While perusing the West Bend Sesquicentennial Cookbook in order to find inspiration for Alanna's one-off event Soup's On, I came across the following recipe. As you know (if you followed the link) West Bend's Sesquicentennial was this past year and I worked on the cookbook committee. After categorizing, alphabetizing and proofing all these recipes, I didn't want to even look at the book again. But I found the following recipe under Soups, Sandwiches, Salads and Dressings and was so taken by what the submitter wrote, that I knew I just had to try it.
Karen Nellis Smith wrote: "This recipe originally came from Edith Crofts. Born in 1899 (I don't remember her maiden name, but her father was the train depot agent in West Bend), she married Dewey Crofts and as a young bride lived at the south end of the main street. My grandmother (Bertha Reinhart Johnston) lived across the street and she was a great family friend from the time my mother was born in 1915, through my mother's marred life (Yvonne Johnston Nellis) and until the time she passed away at the age of 103! We grew up with these 'maidrites'. I've served them to my family, and now my oldest daughter is serving them to my grandchildren."
Now THAT is history! Making these simple sandwiches, I felt a real connection to all of the women who have made these over the years to feed their hungry families. I hope you will give them a try, too.
2 lb. ground beef
2 tsp. Worcestershire sauce
2 T. vinegar
Salt & pepper to taste
2 tsp. prepared mustard
1/2 c. ketchup
1 T. brown sugar
Cook beef until all red is gone in skillet. Add other ingredients; simmer.