| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Main, Dish |
4 |
Servings |
INGREDIENTS
|
|
EB Waters AOL |
| 1 |
|
Clove garlic; minced |
| 2 |
tb |
Vegetable oil |
| 1 |
md |
Onion; chopped |
| 1 |
lb |
Ground chuck |
| 1/2 |
c |
Tomato juice |
| 2 |
tb |
Brown sugar |
| 1 |
ts |
Worcestershire sauce |
| 2 |
ts |
Lawry's seasoned salt |
| 1/2 |
ts |
Kitchen bouquet |
| 1/8 |
ts |
Cayenne pepper |
INSTRUCTIONS
In a large skillet over medium heat, saute garlic in oil until int begins
to brown. Add onion and saute until soft. Add meat, stirring constantly
with a fork to crumble as finely as possible. When meat is brown, add all
remaining ingredients and simmer, uncovered, stirring occasionally until
the liquid cooks out (about 15-20 minutes). Spoon onto hamburger buns.
(Makes 4 regular or 8 small sandwiches) About Loosemeat Sandwiches: Called
a Maid-Rite in the some parts of eastern Iowa, loosemeats (with an S) are
native to Sioux City, Iowa. They are also known as "taverns", "Charlie
Boys", and "Tastees". Generally the sandwiches have an S on the end. They
are more loosely defined as "sloppy joes without the slop". In my native
South, they almost always have a dash of Liquid Smoke tossed in, and we
even call them "barbecues" even though they aren't. EB Waters.
Posted to EAT-L Digest 01 Aug 96
Date: Fri, 2 Aug 1996 16:17:11 -0500
From: LD Goss <ldgoss@METRONET.COM>
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