A Wednesday recipe for hamburg barbecue
You might remember that I’ve had a recent rebirth in my interest in cookbooks.
I spent some time today going through another old favorite – “Cherished Recipes of the Grace United Methodist Charge Congregation – Mount Royal, Wellsville and Red Mount.” You might remember that Mount Royal was the church where I grew up, and this cookbook features recipes from an awful lot of people I know.
My mom’s good friend, Shirley Weaver, had contributed her recipe for “Hamburg Bar-B-Q.” (You will remember that I will hit you if you call it sloppy joe, right?)
Anyway, it sounded neat, because it included something I’d never thought of – corn flakes.
Shirley’s recipe calls for:
1 lb. hamburg
1 small onion
1/2 c. water
8 oz. ketchup
1 c. corn flakes
1 egg
1 Tbsp. vinegar
1 Tbsp. sugar
1 tsp. mustard
You’re to brown the hamburg and onion, add the remaining ingredients and simmer for 20 minutes. (So easy, even I can’t mess it up!)
What do you think? Corn flakes a good addition of “crunch”? I am very fond of “crunchy foods,” so that appeals to me. Maybe I’ll include this recipe in my menu plan next week!
More on hamburg barbecue:
· April 7, 2010: A church supper favorite
· Oct. 7, 2008: A burg in the ham is worth…
