Chief Longwind Of The North
Certified/Certifiable
Everyone who know me knows that when I can, I enjoy making extravagant food. But those who really know me, know that I also love simple food. Take Sloppy Joe's for instance. I have three, go-to recipes for this simple dish. Oh, and what do PDT/PDE stand for, you ask. Pretty Darned Tasty, and Pretty Darned Easy.
Here are the two PDT/PDE versions. The first is DW's idea of the perfect Sloppy Joe:
Ingredients:
1 lb. Ground Beef
1 can Campbell's Tomato Soup
1/2 tsp. salt.
Brown the ground beef, salt it, mix in the soup, serve on whole wheat burger buns.
The first time she made them, I was skeptical. But you know, they aren't half bad.
My PDT/PDE version:
Ingredients:
1 lb. Ground Beef
1 can Campbell's Tomato Soup
1 sweet yellow onion, coarsely chopped
1/2 tsp. salt.
2 dashes cloves
2 tbs. Lee & Perrin's Worcestershire Sauce
Saute the onion in butter, but not quite tender all the way through. While the onions are cooking, brown the ground beef and season with the salt. When the meat is browned, combine the onions, beef, and tomato soup. Stir until well mixed. Add the ground cloves, and Worcestershire sauce. Stir until well combined. This is better.
My best Sloppy Joe recipe, not PDE, or PDQ (pretty darned quick), but very PDT.
Chief Longwind's Sloppy Joe's
Ingredients:
1 4 oz. can tomato paste
1 6 oz can Tomato Sauce
1 12 oz. can dark red kidney beans
½ clove minced garlic
½ medium yellow onion, diced
3 heaping tbs. chopped green pepper
1/4 cup dark brown sugar (for Diabetics, substitute an equal
amount of Splenda brand sweetener and a tsp. of molasses)
1 tsp. Chili Powder
½ tsp. Salt
1 tbs. Worcestershire Sauce
1 bay leaf, crumbled
2 tbs. olive oil
1 lb. ground beef
Place ground beef into a 12 inch covered frying pan and place over medium heat. While the pan is warming, add the olive oil to a 1 quart sauce pan and apply medium heat. Add the garlic,
onion, and bay leaf to the oil and saute until the onion turns
translucent. Add the remaining ingredients, stir until well
blended, cover and turn down heat to simmer.
Lift the lid from the ground beef and break up the meat into
bite sized chunks. Lightly salt the meat, stir, and cover.
Check the meat and stir the sauce every five minutes until the
meat is cooked through.
Drain the meat into a suitable bowl and place the juice in the refrigerator for later use. Combine the meat and sauce and serve over hamburger buns.
There used to be a lady on DC who called herself Crewsk. She purchased the cookbook that this recipe was put into. She reported back to me (because I asked her how she liked the cookbook) that she grew up hating sloppy joes. She had only had the store-bought sauce kind. She tried my recipe and fell in love with sloppy joes. Her husband took some to work and shared with his co-workers. She said that from then on, for several weeks, she was bombarded with requests for more of those sloppy joes.
Yeh, my head swelled just a bit.
So there you have it, very easy, easy, and more complex, but all yummy on a Saturday afternoon.
Seeeeeya; Chief Longwind of the North
Here are the two PDT/PDE versions. The first is DW's idea of the perfect Sloppy Joe:
Ingredients:
1 lb. Ground Beef
1 can Campbell's Tomato Soup
1/2 tsp. salt.
Brown the ground beef, salt it, mix in the soup, serve on whole wheat burger buns.
The first time she made them, I was skeptical. But you know, they aren't half bad.
My PDT/PDE version:
Ingredients:
1 lb. Ground Beef
1 can Campbell's Tomato Soup
1 sweet yellow onion, coarsely chopped
1/2 tsp. salt.
2 dashes cloves
2 tbs. Lee & Perrin's Worcestershire Sauce
Saute the onion in butter, but not quite tender all the way through. While the onions are cooking, brown the ground beef and season with the salt. When the meat is browned, combine the onions, beef, and tomato soup. Stir until well mixed. Add the ground cloves, and Worcestershire sauce. Stir until well combined. This is better.
My best Sloppy Joe recipe, not PDE, or PDQ (pretty darned quick), but very PDT.
Chief Longwind's Sloppy Joe's
Ingredients:
1 4 oz. can tomato paste
1 6 oz can Tomato Sauce
1 12 oz. can dark red kidney beans
½ clove minced garlic
½ medium yellow onion, diced
3 heaping tbs. chopped green pepper
1/4 cup dark brown sugar (for Diabetics, substitute an equal
amount of Splenda brand sweetener and a tsp. of molasses)
1 tsp. Chili Powder
½ tsp. Salt
1 tbs. Worcestershire Sauce
1 bay leaf, crumbled
2 tbs. olive oil
1 lb. ground beef
Place ground beef into a 12 inch covered frying pan and place over medium heat. While the pan is warming, add the olive oil to a 1 quart sauce pan and apply medium heat. Add the garlic,
onion, and bay leaf to the oil and saute until the onion turns
translucent. Add the remaining ingredients, stir until well
blended, cover and turn down heat to simmer.
Lift the lid from the ground beef and break up the meat into
bite sized chunks. Lightly salt the meat, stir, and cover.
Check the meat and stir the sauce every five minutes until the
meat is cooked through.
Drain the meat into a suitable bowl and place the juice in the refrigerator for later use. Combine the meat and sauce and serve over hamburger buns.
There used to be a lady on DC who called herself Crewsk. She purchased the cookbook that this recipe was put into. She reported back to me (because I asked her how she liked the cookbook) that she grew up hating sloppy joes. She had only had the store-bought sauce kind. She tried my recipe and fell in love with sloppy joes. Her husband took some to work and shared with his co-workers. She said that from then on, for several weeks, she was bombarded with requests for more of those sloppy joes.
Yeh, my head swelled just a bit.
So there you have it, very easy, easy, and more complex, but all yummy on a Saturday afternoon.
Seeeeeya; Chief Longwind of the North
