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6 Servings
1/4 cup molasses, unsulphured
1/4 cup yellow mustard, prepared
8 tsp vinegar
4 tsp Worcestershire sauce
dash Tabasco sauce, (optional)
2/3 cup catsup
1 tsp salt
1 lb. beef, ground
6 hamburger rolls
50 Servings
1 1/2 cups molasses, unsulphured
1 1/2 cups yellow mustard, prepared
1 cup vinegar
1/2 cup Worcestershire sauce
1/2 tsp Tabasco sauce, (optional)
4 cups catsup
2 Tbsp salt
7 lb beef, ground
50 hamburger rolls
Blend together molasses and mustard.
Stir in vinegar, Worcestershire sauce, Tabasco, and catsup.
Sprinkle beef with salt. Brown beef in skillet, breaking
into pieces with a fork. Drain fat.
Add sauce; heat to serving temperature.
Serve on hamburger rolls; if desired top with onion rings.
Source: Recipe adapted from; The School Lunch by Marion Cronan, 1962.
1/4 cup molasses, unsulphured
1/4 cup yellow mustard, prepared
8 tsp vinegar
4 tsp Worcestershire sauce
dash Tabasco sauce, (optional)
2/3 cup catsup
1 tsp salt
1 lb. beef, ground
6 hamburger rolls
50 Servings
1 1/2 cups molasses, unsulphured
1 1/2 cups yellow mustard, prepared
1 cup vinegar
1/2 cup Worcestershire sauce
1/2 tsp Tabasco sauce, (optional)
4 cups catsup
2 Tbsp salt
7 lb beef, ground
50 hamburger rolls
Blend together molasses and mustard.
Stir in vinegar, Worcestershire sauce, Tabasco, and catsup.
Sprinkle beef with salt. Brown beef in skillet, breaking
into pieces with a fork. Drain fat.
Add sauce; heat to serving temperature.
Serve on hamburger rolls; if desired top with onion rings.
Source: Recipe adapted from; The School Lunch by Marion Cronan, 1962.
