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The Hot Grill Texas Weiners Sauce

-----Original Message----- 
From: Frank 
Sent: Thursday, April 16, 2015 12:41 PM
Subject: hot grill sauce

Hi Phaedrus, First let me tell you that your web site is so unreal! I never 
been on it till now. I was wondering if you can help me! I lived in 
Clifton,NJ for the first 30 years of my life. I starting going to a Texas 
weiner stop called "The Hot Grill". I saw on your site "Johnny and Hanges" 
which I have been to countless times. Although it is really good -- nothing 
beats "The Hot Grill". I was wondering if you could get me closer to that 
recipe. Thank you so much.


Hello Frank,

I had no success finding this recipe. The spice mixture used by "The Hot Grill" is one of those top secret recipes that's handed down from father to son. Not much hope of getting the authentic recipe. The man who created the spice mixture wouldn't even give his own son the recipe until the son had been in business for himself for five years. Dad sold it to son pre-made.

That said, I found the below recipe on a message board. The person who posted it said it's from a Texas Hot Weiner place in Clifton, but he wouldn't say which one. He listed some possibilities and said it was from one of them, and The Hot Grill was on the list, so maybe this is it. It's worth a try. The Hot Grill uses Sabrett beef-and-pork wieners, which they deep-fry. The Hot Grill's sauce is known for it's cinnamon taste, so increase the amount of cinnamon if it isn't quite strong enough.

Don't forget the chopped onions and mustard.



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 goes in.
6) Slow simmer for at least 1 hour, adding water as necessary so as not to dry out or burn. 

Hanscom's Bakery Cheesecake & Woolworth's Coconut Custard

From: Nora
Sent: Tuesday, April 14, 2015 11:59 PM
Subject: Hanscom's Bakery cheese cakes
Hi, I just want to say how disappointed I am that Mr. or Mrs. Hanscom  from 
the famous "Hanscom Bakeries" line took the recipes of their wonderful  
delicious Cheese cakes with them when they died. I'm from NYC and they were  
very famous there as well. I was raised on New York Cheese cakes and there's  
was the best. What I don't understand is, they employed hundreds of bakers 
in  their time, were they sworn to secrecy, those bakers had to know all the  
recipes that they had to bake daily, you think? Well I just am so  
disappointed  I had to write you and let you know. Thank you for your  site. 

Hi Nora,

If there was a written Hanscom recipe manual, it would have been for large quantity industrial recipes, not ones that you could use at home. As you say, one would think there were some former Hanscomís employees with at least a few recipes from the bakery, but there have been requests for Hanscomís recipes on my site and other sites for years, and no one has responded with any recipes. Hanscom bakeries closed in 1958, which was 57 years ago. A 40 year-old head baker from that year would be 97 now. Unless they actually saved a copy of a written Hanscomís recipe book, they might not remember recipes from so long ago (I know I wouldnít remember them after so long, particularly if I continued in the bakery business and made cheesecakes by various other recipes over the years.). Itís possible that each Hanscomís location was required to turn in their recipe manuals at the time of the bakeryís closing. Same with other bakeries, such as Ebingerís in Brooklyn, Duganís in New Jersey, Hough Bakery in Ohio, Helms' and Van de Kamp's in California, and Cushmanís in Maine and Massachusetts. The bakeries either go bankrupt or are bought and then shut down by another company. The bakers usually donít take the recipe manuals home, and they canít remember all those recipes after so many years. If a bakery is bought out, then the new owner of the name gets any recipes in the sale, and they just donít release them. Iíve been very lucky in the case of Woolworthís lunch counters and Morrisonís Cafeterias in that I have been contacted by people who possessed recipe manuals from those places, but Iíve had no such luck with any bakeries.


From: Nora
Subject: Re: Hanscom's Bakery cheese cakes
Date: Wednesday, April 15, 2015 6:35 PM

Thank you for your fast reply. You are right about the ages I'm 80 years  
old now and I tend to forget the aging in others. (wink) I left New York in 
1956  and never went back except to visit my Mom and Dad who of course are 
long gone.  I have never forgotten the taste of the delicious true New York 
Cheese cakes not  what they try to pass off now as a NY cheese cake. I do bake 
still not like I  use to but I got a recipe from a New Jersey Lady years 
ago  and that's the  closest I have gotten to a Hanscom cheese cake. You 
mentioned Woolworth's lunch  counter menus, they use to serve a coconut flavored 
custard in a tall glass  with chocolate syrup I forget what they called it 
do you have anything like that  in your collection? Again thank you very 
much for replying so fast. 

Hi Nora,

I must disappoint you as regards the coconut custard. The copy of the Woolworthís recipe book that I have access to is missing most of the dessert recipes, including that one. Iíll post this in case one of my readers can help.

Regarding the New York style cheesecake, I have recipes for the cheesecake from Juniorís in Brooklyn. You might give it a try. See: 9-24-04


Easy Ice Cream

From: "Holden"
Subject: Uncle, For You . . .
Date: Monday, April 13, 2015 1:58 PM

Dear Uncle P.:

Please allow me to share with you a recipe for easy ice cream -- no ice
cream maker required -- that yields an enormously successful, creamy product.

Please allow me to also share with you the text of a poster, of my own
creation may I add, that graces the kitchen walls of more than one local

With best regards from Chestertown and the earnest with that your good
works endure forever, and if that may not be *your* wish, that at least
they outlast me.



Easy Ice Cream

2 cups heavy whipping cream		
1/2 -1 TBSP vanilla extract
14 oz sweetened condensed milk		
1/4 tsp salt

Mix together sweetened condensed milk, vanilla and salt.  Whip cream until stiff 
and fold into sweetened condensed milk mixture.  Spread mixture into container, 
cover and freeze 6-8 hours or overnight.


Substitute buttermilk or yogurt for half the cream.

Reduce cream to 1 1/2 cups and add 1/2  cup espresso or strong coffee condensed milk, 
vanilla and salt mixture before folding in cream.

Substitute honey for half the sugar* and add 1/2 cup preserves or jam  to mixture before freezing.

Add 3-4 oz melted chocolate to mixture before freezing.

Add up to a cup chopped chocolate, cookie pieces or candy to mixture before freezing.

Add up to a cup chopped or sliced blueberries, cherries, strawberries, peaches or other fruit before freezing.

Substitute 1 cup coconut milk for 1 cup cream and optionally add 1/2 cup toasted dried coconut before freezing
* Note that there is no added sugar in this recipe. The sugar is all in the condensed milk. To reduce the 
amount of processed sugar, you would have to use 1/2 sweetened condensed milk and 1/2 unsweetened condensed 
(evaporated) milk (7 ounces of each).

Thanks, Holden!

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