Carol's Sloppy Joes
"This recipe tops my list of comfort food. A crowd-pleaser, easy, and cheap! I cannot express to you how great these taste so you'll just have to try them yourself. My wife makes them (not often enough) and it's an old family recipe, passed down to her by her mother."
- Ready In:
- 3hrs 15mins
- Ingredients:
- 10
- Serves:
-
18
ingredients
- 2 1⁄2 lbs ground chuck
- 3 medium onions, chopped
- 4 stalks celery, diced
- 3⁄4 cup oatmeal
- 3⁄4 cup ketchup
- 1 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 1⁄4 teaspoon dried oregano
- 8 ounces V8 vegetable juice
- 18 hamburger buns
directions
- Mix all ingredients in a tall-sided, round casserole dish and bake at 300 degrees F., uncovered, for 3 hours. Stir at least 2 times during baking.
- Serve on hamburger buns with mustard.
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Reviews
-
Woohoooo! I wish I trusted the recipe more and didn't add extra katsup, but this was still fabulous! I had this in my "to try" recipe box for awhile because I usually don't have 3 hours for dinner, but in efforts to eat at home most nights I made this and my DH was thrilled bc of the content. I used 93% lean beef, the oatmeal and V8 all on whole wheat buns!! (Although my DH used it as a dip for tortilla chips after his 2nd sandwich). I am freezing the rest in individual containers for future meals/snacks. Thanks to you Boneman and your Mom's Mom. -
These were delicious. I also served the mixture over white rice, it was gobbled up by all.
RECIPE SUBMITTED BY
<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>
