What is a Michigan? It's a steamed hot dog, served on a bun with mustard, chopped onions, and a special "Michigan sauce." They are usually served at seasonal food stands by carhops--very quaint! What follows is my adaptation of the Michigan sauce recipe.
Michigan Sauce
- 1 lb. 90% (or leaner) ground beef
- 1 can (6 oz.) tomato paste
- 1 can (8 oz.) tomato sauce
- 1 green pepper, finely chopped (I use a food processor)
- 1/2 sweet onion, finely chopped (food processor again)
- 1/2 tsp. crushed red pepper
- 1/2 tsp. onion salt
- 1/8 tsp. ground cayenne pepper
- 1 tbsp. Dijon mustard
- 5-10+ drops hot pepper sauce, depending on your "hotness" preferences (I use Gunslinger Smokin' Hot JalapeƱo Pepper Sauce, which I got in Kansas.)
- 1/4 c. water
Ironically, I have been a vegetarian for several years, but will make this upon request for my loved ones!
Welcome to the Geneabloggers family. Hope you find the association fruitful; I sure do. I have found it most stimulating, especially some of the Daily Themes.
ReplyDeleteMay you keep sharing your ancestor stories!
Dr. Bill ;-)
http://drbilltellsancestorstories.blogspot.com/
Author of "Back to the Homeplace"
and "13 Ways to Tell Your Ancestor Stories"
http://www.examiner.com/x-53135-Springfield-Genealogy-Examiner
http://www.examiner.com/x-58285-Ozarks-Cultural-Heritage-Examiner
I love the recipe. It sounds very like what I always referred to as "coney dogs". I truly enjoy reading your blog and am pleased to award you the One Lovely Blog Award. Visit my blog at http:hangingfromthefamilytree.blogspot.com to pick up your award and find the rules. Congratulations!
ReplyDeleteThank you both for the warm welcome and kind words!
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