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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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