Frostop Coney Sauce Recipe

Frostop Drive-in Coney Sauce Original Recipe posted by Mindy Minderman, daughter of the originator.  This is what I remember and love the most from Vincennes, Indiana in the 1970's.

This IS the ORIGINAL FROSTOP JERRY'S FAMOUS CONEY RECIPE! My Dad, Jerry Minderman built the first Frostop with Woody Allen, and then in the 60's turned it over to Bob Watson and Kenny McClure. We still have the original recipe in our Mother's handwriting! The original recipe (and huge aluminum ware pots it was cooked in) were then given to the new owners. IF this recipe does "not taste the same to you", you did not exactly follow the recipe! Also, everyone's taste buds are different and change as one ages, etc. REMINDERS: If if you can find someone to TRIPLE GRIND the ground beef for you...or if you have a home meat grinder (very important....this is what the Frostop did to create the very fine texture that the original coney sauce was famous for!)....OR if you can not grind it, KNEAD the ground beef for at least 5 minutes with your hands ( this will be very cold!!....so you can warm up the ground beef a little in the microwave if that helps you), DO NOT brown the ground beef...not even a little bit! ...put it in your pan RAW, Stir often so it does not stick to the pan...if so, it is ruined and it will taste burnt. The mixture will soon turn into a coney sauce! 

Coney Sauce freezes well in small containers. Do not add any water to coney sauce when warming up! 

***Buy 80-83% ground beef only!!***DO NOT skim off too much fat when cooking...my Dad said the fat is what gives the coney sauce it's flavor. So even when keeping to reheat or freeze, you need to make sure some fat/grease is in your containers) 

Frostop Jerry's Famous Coneys Recipe

(created by Jerry Minderman, Gladys Mansell ..my grandmother and Doris Brown):

 *3 lbs of Ground Beef (80-83%)

*2 medium cans of tomato PUREE (19 oz...or a total of 38oz of other sizes) ** Do not use tomato sauce!

*2 TB Chili Powder

* 1 TB Prepared (not dry) Mustard

* 1 TB Salt (regular)

*1 TB Black Pepper (regular)

*1 TB Worcestershire Sauce

* 1 Medium Onion -OR- 1/2 cup of frozen chopped onions

 In a large pan, mix all ingredients together well and bring to a boil.....stirring bottom VERY OFTEN.

Turn to LOW and cook slowly for 2.5 to 3 hours (Make sure you cook it this long!). Continue to watch and stir every so often, to keep coney sauce from sticking to the bottom of the pan.

So, this is the original Frostop Jerry's Famous Coneys recipe....some people tweak it, but I suggest not...unless you want a little more pepper.

Good Luck! The Jerry and Midge Minderman Family

(Children - Pat, Bill, Ann, Mindy and Matt)

                            CHICKEN FRICASSEE

The Catholic Churches here make this in the summer to sell at their picnics. During

the summer of 2021 the price was $19.00 a gallon. I would rather make it!

4 or 5 lbs. chicken

2 lb. chunk bacon

3 lbs. chuck beef

3 cans cream corn

2 cans peas

3 cans tomatoes

salt and pepper to taste

1 bunch carrots ground coarsely

1 bunch celery ground coarsely

5 lbs. potatoes ground coarsely

3 lbs. onion ground coarsely

Add water as needed

Boil chicken, bacon and beef until tender in water.  Cool.  Pick meat off bones and grind

the meat coarsely.  In broth, put all ingredients and simmer for 2 or 3 hours, stirring when

needed.  Makes about 5 gallons.

Broccoli Slaw

 I received this recipe while I lived in Columbus, Ohio

• 1 bag broccoli slaw mix
• 2 pkg. Beef Ramen Noodles
• 1 c. sunflower seeds
• 1 c. slivered almonds
• 1/3 c. vegetable oil
• ½ c. sugar
• ¼ c. white vinegar

Mix both beef packets (from noodles) with the oil, vinegar and sugar.  Break up noodles over broccoli slaw.  Add sunflower seeds and almonds.  Pour mixture over salad.  Mix well and refrigerate for at least 6 hours or overnight.

 Blackberry Cake

This was my dad's favorite cake.  Be sure if you use frozen blackberries to let them thaw before using.

Mix: 2 eggs, 3 c. flour, 2 c. sugar.

Add: 1 c. shortening, pinch of salt.

Add: 1-1/2 c. blackberries

Bake at 350 for 45 minutes to 1 hour

Brown Sugar Icing

Combine 1 c. brown sugar, ¼ c. mile and 5 T. butter. 

Boil for 2 minutes, cool then beat in 1-1/2 c. powdered sugar.

Apple Crisp 

When I was in grade school we had a small apple tree in our backyard.  Mom would shoo us out of the apples so she could get enough apples to make this.  Oh my, how I love this!

In greased 8x8 pan place 4 cups green or sour apples sliced. 

Sprinkle with 1 tsp. cinnamon and 1/3 c. hot water.  

Crumble together 1 stick butter, 1 c. sugar, ¾ c. flour, 1 c. cubed velveeta cheese. 

Mix cheese mixture with apples and bake 45minutes to 1 hour at 325.

7 Layer Salad

I haven't made this recipe in years, I think I need to again. It is so good!

This is from my days of selling Tupperware, 1976-1983. Lots of my recipes came from that

time period.

7 Layer Salad

1 head lettuce broken up

Part of a head of cauliflower broken up

¼ c. sweet onion diced

½ c. chopped celery

1 pkg. frozen peas (uncooked)

8 slices crisp fried bacon

1 c. grated American cheese

Mix 1 pt. Hellmans Mayonaise and 2 T. sugar and spread over the top.  Let set overnight.

 Zucchini Pineapple Cake

3 eggs
2 c. sugar
2 T. vanilla
1 c. oil
2 c. peeled-grated zucchini
3 c. flour
1 tsp. baking powder
1⁄2 c. drained crushed pineapple
1 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1 c. nuts

Beat eggs until fluffy, add sugar, vanilla, oil, pineapple and zucchini.
Mix well.
Add dry ingredients.
Bake 45-55 min. @ 325.

Cream Cheese Pineapple Icing

8 oz. Cream cheese
1⁄4 c. margarine
1⁄2 box powdered sugar
1⁄2 c. drained crushed pineapple

Mix well then apply to cake.

Keep cake with icing refrigerated.