Servings: 12 sandwiches

1 lb. ground meat 1 lb. ground meat
1 medium onion 1 medium onion
2 tbsp. brown sugar 2 tbsp. brown sugar
2 tbsp. mustard 2 tbsp. mustard
salt salt
2 tsp. vinegar 2 tsp. vinegar
black pepper black pepper
1 tbsp. Worcestershire 1 tbsp. Worcestershire
14 oz. ketchup 14 oz. ketchup
12 sandwich buns 12 sandwich buns

Chop onion; then brown with meat.
Stir in brown sugar, mustard, vinegar, Worcestershire, & ketchup; then salt & pepper to taste.
Bring mixture to boil; then continue simmering till meat is fully cooked & mixture is heated through.
Heat/broil buns before serving.

SOURCE: Donegal Cookbook (1971 ed.) (The cookbook was published on the 250th anniversary of Donegal Presbyterian Church, Mt. Joy, Pennsylvania, in the heart of Pennsylvania's Amish/Pennsylvania Dutch Country. The inscription in my copy indicates that Polly gave it to Hazel in January, 1972. Hazel would have been Hazel Brown, Hubby's maternal step-grandmother. She and her friend Polly [Hubby can't remember Polly's last name] lived in Carlsbad, New Mexico in the 1960s and '70s. There is no family history tying Hazel to Amish Country.)  SOURCE: Donegal Cookbook (1971 ed.) (The cookbook was published on the 250th anniversary of Donegal Presbyterian Church, Mt. Joy, Pennsylvania, in the heart of Pennsylvania's Amish/Pennsylvania Dutch Country. The inscription in my copy indicates that Polly gave it to Hazel in January, 1972. Hazel would have been Hazel Brown, Hubby's maternal step-grandmother. She and her friend Polly [Hubby can't remember Polly's last name] lived in Carlsbad, New Mexico in the 1960s and '70s. There is no family history tying Hazel to Amish Country.)