Cornbread Sloppy Joe Casserole

cornbread and pork casserole
cornbread and pork casserole

 

 

 

 

 

 

 

Cornbread Sloppy Joe Casserole

I found the basis for this recipe on the back of a “Manwich Sloppy Joe” sauce.  It will work well with just about any type of left over meat or ground beef.  If your going to use ground beef you should figure on at least 8 ounces per person and 2 pounds + 1 large can of sloppy joe = 4 servings.  It is a relatively easy to make recipe and is quite filling.

Ingredients for Cornbread Sloppy Joe Casserole

Serves 2-4 persons

  1. 2 pounds ground beef
  2. 1 medium onion finely chopped
  3. 2 stalks celery finely chopped
  4. 1 large can sloppy joe sauce
  5. 1 bx Jiffy corn muffin mix
  6. 1 egg
  7. 1/3 cup milk
  8. 4-5 Tbs butter

 

Directions for Cornbread Sloppy Joe Casserole

Preheat oven to 400º

Liberally grease a 9 x9 inch baking pan with the 2-3 Tbs of butter.

In a large saute pan with 2-3 tbs of butter saute the onion and celery until soft.  When the vegetables begin to soften add the ground beef and brown the beef.

Once the beef is cooked (if the pan is large enough mix in pan or transfer beef to a large bowl) add the sloppy joe sauce and mix completely.  Pour into the greased baking pan.

In a large bowl combine the muffin mix egg and milk and stir until combined and fairly smooth.  The mix will be slightly lumpy but that’s OK.

Spoon the cornbread over the top of the ground beef covering it completely.

Bake for 25 minutes until the cornbread has risen and is slightly browned on top.

 

Here are a few items to help make this recipe:
Le Creuset Heritage Stoneware 9″ Square Dish, Cherry
OXO Good Grips Large Silicone Flexible Turner
OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set, White

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

It’s Beef, it’s delicious corn bread, a tastey sauce to boot!  What’s not to love?  5 paws

IMG

 

 

 

Cornbread sloppy Joe Casserole
Serves 4
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Prep Time
25 min
Cook Time
25 min
Total Time
50 min
Prep Time
25 min
Cook Time
25 min
Total Time
50 min
Ingredients
  1. Serves 2-4 persons
  2. 2 pounds ground beef
  3. 1 medium onion finely chopped
  4. 2 stalks celery finely chopped
  5. 1 large can sloppy joe sauce
  6. 1 bx Jiffy corn muffin mix
  7. 1 egg
  8. 1/3 cup milk
  9. 4-5 Tbsbutter
Instructions
  1. Preheat oven to 400º
  2. Liberally grease a 9 x9 inch baking pan with the 2-3 Tbs of butter.
  3. In a large saute pan with 2-3 tbs of butter saute the onion and celery until soft. When the vegetables begin to soften add the ground beef and brown the beef.
  4. Once the beef is cooked (if the pan is large enough mix in pan or transfer beef to a large bowl) add the sloppy joe sauce and mix completley. Pour into the greased baking pan.
  5. In a large bowl combine the muffin mix egg and milk and stir until combined and fairly smooth. The mix will be slightly lumpy but that's OK.
  6. Spoon the cornbread over the top of the ground beef covering it completely.
  7. Bake for 25 minutes until the cornbread has risen and is slightly browned on top.
Adapted from Manwhich Sloppy Joe Sauce
Adapted from Manwhich Sloppy Joe Sauce
Rants Raves and Recipes http://www.rantsravesandrecipes.com/

  If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

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Cauliflower Au Gratin

Cauliflower Au Graten
Cauliflower Au Graten

 

 

 

 

 

 

 

Cauliflower Au Graten

With a plain entree this side dish spiffs up any menu with it’s cheesy great taste.

Ingredients for Cauliflower Au Graten

  1. 1 large head of cauliflower
  2. 8 ounces sharp cheddar cheese grated
  3. 1 shallot minced
  4. 2 Tbs butter
  5. 2 Tbs flour
  6. 1 cup heavy cream warmed
  7. salt & pepper 
  8. 2-3 Tbs bread crumbs

Directions for Cauliflower Au Graten

Core the cauliflower and separate the florets cutting the larger ones into bite size pieces.

The best cooking method is to steam the cauliflower.  If you do not have a steamer  boil the florets until just slightly tender.

To steam the cauliflower, put the florets into the steamer basket bring the water up to a boil, cover the pot and allow to boil and steam for 2 minutes then turn heat off and let the pot sit covered for about 10 minutes.  Test cauliflower by piercing with a sharp knife or fork to see if tender.  Once tender remove to a bowl to stop the cooking process.

In a sauce pan melt the butter, add the shallot and cook until  softened.  Add the flour and stir to combine until all the raw flour is gone.  Add the cream and bring up heat to a boil stirring constantly. when the sauce begins to thicken remove from the heat.  Don’t worry if it isn’t too thick it will thicken more when you add the grated cheddar. Add the Cheddar and stir until cheese is completely melted and combined.   Taste and adjust seasoning.  Add the cauliflower and stir to coat completely.

Preheat oven to 375º

In a 2 qt casserole pour the cauliflower , topping with the excess sauce.  Sprinkle the bread crumbs over the top. and bake for 30 -45 minutes until bread crumbs are lightly browned and the sauce is bubbly.

 

Here are a few items to help make this recipe:
Corningware French White 6 White Includes: 1.5 Qt and 2.5 Qt Round casserole w/covers
Farberware Classic Stainless Steel 3-Quart Stack ‘N Steam Saucepot and Steamer

 

The official Taste Tester
The official Taste Tester

 

 

 

 

 

 

 

 

 

A very nice, very cheesey sauce, just lovely, but I’m not too sure about the white things in there but covered with cheese who can tell.  5 paws.

 

IMG

 

 

 

Cauliflower Au Graten
Serves 4
A tasty cheesy vegetable side dish
Write a review
Print
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. 1 large head of cauliflower
  2. 8 ounces sharp cheddar cheese grated
  3. 1 shallot minced
  4. 2 Tbs butter
  5. 2 Tbs flour
  6. 1 cup heavy cream warmed
  7. salt & pepper
  8. 2-3 Tbs bread crumbs
Instructions
  1. Core the cauliflower and separate the florets cutting the larger ones into bite size pieces.
  2. The best cooking method is to steam the cauliflower. If you do not have a steamer boil the florets until just slightly tender.
  3. To steam the cauliflower, put the florets into the steamer basket bring the water up to a boil, cover the pot and allow to boil and steam for 2 minutes then turn heat off and let the pot sit covered for about 10 minutes. Test cauliflower by piercing with a sharp knife or fork to see if tender. Once tender remove to a bowl to stop the cooking process.
  4. In a sauce pan melt the butter, add the shallot and cook until softened. Add the flour and stir to combine until all the raw flour is gone. Add the cream and bring up heat to a boil stirring constantly. when the sauce begins to thicken remove from the heat. Don't worry if it isn't too thick it will thicken more when you add the grated cheddar. Add the Cheddar and stir until cheese is completely melted and combined. Taste and adjust seasoning. Add the cauliflower and stir to coat completely.
  5. Preheat oven to 375º
  6. In a 2 qt casserole pour the cauliflower , topping with the excess sauce. Sprinkle the bread crumbs over the top. and bake for 30 -45 minutes until bread crumbs are lightly browned and the sauce is bubbly.
Rants Raves and Recipes http://www.rantsravesandrecipes.com/

  If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

 Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

  copyright © rantsravesandrecipes 2014 all rights reserved

 

Spinach Salad with Hot Bacon Dressing

Spinach Salad
Spinach Salad

 

 

 

 

 

 

Spinach Salad with Hot Bacon Dressing

This recipe has been a favorite in our family for many years.  When I first started making it I didn’t have the luxury of pre washed baby spinach available.  I used large spinach leaves which needed to be washed completely and then have the thick stalks removed.

Now with the advent of prepackaged baby leaves it is a much simpler task.  You still need to remove part of the stem. but the washing task is basically a rinse and not as intense as getting the sand out of every crevice.

Ingredients for Spinach Salad with Hot Bacon Dressing

  1. 1 bag baby spinach leaves approximately 6 ounces stems removed
  2. 4-6 slices bacon
  3. 2-3 Tbs balsamic vinegar
  4. 2-3 Tbs white wine or champagne vinegar
  5. 2 eggs boiled hard* and chopped
  6. 1 medium onion diced
  7. salt & pepper to taste

Directions for Spinach Salad with Hot Bacon Dressing

This recipe will serve 4-6 persons.

Take the bacon and cut into ¼ inch pieces ,saute until crisp and most of the fat has been rendered.

Remove the bacon to a paper towel to drain, and reserve the bacon fat and estimate how many Tablespoons bacon fat you have.  You will need approximately 3 times as much vinegar in total as fat. So 2 Tablespoons of fat would need about 6 Tablespoons in total of Vinegar, which should be sufficient for this recipe.  You don’t have to be exact a reasonable estimate will be fine.

Remove the stems from the spinach leaves , rinse and pat or spin dry.

To Assemble

Just before serving, place the spinach in a salad bowl, sprinkle the eggs and bacon bits over the top.

Take the pan with the bacon fat and bring up to medium heat, add the onions and saute until they are softened.

Once the onions are softened, add the appropriate amount of vinegar and stir to combine.

Pour the mixture over the salad and toss to coat all the leaves with the dressing and to mix the other ingredients, taste and adjust seasoning as needed.

Serve.

* For perfect hard boiled eggs see:  http://www.rantsravesandrecipes.com/category/appetizers/deviled-eggs-egg-dishes

 

Here are a few items to help make this recipe:
OXO Good Grips Green Salad Spinner
Lipper International Cherry Footed Nappy Bowl
Lipper International 12-Inch Cherry Salad Servers

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

OK…. news flash……I’m not a salad person either! but I certainly did appreciate the Bacon bits.

 

Spinach Salad with Hot Bacon Dressing
Serves 6
A tangy tasty salad
Write a review
Print
Prep Time
30 min
Cook Time
5 min
Total Time
35 min
Prep Time
30 min
Cook Time
5 min
Total Time
35 min
Ingredients
  1. 1 bag baby spinach leaves appoximately 6 ounces
  2. 4-6 slices bacon
  3. 2-3 Tbs balsamic vinegar
  4. 2-3 Tbs white wine or champagne vinegar
  5. 2 eggs boiled hard* and chopped
  6. 1 medium onion diced
  7. salt & pepper to taste
Instructions
  1. This recipe will serve 4-6 persons.
  2. Take the bacon and cut into ¼ inch pieces and saute until crisp and most of the fat has been rendered.
  3. Remove the bacon to a paper towel to drain, and reserve the bacon fat and estimate how many Tbs bacon fat you have. You will need approximately 3 times as much vinegar in total as fat. So 2 Tbs of fat would need about 6 Tbs in total of vinegar, which should be sufficent for this recipe. You don't have to be exact a reasonable estimate will be fine.
  4. Remove the stems from the spinach leaves and rinse and pat or spin dry.
  5. To Assemble
  6. Just before serving, place the spinach in a salad bowl, sprinkle the eggs and bacon bits over the top.
  7. Take the pan with the bacon fat and bring up to medium heat, add the onions and saute until they are softened.
  8. Once the onions are softened, add the appropriate amount of vinegar and stir to combine.
  9. Pour the mixture over the salad and toss to coat all the leaves with the dressing and to mix the other ingredients, taste and adjust seasoning as needed.
  10. Serve.
Rants Raves and Recipes http://www.rantsravesandrecipes.com/

 If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

copyright © rantsravesandrecipes 2014 all rights reserved

 

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