The last time I had a sloppy Joe I poured some sauce out if a can into some cooked hamburger meat and bought a bag of Merita bread buns. I think this was in the late ‘60s. And the sandwich was sloppy. Today’s recipe certainly didn’t come out of a can and I don’t think it’s nearly as sloppy. It’s really delicious and might be the star at your next picnic.
Your own favorite slaw recipe is certain to pair well with the meat mixture, but try this one. It’s close to a German coleslaw but does not sit several hours and stays crunchier. It got rave reviews, and with a few potato chips on the side, what would be easier?
Speaking of old recipes, I can’t remember when I made the first ‘busy day cake’ or the first ‘dump cake.’ I do remember how much I still like both of them. Today’s recipe is a version of the best of both with a twist. If you’re not inclined to make caramel sauce, store bought will be alright. Just don’t forget to put a scoop of Mayfield vanilla ice cream on the dessert under the caramel sauce.
Cook’s note: one of my pet peeves about cooking is recipes that call for small, medium or large onions portions thereof and minced, sliced or chopped portions thereof and so on…
Here’s the chart!!!
Small onion = (4 ounces) or 1/2 cup chopped
Medium = (8 ounces) or 1 cup, chopped
Large = (16 ounces) or 2 cups, chopped
Did y’all already know that!?
Busy Day Dump Cake
1 stick butter, melted
1 cup sugar
2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
1 tablespoon vanilla
1 (29-ounce) can sliced peaches, drain well and reserve the juice
For the topping:
Reserved peach juice
1/2 cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Spray a 9x13-inch baking pan with Pam. Preheat oven to 350 degrees.
In a medium bowl, whisk together sugar, flour, baking powder and salt. Stir in melted butter. Mix well.
Whisk in milk and vanilla. Pour into the prepared pan. Layer peach slices over batter. Mix reserved juice with sugar, cinnamon and nutmeg. Pour over the peaches. Bake 55-60 minutes or until golden. Serve warm with vanilla ice cream and caramel sauce.
1 cup light brown sugar, firmly packed
1 cup butter
1 cup whipping cream
1 teaspoon vanilla
In a medium size heavy saucepan over medium heat, stir together the sugar and butter until smooth.
Bring to boil stirring constantly. Stop stirring and allow the mixture to boil two full minutes. Carefully, add the cream. Return to boil, stirring constantly. Stop stirring and boil one full minute. Remove from heat and stir in vanilla. The mixture will thicken as it cools.
Sloppy Joe Meat Mixture
1 pound ground beef
1/4 cup finely diced onion
1/4 cup finely diced green bell pepper
1 large garlic clove, grated
1 teaspoon prepared mustard
3/4 cup chili sauce (You can use ketchup)
1 tablespoon light brown sugar firmly packed
Salt and pepper to taste
In a large, heavy skillet, cook onions, garlic, bell pepper and meat, stirring to crumble meat. Cook only until no pink shows. Don’t over cook. Drain! Stir in mustard, chilli sauce and brown sugar. Season to taste with salt and pepper. Simmer about thirty minutes.
1 medium head of cabbage
1 red bell pepper
1 green bell pepper
1 medium carrot
1 small onion
Shred cabbage and carrot. Cut peppers into long, thin strips. Very thinly slice onion. In a large bowl, toss all together. Refrigerate.
For the dressing:
1 cup sugar
1 cup apple cider vinegar
2/3 cup oil
2 teaspoons mayonnaise
2 teaspoons dry mustard, optional
Salt and pepper to taste
In a small saucepan, heat vinegar and sugar until the sugar melts. Cool to room temperature. Whisk in remaining ingredients. Toss with cabbage mixture. Return to the refrigerator for an hour and a half.