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Old 06-01-2005, 10:37 AM   #1
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Maid Rite Recipes

here's several maid rite (sort of a midwestern sloppy joe) recipes for barbara and texasgirl. there's some debate on the exact ingredients and techniques, so i'll post them all, but they're not in any order of authenticity... (except for the conneticut one).


*******************************
Maid-Rite Sandwiches

Iowa's famous "loose meat" sandwich makes a
great quick meal.

2 tablespoons dried chopped onion
3 tablespoons water
1 pound ground round or lean ground beef
1 1/2 cups chicken broth
1/2 teaspoon salt (use less if your broth is
salted)
1/2 teaspoon pepper
6 hamburger buns
mustard
fresh chopped onion


Soak dried onion in water. Crumble ground
beef into a hot skillet and cook over medium
high heat. When the soaked onion has begun
to soften, add it (and its water) to the
beef. Stir frequently as the meat browns,
using a spatula or the side of a wooden
spoon to break the meat into small crumbles.

When meat has browned, add chicken broth,
salt and pepper. Cook until liquid is almost
gone, about 10 minutes.

Serve meat on buns with mustard and onions.

Yield: 6 sandwiches

******************************************
version #2

Maid Rite Sandwiches


MAID RITES

Makes 10 servings

2 cups chopped onion

4 teaspoons beef bouillon crystals

2 pounds ground beef

4 teaspoons prepared yellow mustard

In a large skillet, brown ground beef over
medium heat, about 5 minutes. Add onion and
continue cooking for another 5 minutes.
Sprinkle bouillon over meat mixture and
enough water to barely cover meat. Reduce
heat to low and simmer uncovered, until
water has cooked away, about 30 minutes.
Stir in mustard and serve hot over
hamburger buns.

********************************************

Faux Maid-Rite

1 lb Ground Beef
1 tsp ground pepper
1 tsp sugar
2 tsp prepared mustard
6 oz beer (optional)
salt (to taste)


Combine ground beef, pepper, sugar, mustard,
salt in the top of a double-boiler and add
beer. Cover top and heat for one-half hour,
stirring occasionally. The longer it cooks,
the more the flavors blend together. Toward
the end, uncover to allow some of the liquid
to boil off.

Use a slotted serving spoon to serve on
hamburger buns with mustard, dill pickles
and chopped onion.
Serves 6.

Notes: Use prepared yellow salad mustard,
such as that for hamburgers or hot dogs. Do
not use dry powdered mustard, or a Dijoni or
Poupon style mustard. Use a good quality,
low fat ground beef. Water may be
substituted for beer.

********************************************



Maid Rites

10 pounds ground beef
1 cup dehydrated onion
2 tablespoons salt
1/2 tablespoon pepper
1/4 cup Adolph’s meat tenderizer
1/2 cup beef bouillon granules
4 cans Swanson’s chicken broth


Steam ground beef with 1/2 gallon water.
When beef is cooked, drain water and add 4
cans of Swanson’s chicken broth. Cook, with
the rest of the ingredients, until liquid
reduces. Serve on hamburger buns with
fresh chopped onions and mustard.

Source: Employee

********************************************



Original Maid-Rites

1 pound ground beef
2 tablespoons vinegar (not white)
1 tablespoon instant minced onion
1 teaspoon salt
11/2 cups Swanson’s chicken broth, boiling
2 tablespoons prepared ketchup
2 tablespoons prepared mustard
8 hamburger buns


Brown meat lightly; drain fat. Add vinegar,
onion, salt, ketchup and mustard. Stir well.
Add boiling broth. Cover and simmer until
meat is tender and liquid is absorbed. Serve
on hamburger buns with fresh chopped onions
and mustard only.

Yield: 8 sandwiches.

Source: Missouri newspaper

*******************************************



Maid-Rites

1 lbs ground beef
2 cups hot water
1/2 cup chopped onion, dehydrated or fresh
2 Tbsp granulated chicken bouillon
8 large hamburger buns
Ketchup, mustard, sliced dill pickles, or
raw onion to taste


Brown and crumble ground beef in skillet.
Dissolve the bouillon granules in 2 cups hot
water. Add dehydrated or fresh chopped onion
and bouillon mixture to the browned beef.
Simmer beef mixture until just enough juice
is left to moisten the inside of the buns.

Fill each hamburger bun with spoonfuls of
beef mixture. Serve with ketchup, mustard,
sliced dill pickles or raw onion to taste.

Yield: 8 servings


*******************************************


Maid Rites

1-1/2 pounds ground beef
1 small onion, finely chopped
1 can chicken broth


Finely crumble beef and cook with onion
until onion begins to turn clear and meat
begins to brown. Drain.
Add 1 can chicken broth and cook, uncovered,
over low to medium low heat until most of
the liquid evaporates. Stir every now and
then. This takes about 40 to 45 minutes. Do
not let this mixture get dry, the flavorful
juice is necessary.

Serve on fresh hamburger buns, offer dill
slices, mustard, ketchup andchopped
onions
Maid-Rite
By Greenville Racer
This unique sandwich is a Darke County
favorite. The true recipe is a closely
guarded family secret of the owners of the
Maid-Rite sandwich shoppe in Greenville,
Ohio. It is handed down from generation to
generation. The sandwich is described as a
dry and spicy sloppy-joe without the ketchup
sauce. The following recipe is one of many
copy-cat attempts at this legendary dish.


*******************************************


Maid-Rite Sandwich:
1 pound ground beef
1 teaspoon ground pepper
1 teaspoon sugar
2 teaspoons prepared mustard
6 ounces beer (optional)
Salt (to taste)

Combine ground beef, pepper, sugar, mustard,
salt in the top of a double-boiler and add
beer. Cover top and heat for one-half hour,
stirring occasionally. The longer it cooks,
the more the flavors blend together. Toward
the end, uncover to allow some of the liquid
to boil off.
Use a slotted serving spoon to serve on
hamburger buns with mustard, dill pickles
and chopped onion. Serves 6. Notes: Use
prepared yellow salad mustard, such as that
for hamburgers or hot dogs. Do not use dry
powdered mustard, or a Dijon or Poupon style
mustard. Use a good quality, low fat ground
beef. Water may be substituted for beer.


********************************************


saturday nite maid rites

Ingredients

1 pound lean ground beef
1 (10.75 ounce) can condensed chicken gumbo
soup


Directions

1 In large skillet over medium heat, cook
ground beef until brown, 5 to 10 minutes.
Drain. Return meat to skillet, with soup.
Simmer until heated through, 5 minutes.
Serve hot.



*************************************

Connecticut-style loosemeats:

1 Clove garlic, minced
2 Tablespoons vegetable oil
1 medium onion, chopped fine
1 pound ground chuck
1/2 cup tomato juice
2 Tablespoons brown sugar
1/2 teaspoon black pepper
1/2 teaspoon Worcestershire sauce
2 teaspoon seasoned salt
1/2 teaspoon Gravy Master or Kitchen Bouquet

In a large skillet over medium heat, saute
garlic in oil until it begins to brown. Add
onion and saute until soft. Add meat,
stirring constantly with a fork to keep it
crumbly.

When meat is brown, add all remaining
ingredients and simmer, uncovered, stirring
occasionally, until dry -- about 15-20
minutes. Serve on hamburger buns.

Makes enough for 4 sandwiches

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Old 06-01-2005, 11:00 AM   #2
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No mustard, ketchup or beer in real Iowa Maidrites. Ground beef, chicken broth, onion is all. The first recipe looks pretty much spot-on.

They are best consumed while drunk or at least hung over. I admittedly enjoyed my share of them growing up.
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Old 06-01-2005, 11:11 AM   #3
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yep jenny, from my searches it seems to have the most common ingredients. i think different franchises may change the recipe a little, but that seems to be the base recipe.

here's the corp. website: http://www.maid-rite.com/
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Old 06-01-2005, 11:57 AM   #4
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I was born in Ames and went to school in LeGrand until I was a 9th grader!! My grandfather still lives at Wolf Lake and I've tons of other relatives scattered between there and Tama / Toledo!

And yes, the "official" maid-rite is nothing but steamed ground beef. On a steamed bun. With onion.

They tried to expand into other places years ago but it just never caught on like everyone thought it would, though there are more than just the Marshalltown location. That place still draws a nice crowd. Entering the Maid Rite and sitting down at the counter (on the stools with the bright orange seat covers) is just like taking a step back in time. What wonderful memories.

They still make some darn good shakes there too!


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Old 06-01-2005, 12:02 PM   #5
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I'm so glad to get in on this information - I've never heard or seen anything like these!
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Old 06-01-2005, 12:06 PM   #6
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jkath, i was turned on to them in western illinois when visiting an old friend's family farm. it was really an experience for a city guy like me having them at a counter with a bunch of farmers at lunchtime. shootin the poop, enjoyin a maid rite and an old style (beer). i wonder if old style is still around? ronjohn?
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Old 06-01-2005, 12:09 PM   #7
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COOL! thank you, Bucky!!
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Old 06-01-2005, 12:20 PM   #8
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Old Style (made in La Crosse, WI) is certainly around and very popular in the upper midwest. I always bring some back with me when I visit my parents in Chicago.

I grew up in Iowa, too but before the Maidrite chain stores popped up. You just got maidrites at bars and such. Our favorite hangout was a bar called the Maidrite across the street from Coe College.
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Old 06-01-2005, 01:43 PM   #9
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Quote:
Originally Posted by buckytom
jkath, i was turned on to them in western illinois when visiting an old friend's family farm.
where, bucky? I went to college in western IL and my little college town had a Maidrite shop. First and only place I had those little suckers.
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Old 06-01-2005, 01:53 PM   #10
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i was in aledo, and rock island and moline 'bug. i got to see one of the places where the new madrid earthquake moved the mississippi river a few hundred yards, went catfishing in the ol' miss, and saw miles and miles of corn and soy. not a whole lot to do there except eat tasty loose meat sammiches...
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