The change of seasons has been an abrupt one this Labor Day weekend in Minnesota. It was 46º on this morning's walk around Normandale Lake. The geese were moving at dawn and steam hung tight over the water due to the difference in water and air temperature....the water being much warmer than the air. We had our first fire of the season last night and the smell of burning oak was spectacular. And I already ordered and received my new winter trail shoes (Montrail AT Plus GTX). OK...so maybe I'm rushing it.
Time for some more fall fare. Yesterday we learned how to make cheater meatballs using Wee Willy's Spicy Italian Meatball Mix. Today we are going to do the opposite...we are going to make Sloppy Joes from scratch. This is a recipe I picked up from "Taste of Home" back in April of 1999. I started using this recipe when Sean was 4 and Patrick was 2. Today they are 16 and 14 respectively and will be in the same school tomorrow (Bloomington Jefferson High School) for the first time since grade school. So boys, these Joes are for you! This recipe serves 8-10 people.
2 pounds ground beef
1/2 cup chopped onion
2 celery ribs, chopped
1/4 cup chopped green pepper
1 2/3 cup canned crushed tomatoes
1/4 cup ketchup
2 tablespoons packed brown sugar
1 tablespoon vinegar
1 tablespoon of Worcestershire sauce
1 tablespoon A1 steak sauce
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon ground mustard
1/2 teaspoon paprika
8-10 hamburger buns, split, buttered and toasted
- In a Dutch oven over medium high heat, cook beef, onion, celery and green pepper until meat is no longer pink and the vegetables are tender. Drain excess fat.
- Add the next 10 ingredients (everything but the buns), mix well. Simmer on low, uncovered, for 35-40 minutes, stirring occasionally.
- To serve, spoon 1/2 cup of sloppy joe mixture onto each bun.
Wine pairing: Zinfandel or Syrah
Happy 59th to Jeff Pinkham!