Loose-Meat Sandwiches

These sandwiches are popular all over the U.S. The most famous kind, known as the "Sloppy Joe," is made with a tangy, red sauce slightly reminiscent of barbeque sauce. In a few Midwestern states, like Iowa and Nebraska, the more basic recipe (which I present to you below) is quite popular. I have usually always seen this version of these little sandwiches served with thick, crusty-fried onion chips which are accompanied by a dipping sauce made of whipped cottage cheese and grated horseradish (see notes below with that recipe).

Ingredients:

2 lb. (457.6 g) ground beef (ground round or chuck)
7.5 oz. (225 ml) beef-flavored, strained baby food (don't cringe - see notes below!)
1 Tbs. (14.15 g) garlic powder
2 Tbs. (28.3 g) onion powder
2 Tbs. (30 ml) Worcestershire sauce
1 tsp. (4.77 g) salt
1 tsp. (4.77 g) ground, black pepper
1 Tbs. (15 ml) lemon juice
1 tsp. (5 ml) vinegar (red wine vinegar)
1 Tbs. (15 ml/7.08 g) "Miracle Whip" or any brand of mayonnaise

Preparation:

Brown the beef over medium heat in a large frying pan/skillet (make sure you crumble it very finely, like taco meat - I use a potato masher to do the job). Do not drain the fat!

Next, add all the remaining ingredients and simmer for a good 15 minutes. Serve the meat piled onto small hamburger buns ("baps") topped with yellow mustard and a couple of dill-pickle slices.

Make sure everybody gets a fork for all the meat that falls out onto the plate! Should make about 8 sandwiches.

Notes:

I use the fat-free brands of mayonnaise that are available and it works great! I also use three of the 2.5-oz. jars of Gerber ("2nd FOODS") brand "Beef and Beef Gravy," but you can use any brand you like. I forget exactly where I found this recipe, but it tastes great!

These sandwiches are served with crunchy, fried onion rings or chips in Nebraska which are dipped into a special, creamy sauce. Here's the recipe for the dip:

Ingredients:

16 oz. large-curd cottage cheese
16 oz. sour cream
1/16 teaspoon black pepper
touch of red pepper
½ teaspoon salt
¼ teaspoon garlic salt
¼ teaspoon celery salt
½ envelope Mrs. Grass or Lipton onion soup mix
¼ cup milk

Preparation:

Put in electric mixer bowl; add some milk and mix thoroughly until cottage cheese is smooth and has lost its identity. You may need more milk.

Add the remaining ingredients and mix quickly until sour cream has had time enough to whip up to its limit. Be sure not to whip too long or it will start to drop in volume.

Leftover dip may be put in air-tight container and refrigerated.

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