Grandma Ruthardt's Sloppy Joes on Prudy's Whole Wheat Hamburger Buns

Lately I have had an interest in making more family recipes. The ones that I don't really know or remember. This is from my mom's grandma. The great thing about these recipes, is how they are written down. This sloppy joe recipe seriously called for a dash of quite a few different sauces, so I dashed however I wanted. More A-1 then hot sauce, but they all got in there. Also, no measurement on the spices, so I just sprinkled here and there and tasted it to make sure it was good. It was!

I always have to add more vegetables, and shredded zucchini and carrots, are so unnoticable, that they just kinda blend in here. I added a green pepper too, and while I was at it used ground turkey breast, because I always do- I am not a beef eater. The rolls were a cinch! And they came out beautifully, really what do you expect from the wonderful Prudy! I decided I am going to make them once a week and might even fit the dough into a loaf next time.


Grandma Ruthardts Sloppy Joes updated by Mary Ann

1 pd ground turkey breast

1 large onion, diced

2 garlic cloves, minced

1 green pepper, diced

1 zucchini, shredded

1 large carrot, shredded

1 cup ketchup

1 cup water

1 T vinegar

dash worchestershire sauce

dash tabasco sauce

dash soy sauce

dash A-1 sauce

2 bay leaves

garlic salt

chili powder

oregano

cumin

salt

pepper

Heat 1 Tbls canola oil in an electric skillet. Add onion and saute 3 minutes. Add garlic and saute 1 minute. Add green pepper and saute 3-5 minutes.

Add ground turkey breast and brown. When the turkey is brown, add ketchup, water, vinegar, and all other sauces. Stir until well mixed.

Add bay leaves, all other spices and seasonings. Stir until combined. Bring to a bubble and cover with lid. Let cook until sauce is thickened and turkey is cooked through, 5-10 minutes. Serve on whole wheat buns (recipe below)

Prudy's Whole Wheat Hamburger Buns by Prudence Pennywise
1 cup milk
2 tablespoons butter, plus more for bowl
2 and 1/4 teaspoons yeast (Use SAF yeast if you can)
3 tablespoons brown sugar
1 and 1/4 teaspoon salt
2 eggs, divided use
2 and 1/4 cups whole wheat flour
1 cup all purpose flour
wheat germ and flaxseed meal, for sprinkling the outsides

In a small microwave safe bowl, heat butter and milk until butter melts. Cool until warm (about 95-105 degrees), about five minutes. In a large bowl, combine butter mixture, yeast, brown sugar, salt and 1 egg and 1 egg white. Stir in flour, 1 cup at a time to form a slightly sticky dough. Knead for 3 minutes; shape into a bowl. Butter the bowl and replace dough. Let rise until doubled, about 1 hour. Shape into 10 rolls and place on buttered cookie sheet. Let rise, covered, for about 50 minutes or until light and large. Lightly brush with remaining egg yolk and sprinkle with wheat germ and flaxseed meal. Bake at 450 degrees for about 15 minutes.