Loosemeat Sandwiches

4 Servings

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Loosemeat Sandwiches Ingredients

EB Waters AOL	1/2 c Tomato juice
1 Clove garlic; minced	2 tb Brown sugar
2 tb Vegetable oil	1 ts Worcestershire sauce
1 md Onion; chopped	1/2 ts Kitchen bouquet
1 lb Ground chuck	1/8 ts Cayenne pepper

Instructions for Loosemeat Sandwiches

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 arent. EB Waters. Posted to EAT-L Digest 01 Aug 96 Date: Fri, 2 Aug 1996 16:17:11 -0500 From: LD Goss

Main Ingredient: MeatCuisine: Uncategorized