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Kim's Sloppy Joes

  • 1 pound ground beef

  • 1/2 cup chopped onion

  • 1/3 cup chopped celery

  • 1/3 cup chopped green pepper

  • 1/3 cup ketchup (more if you like a saucier filling)

  • 1/4 cup water

  • 1 Tablespoon Worcestershire sauce

  • 1/8 teaspoon hot pepper sauce

  • 1 teaspoon salt

  • 6 hamburger buns, split and warmed or toasted

In a large skillet, cook ground beef with onion until meat is browned and
onion is tender. Drain off fat. Stir in celery, green pepper, ketchup,
water, Worcestershire sauce, hot pepper sauce and salt. Cover and cook over
low heat until vegetables are tender, 10 to 15 minutes. Spoon on buns to
serve.

Makes 6 servings.

"REAL" ACADIAN POUTINE
Thanks, Chuck...never knew of this....

Just about everyone is New Brunswick has heard of the
traditional Acadian taste treat know as "poutine", but
it remains a mystery to most people other than Acadians.
Here's one of the more popular ways of concocting the dish
that have been reminding Acadians of their mothers' kitchens
for more than a century.

  • 1/2 lb salt porch
  • 10 potatoes, grated
  • 4 potatoes, mashed
  • Salt & Pepper
  • Water

Boil potatoes for mashing.  Grate the remainder.  Remove as much water as possible by squeezing them through cheesecloth.   Mix together mashed & grated potatoes.  Salt & pepper to taste.  Boil salt pork in water for 5 minutes.  Cut into small cubes.  Form potato mixture into balls resembling snowballs.  Make a hole in each ball with your finger and fill with a spoonful of meat mixture.  Close hole, coat lightly with flour.  Gently place in a large pot of boiling, salted water.  It is important that the water is boiling constantly during this process.  Simmer for 2 or 3 hours.  Serve hot with salt & pepper or as dessert with sugar & molasses.
 


Scott's Favorite Sweet-n-Sour Meatballs

Meatballs

  • 1 lb hamburger
  • 1/2c. crushed soda crackers
  • 1/4c. milk
  • 2 T. finely chopped onions
  • 1/2 tsp. worchestershire sauce
  • 1 egg

Mix ingredients; shape into balls. Cook in ungreased oblong pan, 13 x 9 x 2 inches,
in 400 degree oven until light brown, 20 - 25 minutes.

Sauce

  • 1/2 c. brown sugar, packed
  • 1 T. cornstarch
  • 1 - 14 oz can pineapples
  • 1/3 c. vinegar
  • 1 T soy sauce
  • 1 small green pepper, coursley chopped

Cook meatballs. Mix brown sugar and cornstarch in skillet. Stir in pineapple (with syrup), vinegar, and soy sauce. Heat to boiling, stirring constantly; reduce heat. Add meatballs. Cover, simmer, stirring occasionally, 10 minutes. Stir in green pepper. Cover; simmer until crisp - tender, 5 minutes.

Serve over rice with veggies on the side!


More coming soon.....
 

 


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