How to Make Sloppy Joes and Taverns
These Sloppy Joes are really good, and you can double this recipe, or triple it as much as you want . Make it for outings or parties. Forget about that canned stuff. Eat some homecooking for a change.I top my Sloppy Joes with a slice of cheese, hamburger pickles, and a thin slice of onion. Serve with some potato chips.
Also see Party Dips and Chips
Sloppy Joes
- 1 lb hamburger
- 1 chopped onion
- 1 can tomato sauce (8 ounces)
- 1/4 cup catsup
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon vinegar
- 1 1/2 teaspoon Worcestershire Sauce
Brown in skillet together and drain
Add:
Simmer for 15 minutes. Scoop onto buns, add cheese if you like
Sloppy Joes for a Crowd
- 10 lb hamburger
- 14 oz catsup
- 1 qt. tomato juice
- 2 tsp. chili powder
- 2 tsp. pepper
- 3 tsp. salt
- 6 Tbsp. onion flakes
Brown hamburger prior to putting in crock pot. Drain grease, add ingredients. Let simmer in crockpot for at least 2 hours, the longer the better and more seasoning to taste.
Sloppy Janes
- 1 pkg. (about 10) frankfurters, sliced
- 1 (28 oz) can baked beans
- 1 tsp. prepared mustard
- 1 tsp. instant minced onion
- 1/3 cup chili sauce
- 5 to 6 hot dog buns, toasted
In slow cooking pot, combine frankfurters with beans, mustard, onion and chili sauce. Cover and cook on low for 2 to 3 hours. Spoon over toasted buns.
Taverns
Taverns are very popular in Southern South Dakota- 2 1/2 lbs. ground beef
- 5-6 stalks celery, chopped
- 1 lg onion, chopped
- 1 c. catsup
- 1 can tomato soup
- 1 can chicken gumbo soup
- 2 tbsp. prepared mustard
- 1 tsp. chili powder
- 2 tablsp. vinegar
- 2 tblsp. brown sugar
Brown meat. Add onion and cook until tender. Mix rest of ingredients into meat and onion. Cook at 300 degrees for 1 1/2 to 2 hrs. or until celery is cooked. Serve on hamburger buns.
Recipe from SD Special Olympics Cookbook pg 35
Easy Taverns
- 1 c. water
- 1 tsp. chili powder
- 3/4 c. catsup
- 2 T. prepared mustard
- 1 sm. onion
- 2 lbs. ground beef
Bring all the ingredients to a boil except for ground beef. Add beef and boil for 5 minutes. Simmer for 15 or 20 minutes more. Serve on hamburger buns.
Recipe from Platt SD Hospital
recipe book
Taverns
- 1 lb. hamburger, browned
- 1/2 cup water
- 1 tsp. chili powder
- salt and pepper to taste
- 1/2 cup ketchup
- 1 onion, diced
- 1 tsp. mustard
Brown hamburger. Add remaining ingredients. Bring to a boil and continue cooking for a short time. Serve with potato salad or macaroni salad.
See the recipe: Taverns
Amy's Taverns
- 2 lbs hamburger, browned
- 1 c. catsup
- 1 c. water
- Dash of salt
- Pinch of pepper
- 1 onion, chopped
- 2 tsp. chili powder
- 2 tsp. prepared mustard
Boil catsup, water, salt, pepper, onion and chili powder. Pour over browned hamburger and bring to a boil. Add mustard.
Barbecue Burgers
- 1/2 lb ground beef
- 2 tablespoons chopped onion
- 2 tablespoons chopped green pepper
- 1 rib of celery diced
- 1/2 cup catsup
- 1/2 cup water
- 1 tablespoon vinegar
- 1 1/2 teaspoon Worchesterchire sauce
- 1/2 teaspoon prepared mustard
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 1/8 teaspoon allspice
Lightly brown ground beef; drain excess grease. Add onion, green pepper, and celery. Sauté. Combine remaining ingredients and pour over meat. Cover pan tightly; simmer for 30 minutes. Serve on hot toasted buns. Makes 6 to 8.
Recipe from 1974 Family Circle Cookbook
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