Barbecue-Style Sandwiches
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 253. Vision transcription from the scanned page; needs review.
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Ingredients
- 8-ounce can tomato sauce
- 1/2 cup chopped onion
- 1/4 cup finely chopped green pepper
- 1 tablespoon brown sugar
- 2 tablespoons vinegar
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoons dry mustard
- 1 teaspoon chili powder
- 1/4 teaspoon celery seed
- 1 clove garlic, minced
- 1/2 pound thinly sliced cooked beef, pork, or lamb
- 4 French-style rolls, split and toasted
Instructions
- In a medium saucepan combine tomato sauce, chopped onion, chopped green pepper, and brown sugar. Stir in vinegar, Worcestershire sauce, mustard, chili powder, celery seed, and garlic. Bring to boiling; reduce heat. Stir in meat. Cover and simmer for 15 minutes.
- Spoon some of the meat mixture onto bottom half of each roll. Top with other half of roll.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Barbecue Beef Sandwich" by rick; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/35034361412@N01/2461848641. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.