| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Indian |
Beef, Sandwich |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground beef |
| 1 |
tb |
Shortening |
| 1 |
lg |
Onion chopped; (7 T) |
| 2 |
tb |
Sugar |
| 1 |
tb |
Vinegar |
| 3/4 |
c |
Ketchup |
| 1 |
|
Green pepper seeded & chopped; (8 T) |
| 2 |
tb |
Dry mustard |
| 1 |
ts |
Salt |
INSTRUCTIONS
This is from another list. It's amazing the things some people call BBQ. Of
course if you order BBQ in a place called The Tea Room I guess you're
asking for trouble.
Brown meat in shortening until crumbly: Combine remaining ingredients and
stir into browned meat; cover and simmer slowly 30 minutes, stirring
occasionally Watch carefully to prevent burning. Serve on toasted buns.
The recipe first was printed Sept. 15, 1963, in The Indianapolis Sunday
Star. Ann Harrington, then The Star food editor, wrote in the column that
the sandwich was served in the store's Colonial Room.
Ardes Rust, Ayres' Tea Room man- ager. says the sandwich no longer is a
daily item. It now is on a rotating menu for the Tea Room and Tray Shop and
Conial Room. "The sandwich, a version of `sloppy joes,' usually is served
with french fried mushrooms," says Mrs. Rust. Here is the recipe sent in by
readers.
Posted to bbq-digest by PhantomBBQ@aol.com on Aug 16, 1998, converted by
MM_Buster v2.0l.
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