[Jamestown1630]

This Week: Sloppy Sandwiches, Cherry Season, and Antique Cookbooks!

(If you would like to be on or off of this weekly cooking ping list, please send a private message.)

-JT

[pugmama]

I make this and put a batch in the freezer. We like this and really like Aarti’s cooking and her cookbook.

http://www.foodnetwork.com/recipes/aarti-sequeira/sloppy-bombay-joes-recipe.html

[Rushmore Rocks]

Please try Rachel Ray’s recipe for “Sloppy Joe DiMaggio’s” on Food Network.com. My grandchildren’s favorite. Adds sliced hot dogs to the sloppy joe mix. In fact they are coming here for a camp out tomorrow night. We’re having those and S’mores. School’s out! Thanks for all your work on this. I look forward to it every week.

[RoosterRedux]

I make bean soup at least once a week and freeze.

Hambeens and Rotel tomatoes with an onion, plenty of chicken broth and a handful of frozen kale I keep on hand, and chicken or pork to add flavor.

I also toss in plenty of cayenne pepper to bring the heat up...cleans out the sinuses.

Sometimes add frozen corn and/or peas.

Cheap, easy, wholesome.

[Aliska]

Looks like I might have a couple ripe cherries on my tree.

You must mean Manwich. I used that quite a bit, tried some from scratch within the last year but they were "off".

The best ones I ever made were for a group gathering. Somebody gave me fresh beef from the whole cow and told me to put some tomato soup, sauce, paste, onions, water, salt can't remember what else. Wasn't into garlicky spicy stuff in those days.

Cooked it in the oven in my big oval turkey roaster, was a great help. Always helps when people are hungry though.

The flavors blend overnight and sometimes they are better the next day. Chef John had some stuff in his I don't care for so I will wing it next time.

My favorite ones were from A&W years ago and some others from the little stand at the 9th hole on the golf course. Were we starved by then! We had to bike, carry our own clubs and walk it. Fueled up and went for 18 if we had time.

[mylife]

What I never see any more that the fore fathers must have enjoyed is Quince jelly.

Yummy.

Sloppy Joe seasoning is like Meatloaf, everyone’s is different.

[mylife]

http://www.thejoykitchen.com/recipe/quince-jelly

[disndat]

Manwich gives can bring on the heartburn.

I am going to try this recipe with several different mustards. Not a big fan of Dijon.

Both of my grandmothers made their own mustard. “The hotter the water. The hotter the mustard.”

[leaning conservative]

I have not had a sloppy Joe in forever! I loved them when I was young. Makes me want to make some. I always loved the sweet, salty blend in the sauce. I’m hungry!

[bigbob]

Check out the Iowa variant, Google “Maid Rite”

[lovesdogs]

The basic recipe looks good. But putting meat in cold skillet seem like a bad idea. You lose the malliard reaction for that tasty browning of meat in fat. Oh the terms you learn watching Alton Brown.

[leaning conservative]

I was thinking that meat mixture would be wonderful in pie dough crescents w/ a sweet/tangy tomatoey dipping sauce.

[Liz]

THIS IS CALLED “THE CHEF’S 321 PICKLE”
3 c water, 2 c vinegar, cup sugar, 1/2 c salt.

You can pickle just about anything you want w/ this recipe.

[CottonBall]

Since I'm obsessed with all things buffalo these days, here's an easy but good one?

Buffalo Chicken Salad – too much hot sauce, use ¾ cups ranch to 2 T buffalo sauce

2 cups cubed, cooked chicken
3/4 cup ranch dressing
2 T cup buffalo sauce
3 stalks celery, diced
2 green onions, chopped
salt and pepper to taste

Combine the chicken, ranch dressing, buffalo wing sauce, celery, green onions, salt and pepper in a bowl.

[Grammy]

I make a very simple sloppy joes recipe. It is easy to multiply for a crowd.

Chop 1 onion and one green pepper per pound of ground beef.
Brown the beef then drain. Saute the veggies a bit, then add the beef back. Add one can of tomato sauce per pound of beef, and one for the pot. Add a few tablespoons of brown sugar (according to how sweet you like it) and a little salt and pepper. Simmer until the whole thing changes color. (not really brown, but no longer bright red) Adjust the salt. The flavor improves over night.

We serve it on an open faced bun and eat with a fork. It really is sloppy.

[r_barton]

Here are some Junior League Cookbooks you can read online or download individual PDF pages:

Los Angeles Junior League Cookbook - 1930
https://babel.hathitrust.org/cgi/pt?id=uc1.31822035086289;view=1up;seq=1

Junior League Cookbook of Montgomery, Alabama - about 1940
https://archive.org/stream/southernrecipes00junirich#page/n5/mode/2up

[r_barton]

USDA Recipes for Schools
Alphabetical by Recipe Name

http://www.nfsmi.org/Templates/TemplateDefault.aspx?qs=cElEPTEwMiZpc01ncj10cnVl

USDA Recipes for Schools - Sloppy Joe on Roll
http://www.theicn.org/USDA_recipes/school_recipes/F-05.pdf

[kalee]

How apropos. I am planning sloppy joes for the weekend! I thought I would try this root beer sloppy joe recipe. I’ll be serving them with corn on the cob, pasta salad, 7 layer salad, chips with fresh guacamole, and lemon cream cheese pound cake.

http://www.foodchannel.com/recipes/recipe/crock-pot-root-beer-sloppy-joes/

[reformedliberal]

Simple Sloppy Joes

Brown 1 pound hamburger. Remove from pan. Saute rough chopped onion in drippings until edges brown (amount onion is to taste). Remove onion. Drain pan; some drippings will remain. Mix sauteed onion and browned burger with 1/4 cup ketchup mixed with 1/4 cup packed light brown sugar. Let simmer while stirring until color changes from red to reddish brown and meat is uniformly small pieces (10 minutes). Cover, let stand; longer is better. Serve on toasted buns with bread and butter pickles, vinegar coleslaw and fries, if desired.

Vinegar slaw

Shred cabbage and carrots. Mix 1/4-1/3 cup white vinegar with sugar to taste (I use about 2 Tbs). Mix well, cover and let sit in fridge at least 20 minutes or until volume of cabbage and carrots has reduced and vegetables have released liquid into the vinegar/sugar dressing.

Very simple. Both can be prepared ahead or even the day before. No idea where the Joe recipe comes from, but it tastes like our childhood. The vinegar slaw is refreshing and reminiscent of Kosher deli slaw.

[r_barton]

Burger King Creamy Apple Cider Vinaigrette

I played around with ingredients and here is a copycat recipe that is close to the original.

Burger King Ken’s Creamy Apple Cider Vinaigrette Copycat

1/2 tsp Spiced Cider Apple Flavor Drink Mix powder (sugar-free like Alpine or Mott’s)
1/3 cup Vanilla Yogurt (like Dannon)
1/2 cup Mayonnaise
2 tsp Cider Vinegar

Add ingredients to a small mixing bowl. Mix well.
chicken, Apple & Cranberry Garden Fresh Salad, etc.

Makes about 1 cup.