Chili Toppings And Clam Chowder
Dave Bergeron of Ellington requested a recipe for meat sauce for hot dogs that contain no beans but still taste like chili. The replies came pouring in. Sue Powers of the Kensington section of Berlin writes, "Every time I make it, people want to eat it straight out of the pot, it is so good! The recipe came out of one of my husband's firefighters' magazines. Anyone who knows firemen knows they can cook!"
HOT DOG CHILI TOPPING SAUCE
>>1 pound skinless franks
>>2 cups water
>>2 medium onions
>>1 pound ground beef
>>1 28-ounce can crushed tomatoes
>>1 teaspoon cayenne pepper
>>2 teaspoons Worcestershire sauce
>>1 teaspoon cumin
>>3 teaspoons chili powder
>>Salt and pepper to taste
>>1/2 cup beer
>>4 tablespoons cornstarch
Cook franks in water, saving the water. Combine franks and onions in food processor, and mince. In a large fry pan or Dutch-oven-type pot, brown hamburger, and add the water from cooking the franks and the remaining ingredients, except the beer and cornstarch.
Cover, and simmer for 30 minutes. In small saucepan, combine beer and cornstarch, and cook over low heat until slightly thickened (be careful because cornstarch mixture goes from thn to thick quickly. Add to chili sauce, and stir.
This second meat sauce recipe was sent in by Lorraine Stec Marroni of Farmington, who writes, "This recipe was given to me about 40 years ago and was purported to be the chili sauce recipe used at the Strand Luncheonette in New Britain. Their hot dogs with chili sauce were outstanding!"
HOT DOG CHILI SAUCE
>>1 pound ground beef
>>4 onions, chopped fine
>>1/2 stick butter
>>Drizzle of vegetable or olive oil
>>1 cup ketchup
>>3 celery sticks
>>Salt and pepper to taste
>>Dash garlic salt
>>2-3 heaping tablespoons chili powder
Brown together the meat, onions, butter and oil, mixing and separating meat into very small pieces. Add ketchup, salt, pepper, garlic salt and celery, and cook for about an hour. Remove the celery sticks, add the chili powder and cook for another 15 minutes. (This is a recipe that I keep tasting and adjusting with the spices listed. Sometimes I feel I want more ketchup or spices.)
(Thanks also to Sara Bolduc, Bristol; James Lyons, South Glastonbury; Barbara Del Santo, Portland; Egline Hollfelder, Collinsville section of Canton; Betsy Hardy, Colchester; Lorraine Rulli, Bristol; Ann Pié.
Clam Sauce Recipe - News
Add to chili sauce, and stir. This second meat sauce recipe was sent in by Lorraine Stec Marroni of Farmington, who writes, "This recipe was given to me about 40 years ago and was purported to be the chili sauce recipe used at the Strand Luncheonette
With a little tartar sauce, French fries, etc. they make a good meal. Some people prefer a beer batter to coat their perch, and there are dozens of recipes for the batter. I like to mix one cup of all-purpose flour,one teaspon salt, one teaspoon baking
A daily $8.95 buffet special features fresh-made entrees including Buda Ham, roasted turkey, homemade meat loaf, pork roast and Nick Sr.'s famous linguini with white or red clam sauce. Hoagies, named as such in honor of Nick Vita Sr., who hailed from
The truth is, after making this recipe I actually ate the entire quantity myself in one frenzied sitting, and I wasn't even winded, although at least I didn't finish off the whole stick's worth of butter sauce. Let's compromise and say it serves two as
Return to heat and cover pan for 5 minutes or until clams open. Cook linguine al dente and place in an appropriate sized pasta bowl. Add parsley to pan and lightly toss with clams and sauce. Place clams on top of the pasta and pour sauce over clams and
Linguini with Clam Sauce Recipe | Simply Recipes
What's there to say about this Italian-American classic other than, "red or white?" Linguini with clam sauce comes in either a red tomato-based version, or a white version with cream or white wine. Today we present to you a red version, with a tomato-based, clam-juice infused sauce, dressed up with some fennel and a little dash of anise liqueur. Why the licorice note from the fennel and anise? Trust me. It just goes well with tomato sauce and seafood.
Funny thing, my dad hates, and I mean truly despises, licorice. But he gobbles down Italian sausage like there's no tomorrow, and the defining spice in sweet Italian sausage is fennel seed. Certain flavors just enhance others, and in this case the licorice flavor from the fennel and anise liqueur makes the clam sauce sparkle. (By the way, you can skip the liqueur if you want, you'll just have a more subtle licorice note from the fennel.)
Do you have a favorite clams with pasta dish? Please let us know about it in the comments.
Ingredients 2 pounds small clams in the shell, scrubbed clean 1 15-ounce can of whole baby clams 4 Tbsp olive oil 1 medium yellow or white onion, chopped (about 1 cup) 1 small or 1/2 large fennel bulb, chopped (about 1 cup) 4 garlic cloves, chopped (4 teaspoons) 1/3 cup ouzo, Sambuca, Pernod or other anise-flavored liqueur (optional) 1 Tbsp tomato paste 1 28-ounce can of crushed tomatoes 1-2 teaspoons sugar Salt Fronds from the fennel bulb, minced Linguini (can sub any long shaped pasta, like spaghetti or fettuccine) Method1 Open the can of clams and strain the juice through a paper-towel-lined fine-meshed sieve into a bowl. Set both the juice and the clams aside.
2 Heat the olive oil in a large pot or sauté pan over medium-high heat. Add the chopped onion and fennel bulb and sprinkle with a little salt. Stir well and sauté until translucent, about 4-5 minutes. Don't brown them. Add the chopped garlic and sauté for another minute.
3 Add the ouzo (if you're using) to the pan and let it boil down until it's almost completely evaporated. Add the tomato paste and stir well to coat the vegetables. Cook for a minute or two.
4 Add the crushed tomatoes and the clam juice (strained from the can of clams) to the pot, along with a sprinkling of salt and the sugar. Stir well, turn the heat to a slow simmer and cook for 20 minutes. While the tomato sauce is cooking, heat a large pot of salted water for the pasta.
Chili Toppings And Clam Chowder - Hartford Courant
Chili Toppings And Clam Chowder - Hartford Courant 
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