• Sloppy Joe

    From Dale Shipp@1:261/1466 to Ruth Haffly on Friday, March 04, 2022 01:53:06
    On 03-02-22 15:15, Ruth Haffly <=-
    spoke to Shawn Highfield about stove cover <=-

    (sloppy joes)
    It wasn't anything my mom ever bought, even for our camping trips. If I

    It was a meal Mom made often when she worked late. She would leave a
    note to take out hamburg after school and we would.

    It's a good quick and easy meal, probably a good one for a beginning
    cook. When I make it for our small group at church, I usually make
    enough so I can put 2 or 3 meals worth of left overs (planned overs,
    in this case) in the freezer.

    It is also a good and satisfying meal to make in bulk. That was one of
    the recipes we gave to Bryan when he was the galley cook on a two masted
    tall environmental sailing ship, the Lady Maryland.


    MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: Pan Seared Oven Baked Pork Chops
    Categories: Easy, Tested
    Yield: 2 Servings

    2 ea One inch boneless pork chops
    1 t Vegetable oil
    ds Salt/pepper to taste

    MMMMM---------------------------BRINE--------------------------------
    3 c Cold water
    3 tb Table salt
    2 tb Brown sugar

    Trim chops of any extra fat (didn't do that)

    Mix brine in gallon freezer bag, place bag in bowl, submerge chops and
    place in fridge for at least 1 to 2 hours or overnight.

    When ready to cook lightly rinse and pat dry with paper towel.

    Preheat convection oven to read 425.

    Heat oil in oven safe pan over medium high heat until shimmering.

    Brown both sides of the chops to the point you might call done -
    about 4 minutes per side.

    Flip one final time and place in oven (after draining fat in pan) and
    bake until internal temperature is abouit 150. (About 10 minutes) You
    can use a probe to get to correct temperature.

    Tested 8/13 - worked very nicely. Did not take 10 minutes for temp to
    read 150 - maybe 6 min?

    Variation of recipe from Cooking for two/Internet site.

    MMMMM


    ... Shipwrecked in Silver Spring, Maryland. 01:56:46, 04 Mar 2022
    ___ Blue Wave/DOS v2.30

    --- Maximus/NT 3.01
    * Origin: Owl's Anchor (1:261/1466)
  • From Ruth Haffly@1:396/45.28 to Dale Shipp on Friday, March 04, 2022 15:45:37
    Hi Dale,


    (sloppy joes)
    It wasn't anything my mom ever bought, even for our camping trips. If I

    It was a meal Mom made often when she worked late. She would leave a
    note to take out hamburg after school and we would.

    It's a good quick and easy meal, probably a good one for a beginning
    cook. When I make it for our small group at church, I usually make
    enough so I can put 2 or 3 meals worth of left overs (planned overs,
    in this case) in the freezer.

    It is also a good and satisfying meal to make in bulk. That was one
    of the recipes we gave to Bryan when he was the galley cook on a two masted tall environmental sailing ship, the Lady Maryland.

    IIRC, that ship has some non meat eaters on it--was he able to make a
    non meat version also? I use ground beef now but have used ground turkey
    in the past.

    Title: Pan Seared Oven Baked Pork Chops
    Categories: Easy, Tested
    Yield: 2 Servings

    2 ea One inch boneless pork chops
    1 t Vegetable oil
    ds Salt/pepper to taste

    That does look quick and easy, might give it a try. I like to sprinkle a
    bit of poultry seasoning on pork chops before cooking; the herbs/spices
    in it go well with pork.


    ---
    Catch you later,
    Ruth
    rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


    ... Are you sure you really want to know that?

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Dale Shipp@1:261/1466 to Ruth Haffly on Sunday, March 06, 2022 01:28:02
    On 03-04-22 15:45, Ruth Haffly <=-
    spoke to Dale Shipp about Sloppy Joe <=-

    (sloppy joes)

    It is also a good and satisfying meal to make in bulk. That was one
    of the recipes we gave to Bryan when he was the galley cook on a two masted tall environmental sailing ship, the Lady Maryland.

    IIRC, that ship has some non meat eaters on it--was he able to make a
    non meat version also? I use ground beef now but have used ground
    turkey in the past.

    I do not recall hearing whether there were other vegetarians in the crew
    or in the rotating sets of students, but I'm sure that if there were,
    Bryan would have increased the volume of whatever vegetarian meal he
    made for himself and shared it with them.


    MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: Marinated Cucumber
    Categories: Salads, Side dish, D/g
    Yield: 1 Bowl full

    2 lg Cucumbers*
    1/2 c Red wine vinegar*
    1 tb Dried Dill Weed*
    Or more to taste

    * This is one of those recipes that actually has NO measurements.

    Peel and THINLY slice cucumbers into a non metal bowl.

    Pour red wine vinegar over cucumbers.

    Sprinkle dill weed over cucumbers.

    Gently stir. Cover and refrigerate or cooler for several hours or over
    night. Stir again before serving. Best made the day before so
    flavors will mingle.

    This is a great picnic dish - travels well. Serve with slotted spoon.

    MMMMM


    ... Shipwrecked in Silver Spring, Maryland. 01:37:24, 06 Mar 2022
    ___ Blue Wave/DOS v2.30

    --- Maximus/NT 3.01
    * Origin: Owl's Anchor (1:261/1466)
  • From Ruth Haffly@1:396/45.28 to Dale Shipp on Sunday, March 06, 2022 20:44:54
    Hi Dale,


    (sloppy joes)

    It is also a good and satisfying meal to make in bulk. That was one
    of the recipes we gave to Bryan when he was the galley cook on a two masted tall environmental sailing ship, the Lady Maryland.

    IIRC, that ship has some non meat eaters on it--was he able to make a
    non meat version also? I use ground beef now but have used ground
    turkey in the past.

    I do not recall hearing whether there were other vegetarians in the
    crew or in the rotating sets of students, but I'm sure that if there
    were,
    Bryan would have increased the volume of whatever vegetarian meal he
    made for himself and shared it with them.

    Easy way to do it if there weren't that many others. We're swapping
    cooking weeks for Life Group this month because of our travel. The many
    that doesn't do chocolate or caffiene won't be there the week we'll be
    cooking so I may do a dessert with chocolate. (He doesn't do either
    because he gets bad migraines from them.) Other than that, we don't have
    any cooking restrictions for the group.

    Title: Marinated Cucumber
    Categories: Salads, Side dish, D/g
    Yield: 1 Bowl full

    2 lg Cucumbers*
    1/2 c Red wine vinegar*
    1 tb Dried Dill Weed*
    Or more to taste

    I've never used red wine vinegar--grew up with mom using cider vinegar
    so I do too. I also use a sprinkle of celery seed instead of dill--might
    try this varient next summer.

    ---
    Catch you later,
    Ruth
    rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


    ... Nothing is ever lost. It's just where it doesn't belong.

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)