If you have ever had the Iowa favorite, Maid-Rite loose meat sandwich, this is a close copycat recipe for you: LOOSE MEAT SANDWICHES
2 tablespoons vegetable oil
1 medium onion, chopped (better yet, use 1 teaspoon dried onion flakes)
1 lb. ground beef
1⁄3 cup tomato ketchup
1 T cider vinegar
1 tablespoons brown sugar
1 teaspoon Worcestershire sauce
½ tsp garlic powder
1 teaspoons seasoning salt and a pinch or two of pepper
In a large skillet over medium heat, brown onion and sauté until soft, then add meat, stirring constantly with a fork to crumble.
When meat is brown, add all remaining ingredients and simmer, uncovered, stirring occasionally until most of the liquid cooks out (about 15-20 minutes). Spoon onto hamburger buns.
Rinse & dry off pork with a paper towel. Dredge in flour and brown in a large skillet, turning to brown all sides. Add onion, cook for a few minutes and add broth to deglaze pan. Place the pork, broth, and onions in a 6 quart slow cooker. Cover and cook on HIGH for 2-4 hours or on LOW for 6-8 hours.
Remove pork from slow cooker and shred with two forks. Discard fat/bone/gristle and pour off excess broth (reserve for another use).
Return the meat and onions to the slow cooker and add the BBQ sauce of your choice. You want the meat mixture to be juicy and flavored to your liking. In our house, we like a very light barbeque flavor, but if you prefer more, simply pour off a little more of the broth and add more BBQ sauce.
Heat to serving temp and serve on pretzel rolls. The meat is juicy, you need a bun with substance. Plain white bread buns will get soggy too quickly.
These muffin-tops are my own creation. We love them at our house. Sometimes we simply toast them and eat them plain.
FOR THE MUFFINS:
1 cups all-purpose flour,
1 cup ground flax seeds
1 Tablespoon baking powder ½ tsp salt
1 cup whole milk
1/3 cup molasses
1 teaspoon vanilla extract
1 large egg
2 Tablespoons vegetable oil
TO MAKE 4 SANDWICHES:
4 slices provolone cheese
1. Preheat oven to 350 degrees F. Grease two muffin-top baking pans, or use two cookie sheets each arranged with 6, 4-inch greased baking rings with the thick rim up.
2. Mix together dry ingredients. In separate bowl, mix wet ingredients. Mix the two together just until moistened. Do not over mix. Divide batter by spoons full between all 12 rings, a scant 1/4 cup in each ring. They will not look full enough, that’s okay. Bake for 15 minutes. (The sides will have pulled away from the rings.) Remove from oven and let cool.
3. To make Muffin-Top Breakfast Sandwiches: Warm muffin-tops in a toaster. Fry eggs, breaking the yolks. Spread half the muffin tops with a very thin coating of mustard and place an egg on top of each. Place a slice of provolone cheese on each of the other muffin tops, add lettuce and put together. Muffin-tops can be made ahead and frozen
1 can (14.75 oz.) canned pink salmon
1 egg, lightly beaten
1/2 c. finely chopped onion
2 T. chopped parsley
1/2 c. fine, dry bread crumbs
1 T. lemon juice
1 T. grated lemon peel
1/2 tsp. Rosemary, crushed
salt and pepper to taste
Optional addition: 1/3 cup Swiss cheese, finely diced
Drain salmon and flake with a fork. Bones and skin are completely edible, but you may choose to pick out the large pieces. Mix together all ingredients, shape into 5 patties, and pan fry in olive oil until lightly browned on both sides. Serve on toasted hamburger buns or simply as patties with a vegetable side. I wish I could remember for certain, but I believe I first saw a recipe like this on the back of a can of salmon, or even tuna? I wish I could be sure.