muzzlet
Senior Cook
This is my favorite. You seem to be pretty serious about not using anything canned or bottled, so I'm not sure you could make a substitution for the tomato soup. Maybe tomato sauce with a little sugar added? And since there is only the two of us, it's great to freeze half for another meal.
Sensational Sloppy Joes
2 pounds ground beef
1 cup chopped onion
1 cup condensed tomato soup (do not dilute)
1 cup ketchup
6 tablespoons grape jelly
2 tablespoons brown sugar
2 tablespoons cider vinegar
2 tablespoons prepared yellow mustard
1 teaspoon salt
1 teaspoon celery seed
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soup, ketchup, jelly, brown sugar, vinegar, mustard, salt and celery seed. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Serve on buns. Also freezes very well.
Sensational Sloppy Joes
2 pounds ground beef
1 cup chopped onion
1 cup condensed tomato soup (do not dilute)
1 cup ketchup
6 tablespoons grape jelly
2 tablespoons brown sugar
2 tablespoons cider vinegar
2 tablespoons prepared yellow mustard
1 teaspoon salt
1 teaspoon celery seed
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soup, ketchup, jelly, brown sugar, vinegar, mustard, salt and celery seed. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Serve on buns. Also freezes very well.