Sloppy Joes ~My Mom's Recipe

Sloppy Joes

1/2 cup onion, minced

1/4 cup green or red pepper, diced

1/2 cup celery, chopped

1 lb. ground beef, browned

1 8 oz. can tomato sauce

1/4 cup tomato juice

1/4 cup catsup

1 tbsp. vinegar

1 tbsp. brown sugar

1 tbsp. Worcestershire sauce

1 tsp. salt

1/8 tsp. pepper

I use half turkey and half beef...

it is your preference.

Brown the ground meat together in your skillet, 

breaking it into bite size pieces.  

Cook until no pink remains.

While the meat is cooking, chop your vegetables.

Drain the browned meat in a colander.

Saute the onions, peppers and celery in the same pan.

To the meat and vegetables, add the rest of the ingredients.

Simmer approximately 1 hour...

or until the desired consistency.

Serve on a bun with your favorite sides.

Chicken and Wild Rice Soup in the Crockpot

Chicken and Wild Rice Soup

1 medium onion, chopped

3-4 carrots, peeled and chopped

3 stalks celery, chopped

2 cloves garlic, minced

1 cup uncooked wild rice, rinsed and drained

1 cup uncooked brown rice, rinsed and drained

4 boneless skinless chicken breasts

1/2 tsp. dried thyme

1/4 tsp. mustard powder

1/2 tsp. basil

1/2 tsp. sage

10-12 cups chicken broth

salt and pepper, to taste

Combine prepared vegetables, chicken, 

broth, and wild rice.

Add seasonings and brown rice.

Cover and cook on high for 4 hours.

Remove chicken breasts to a plate and shred into bite

size pieces. Return to crockpot.

Reduce crockpot setting to low.

Salt and pepper to taste.

Crockpot Cheeseburger Soup

Cheeseburger Soup

1 pound ground beef

1 medium onion, chopped

2 garlic cloves, minced

2 ribs celery, chopped

2 carrots, shredded

1 tsp. dried basil

1 tsp. dried parsley flakes

3 to 4 cups chicken broth

1  12 oz. can evaporated milk

3 cups frozen hash browns

1/2 tsp. paprikia

1 tbsp. Worchestershire sauce

1 tbsp. yellow mustard

1/8 tsp. black pepper

8 oz. cubed cheese (Velveeta)

for garnish

additional cheese

sour cream

hamburger dills

Gather ingredients.

Brown ground beef, drain and set aside.

Chop vegetables. Saute onion, garlic, carrots, celery, 

basil and parsley until tender, about 10 minutes.

Place in the bottom of your slowcooker.

Add the browned ground beef to your slowcooker.

Add the broth, evaporated milk, potatoes, and pepper.

Cook on low for approx. 4 hours.

Times may vary depending on your crockpot/slowcooker.

Stir in the cubed cheese and continue cooking until it melts.

The hamburger dills are the perfect garnish!

Summer Herbed Pasta Salad

Herbed Pasta Salad

Course Salt and Ground Black Pepper

 1 pound Short Pasta such as Rotini

1/3 cup Olive Oil

4 cloves Garlic

1 cup chopped Fresh Basil

1/2 chopped fresh Parsley Leaves

In a large pot of boiling water, 

cook pasta until al dente, 

according to package instructions.

Drain and rinse pasta under cold water,

leave in colander and set aside.

Meanwhile, in small skillet, heat olive oil and garlic over medium heat.

Cook, stirring, until garlic is fragrant and sizzling, about 1 minute.

Remove from heat and let stand until cooled.

Wash herbs and rough chop.

Add herbs to garlic and olive oil.

Pour over pasta and toss.

Cover and refrigerate until ready to serve.

Serve chilled or at room temperature.

Optional:

Feel free to add in any vegetables of your choosing.

Here, I have added black olives, broccoli, and carrots.

As garden produce is now in peak season,

you have many options during the summer.

Farmhouse Pasta Salad

A Pasta Salad loaded with Vegetables is an excellent way

to use your end-of-season garden produce.

I like to use Rotini Pasta, 

as the spiral shape traps and holds in the dressing.

Cook to the al dente stage, according to package directions.

Drain and rinse with cold water.

(When serving hot, one should never rinse cooked pasta, as it washes away valuable nutrients.  A cold pasta salad is the exception to this rule.)

Drain and rinse the beans of your choice.

Add to the cooked pasta.

Drain olives and slice lengthwise.

Wash, pare and slice your garden produce in to bite size pieces.

Broccoli, carrots, onion, radishes...

Peppers, tomatoes, cucumbers, zucchini...

Gently toss the vegetables with the pasta and beans.

Add a bottle of Italian dressing.

(Choose a high quality with good flavor)

Refrigerate for several hours or overnight.

Sprinke with fresh Romano or 

Parmesan Cheese before serving.

Chicken Cordon Bleu Pizza

Chicken Cordon Bleu Pizza

Your Favorite Pizza Crust

(scroll down to find my favorite recipe)

Ranch Dressing

Provolone Cheese Slices

Alfredo Sauce

Your Favorite Pizza Seasonings~

such as Fennel & Red Pepper Flakes

Canadian Bacon

Cooked Chicken Breast 

Shredded Mozzerella

Pizza Crust

2 1/2 to 3 cups all purpose Flour

1 package Quick Rise Yeast

1 tsp. Salt

1 c. warm water (115 to 120 degrees)

2 tbsp. Olive Oil

In large mixer bowl, combine 1 1/4 cups of the flour, the yeast, and salt. Add warm water and oil. Beat at low speed with electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. Stir in as much remaining flour as you can mix in with a spoon. Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic. (6-8 minutes)

Cover and let rest 10 minutes.

Press dough onto a greased pizza pan.

Pierce the surface with a fork.

Prebake "naked" crust at 425 degrees for 10 - 12 minutes or until lightly browned.

Remove from oven. Brush on just enough Ranch dressing to moisten the surface of the dough.

Place slices of Provolone Cheese on the Pizza Crust.

Spread Alfredo Sauce over the cheese and sprinkle desired seasonings.

Arrange Canadian Bacon and cooked Chicken Breast.

Cover with Shredded Mozzarella Cheese.

Return to 425 degree oven and bake 10 to 12 minutes longer,

or until cheese is bubbly and golden brown.

Enjoy!