You know how each region has its take on barbequed meat? Well, here's the PA Dutch version! More ethnic food for Dark Days. It's from the Mennonite Community Cookbook , but I called my mom and got her slight adjustments because her version is what I grew up on. Called simply "barbeque", it's ubiquitous at potlucks and picnics. Fortunately for me, Martin's Potato Rolls fall within my 100 mile radius (normally when I say local, I mean made/grown in my county).
Fry together in a little oil if needed, until hamburger is brown:
1 pound hamburger
1 chopped onion
1/3 c. ketchup
1.5 Tbs. brown sugar
2 Tbs. vinegar
1 tsp. prepared mustard
1/2 tsp. Worcestershire sauce
1/2 tsp. salt
Pour sauce over meat and onions in skillet. Simmer about 20 minutes and serve on rolls.
We ate our barbeque sandwiches with German slaw (also known as pepper cabbage). I used cabbage, spring onions, and parsley, which were local and organic. From Mennonite Country Style, this version freezes well. I also made oven sweet potato fries with plenty of salt and pepper.
A little thriftiness:
Instead of simmering the barbeque on the stovetop, I popped it in the oven where the sweet potatoes were roasting at 425. Worked fine. Then I also warmed the buns by wrapping them in a dishtowel and setting them just under my oven's vent. Also worked fine.