Sloppy Joes

Sloppy Joes were part of Mom's regular rotation of weeknight meals. This recipe is an old one. In later years, Mom starting going the easier route and made Sloppy Joes from a can mix. But this recipe is very easy.

Sloppy Joes are an American original. There are many variations and many names for this sandwich, and MDS tells me that his mom had a variation with Mexican spices that she called Sloppy Joses. The essential ingredients are ground beef, tomato sauce, onions, and spices. Mom's recipe also includes sliced hot dogs. I have not seen other recipes calling for sliced hot dogs, but the hot dogs were a hit. I suspect that Mom had to finely chop the onion and the green pepper to hide it from us kids to make it more likely that we would eat it. Nowadays, I really like the onions and green pepper, so I added extra here.

This Sloppy Joe recipe uses very basic white bread buns. They are the kind that can absorb a lot and remain together. But any other type of bun could be used.

Sloppy Joes 

• 1 pound ground beef
• 1 medium onion, chopped
• 1/2 cup chopped green onion
• 1/2 pound beef franks, sliced
• 1 8-ounce can tomato sauce
• 1 tsp. salt
• 1 tsp. chili powder

In a skillet, brown the beef. Add in the onion and green pepper and cook until tender. Stir in the remaining ingredients and simmer until heated through. Serve on buns. Enjoy!

Rice Pudding

On this Father's Day, I honor the memory of Dad. It is hard to believe that it has been almost three years; I still miss Dad every day. But I am lucky to have so many good memories. Dad loved to eat and had many favorite recipes, and rice pudding was one of his favorite treats.


Mom made rice pudding when there was leftover rice from Chinese takeout. So a nice bonus of writing about rice pudding this week was that we got to eat Chinese food. But any rice will do for this recipe. The nice thing about this recipe is that the ingredients are usually just what you have around the house. 

Rice Pudding

• 1 cup rice
• 4 eggs, separated
• ¾ cup sugar
• 4 cups milk scalded
• ½ cup raisins
• ½ tsp. cinnamon

Cook rice according to package directions. Beat egg yolks with ¼ cup sugar until thick. Add rice, milk, raisins and cinnamon; mix thoroughly. Beat egg whites until stiff but not dry; beat remaining ½ cup sugar gradually. Fold into rice mixture. Turn into a greased 3-quart casserole dish. Bake at 325 for 50 minutes. Enjoy!

Pistachio Pudding Cake

The green coloring of this cake makes it a great seasonal specialty, including Christmas Holidays. Mom usually made this cake for St. Patrick's Day. But there is no need to wait for a holiday to enjoy this easy cake.

Mom made this cake using a box of yellow cake mix. You could also make any yellow cake recipe. The special addition is a box of instant pistachio pudding. If you use a boxed cake mix, be sure to use one without pudding, otherwise, the additional pudding will result in more of a pudding and less of a cake. After baking, this cake is a similar in density and taste to a pound cake; but, the pistachio flavor and green color make this cake unique.

The whipped cream topping likewise is spruced up with another box of instant pistachio pudding. Mom seemed to think that she always just used cool whip mixed with the pudding, but Megan and I clearly remember that she used whipping cream. I used to love to lick the beaters after the frosting was made. I must admit that I still do.

I made this cake for a regular Saturday night at Mom's house. Besides myself and MDS, the usual crowd was there: Mom, Megan, Tim, Ryan, Amanda, Ava, Patrick, and Lorelei. Mike also stopped by to play some football. Baby Delilah even made a brief appearance. The cake was a hit.

Pistachio Pudding Cake


Cake

• 1 box yellow cake mix (without pudding)
• 3 1/2 ounce instant pistachio pudding mix
• 2 eggs
• 1 1/2 cup milk

Blend all ingredients using an electric blender until well blended. Pour into a greased and floured bundt pan. Bake at 350 for 40 minutes. Allow to cool before frosting.

Frosting

• 3 1/2 ounce instant pistachio pudding mix
• 1 pint whipping cream

Using an electric beater, mix the cream and the pudding mix until soft peaks form. Spread on the cake. Enjoy!