Sloppy Joes

I got this recipe from my neighbor, who apparently can't seem to cook for just one person.

15 lbs ground beef

6 medium onions, chopped

1 gallon ketchup

3/4 cup Worcestershire sauce

1/2 cup packed brown sugar

1/2 cup yellow mustard

1/4 cup white vinegar

1 tablespoon chili powder

96 hamburger buns, split

Over medium heat, cook and stir beef and onions until meat is no longer pink; drain.

Stir in remaining ingredients.  Bring to a boil.  

Reduce heat; simmer, uncovered, for 1 hour.  

Spoon 1/3 cup onto each bun.  

Yield:  96 servings.

Notes:  If you make a human-sized sandwiches, this certainly doesn't make 96 sandwiches.  It makes a lot, but the recipe can easily be halved.

Also, since I usually don't keep a gallon of ketchup on hand, sometimes I mix in BBQ sauce.  I just put in enough to make the hamburger wet, but not soupy.

This recipe freezes really well, too.

Spaghetti with corn, bacon & jalapeno

THIS IS AWESOME!  This is definitely going to be one of our new favorites.

1 pound fresh spaghetti
1 pound double-smoked bacon (small diced)
2 cups fresh corn
2 jalapenos (thinly sliced into rings)
1/2 cup parsley (roughly chopped)
Salt

Bring a large pot of water to a boil and add salt so that it tastes like the sea.

Heat a large sauté pan over medium-high heat and add the bacon. Render the bacon for about 3 minutes, until it begins to crisp.  Drain.

Add the corn and jalapeno bacon and cook for another 2 minutes, until the vegetables soften.

Meanwhile, add the spaghetti to the boiling water and cook until al dente, about 4 minutes. Remove the pasta from the pot and add directly into the bacon and vegetable mixture. Add a couple ladles of the pasta water, stirring to make a sauce.

Remove pan from the heat and add the chopped parsley. Serve immediately.

Notes:  I would use fewer jalapenos.  I also forgot to add the ladles of pasta water, but I don't think it was missed.  Cliff said to top with cheese.  I disagree.

Chicken, Bacon, Ranch Enchiladas

This one took a bit of prep time, but everyone seemed to like it.

Enchiladas

4

cups shredded deli rotisserie chicken 

9

slices bacon, crisply cooked and crumbled

1

packet (1 oz) ranch dressing & seasoning mix

1

pouch (8 oz) Old El Paso™ roasted tomato Mexican cooking sauce (I couldn't find this.)

2

cups shredded Mexican blend cheese (8 oz)

20

Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)  (I used large tortillas, and it only filled about 6 of them.)

Sauce

2

tablespoons olive oil

1/2

cup chopped onion

1

can (4.5 oz) Old El Paso™ chopped green chiles

2

tablespoons Gold Medal™ all-purpose flour

2

cups Progresso™ chicken broth (from 32-oz carton)

1

cup sour cream

Directions

• 1Heat oven to 375°F. Lightly grease 13x9-inch (3-quart) baking dish and 8-inch square (2-quart) baking dish.
• 2In large bowl, mix chicken, half of the crumbled bacon, 1 tablespoon of the ranch dressing & seasoning mix, the cooking sauce, and 1 cup of the cheese; mix well. Divide mixture among tortillas, and roll up, placing seam side down in baking dishes. Set aside. If you want to freeze the smaller baking dish of enchiladas at this point, cover the baking dish with foil, and label before placing in the freezer. Use within 1 month.
• 3In 10-inch skillet, heat oil over medium-high heat. Cook onion in oil until softened. Add chilies, and cook until most of the liquid from chilies evaporates. Stir in flour. Slowly add chicken broth, stirring constantly to prevent lumps.
• 4Once broth is incorporated, cook another minute or until slightly thickened. Stir in sour cream and remaining ranch dressing & seasoning mix, and simmer 1 minute.
• 5Remove from heat, and pour over enchiladas. If baking both baking dishes, pour the sauce over both; otherwise, pour all of it into the 13x9-inch dish. (To make just enough for the smaller pan of enchiladas later, divide the recipe for the sauce in half, ratios in the tips section below). Top with remaining cheese and bacon.
• 6Bake about 20 minutes until cheese is melted and sauce is bubbling. Cool 5 minutes before serving with garnishes.