Sloppy Joe: a tasty favorite

RECIPE FINDER

April 12, 2006|By JULIE ROTHMAN | JULIE ROTHMAN,SPECIAL TO THE SUN

Michelle Rice of Rapid City, S.D., was looking for an old-fashioned steam burger or sloppy Joe recipe of the kind you might find served at church events or other community gatherings.

Christine Pullen of Fultonville, N.Y., sent in the recipe used at her church's bazaars. She says it is, hands down, everyone's favorite. She also says that it's typically served over hot dogs at her church, though it is equally delicious by itself on hamburger or hot dog buns.

While this recipe serves only six, it is a simple one to make in larger quantities. It's easy to see how this dish has become a timeless potluck favorite. It holds up well if kept in a slow cooker and in fact tastes better a day after it is made.

Recipe requests

Nancy Johnson of Springdale, Ark., has lost two of her favorite recipes. The first was for White Gazpacho. It was much like a regular gazpacho, except that is was heavy on cucumbers and had no tomatoes. The second recipe she is looking for is for White Barbecue Sauce. She says it was made famous and sold by some church ladies in Dallas.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@baltsun.com. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

Sloppy Joe Sauce

Serves 6

2 tablespoons olive or vegetable oil

1 pound lean ground beef

1 medium onion ( 1/2 cup), chopped

1/3 cup celery, chopped

1/3 cup green pepper, chopped

1/3 cup ketchup

1 clove garlic, crushed

1/4 cup water

1 tablespoon Worcestershire sauce

1/2 teaspoon salt

1/4 teaspoon pepper

chili powder to taste

2 teaspoons brown sugar

Heat a 10-inch skillet. Add oil; cook ground beef and onion until meat is no longer pink and the onion is translucent. Drain excess fat. Stir in all remaining ingredients. Cover and cook over low heat for 10 to 15 minutes or until celery and peppers are tender.

Fonda-Fultonville United Methodist Church

Per serving: 172 calories, 16 grams protein, 8 grams fat, 2 grams saturated fat, 8 grams carbohydrate, 1 gram fiber, 41 milligrams cholesterol, 409 milligrams sodium

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