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.

Lasagna Soup in the Crockpot

1 pound ground beef

1 pound Italian sausage

1 medium onion

3-4 cloves garlic

2 tsp. dried basil

2 tsp. dried oregano

2 tsp. dried parsley flakes

1 can (24 oz) prepared pasta sauce

1 box (32 oz) chicken broth

1 can (15 oz) stewed tomatoes

6 to 8 lasagna noodles

salt and pepper to taste

Brown ground beef and Italian sausage. Drain off the grease.

Add to your crockpot with the pasta sauce, 

stewed tomatoes and broth.  (Beef broth is good too!)

Add chopped onion, minced garlic, and seasonings.

Cook on high for 4 hours.

About an hour before you are ready to serve, 

add the broken lasagna noodles.

(You may need to add some water.)

Top with shredded Mozzarella or Parmesan Cheese.

Turkey a la King

3 Tbsp. butter

1 small onion, diced

1/4 pepper, red or green, diced

2 cloves garlic, minced

1/4 cup flour

1 cup chicken or turkey broth

1 cup milk

1/4 tsp. ground ginger

1/4 tsp. pepper

1/4 tsp. paprika

1/4 tsp. salt

2 cups chopped cooked turkey

Gather your ingredients.

Melt butter or margarine over low heat.

Saute onion, peppers, and garlic.

Mix the seasonings with the flour.

Stir the seasoned flour into the 

butter/sauteed vegetables to make a paste.

Add milk and broth gradually.

Cook over medium heat, stirring constantly, 

until bubbly and thickened.

Add cut up turkey.

Heat through.

Serve over baking powder biscuits

or dinner rolls, split and toasted.

Omelet Breakfast Bites ~and Tuesday's Tips of the Day

Omelet Breakfast Bites

36 tator tots or potato crispy crowns

6 eggs

3 tbsp. milk

freshly ground nutmeg

Diced Ham

Chopped Red and Green Peppers

Minced Yellow Onion

Chopped Fresh Spinach

Chopped Fresh Mushrooms

Preheat oven to 400 degrees. Generously grease muffin tin.

Place 3 tator tots or potato crispy crowns in each cup.

Tuesday's tip:  When we made these in my foods class, students used a cooking spray.

The breakfast bites were difficult to remove and the pans were difficult to wash.

Here, I am using plenty of shortening to grease the pan.

Flatten potato tots or crowns in bottom of muffin cups.

Bake at for 8- 10 minutes.

Tuesday's tip: I used my Pampered Chef Tart Shaper.

Or you may use the bottom of a small glass.

While potato crusts are baking,

prepare the rest of your ingredients.

When potatos are done, remove from oven 

and reduce the temperature to 350 degrees.

Peppers, Onions, Spinach, Ham and Cheese.

Use whatever omelet ingredients you have in your refrigerator.

Tuesday's Tip: For ease in food preparation, 

use small sauce dishes for individual ingredients.

Whisk together eggs, milk and freshly ground nutmeg.

Tuesday's Tip: Other online recipes call for 8 eggs and 1/4 cup milk.

We found that the muffin cups overflowed, 

which contributed to our problem of getting them out of the pan in one piece.

Fill cups with desired ingredients.

You can individualize these according to tastes.

Pour in egg/milk mixture.

Top with shredded cheddar.

Bake for 20-25 minutes.

Rim with a table knife and remove from the pan.

Tuesday's Tip:

Make a full batch and freeze the leftovers.

Later, you can zap them in your microwave 

for just a couple of minutes for a quick breakfast to go.

I placed them in a plastic container with waxed paper between the layers.

Beef Kabobs on the Grill

Beef Kabobs and Vegetables on the Grill

For the Marinade

1/2 cup oil

1/4 cup soy sauce

1/4 tsp. pepper

1/4 cup wine vinegar

1/4 cup honey

1/4 cup lemon juice

1/8 tsp. ginger

Mix ingredients in your blender. 

To the blender, add

1 clove garlic

2 green onions

Use precut beef cubes or cut your own.

I purchased a boneless chuck roast on sale.

Marinate the meat, in the refrigerator, 

for several hours or overnight.

Alternate beef cubes with the vegetables of your choice on skewers.

(Remember, if using wooden skewers, be sure to soak them in water)

Grill for 8-10 minutes, depending on how hot your grill,

and your desired degree of doneness.