Comment Wall

Wynnebaer 3 weeks, 5 days ago said:
Thanks for looking at the spicy pickled eggs.....Use regular old white sugar....Welcome to Grouprecipes.

Jduncan 3 weeks, 6 days ago said:
Hello Cabincrazyone, I don't doubt you for a minute that it's not the real deal. To be honest it just looked overwhelming at 80 servings. I do have a fairly big family (4) by today's standards, but I just didn't see how to work around 80.

But I thought I'd ask. I'm new to these sites. I also belong to http://allrecipes.com, which has a feature to scale your portions. I wondered if this site had such a feature, or if someone on the page had actually scaled it down with success.

But I suspect that you are right though. Just make it and feeze what you don't use. I hope it freezes well, as here in Canada, we are heading out of the BBQ season.... Unless you are a true diehard or have your BBQ in a sheltered spot. I just don't think things would taste the same on an nuked footlong.

Cheers

Cabincrazyone 3 weeks, 6 days ago said:
Hi. I know my coney sauce is a big recipe. When I posted it I thought about halving it. The measures of spices are so small though, that I posted it as is so that the flavor wasn't changed.
Perhaps you could do as I do, I freeze about two thirds of it in containers that hold an amount that's right for my family.
If you like real coneys, not just chili dogs that some folks call coneys, this recipe is the real deal.