Coney Dogs Recipe
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Coney Dogs Recipe

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The whole gang will munch these "top dogs" up in a jiffy. "Mom and I make them for get-togethers," tells Donna Sternthal of Sharpsville, Pennsylvania. "Leftovers are no problem—there never are any!"—Donna Sternthal, Sharpsville, Pennsylvania
TOTAL TIME: Prep: 15 min. Cook: 45 min.
MAKES:24 servings
TOTAL TIME: Prep: 15 min. Cook: 45 min.
MAKES: 24 servings


  • 2 pounds ground beef
  • 3 small onions, chopped
  • 3 cups water
  • 1 can (12 ounces) tomato paste
  • 5 teaspoons chili powder
  • 2 teaspoons rubbed sage
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 24 hot dogs, cooked
  • 24 hot dog buns
  • Shredded cheddar cheese, optional


  1. In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the water, tomato paste and seasonings.
  2. Cover and simmer for 30 minutes, stirring occasionally. Serve on hot dogs; sprinkle with cheese if desired. Yield: 24 servings.
Originally published as Coney Dogs in Country Woman May/June 1996, p42

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Pauljjamie User ID: 2222334 18410
Reviewed Oct. 8, 2012

"I've made this several times. Very good. I add a little more chili powder and fresh garlic instead of the garlic salt."

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