Red Clam Sauce

Love this recipe! It's easy and I can use fresh herbs from the garden.

Ingredients:


1 medium onion, chopped
1 clove garlic, minced
2 tablespoons olive oil
2 (7 oz) cans clams, minced
1 (6 oz) can tomato paste
1 cup water
2 tablespoons lemon juice
1 tablespoon fresh parsley, chopped
1 teaspoon sugar
1/4 teaspoon rosemary
1/4 teaspoon thyme, ground
8 ounces linguine or spaghetti or similar pasta, cooked

Preparation:


Saute the onion and garlic in the oil in medium skillet; add the clams and their juice, the tomato paste, water, lemon juice, parsley, sugar, rosemary and thyme. Simmer, uncovered, for 15 minutes. Serve over hot cooked linguine or other pasta and pass the Parmesan Cheese.
Serves 4.

Coney Sauce

Growing up in Western Pa. our local Dairy Isle was family owned.  As a kid I loved their Coney Dogs.  Today, a new family owns the Dairy Isle but the Coney sauce recipe remains the same.  A friend shared the recipe with my Mom and now I'm sharing it with you!  It makes a large batch but the sauce freezes great.

Ingredients & Preparation:
Place in small cheesecloth bag -
1 stick of cinnamon
1 Tbsp. caraway seed
1/2 Tbsp. mixed spice
4 bay leaves

3lbs. ground beef (browned and drained)
Add to beef -
2 Tbsp. paprika
1 Tbsp. chili powder
1 Tbsp. celery salt
1/2 Tbsp. garlic powder

Mix together-
16 oz. tomato paste
1 cup pickle relish
14 0z. hot ketchup
40 oz. ketchup
1/2 cup vinegar
1/2 cup sugar

Add to meat in a large pot.  Add bag of spices and simmer until very thick.  Serve hot over hotdog on a bun.