Coney Dogs For a Crowd

2 # ground beef
2 celery ribs, chopped
1 medium onion, chopped
1/4 C packed brown sugar
1/4 C cornstarch
1 t salt
1/4 t pepper
1 bottle (32 oz) ketchup
2 C tomato juice
4 packages (1 pound ea) hot dogs
32 to 40 hot dog buns, split

In large saucepan, cook beef, celery and onion until meat is no longer pink; drain.

Combine brown sugar, cornstach, salt and pepper; stir into beef mixture. Add ketchup and tomato juice.

Bring to a boil; boil and stir for 2 minutes. Reduce heat; simmer, uncovered, for 15-20 minutes.

Cook hot dogs according to package directions; place on buns. Top each with 1/4 C beef mixture.

Yield: 32-40 servings.