I wish I could take credit for inventing this, but I can’t. I got it from a neighborhood cookbook that my neighbors were selling years ago. One taste was good enough for me and for my family. We’ve never made it any other way.

Ingredients:

1 lb ground beef
1 onion, chopped fine ( may substituted minced onion – 1 to 1/12 T)
1 c. catsup
1/3 c. brown sugar
1½ t. chili powder
1 T. Worcestershire sauce
1 c. water
Optional: 1 can corned beef, broken up

Directions:

Brown ground beef and onion, stirring until broken up very fine and nicely browned. Drain.

Add remaining ingredients and stir well. Bring to boil, then lower to simmer for 30-45 minutes, or until liquid has cooked away. Stir frequently while simmering.

May be made ahead and reheated. Also freezes well.

Serve on buns - exceptionally good served with cole slaw (see my mom’s recipe below)

*This is an absolutely great recipe to use up leftover potroast. If you have a pressure cooker, use it, but if you don’t, just use a dutch oven or any other heavy pot. You will have to cook about an hour to get the same results as you would with a pressure cooker. Be sure to stir frequently so that meat does not stick and watch the liquid, don’t let it boil away. Put the leftover roast and any gravy that you also might have, into the pressure cooker or pot. Add about ½ c. water. and break up meat with fork as much as you can, then cook for about 25 minutes (about an hour in regular pot, covered). This cooking will tenderize the meat. Open the cooker, and again break meat with knife so that it is of a thickness that can be served on buns. Add the onion, catsup, brown sugar, chili powder and worcestershire from the above recipe. Return to stove, do not put pressure lid back on, and bring to boil, simmer about 30 minutes, stirring frequently.

This is my mom’s cole slaw recipe and I’ve always loved it. It’s simple and good, but my mom never was one to measure when she cooked. So I have estimated the ingredient amounts. I’ve been making this for years and always had to estimate. Has always worked out fine. Just taste as you go and adjust the sugar and vinegar to your own personal preference.

Ingredients:

Half head cabbage, shredded, or one package of pre-shredded cole slaw.
1 ½ c mayonnaise
¾ c. sugar
1 T. vinegar
Milk to thin
salt and pepper to taste

Directions:

Mix the mayonnaise, sugar, and vinegar, adjusting taste to personal preference.

Add milk to thin to a consistency slightly thicker than regular bottled salad dressing. Place shredded cabbage (do not rinse) into large mixing bowl, salt and pepper, turning salad with hands to mix seasonings throughout. Pour salad dressing over. Be generous with dressing. Toss and refrigerate. Toss again before serving.

Great atop beef barbecue or as side dish with any meal.