Recipe - Coney Island Cone Cakes

One fourth pound Ground round
1 One half cup Water
1 cn 6 oz. tomato paste
One fourth cup Sweet pickle relish
1 tablespoon Chopped onion
1 tablespoon Prepared mustard
1 tablespoon Worcestershire sauce
2 teaspoon Chili powder (up to 3)
1 teaspoon Salt
1 teaspoon Sugar

Recipe by: America's Best Recipes 1992 Hometown Cook meat in large
skillet over med. heat until browned, stirring to crumble meat; drain. Add
water and remaining ingred. to skillet; stir well Bring to a boil; reduce
heat, and simmer mixture, uncovered, 30 minutes, stirring occasionally.

Yield: about 3 cups

Date: Wed, 26 Jun 1996 08:12:32 0700

From: cstarz@teleport.com (Carey Starzinger)

MMRecipes Digest V3 #179

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.