The seasons, they are a-changin’ round these parts. Temperatures have been in the 30’s and 40’s, the sun is setting around 5:00, and tomorrow is supposed to bring real snow! So it’s a cozy food kind of week, starting out with these BBQ/sloppy joe sandwiches. And also, we had some sloppy joes last week that were not very good, so we needed redemptive joes =)
This recipe is from a brand new Gooseberry Patch cookbook that I will tell you more about later this week (and I can’t wait!) But for now, for tonight, all I have the brains for is sharing a simple dinner recipe. I hope you like it =) These sammiches were so flavorful and tangy, perfect with a couple homemade pickles, and since The Boy’s current favorite thing to eat is meat they’re his new best friend. Seriously. He’ll tell you that. I get him up in the morning, ask what he’d like for breakfast, and he will say, ‘meat’. =) Husby is thrilled.
Rike’s Barbecue {if this were my recipe, I’d call them ‘Redemptive Sloppy Joes’ =) }
Brenda Hager, KY
Gooseberry Patch Hometown Christmas
2 lbs. lean ground beef
1 c. onion
1/4 c. green pepper, diced
1 – 1/2 c. ketchup
1/4 c. sugar
1/4 c. dry mustard (this was a little much for me, so I’d cut it next time)
2 T. cider vinegar
1 t. salt
12 sandwich buns, split
Brown beef in a skillet over medium heat; drain. Add onion and green pepper; cook for several minutes, until tender. Stir in remaining ingredients except buns. Reduce heat to low; cover and simmer until thickened, about one hour. Spoon onto buns. Serves 12.
-Anna
{girl with blog}
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Yum…This sounds like a great recipe to double and freeze!
I have a recipe like that only a can of Campbell’s Chicken gumbo soup added.
Stir in remaining ingredients, except buns!!!! I love that. I need to try this, too. 🙂
Rike’s is a department store that was founded in 1853, in Dayton, Ohio. It had the most wonderful restaurant in their downtown store. They printed a “cookbook” of their favorite recipes in the 1960’s. that is where my mom got the recipe for their sloppy joes. It is the only recipe i have ever used. My recipe call for 1teaspoon of dry mustard, and uses brown sugar. otherwise it is the same. they had a wonderful carrot cake also. Wish I could find thar cookbook!!
I have the cookbook and the recipe is called The Coin Room Sloppy Joe! I grew up in Dayton and my mom would take my siblings and I downtown to Rikes and it was certainly a treat! I make this recipe all the time!!!
Can you please send me the original recipe from the cookbook or how much brown sugar?
Thank you