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 ...
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 ...