Mama's Sloppy Joes

1 stick of margarine
2 chopped onions
2 teaspoons of salt
3 teaspoons of dry mustard
2  8 ounce cans of tomato sauce
1 1/2 cups grated cheese
2  cans of cream corn
4 pounds ground beef
2 teaspoon garlic salt
1 teaspoon black pepper
2 tablespoons vinegar
1 1/2 tablespoons Worcestershire sauce

Melt butter, add ground beef, onions, garlic salt, pepper and dry mustard.  Stir until meat is brown.
Add vinegar, tomato sauce, Worcestershire sauce, cheese and corn.  Simmer 15-30 minutes.  Serve on warm buns.

The way Mama would always serve it was delicious.  She would open the buns and lightly butter them.  She would toast the buns.  Then she would spread mayonnaise on each piece of the buns.  She would then top the Mao with a slice of tomato.  Season the tomato with a little salt and pepper. Then she would spoon the Sloppy Joe over the tomato and serve it open face.

Stuffed Baked Potato

Baking potatoes were on sale recently and I made a dish for dinner that I had done once before that was my own creation.  I had forgotten how good it was.  Thought you might like to try it too.

4 baking potatoes
1 lb. of smoked sausage
1 onion, diced
1/2 stick of butter
grated cheese
sour cream
salt and pepper

Scrub and bake potatoes.  While potatoes are baking, slice or dice smoked sausage.  Melt butter and add the sausage and the diced onion. Saute' until the onions are done.  When the potatoes are done,
slice them open and then squeeze from the ends to open the potatoes up wide.  Fill with the butter, onion and smoked sausage mixture.  Top with grated cheese and sour cream, if you like and season with salt and pepper to taste.

Roasted Tomatoes with Shrimp and Feta

5 large tomatoes, cut into eighths
3 tablespoons olive oil
2 tablespoons minced garlic
kosher salt and black pepper
1 1/2 pound of medium shrimp, peeled and deveined
1/2 cup chopped fresh parsley
2 tablespoons lemon juice
1 cup feta cheese, crumbled
crusty bread for serving

Heat oven to 450 degrees.  Place the tomatoes in a large baking dish and spoon the olive oil and garlic over them.  Sprinkle with 3/4 teaspoon each of salt and pepper and toss.  Roast on the top rack of oven for 20 minutes.  Remove the baking dish from oven and stir in the shrimp, parsley and lemon juice.  Sprinkle with feta.  Return to oven until shrimp are cooked through.  Watch for them to turn pink.  Serve with warm crusty bread.

I'm tempted to suggest short cuts but it really didn't take that long and it is SO good.

Slutty Brownies

Hi everybody....long time no see, right?  I just haven't run across any recipes lately that I've found "blog worthy".  Saw a recipe recently on Pinterest that sounded interesting and I set out to create it in my three easy steps kinda way.  It worked and it was delicious.  This is MY version of "Slutty Brownies".

Refrigerated chocolate chip cookie dough
Pack of double stuff Oreos
Box of brownie mix

The items I bought, I bought because they were on sale at Publix this week but you can buy any brand you choose.  Take a 9x13 pan and spray with Pam.  Cover the bottom of the pan with the brownie dough.  I actually laid the cookies out in the bottom of the pan and stuck it in the oven for a minute while the over was preheating and the used a spatula to press the softened cookie dough together so it covered the bottom of the pan.  Next, lay the double stuff oreos on top of the cookie dough.  Mix up the brownie mix according to package directions.  I used Duncan Hines Milk Chocolate.  Pour the brownie mix over the Oreos.  Bake at 350 degrees until a toothpick comes out clean.  About 30 minutes or so.  Be sure and let these cool about an hour before you try and cut them.  They will fall to pieces.  This is so good and could not be easier.

Collards or turnip greens the easy way

We enjoy a pot of collards or turnip greens from time to time but I hate the work it takes to do fresh ones and the frozen ones are never as good. The other day I was at Kroger and discovered they had, in the meat section, baked ham that had been chipped and bagged for sale.  In the fresh vegetable section I found collards and turnip greens that were washed, chopped and ready to cook, in bags.  I bought both.  I came home and put a little oil and the ham in my pot.  When the ham was heated, I added my bag of collards.  Now I picked over them and got rid of the tough stems, but that's just me.  Then I sauteed them slightly.  I added a little more chicken broth and some salt, covered with a lid. Lowered the heat and in a little while I had this really good pot of collards.  Since the meat was in the collards I just made corn bread and the the corn recipe I have already posted.  I was a great meal. I look forward to eating the left over today because everybody knows collards are always better the second day.

Asparagus

Found this recipe on Pinterest.  Asparagus is not a vegetable I usually cook but it's a green vegetable I want to learn to like so I tried this.  It was super easy and tasty I thought.

Lay your asparagus on a pan that has been sprayed with Pam.  Lightly sprinkle olive oil over the asparagus.  Season with salt and pepper. Top with parmesan cheese.  Bake for 30 minutes at 350 degrees.

Don't forget to snap the ends off after you wash them.  I saw someone on TV once just bend each one and the end will snap off in just the right place.  I tried it and it worked.

Marinated Vegetables

If you've ever been to the Bullack House in Warm Springs, they have marinated vegetables on the buffet.  They are so good with the fried chicken and fried green tomatoes that they also have on the buffet.  This recipe taste just like they ones they serve.  I got it from Miss Ester, the mother of my good Friend Leesa.

1 can Laseur peas, drained
1 can green beans, drained
1 can whole kernal corn, drained
1 cucumber, diced
1 small jar pimentos, drained
1 large onion, diced
1 bell pepper, diced
2 stalks celery, diced
1 cup sugar
1 cup oil
1/2 cup apple cider vinegar
1/2 cup white vinegar
1 tablespoon salt

Mix and let marinate overnight in the frig.