"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Meals in Minutes
Reply
 
Thread Tools Display Modes
 
Old 08-15-2008, 08:28 PM   #1
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
Mom's GLOP - beef, beans and rice

Ok - this is probably the first thing that Mom taught me to cook ... that she would let me do on my own - and I made it on campouts several times, too:

Mom's GLOP (the BASIC recipe)

1 - LB ground beef
1 - medium white or yellow onion - chopped/diced
1 - 15 oz can Pork-n-Beans
1 - 15 oz can Tomato Puree/sauce
1 - 15 oz tomato puree/sauce can of Minute Rice
Big dash of black pepper
Little dash of garlic powder

1. Brown the beef and onion ... drain the fat
2. Add the beans, tomato sauce/puree, pepper and garlic powder ... bring to a boil.
3. Add the rice, stir to combine everything ... bring back to a boil (you can hear it - it goes GLOP - GLOP) ... cover and remove from the heat ... allow to rest about 5-6 minutes (to allow the rice to "cook").

EXTENDER (more/bigger servings): use more/bigger onion and 28 oz cans.


VARIATIONS on the basic theme ....

YANKEE (SWEET) GLOP

Ok - maple syrup comes from up north - thus the name.

2 - slices smoked bacon, cut into lardons (chiffonade)
1 - LB ground beef
1 - medium white or yellow onion - chopped/diced
1 - 15 oz can Baked Beans
1 - 15 oz can Tomato Puree/sauce
1 - 15 oz tomato puree/sauce can of Minute Rice
1-2 Tablespoons Maple Syrup
Big dash of black pepper

1. Saute the bacon over med heat until tender - cooked but not crisp.
2. Crank up the heat a little and add the beef and onion and brown ... drain the fat
3. Add the baked beans, tomato sauce/puree, pepper and maple syrup ... bring to a boil.
4. Add the rice, stir to combine everything ... bring back to a boil (you can hear it - it goes GLOP - GLOP) ... cover and remove from the heat ... allow to rest about 5-6 minutes (to allow the rice to "cook").

ITALIAN GLOP

You can go two ways here ... use Mom's basic recipe and add some Oregano and a little more garlic powder ... or replace the ground beef with bulk Italian sausage (sweet or hot - your choice) ...

RE: RICE - you can use regular white rice if you add a can of water (equal to the amount of tomato sauce/puree), and simmer everything (covered) for about 20 minutes - then move off the heat and allow to rest 5-10 minutes. IMHO - doesn't improve the flavor and doubles the time.

RE: TOMATO SAUCE/PUREE - you can also use an equal amount of tomato juice, or condensed tomato soup (just add 1/2 can water and increase the rice by the same amount).

Hey - this isn't rocket science! Add or change things as you wish ...

__________________

__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 08-16-2008, 01:11 PM   #2
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
Ahhh "Glop" - a blast from the past for me. My first time alone at an "away" camp was a 4-day Girl Scout outing, & "Glop" was one of the campfire menu items we were expected to make. The recipe was basically the same except there were no beans in ours, & American cheese was laid over the top, allowed to melt, & then stirred in. Food of the Gods for hungry campers - lol!!

During the lean years of my first marriage, I developed my own version of this comfort food - "Tuna Glop". Once in awhile I still throw it together today when I want a blast from the past + comfort food.

1 (or 2) cans of oil-packed tuna, drained (I drain the oil over a bowl of dry cat food for my kitties' pleasure - lol!)
Approx. 4 cups of cooked Minute Rice
1 can of stewed tomatoes
Approx. 6-8 slices of American cheese

Preheat oven to 350. Combine cooked rice, tuna, & stewed tomatoes in a baking dish. Season to taste. Place cheese slices on top & bake until cheese has melted & everything is heated through. Gently fold/combine melted cheese into rest of casserole & taste for reseasoning if necessary. Serve with hot sauce on the side & a green salad.
__________________

__________________
BreezyCooking is offline   Reply With Quote
Old 08-16-2008, 07:48 PM   #3
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,360
When I was a youngster in Boy Scouts, we made a different glop on our camping trips. It was a pound of ground beef browned with a diced onion, a can of cream of mushroon soup, a can of cooked potatoes and small cans of peas and corn.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 10-16-2008, 04:52 PM   #4
Executive Chef
 
lifesaver's Avatar
 
Join Date: Oct 2008
Location: Southeast Kansas
Posts: 4,423
i've never heard of glop but it sure does sound good
__________________
Eat, Drink, Laugh and be Happy.
lifesaver is offline   Reply With Quote
Old 11-13-2008, 11:02 PM   #5
Assistant Cook
 
rubiksolved's Avatar
 
Join Date: Sep 2008
Posts: 19
have any pictures? : )
__________________
http://www.regretbook.com - learn from the mistakes/regrets of others!
rubiksolved is offline   Reply With Quote
Old 01-10-2009, 11:49 PM   #6
Head Chef
 
Jeff G.'s Avatar
 
Join Date: Sep 2007
Location: Indiana
Posts: 1,352
Mac& cheese glop..

box of mac&cheese, fried up hamburger(onion is good in it), can of chili beans with the liquid...

Make the Mac&Cheese as on the box, stir in the rest...
__________________
Jeff G. is offline   Reply With Quote
Old 01-10-2009, 11:53 PM   #7
Sous Chef
 
RobsanX's Avatar
 
Join Date: Nov 2008
Location: Wisconsin, USA
Posts: 526
glop?
__________________
I ain't got no sprinkle cheese. All I got's this here Velveeta cheese...
RobsanX is offline   Reply With Quote
Old 01-11-2009, 03:07 AM   #8
Executive Chef
 
miniman's Avatar
 
Join Date: Aug 2006
Location: Basingstoke, England
Posts: 4,687
Reminds of a dish my gran used to make which was called curry sloop. Can't remember any of the ingrdients except rice and curry spices but it had a similiar consistency to glop.
__________________
"For to be free is not merely to cast off one's chains, but to live in a way that respects and enhances the freedom of others." - Nelson Mandela
miniman is offline   Reply With Quote
Old 01-20-2009, 03:43 PM   #9
Assistant Cook
 
Join Date: Jan 2009
Posts: 9
There are a thousand ways to make glop... the first rule of cooking is that enough cheese and/or hot sauce will make ANYTHING taste good.
__________________
Lithan is offline   Reply With Quote
Old 01-23-2009, 07:48 AM   #10
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
Slime is the dessert cousin of glop -- add enough whipped cream to yer basic other dessert ingredients as desired.
__________________

__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:48 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.