Recipe - Loosemeat Sandwiches

EB Waters AOL
1 Clove garlic; minced
2 tablespoon Vegetable oil
1 md Onion; chopped
1 pound Ground chuck
One half cup Tomato juice
2 tablespoon Brown sugar
1 teaspoon Worcestershire sauce
2 teaspoon Lawry's seasoned salt
One half teaspoon Kitchen bouquet
1/8 teaspoon Cayenne pepper

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 1520 minutes). Spoon onto hamburger buns.
(Makes 4 regular or 8 small sandwiches) About Loosemeat Sandwiches: Called
a MaidRite 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 EATL Digest 01 Aug 96

Date: Fri, 2 Aug 1996 16:17:11 0500

From: LD Goss ldgoss@METRONET.COM