Title: Tastee Inn Sandwich – Lincoln, NE

Ingredients:

5 pounds of 85% lean ground beef

4 ounces Heinz Catsup

3 heaping teaspoons prepared mustard

3 heaping teaspoons Silver Springs cream style horseradish

3 level teaspoons of Worchestershire sauce

5 heaping teaspoons of iodized salt

1/4 teaspoon black pepper

Directions:

In an 8 ounce jar or cup mix the following ingredients

4 ounces Heinz Catsup

3 heaping teaspoons prepared mustard

3 heaping teaspoons Silver Springs cream style horseradish

3 level teaspoons of Worchestershire sauce

5 heaping teaspoons of iodized salt

1/4 teaspoon black pepper

These ingredients should fill the cup, if not add more catsup.

Stir thoroughly until all the ingredients are well mixed.

These are basic spices.

Put the 5 pounds of ground beef in a flat bottomed kettle.

Make sure the ground beef has been put through the grinder three times so that it will have a fine consistency. Always use 85% lean ground beef and 15% suet.

Pour the jar of seasonings over the beef.

Fill the seasoning jar with warm water and swish to collect the remainder of the seasonings and pour the water into the kettle.

Fill the jar with finely ground yellow onions and pour it into the kettle.

Add a heaping teaspoon of Accent.

Mix thourghly again.

Place on a burner on low heat stirring the beef (about 15 minutes) until beef is broken up.

Increase heat and bring to a boil. Boil for about 25 minutes stirring to prevent sticking and clumping.

The meat is done.

Put a dab of prepared mustard on a bun with 2 or 3 Heinz hamburger pickles. With a straining spoon, dip out a helping of the ground beef and place on the bun.

Recommend a 31/4 inch bun to serve.

The original recipe as written by Harold L. Jorgenson.