Damsel in dis Dress > wrote in
news
> On Sat, 22 Jul 2006 04:12:32 -0500, Andy <q> wrote:
>
>>I misread the subject line as Food of the World Series. I thought
>>STADIUM FOOD!
>
> You weren't the only one. I *thought* this was a little early for the
> end of baseball season! LOL!
>
> Carol


Carol,

Heh heh heh. It took me to read the first couple posts before I noticed
nobody mentioned any stadiums of past World Series and the final knife
through the heart was the absence of recipes!

Oh Wa Tah Nah Siam! (

Andy

On Sat, 22 Jul 2006 12:23:13 -0500, Andy <q> wrote:

>Damsel in dis Dress > wrote in
>news >
>> On Sat, 22 Jul 2006 04:12:32 -0500, Andy <q> wrote:
>>
>>>I misread the subject line as Food of the World Series. I thought
>>>STADIUM FOOD!
>>
>> You weren't the only one. I *thought* this was a little early for the
>> end of baseball season! LOL!
>
>Heh heh heh. It took me to read the first couple posts before I noticed
>nobody mentioned any stadiums of past World Series and the final knife
>through the heart was the absence of recipes!

I know this isn't technically stadium food, but it might help ease
your pain just a bit.

* Exported from MasterCook *

Kettle Corn

Recipe By :Carol Peterson (Damsel)
Serving Size : 0 Preparation Time :0:00
Categories : Signature Dishes Snacks-Sweet

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
vegetable oil
popcorn
2 tablespoons granulated sugar
salt -- for sprinkling

In a three-quart saucepan (or "kettle") with a tight-fitting lid, pour
enough oil to cover to a depth of about one-half the size of a popcorn
kernel. Add two "test" kernels of popcorn, and turn heat to medium
high. When the test kernels pop, the oil is hot enough to continue.

Quickly pour in enough popcorn to cover the bottom of the saucepan in
an even layer. Sprinkle the sugar over the unpopped kernels, and
place the lid on the pan. As the corn pops, shake the pan
occasionally to assure that unpopped kernels reach the bottom of the
pan. When the lid starts to lift off the pan and the popping slows or
stops, remove pan from heat.

Pour popped corn into a large bowl or several smaller ones. Dust
lightly with salt.

Yield:
"12 cups"
- - - - - - - - - - - - - - - - -

Damsel in dis Dress > wrote in
:

> Kettle Corn
>
> Recipe By :Carol Peterson (Damsel)


Carol,

Not that I'm not appreciative, but I've chipped two teeth with popcorn in
my lifetime (swallowing the chip o' tooth and spitting out the kernel)
and swore it off back in the '80s. I've had it in miniscule amounts but,
well, you get the phobia picture.

Thanks. A+ for sharing!

Andy

On Sat, 22 Jul 2006 12:39:56 -0500, Andy <q> wrote:

>Damsel in dis Dress > wrote in
:
>
>> Kettle Corn
>
>Not that I'm not appreciative, but I've chipped two teeth with popcorn in
>my lifetime (swallowing the chip o' tooth and spitting out the kernel)
>and swore it off back in the '80s. I've had it in miniscule amounts but,
>well, you get the phobia picture.

I understand. I wouldn't want to eat it anymore, either.

>Thanks. A+ for sharing!

Well, this isn't actually stadium food, but it's damned good on hot
dogs!

Whoa! I had to research this one on Google. I included everything
here, but I'll condense both the recipe and the commentary and re-post
it another time. Just didn't want to let you down, Andy.

* Exported from MasterCook *

Hot Dog Sauce

Recipe By :The Hot Dog Sandwich Shop in Butler, Pa.
Serving Size : 0 Preparation Time :0:00
Categories : Condiments

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds ground beef -- browned and drained
2 handfuls chopped onions
1/8 cup salt
2 1/2 ounces chili powder
1 tablespoon ground cloves
1 tablespoon ground nutmeg
1 1/2 ounces paprika
1 tablespoon granulated sugar
1 small bottle ketchup
6 cups water
2 cups all-purpose flour
1 cup water

Mix all ingredients in a Dutch oven. Mix 2 cups of flour with 1 cup
of water into a paste and stir into sauce, let simmer for an hour.
This recipe was passed to me from an elderly lady who grew up eating
these dogs. If you are so lucky to be in Butler, the waitresses will
ask you if you want the hot dogs to have a pickle in the bun, and of
course you tell her yes. Then she will bellow "2 dogs--pickle
alsoo!!" to the cook at the other end of the room. And yes,that is
nutmeg and cloves in it.

Repeat: this makes a LOT of sauce!! Enough for DOZENS of dogs. Notice
you use 6 cups of water. Then you're making a roux with more water.
Since you only use a spoonful per dog, there's a lot of sauce. I only
make it once a year or so, and it lasts and lasts. Cut down on the
salt if you want. The cloves and nutmeg are unusual, I know, but you
really only taste a hint of them. Since there's only a tbsp. of each
per batch, it's not that much. Don't you think if this was so weird,
no one would eat it? Well, everyone I know who grew up eating these
loves this sauce. Maybe that's it, that you have to acquire the
taste. But my husband, who never ate it till I introduced him to it,
loves it too....

Source:
"Compton in rec.food.cooking, September 7, 1997"

NOTES : COMPTON:
The absolutely best way to eat a hot dog is with hot dog sauce from
The Hot Dog Sandwich Shop in Butler, Pa (for which I have the
recipe--one of those things I'll grab and take with me in case I have
to escape my burning house), served with chopped onions, ---and a dill
pickle spear in the bun.

DAMSEL (September 11, 1997)
Okay, gang . . . the test results are in!

Crash "It reminds me of Hungarian chili. Powerful stuff, but good."

We now have nearly a lifetime supply of a pretty darned good hot dog
sauce. In the year 2005, when we run out, I'm going to make a smaller
batch. This completely filled my Dutch oven. Another change I'd
suggest is mixing the flour with more water to make a "thinner
thickener," and reducing the other water in the recipe accordingly.
This will prevent the unfortunate occurance of little dumplings
(certainly not LUMPS) in the sauce.

This is how I served the dogs. Cooked the hot dogs in a frying pan
with just enough butter to keep them from sticking - cook until
browned. We got unsliced bakery buns (made for brats), sliced them
from the top instead of the side, then buttered and grilled them. We
had our dogs with a little of the sauce and some shredded cheddar
cheese. Yummm! I tried one with, and one without a pickle. I didn't
care for it with pickle.

This sauce should be used in about the same quantity that you'd use
ketchup. It's not the same as a chili dog topping, no, no, no! Hey,
anybody from the Twin Cities want a quart of hot dog sauce?

Damsel in dis Dress > wrote in
:

> On Sat, 22 Jul 2006 12:39:56 -0500, Andy <q> wrote:
>
>>Damsel in dis Dress > wrote in
m:
>>
>>> Kettle Corn
>>
>>Not that I'm not appreciative, but I've chipped two teeth with popcorn
>>in my lifetime (swallowing the chip o' tooth and spitting out the
>>kernel) and swore it off back in the '80s. I've had it in miniscule
>>amounts but, well, you get the phobia picture.
>
> I understand. I wouldn't want to eat it anymore, either.
>
>>Thanks. A+ for sharing!
>
> Well, this isn't actually stadium food, but it's damned good on hot
> dogs!
>
> Whoa! I had to research this one on Google. I included everything
> here, but I'll condense both the recipe and the commentary and re-post
> it another time. Just didn't want to let you down, Andy.
>
> * Exported from MasterCook *
>
> Hot Dog Sauce
>
> Recipe By :The Hot Dog Sandwich Shop in Butler, Pa.
> Serving Size : 0 Preparation Time :0:00
> Categories : Condiments
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 2 pounds ground beef -- browned and drained
> 2 handfuls chopped onions
> 1/8 cup salt
> 2 1/2 ounces chili powder
> 1 tablespoon ground cloves
> 1 tablespoon ground nutmeg
> 1 1/2 ounces paprika
> 1 tablespoon granulated sugar
> 1 small bottle ketchup
> 6 cups water
> 2 cups all-purpose flour
> 1 cup water
>
> Mix all ingredients in a Dutch oven. Mix 2 cups of flour with 1 cup
> of water into a paste and stir into sauce, let simmer for an hour.
> This recipe was passed to me from an elderly lady who grew up eating
> these dogs. If you are so lucky to be in Butler, the waitresses will
> ask you if you want the hot dogs to have a pickle in the bun, and of
> course you tell her yes. Then she will bellow "2 dogs--pickle
> alsoo!!" to the cook at the other end of the room. And yes,that is
> nutmeg and cloves in it.
>
> Repeat: this makes a LOT of sauce!! Enough for DOZENS of dogs. Notice
> you use 6 cups of water. Then you're making a roux with more water.
> Since you only use a spoonful per dog, there's a lot of sauce. I only
> make it once a year or so, and it lasts and lasts. Cut down on the
> salt if you want. The cloves and nutmeg are unusual, I know, but you
> really only taste a hint of them. Since there's only a tbsp. of each
> per batch, it's not that much. Don't you think if this was so weird,
> no one would eat it? Well, everyone I know who grew up eating these
> loves this sauce. Maybe that's it, that you have to acquire the
> taste. But my husband, who never ate it till I introduced him to it,
> loves it too....
>
> Source:
> "Compton in rec.food.cooking, September 7, 1997"
>
> NOTES : COMPTON:
> The absolutely best way to eat a hot dog is with hot dog sauce from
> The Hot Dog Sandwich Shop in Butler, Pa (for which I have the
> recipe--one of those things I'll grab and take with me in case I have
> to escape my burning house), served with chopped onions, ---and a dill
> pickle spear in the bun.
>
> DAMSEL (September 11, 1997)
> Okay, gang . . . the test results are in!
>
> Crash "It reminds me of Hungarian chili. Powerful stuff, but good."
>
> We now have nearly a lifetime supply of a pretty darned good hot dog
> sauce. In the year 2005, when we run out, I'm going to make a smaller
> batch. This completely filled my Dutch oven. Another change I'd
> suggest is mixing the flour with more water to make a "thinner
> thickener," and reducing the other water in the recipe accordingly.
> This will prevent the unfortunate occurance of little dumplings
> (certainly not LUMPS) in the sauce.
>
> This is how I served the dogs. Cooked the hot dogs in a frying pan
> with just enough butter to keep them from sticking - cook until
> browned. We got unsliced bakery buns (made for brats), sliced them
> from the top instead of the side, then buttered and grilled them. We
> had our dogs with a little of the sauce and some shredded cheddar
> cheese. Yummm! I tried one with, and one without a pickle. I didn't
> care for it with pickle.
>
> This sauce should be used in about the same quantity that you'd use
> ketchup. It's not the same as a chili dog topping, no, no, no! Hey,
> anybody from the Twin Cities want a quart of hot dog sauce?

Andy <q> wrote in :

> Damsel in dis Dress > wrote in
> :
>
>> On Sat, 22 Jul 2006 12:39:56 -0500, Andy <q> wrote:
>>
>>>Damsel in dis Dress > wrote in
:
>>>
>>>> Kettle Corn
>>>
>>>Not that I'm not appreciative, but I've chipped two teeth with popcorn
>>>in my lifetime (swallowing the chip o' tooth and spitting out the
>>>kernel) and swore it off back in the '80s. I've had it in miniscule
>>>amounts but, well, you get the phobia picture.
>>
>> I understand. I wouldn't want to eat it anymore, either.
>>
>>>Thanks. A+ for sharing!
>>
>> Well, this isn't actually stadium food, but it's damned good on hot
>> dogs!
>>
>> Whoa! I had to research this one on Google. I included everything
>> here, but I'll condense both the recipe and the commentary and re-post
>> it another time. Just didn't want to let you down, Andy.
>>
>> * Exported from MasterCook *
>>
>> Hot Dog Sauce
>>
>> Recipe By :The Hot Dog Sandwich Shop in Butler, Pa.
>> Serving Size : 0 Preparation Time :0:00
>> Categories : Condiments
>>
>> Amount Measure Ingredient -- Preparation Method
>> -------- ------------ --------------------------------
>> 2 pounds ground beef -- browned and drained
>> 2 handfuls chopped onions
>> 1/8 cup salt
>> 2 1/2 ounces chili powder
>> 1 tablespoon ground cloves
>> 1 tablespoon ground nutmeg
>> 1 1/2 ounces paprika
>> 1 tablespoon granulated sugar
>> 1 small bottle ketchup
>> 6 cups water
>> 2 cups all-purpose flour
>> 1 cup water
>>
>> Mix all ingredients in a Dutch oven. Mix 2 cups of flour with 1 cup
>> of water into a paste and stir into sauce, let simmer for an hour.
>> This recipe was passed to me from an elderly lady who grew up eating
>> these dogs. If you are so lucky to be in Butler, the waitresses will
>> ask you if you want the hot dogs to have a pickle in the bun, and of
>> course you tell her yes. Then she will bellow "2 dogs--pickle
>> alsoo!!" to the cook at the other end of the room. And yes,that is
>> nutmeg and cloves in it.
>>
>> Repeat: this makes a LOT of sauce!! Enough for DOZENS of dogs. Notice
>> you use 6 cups of water. Then you're making a roux with more water.
>> Since you only use a spoonful per dog, there's a lot of sauce. I only
>> make it once a year or so, and it lasts and lasts. Cut down on the
>> salt if you want. The cloves and nutmeg are unusual, I know, but you
>> really only taste a hint of them. Since there's only a tbsp. of each
>> per batch, it's not that much. Don't you think if this was so weird,
>> no one would eat it? Well, everyone I know who grew up eating these
>> loves this sauce. Maybe that's it, that you have to acquire the
>> taste. But my husband, who never ate it till I introduced him to it,
>> loves it too....
>>
>> Source:
>> "Compton in rec.food.cooking, September 7, 1997"
>>
>> NOTES : COMPTON:
>> The absolutely best way to eat a hot dog is with hot dog sauce from
>> The Hot Dog Sandwich Shop in Butler, Pa (for which I have the
>> recipe--one of those things I'll grab and take with me in case I have
>> to escape my burning house), served with chopped onions, ---and a dill
>> pickle spear in the bun.
>>
>> DAMSEL (September 11, 1997)
>> Okay, gang . . . the test results are in!
>>
>> Crash "It reminds me of Hungarian chili. Powerful stuff, but good."
>>
>> We now have nearly a lifetime supply of a pretty darned good hot dog
>> sauce. In the year 2005, when we run out, I'm going to make a smaller
>> batch. This completely filled my Dutch oven. Another change I'd
>> suggest is mixing the flour with more water to make a "thinner
>> thickener," and reducing the other water in the recipe accordingly.
>> This will prevent the unfortunate occurance of little dumplings
>> (certainly not LUMPS) in the sauce.
>>
>> This is how I served the dogs. Cooked the hot dogs in a frying pan
>> with just enough butter to keep them from sticking - cook until
>> browned. We got unsliced bakery buns (made for brats), sliced them
>> from the top instead of the side, then buttered and grilled them. We
>> had our dogs with a little of the sauce and some shredded cheddar
>> cheese. Yummm! I tried one with, and one without a pickle. I didn't
>> care for it with pickle.
>>
>> This sauce should be used in about the same quantity that you'd use
>> ketchup. It's not the same as a chili dog topping, no, no, no! Hey,
>> anybody from the Twin Cities want a quart of hot dog sauce?


HUH!?!?

MUST BE THE POWERFUL THUNDERSTORMS ROLLING OVERHEAD. LOST POWER!

Andy
Media, PA

On Sat, 22 Jul 2006 14:41:32 -0500, Andy <q> wrote:

>>> Hot Dog Sauce
>>>
>>> Recipe By :The Hot Dog Sandwich Shop in Butler, Pa.
>
>HUH!?!?
>
>MUST BE THE POWERFUL THUNDERSTORMS ROLLING OVERHEAD. LOST POWER!
>
>Andy
>Media, PA

Have you eaten at this place?

We're storm-free at the moment, and 82F.

Carol