Mahoney’s Coneys prepares for comeback at 200th celebration

Marge Miller puts together a Mahoney’s Coney during a previous comeback of the favorite local treat. Mahoney’s Coneys will again be offered during the Putnam County bicentennial celebration on June 25 at the Putnam County Museum.

Banner Graphic file photo

The coney, on paper, might look simple: A hot dog in a bun topped with a meat sauce. But Mahoney’s Coneys, a Greencastle delicacy, has a reputation like no other.

A fan favorite from the long-lost B-K Root Beer stand, the meat sauce on a Mahoney’s Coney is a particular recipe that’s been deeply missed by Putnam County residents since the eatery closed in the 1970s. Luckily, the iconic Greencastle delicacy will be served at the Putnam County Museum’s bicentennial celebration on June 25, and Marge Miller, heir of the original recipe, is preparing for a long line of excited customers.

“I have no clue what sets it apart, it just hits the spot,” Miller said. The coneys continue to stand the test of time, a fitting menu for the museum’s summer gathering.

She was in seventh grade when the root beer stand was introduced to Greencastle on the corner of Veterans Memorial Highway (then the Penn Central Railroad tracks) and Bloomington Street. The four Mahoney kids were put to work, Miller said, and after its 20-year stretch and paying for four college tuitions, Dan Mahoney decided to sell the business. It didn’t last much longer after being bought, but despite its quick disappearance, the B-K Coneys remained on locals’ minds and tastebuds.

“To be perfectly honest, I had absolutely no idea that it was as popular as it was,” Miller said, reminicing on the times. “I am just completely blown away that people still remember,” she added.

Although she has never officially publicized her mother’s cherished recipe, Miller knows it’s been floating among a few Greencastle enthusiasts. But a special attention to detail will make or break the nostalgic taste.

“You have to follow the recipe by the letter,” she advised, otherwise, it’s just any old coney.

She’s already prepared 36 pounds of chuck roast for the bicentennial celebration, the largest batch she’s ever made. While the legacy is immesurable, “it’s just been a nice run, that’s all I can say,” Miller said. “I hope my parents are looking down and smiling,” she added.