Sent: Tuesday, November 06, 2012 2:36 PM
Subject: might you have the recipe
For the corn spoon bread that Hot Shoppes used to serve??
It was light and delicious….and brings back very fond memories from when my grandparents took me out for lunch!
I have looked rather extensively on the internet via Google…
Is the recipe in the cookbook which I see advertised?
Thank you ever so much,
I was not able to find the recipe anywhere, but I wrote to Judy, who has the cookbook, and she sent the recipe.
See below. This is the spoon bread – there is also a corn pudding.
News for Hot Shoppes lovers, they are opening one in a new hotel in Washington, DC some time next year with some of the old recipes.
I know the Mighty Mo will be on the menu.
Have a great weekend,
Hot Shoppes Spoon Bread
Eggs, large 4 each
Sugar, granulated 1/3 cup
Margarine 3/4 cup
Milk 3 1/4 cups
Salt 1 Teaspoon
Yellow Corn Meal 2/3 cup + 1 Tablespoon
Yield: 6 to 8 servings
1. Place eggs and sugar in mixing bowl. Beat until eggs double their volume.
2) Melt margarine in a medium-sized sauce pan over low heat. Add milk and heat
to approximately 200° F (just below the boiling point). Add salt and blend well.
3. Slowly add corn meal, stirring constantly with a hand whip or rotary mixer for 4
to 5 minutes. Mixture will be VERY thick.
4. Remove from heat.
5. Fold beaten eggs into corn meal mixture using a hand wire whip.
6. Pour mixture into a greased 2 quart baking pan.
7. Set baking pan inside a shallow pan on oven rack. Pour hot water into the shallow
pan to a depth of about 1” around the baking pan.
8. Bake in a preheated 350° oven for approximately 1 1/4 hours – until golden brown
or until a knife inserted in the center comes out clean.
THANK YOU EVER SO MUCH…I have thought of that recipe so often…and never could get anything like it…I truly appreciate your efforts!
Hot Shoppes Corn Pudding
Corn, whole kernel - frozen 4 1/2 cups
Thin cream sauce 1 1/2 cups
Eggs, large - beaten 5 each
Sugar, granulated 1/3 cup + 1 teaspoon
Salt 1 teaspoon
White Pepper 1/8 teaspoon
Margarine 6 tablespoon
Yield: 6 to 8 servings
1. Remove corn from freezer and allow to thaw
2. Prepare thin cream sauce according to instructions given on the recipe below.
3. Add sugar to beaten eggs and mix until sugar is completely dissolved.
4. Add salt, white pepper, and cream sauce to corn;then add melted margarine.
5. Add beaten egg & sugar mixture to the corn mixture and blend well.
6. Place mixture in a well-greased baking pan.
7. Place baking pan into another shallow pan containing about 1" of water.
8. Bake in a preheated 350° oven for approximately 1 hour or until a knife
inserted in the center comes out clean.
Medium Cream Sauce, read the bottom note.
6 Tablespoons- Margarine
1/2 cup Flour
4 cups Milk
3/4 tsp salt
Melt margarine in sauce pan over low heat
Blend in flour and salt
Add milk all at once
Cook quickly, stirring constantly until mixture thickens. Remove from heat.
Makes 1 quart
Overheating will cause sauce to thicken and margarine will separate from mixture
If a thinner or thicker sauce is desired, add or reduce milk accordingly
I guess you can cut recipe in half to make less. I haven't had any problems cutting or multiplying these recipes.
Talk to you later,
Sent: Wednesday, November 07, 2012 8:57 PM
Subject: Yet another Texas Hotdog Sauce request
Sorry to do this to you but i'm looking for a specific Texas wiener sauce
recipe. My parents grew up in a small town just north of Altoona, PA.
Whenever we would visit my grandparents in the 60s and 70s we would stop at
a place called appropriately enough "Texas Hot dogs" on PA 220. I can still
taste them today. That place has been closed for close to 30 years now, but
legend has it that it was owned by the brother of the owner of the original
Texas Hot dogs that still exists today in downtown Altoona. They opened in
1918. A family feud in the 50s led to the split. I've had their dogs as
well and I think it is the same recipe. Below is a link to a newspaper
article about the place. Any luck in finding their secret would be
No luck. This is another one of those "secret recipes", that you just can't
find. They're usually what's called a "Greek" style sauce. The owners of
such places don't give out their secret recipes. The recipe is usually
handed down within families or is sometimes sold. The owners quite often
make the sauce themselves in big batches, and they won't even tell their
employees the recipe. Also, chili sauces for hot dogs usually contain lots
of ingredients, and the large number of ingredients makes it extremely
difficult to create a copycat recipe. There are a few "Texas style hot dog
sauce" recipes on the web, but nothing from Altoona. See below for a couple.
Perhaps you can start with them and tweak them to your liking.
Texas Wieners Chili Sauce
1 lb. ground beef
1 med. onion, chopped
1 clove garlic
1/2 qt. water
6 oz. tomato paste
2 tsp. chili powder
2 tsp. paprika
2 tsp. cumin
1 tsp. oregano
1/2 tsp. cinnamon
1/2 tsp. all spice
1/4-1/2 tsp. cayenne (optional)
Sauté onion and garlic till transparent
add beef and brown,when done drain off grease
add water tomato paste and bring to boil
add remaining ingredients and simmer at least an hour
Texas Weiner Sauce
2 lbs ground beef
2 8 oz cans tomato paste
2 cups water
1 tsp ginger
1 tbsp. cumin
1 1/2 tbsp chili powder
3/4 tbsp paprika
3/4 tsp onion powder
1/2 tsp garlic salt
1/2 tsp celery seed
1/4 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
1 tsp ground pepper
6 oz Heinz ketchup
2 tbsp spicy brown mustard
1 tsp Worcestershire sauce
1 cup finely chopped onion and another 2 cups that do not go into the recipe.
The process is just as important as the ingredients, so please do not try to rush this.
1) Put all measured dry ingredients above into a small bowl and mix well, set aside.
2) Brown the ground beef while breaking it into the smallest pieces possible, drain most
of the grease, leave a little.
3) Add tomato paste and water directly to the pan with the beef, medium heat, combine well.
4) Sprinkle all dry ingredients evenly into beef/tomato paste mixture while keeping a medium
to low heat.
5) Add all other remaining ingredients to pan and stir/mix well. Remember, only 1 cup onion
6) Slow simmer for at least 1 hour, adding water as necessary so as not to dry out or burn.
Your final sauce should have enough consistency so it does not drip or get too runny, yet
thin enough not to clump into a ball.
Hot dogs should be deep fried until the outside has a bit of a snap when biting into it.
Open hot dog bun and put about 1 tbsp chopped onion evenly down center from end to end,
add hot dog, then top with all-the-way sauce until dog is covered. EAT.
Thanks. Pretty much as expected. My thinking has always been a bit different as to number of ingredients.
Altoona in 1918 or even the 60s was the backwoods. The only spices my parents knew were salt and pepper.
My guess is the recipe is ridiculously simple. Something like beef, yellow mustard, tomato sauce, chili
powder and water. I've tried 5 or 6 of the complicated recipes with no luck. I'll keep looking. Thanks again.
If you ever come across the recipe from Ann's Dairy Cream in Glen Burnie Maryland, my second favorite,
would love to see it.
Little did I know my family's Altoona background would be a food interest. There currently are TWO Texas Hot Dog places on 11Th Street
(Overtown as it's called in the area) and out on 58th Street closer the the old Altoona Mall Area (that holds a Sears, J.C. Penney's, etc).
If you look in Wikipedia, the 11Th Street THD was supposed to be a few years ahead of New Jersey for giving that name to that culinary delight.
Now some additional history - Del Grosso's Park has a Texas Weiner and also jars that sauce. That park used to be called BLANDT Park and
for years has been one of the two main parks in the area where you could picnic, play on rides and games, get food and even have family reunions
out at the pavilions they have there (the other park in Lakemont, about 15 miles away). Del Grosso's can's/bottles a varying arrray of tomato,
sauces and other productions and is sold locally and other places
As to what the person originally asked in the question --- THERE WAS A TEXAS WEINER stAND that sat by itself on old Rt. 220, right near what
is not the Pinecroft exit for the new 99 Highway) town of Bellwood area too. My Dad remembers it well and two brothers had it, there was some
sort of supposed falling out where one brother went to Florida and the other staid there, supposedly later going to Blandt Park. I believe,
don't quote me though. that the hot dog stand AND the junkroad FULL of OLD, OLD jars (in bodywise great shape - was a sin to remove them all)
next door to the Food Stand came down around 20-22 years ago . My Dad's relatives (which number many) used to eat there throughout the hot summer
eaves (did that guy have great rootboor) and he even was open the first few days of hunting season (first Monday after Thanksgiving - even the
schools get off for that one). Shame that I never realized how people would get into food recipes. I know the Rt 220 owner knew my uncle very well
over many years and I would be surprised if uncle Bob had NOT known the recipe. Both men are gone now. One of Dad's sisters might have the true
recipe for the Rt 220 Texas Hotdog.
Of all the places, the old RT 220 place was the best for flavor, with the 11Th St one next. The Blandt Park/Del Grosso dog didn't taste like Rte
220 dog to me, my Dad, or his brother's. It only tasted well at the old building on RT 220, think the atmosphere had something to do with it too (GRIN).
You might like to read this website http://www.seriouseats.com/2011/08/hot-dog-of-the-week-altoona-pa-texas-hot-dog.html
Mark in NJ
Thanks for the history. I had seen and read that “Serious Eats”website.
So, are you going to write to your Dad’s ssisters and ask if they have the 220 recipe?
Was writing you a little while ago.... I was already calling out to Dad's family and no go and was writing to tell you I would go further
on.......but.....went for one of the "in-laws" and think I not only hit pay dirt, but the Provenance is just about right for the times and the
ingredients - would be the type to hang around a food joint by itself on a highway.
Now from my Aunt June Rossman: Texas Hot Dog Sauce Recipe - June has this 37-38 yrs old pamphlet book (when RTE 220 Texas was still in op)
that her son made in the "Christian Live Wires" youth group that took recipes from places and families and copied them into this pamphlet for
the church. The person(s) and people that put the items together had kids that worked many summers for the old owner of RTE 220 stand.
Since that booklet is way before the new road came through and before.
The recipe was scaled down to be used in the church handout, but I believe it might actually be the real McCoy. The ONLY things can could alter
items is the 3 TBS Vinegar - is it white vinegar or apple cider vinegar. and who made the original sweet pickle relish that is used in that area
.........oh, well, here is the recipe shown from that church recipe book so many years ago........
TEXAS HOT DOG SAUCE -- OLD pre-1985 RTE 220 Hot Dog Stand
2 TBS. salad oil (like old Crisco Oil)
1 onion finely chopped
1 & 1/2 C. water
1 & 1/2 tsp. dry mustard
1/4 cup sweet Pickle Relish
1 tsp. chili powder
dash cayenne pepper
dash Worcestershire Sauce
1/2 LB. ground chuck (it might have been beef heart earlier - the stand did change slightly over years)
1 6 ounce can tomato paste
3 TBS. vinegar - i am assuming apple cider vinegar instead of white vinegar
1 tsp. salt
1/4 tsp. pepper
dash of ground cloves
Makes 1 & 1/2 to 2 cups sauce to put over fresh hot dogs and then onions over that.
In a sauce pan, saute onions in oil and then thrown in meat to brown. When done, thrown in the tomato paste, water, relish, vinegar, salt & pepper
and simmer for 25 minutes. Blend in all the rest of the ingredients and simmer for additional 10 minutes
See if this gains any attention (GRIN)
Mark in NJ
Sent: Thursday, November 08, 2012 3:03 PM
Subject: Chin's Chinese Chicken Salad
Hi there – I have looked for this recipe on line and haven’t found it yet – I know many items in it so
I will tell you those but I am missing the dressing which is the key ingredient!!! Thanks so much!
This was a lovely Chinese Restaurant in Las Vegas that went out of business – started in a gas station!!
Crispy Rice Noodles
Fried Chicken cut into strips
Dressing with sesame seed oil, vinegar and Chinese 5 spices
I believe this was modeled after a famous salad from a Chinese Restaurant in San Francisco but I don’t know the name –
also a nice Chinese restaurant in Palm Springs on El Paseo (also gone) used to have it on their menu also!!!
Thanks so much for your help!
Sorry, I had no success with this. I found a couple of mentions of “Chin’s Chinese Restaurant” in Las Vegas,
but that’s all they are – just mentions. I did not find any mention at all of their chicken salad. If you knew
the names of the restaurants in El Paso and San Francisco, then that might help, but without their names,
I‘m afraid that’s not helpful. I looked for a Chinese chicken salad recipe with the ingredients that you give,
but had no success. I do have a Chinese chicken salad dressing with similar ingredients that you can try. See below.
Chinese Chicken Salad Dressing
6 tbsp. sugar
7 tbsp. rice vinegar
2 tsp. salt
1/4 tsp. white pepper
1/4 tsp. Chinese 5 spice powder
1 tsp. lemon juice
1/4 c. sesame seed oil
Mix dressing ingredients in a jar and shake well to mix.