• 1 lb. ground beef
• some onion chopped and sautéed would be a good addition
• 1 tbsp. mustard, can use a honey mustard and not add the sugar below
• 1 tbsp. white vinegar
• 1-1/2 tbsp. Worcestershire sauce
• 1 tsp. celery salt (I only used 1/2 tsp.)
• 1 tsp. onion salt (I only used 1/2 tsp. – can use onion powder)
• 1 to 1-1/2  tbsp. sugar
• 3/4 cup chili sauce
• if you want a little heat add a 1/2-1 tbsp. of Sriracha
• I like to add 1 tsp. soy sauce for a little umami
• cheese, shredded prior to serving on top of the meat

Brown the beef, drain and add the rest of the ingredients.   Cook on low, covered, for 30 minutes – nice lunch today. In a picture below I used this recipe in   “Funny Frogs” in 2014  as a Halloween sandwich.

Comment: I often double the recipe so adjust the ingredients to taste. I find it a little sweet, so I cut back on the sugar, celery and onion salt.

When I doubled the recipe I made 13 sandwiches using a 2-1/4-inch stainless steel scoop. I froze each one in a muffin well (I ate one sandwich) until frozen. Let them sit on the counter for 5-10 minutes and then use a butter knife to pry each one out and then place in bags. Place back in the freezer until you want one or two.

Recipe by cookingwithauntjuju.com  

• 2 cups canola oil
• 1 large egg
• 1/2 cup milk (or use buttermilk)
• 1 cup flour
• 1 tsp. cayenne pepper
• 1 tsp. paprika
• 1 tsp. garlic powder
• 1 tbsp. kosher salt
• 1 tsp. black pepper
• 1 large onion

Heat the canola oil to 350°F while you prepare the onion. Combine the egg and milk (or buttermilk) and set aside. Mix all of the dry ingredients and set aside. Peel the onion, cut in half and separate into 1-inch thick half rings. Cut into short straw-like pieces; add to the milk mixture.

Once the oil is hot add a few onion straws to the flour mixture and then add to the oil. Fry until golden brown and drain on paper towels.

Toast your sloppy joe buns if desired. Serve the sloppy joe mixture on the bottom half and top with maybe a slice of cheese and some onion straws.

Recipe by cookingwithauntjuju.com