how much sauce you like on your dogs --.
• Helpful hint -- freeze sauce in old ice cube tray -- when frozen remove and place in freezer bag remove as need for you hot dogs. One "cube" should be enough for one dog.