LAFAYETTE CONEY ISLAND SAUCE (Gloria Pitzer)
In a deep skillet, brown 1 lb. ground round in just enough oil to cover bottom of pan. Stir and crumble til no longer pink. Mash with fork to consistency of rice and keep on low heat. Meanwhile you put into a blender: 14 oz. clear chicken broth, 4 T. flour, 1 T. chili powder, 1 T. paprika, 1 t. ground cumin, 1 t. turmeric, 1 T. chicken bouillon powder (or 3 cubes mashed) and 6 oz. V-8 juice. Blend briefly to combine, add to meat and stir til smooth and thickened. Remove 2 c. mixture to a blender, puree and return. Serve spooned over hot-dogs or in bowls as a chili.
UPDATE: Heat 2 cans (11 oz. ea.) chili beef soup, (12 oz.) V-8 juice, 1 envelope taco seasoning mix, 2 T. sweet pickle relish and 2 T. dry chopped onion. Leftovers freeze well for months.
Recipe like Lafayette Coney Island Sauce is published in our April , 1998 Menu Minder.