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Pam's Favorite Recipes |
Sloppy Joe's 1 Large Sweet Onion chopped 2 Sweet Peppers (1 Green 1 Red for colorful mix) ½ to 1Cup Celery chopped 2 T Olive Oil or Other Cooking Oil 4 - 5 lbs Ground Venison (I use beef when cooking for people I'm unsure like venison) 2-4 Cloves Chopped Garlic 1 Medium Sized Container of Ketsup 2 T Mustard 1 Cup Sweet Pickle Relish 1 Lg Can Diced Tomatoes Salt & Pepper to taste Chop onion, peppers and celery as coarsely as you prefer. Heat cooking oil in pan and add chopped vegetables. Fry until begin to lightly brown. Add ground venison or beef in small amounts making certain you break it up as it cooks so you get a good sloppy Joe consistency with no lumps. Add garlic during this process. When lightly browned add ketsup, mustard, sweet relish and tomatoes and blend thoroughly with meat mixture. Add a little salt and pepper, more as needed as cooking. Simmer or slow cook for at least one to three hours, longer if desired, to a rich consistency. Add liquid (ketsup, broth or water) during cooking if mixture seems too dry, otherwise it will tend to burn. |
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CHEESE BISQUE ½ pound butter (margarine if you want to go lighter) 1 large onion chopped fine 3-4 stalks celery chopped fine 3/4 cup carrots chopped fine ½ cup garlic chopped 3/4 cup flour (more if you like it very thick, less for thinner) 1 cup sour cream 1 quart half and half * 2 12 ounce cans evaporated milk * 2 12 ounce cans evaporated skim milk* 1 quart milk parsley chives salt white pepper 2 pounds grated yellow mild cheddar 1 pound grated white cheddar** 1/4 cup grated Parmesan In a microwave safe container, melt butter. Add onion, celery, carrots and garlic and cook lightly. Brown if you want a little heartier taste. I like to leave them a little crunchy. Turn off heat and add flour to form a rue. Add sour cream. Slowly add liquids. I also add about another cup or two of water and rinse the containers and add that to the bisque. Add parsley, chives, salt and white pepper to taste before cooking. I prefer cooking in microwave because I can't seem to make a milk base soup on the stove top without burning it. You can start with a 10 minute interval with a large batch like this, stirring well between intervals. When it begins to bubble around the edges reduce to 5 minute intervals, stirring well between intervals. When it thickens begin adding cheese between intervals. Taste. If it has a starchy taste, cook a little longer. Reheating is tricky and too often it will break down and curdle. Slow is best. I learned on food TV a great way to keep it warm without keeping it over heat, which causes the breakdown, is to put it into a thermos container. I did this for our dinner at church and it worked well. * Though light cream makes a richer, tastier soup, I chose to make it a little healthier. ** I used Cabots 50% light for the same reason as above. |
A-P CAKE There are many varieties of this recipe, but this one was handed down to me from my mother and it came to her from one of my grandmothers. I may be biased, but I think it is one of the best as far as A-P cakes go. Some are drier and must be dunked to be enjoyed, but this one stands alone. 1 teaspoon cream of tarter 4 cups flour 2 cups dark brown sugar (light is okay) 1 cup shortening 1 cup milk 1 teaspoon baking soda Add dry ingredients and mix in shortening. Dissolve soda in milk, then mix with the rest. Put in greased pans. Bake in 350 oven for 25-30 minutes. |
Try some great coffee to finish off your meal |