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.

 Lois Beard’s Calico Salad

1 can French cut green beans drained 1 can peas drained
1 jar diced pimentos drained
4 ribs celery cut into small pieces
1 small onion diced
1 green pepper diced

Add
1 tsp. salt
3⁄4 c. sugar 1⁄2 c. vinegar 1⁄4 c. oil

Mix well and refrigerate at least 4 hours.

 Ma La Beef

1 lb. beef steak cut into 1x1-1/2 pcs.
1 egg white
2 T. water
1⁄2 c. beef bullion
2 T. soy sauce
2 tsp. vinegar
1⁄4 tsp. cayenne pepper
1⁄4 tsp. black pepper
2 tsp. cornstarch
1⁄2 tsp. ground ginger
1⁄2 tsp. crushed red pepper
1 clove garlic crushed
3 celery stalks sliced diagonally
3 carrots sliced diagonally
8 oz. water chestnuts drained
1 medium onion cut in 1 in. squares
1 T. vegetable oil.

In med. Bowl combine meat, egg white and water. Let stand 15 min. Meanwhile, combine bullion, soy sauce, vinegar, cayenne, blk pepper, cornstarch, ginger and crushed red pepper in small bowl. Set aside.
Crush garlic, slice celery, carrots and onions. Drain water chestnuts. In wok cook meat in oil 5-7 min. until light brown.
Add all vegetables and garlic.
Stir-fry 4 min. Whisk sauce, add to wok. Stir-fry until sauce is thick and bubbly.

Serve over or mix with white rice.

Banana-Coconut Cupcakes


My mom made these and even though I don’t like coconut, I love these!

 Banana-Coconut Cupcakes
2-1/2 c. flour
1⁄2 tsp. nutmeg
1-1/4 c. sugar
1-1/2 c. ripe bananas (3)
1⁄2 c. shortening
1⁄2 tsp. soda
1/8 tsp. cloves
2-1/2 tsp. baking powder
1-1/4 tsp. cinnamon
3⁄4 tsp. salt
1 tsp. vanilla
2 eggs
Mix all ingredients together, pour into cupcake paper lined cupcake pans and bake at 350. Bake for 18 minutes.

Coconut Icing
 1/2 c. milk
1/2 c. Shortening
4 c. coconut
1/2 c. butter
2 c. brown sugar.
Mix all ingredients together, apply to tops of cupcakes and broil until coconut begins to brown.
Makes 2 dozen

Avocado Grilled Cheese

Avocado Grilled Cheese

I made this one evening when I didn't want just plain grilled cheese.

Start with buttered whole wheat bread.

Add one slice of American cheese.

Add slices of avocado.

Add a slice of Provolone cheese.

Sprinkle with Basil, then cover with second slice of buttered bread and grill to desired degree of brown.

Enjoy!

Rum Cake

Mmmm, Mmmmm Good!

1 yellow cake mix                                          
¾ c. cold water

1 sm. Pkg. instant vanilla pudding                    
½ c. vegetable oil

4 eggs                                                            
¼ c. rum

Beat above ingredients 4 minutes.  Pour into greased bundt pan that has been lined with about 3/4 cup of chopped pecans.  Bake 1 hr. at 325.

Right before cake is finished, mix 1 stick butter, 1 c. sugar, ½ c. cold water and bring to boil.  Remove from heat and add 2 T. rum.  When cake is removed from oven, pour this mixture over the cake and along the edges so it will soak into the cake.  Remove cake from pan after all glaze is absorbed into cake.

Cranberry Salad

This is my late mom's recipe for cranberry salad.  We can't have Thanksgiving without it.

Grind:

1 bag cranberries

1/2 orange with peel still on

1 apple

Mix 1 to 1-1/2 c. sugar, 1c. hot water and a large pkg. orange jello.  Add to cranberry mixture.

Add a handful of chopped pecans and mix all together and refrigerate overnight.

Tupperware Bread

This "No Knead" bread can be made into loaves or rolls.  It is quick and easy.  I've used this recipe since 1976 and won't even consider trying a different one.  This recipe makes three loaves of bread or a lasagna pan full of rolls.

Use Tupperware Fix N Mix bowl.  Mix 3-3/4 c. warm water and 3 pkg dry active yeast.  Add 6 T. sugar, 4-5 tsp salt, 5 c. flour, 6 T margarine or butter and 2 eggs.  Mix well with spoon.  Add 5 more cups flour and mix well.  Put seal on bowl and burp bowl.  Let set until seal pops off or bread has risen and covered the entire inside of the lid.  Grease and flour hands.  Divide into 3 loaves and put in greased pans.  Cover and let stand 30 min.  Bake 350 for 40 minutes.  Can also be used for dinner rolls.

Fried Cabbage

I love fried cabbage and decided to try an easier and faster way to make it today.  It worked out great!

I used one small head of cabbage, about 2 Tbsp bacon drippings, 2 Tbsp vegetable oil and salt and pepper.

Cut the head of cabbage into approximately 8 pieces, then put it in the food processor to chop it.  The cabbage looks like coleslaw when you do it this way and it cooks really fast.

Put cabbage, salt, pepper and bacon drippings into skillet.  Cook on medium heat, stirring occasionally until cabbage begins to brown and the bottom of the skillet is dry of bacon drippings.  Add the vegetable oil, turn heat to medium high and continue cooking until cabbage is cooked to desired degree of brown.

This is so much faster than parboiling large chunks of cabbage then frying and trying to get it all the same degree of done.

Orange Slice Fruit Cake

This is not like a regular fruitcake.  It has orange slices in it and has a glaze of frozen orange juice concentrate mixed with confectioners sugar and is my youngest son's favorite cake.

Mix 3 c. flour and 1/2 tsp salt (save 1/2 c. of mixture)

Coat the following with the 1/2 c.flour/salt mixture:
1 lb orange slices cut into pieces a little bigger than a pea
8 oz. diced dates
2 c. chopped pecans

Mix 1/2 c. buttermilk and 1 tsp. baking soda

Cream 2 c. sugar and 1 c. unsalted butter.  Add 4 eggs beaten and one at a time.  Add the flour mixture and the buttermilk mixture.  Add the orange slice mixture to the batter and pour into a floured angel food cake pan.  Bake at 300 degrees for 1 hr. 45 minutes.

Just before cake is done, mix 1 c. frozen orange juice concentrate with 2 c. confectioners sugar.  As soon as cake comes out of the oven, pour the orange juice mixture over the cake while still in the pan.  Once the juice mixture has marinated into the cake, remove the cake from the pan.  Refrigerate when cooled.

You can also make this in mini loaf pans to give as gifts or in a bundt cake pan (but it is a little hard to remove from the pan).  The mini loaf pans require only 1 hr. 10 minutes of baking time.

Blueberry or Strawberry Banana Pie

This pie is to die for.  I received this recipe from Dana Drury in Lawrenceville, Illinois about 25 years ago.

Recipe makes 1 pie.

Ingredients: 8 oz. cool whip, ½ c. sugar, 8 oz. cream cheese, 21 oz. can of blueberry or strawberry pie filling, 3 bananas, 1 purchased graham cracker crust pie shell.

In the bottom of the pie shell, slice a double layer of bananas.

Mix together 8 oz. cool whip, ½ c. sugar and 8 oz. cream cheese and layer over the bananas in the pie shell.

Add the blueberry or strawberry filling to the top of the pie and refrigerate well before serving.

Deep Dish Pumpkin Pie

This is not a wimpy flavored pumpkin pie!  I hate getting a piece of pumpkin pie that tastes like they opened the can of pumpkin and poured it in the pie shell.  

Deep Dish Pumpkin Pie

1- 16 oz can pumpkin

3 eggs

2/3 c. sugar

½ tsp salt

1-12 oz can Milnot evaporated milk

1 tsp cinnamon

¼ tsp cloves

½ tsp  ginger

( 1-3/4 t. pumpkin spice can be substituted for cinnamon, cloves and ginger ) 

Bake at 425 for 30 minutes, then bake at 350 for 30 minutes.

Cherry Delight

This is a Haaff family favorite dessert.  If you prefer, you can substitute strawberry pie filling for the cherry pie filling.

Cherry Delight

Prepare Graham Cracker Crust (33 half graham crackers crushed and mixed in with 1 stick melted butter or oleo.  Press into bottom of 9x13 cake pan and bake at 350 for about 8 minutes.  Let cool completely before putting filling in crust.

Prepare 2 pkgs Dream Whip according to directions.  Cream together 2 c. sugar, 4 Tbsp. milk, 2-8 oz. pkgs cream cheese.  Add to Dream Whip and mix.  Spread over graham cracker crust and top with 2 cans cherry pie filling.  Chill.  

Chicken Gumbo

I'm glad I wrote down my ingredients and measurements when I made this.  Talk about YUMMY!  This recipe makes a dutch oven full, so there is plenty left to put in the freezer for winter lunches.

Chicken Gumbo

28 oz can diced tomatos

3 ribs celery diced

1 medium onion chopped

6 oz can tomato paste

16 oz pkg frozen okra

2-3 tsp salt (or to your taste)

1 tsp pepper

1/8 tsp garlic powder

3 T basil

1/4 c bacon drippings

2 tsp creole seasoning (or to your taste)

2 c water

2-3 skinless chicken breasts, boiled and cubed

3/4 c uncooked rice - measure then prepare according to package directions

Prepare rice according to directions and set aside.

Prepare chicken and set aside.

Mix all ingredients except rice and chicken in dutch oven and cook over medium heat 45 minutes or until cooked down. Add prepared chicken, mix well and cook over low heat another 30 minutes.  When finished, add rice and mix well.