BBQ Sloppy Joes

This is my oldest daughter, Christie, enjoying the sandwiches!

I make these when I have a big group for an informal gathering. I get requests for this recipe every time I serve it to someone new. This is the basic recipe, but depending on how many people you are serving, it can be halved, doubled, tripled or even quadrupled. They are great for feeding a crowd.

Ingredients

2 lbs ground beef

1 tablespoon butter or margarine

1 tablespoon lemon juice

2 tablespoons red wine vinegar

2 tablespoons brandy (optional; I never use it because I never have any)

1/4 cup water

1 1/3 cups ketchup

2 tablespoons brown sugar

1 1/2 teaspoons dry mustard

1 teaspoon salt

1 teaspoon Accent (optional; I use this in just about everything)

1 1/3 cups finely diced celery

1/4 cup finely chopped onion

Instructions

In a large heavy skillet, brown beef, stirring frequently to prevent lumping. Reduce heat and cover to keep warm.

In a medium-sized saucepan, melt butter over medium heat and add lemon juice, vinegar, brandy (if desired), water and ketchup. Stir in sugar until dissolved, then add mustard, salt and Accent (if desired). Add celery and onion to sauce and heat thoroughly but do not cook so long that vegetables soften.

Drain any fat from the browned beef. Add sauce and vegetables and mix well.

Serve on hamburger buns.

Note: This will serve at least 8. And I don't mind if the vegetables do soften. If you prefer a crunch to the vegetables, don't overcook the sauce, but if you want your celery and onions cooked through, go ahead and keep the mixture warm in a crock pot or cook for a while on your stove after mixing sauce with the meat.

Fried Potatoes

No matter how big of a batch I make of these raw-fries, it never seems to be enough. They are great with steak, chicken or pork chops.

Ingredients

Idaho potatoes, peeled and thinly sliced ( I usually peel 8 or 10)

1 - 1 1/2 cups Cooking Oil (I use Canola Oil)

Salt, to taste

Pepper, to taste

Instructions

Heat oil in electric skillet (or frying pan) to approx. 375 degrees.

Dry potato slices with paper towels. Salt and pepper as desired.

Slowly add all the potato slices to the heated oil in the skillet. Fry, turning occasionally, until nicely browned and crispy. Drain on paper towels and serve with ketchup, if desired.

Sour Cream Sugar Cookies

This recipe came from my friend, Jane. It was always a big deal when she would make these and bring them into work. A favorite of everyone. So, I decided to try the recipe myself and made these for our 4th of July fireworks family gathering. I must say, they turned out delicious and everyone loved them. My daughter, Cara, said they taste like cake and if she likes them, they are sure worth making again.

Ingredients

1 cup shortening

2 cups sugar

1 cup sour cream

1/2 teaspoon salt

1 teaspoon baking soda

2 eggs

1 teaspoon vanilla

5 cups flour

Instructions

With electric mixer, beat the shortening and sugar together. Add sour cream, salt, baking soda, eggs and vanilla. Gradually add the flour and beat until well mixed.

Chill in refrigerator overnight.

Roll out thick. With cookie cutters, cut into desired shapes.

Bake at 350 degrees for approx. 8 minutes.

Cool and frost with your favorite recipe, or a can of vanilla frosting. Decorate with colored sugar or sprinkles.

Taco Dip

This is the cream cheese, sour cream and taco seasoning base.

The finished dip.

Who doesn't like taco dip? This dip is great when served with blended margaritas on a hot summer night spent on the deck with family and friends.

Ingredients:

1 cup sour cream
1 8oz pkg cream cheese, softened
1 pkg (1.25 oz.) taco seasoning
1 - 2 cups shredded cheddar cheese
1 small green pepper, diced
1/2 cup (or so) sliced green olives
1 medium tomato chopped and seeded

Tostitoes (bite size) for dipping

Instructions:

In a pie plate, blend sour cream, cream cheese and taco seasoning.
Sprinkle cheddar cheese on top of mixture.
Arrange chopped vegetables on top of cheddar cheese and keep covered and refrigerated until ready to serve.

Serve with tostitoes for dipping.

Turkey & Dressing Sandwiches

Turkey and Dressing Sandwiches are a favorite of mine and also my daughter, Christie. Usually I make them with the stuffing left over from Thanksgiving dinner, but other times I make them up fresh to use for sandwiches. So here is the recipe I would use just for sandwiches.

Ingredients:

Roast Turkey ( I prepared a 1/2 turkey breast. After roasting and cooling, I removed the meat from the bone, cutting or tearing into chunks.)

Lg. Can Chicken Broth (49.5 oz.)

2 pkgs. (12 oz) Unseasoned Cubed Stuffing

2 sticks butter

1/4 cup dried Parsley Flakes

1 medium onion, chopped

6 ribs celery, sliced

1/2 teaspoon pepper

1 teaspoon salt

1 tablespoon poultry seasoning

2 teaspoons ground sage

1/2 teaspoon Accent (optional)

Instructions:

Pour the bread cubes into a large roasting pan. Sprinkle the dried parsley flakes over the bread crumbs. Set aside.

In a large skillet, saute the chopped onion in the butter until soft, but not brown. Add the celery, and all the seasonings and stir until mixed. Add the can of chicken broth. Bring to a boil.

Pour the contents of the skillet over the bread crumbs and toss, until all the bread crumbs are saturated. Stir in the turkey meat. If the mixture seems too dry, you can add a cup of water or broth.

Cover pan tightly with foil and bake in a 325 degree oven for approx. 2 hours. To avoid having the edges of the stuffing getting too brown or crisp, stir occasionally. Stuffing is done when nicley browned and the celery is cooked through.

Serve on hamburger buns.

Note: This will make approx. 20 - 24 sandwiches, depending on bun size. Leftovers may be frozen.