On Wed, 24 Mar 2021 18:13:29 -0400, jmcquown >
wrote:

>Sloppy Joes. I've had a hankering for them for about a week. The base
>recipe comes from an old Betty Crocker cookbook. Difference: the
>"sauce" doesn't start with ketchup and water. Like my mother in the
>1960's, I used a 10.5 oz can of tomato soup cut with a little water.
>Back in the 60's when Mom made this I doubt the soup was anywhere near
>as sweet as it is these days. I cut it with a bit of soda and add add
>seasonings such as dried thyme, cayenne pepper and I increased the "1/8
>tsp hot sauce" to a couple of good glugs. A little more Worcestershire
>than is called for, too. Simmering it down until it's still a little
>"sloppy."
>
>Here's another difference. "Traditional" sloppy joes call for soft
>white Wonder-type hamburger buns. That's all well and good if you're
>going for nostalgia. I'm not. I like whole wheat buns because they
>have more texture. I also like them lightly toasted for sloppy joes.
>As fun as it was as a kid to eat food that was falling out of the bun
>all over your plate... I'm not a kid anymore. I'd rather the nicely
>seasoned meat in sauce mostly stay in the bun. Oh, and I plan to top
>the sandwich (I may even have enough appetite for two) with a finely
>shredded cheese blend. There's a Tex-Mex blend I particularly like.
>
>Jill

that was going to be our dinner but it changed to bugers instead
Janet US