Potluck Faves : Big Batch Sloppy Joes, Gourmet Mac N' Cheese, Horseradish potatoes Salad & Flapper Pie

If it says Big Batch, it's a Harvest Meal in my books.  Big Batch in my mind equals less work and time in the end.  Big Batch means cook once eat more than once which also equals a Win!

Big Batch Sloppy Joes

Freezes well and is super quick to make, a flavourful meaty delicious must for the field. 
Makes: 2 lbs. batch - 12-16 sandwiches


1 Tablespoons Cooking Oil
1 Large Onions, finely chopped

2 Red Bell Peppers, diced

4 Celery ribs, finely chopped

1 head Garlic cloves, finely chopped

2 Tablespoons Chilli Powder

2 Tablespoons ground Cumin

2 Teaspoons Salt

2 pounds Ground Beef

2 cans Diced Tomatoes (28 oz.)

2 cans Tomato Paste (5.5 oz.)

1 Tablespoon Red Wine Vinegar

2 Teaspoon Hot Sauce, optional

12 Hamburger Buns


  1. Place your favourite heavy pot over medium-high heat.  Pour oil and toss in Onions, Red Peppers, Celery and Garlic.
  2. Sizzle and Stir as they soften and their flavour brighten, a few minutes.
  3. Stir in chilli Powder, Cumin and Salt.  Cook for another minute to brighten flavours even more.
  4. Stir in the meat, vigorously breaking it up into much smaller pieces.  Do not brown the meat - that toughens it.
  5. When the meat is no longer pink, add the Diced Tomatoes, Tomato Paste, Vinegar and Hot Sauce.  Bring to a slow, steady simmer stirring as you go.
  6. Freeze for future goodness, or spoon onto fresh soft bun bottoms, cover with their bun tops, serve and share!

Gourmet Macaroni & Cheese

Gooey, creamy, yummy, favourite that can be made ahead and frozen too!
Serves: 6 sides


2 1/2 cups Macaroni

1/4 cup Butter

1/4 cup Flour

2 cups Milk

1 Teaspoon Salt

1 Teaspoon Sugar

1 cup Velveeta, cubed

2/3 cup Sour Cream

1 1/3 cups Cottage Cheese

2 cups Old Cheddar, shredded

1 1/3 cups Soft Breadcrumbs

1 Tablespoon Butter

Paprika to taste


  1. Cook and Drain Macaroni and Place in a 2 1/2 quart (2.5L) Greased Casserole Dish.
  2. Melt Butter over medium heat.  Stir in Flour and mix well.
  3. Add Milk into Butter & Flour mixture, and cook over Medium Heat, stirring constantly until sauce thickens.
  4. Add Salt, Sugar and Velveeta, Mix Well.
  5. Add and mix Sour Cream and Cottage Cheese in sauce.
  6. Pour over Macaroni, mix well.
  7. Sprinkle Cheddar cheese and Bread Crumbs over top macaroni and Cheese mixture.
  8. Dot top with Butter and sprinkle with Paprika.
  9. Freeze now if you want.
  10. Bake at 350' for 45-50 minutes

Potato Salad with Horseradish Dressing

A new tangy take on a classic, you cannot go wrong with.  It's nice to switch up your basic potato salad during harvest.  It's a great go to, but sometimes it need a bit of a change.
This recipe can be made a day or 2 ahead of serving, Bonus!
Serves: 4-6

Salad Ingredients:

2 lbs. Potatoes, cooked & unpeeled, can also use leftovers if available

4 Dill Pickles, diced

2 Celery Ribs, diced

4 Green Onions, thinly sliced

Handful Fresh Parsley, chopped

Dressing Ingredients:

2 Tablespoons Mayonaise

2 Tablespoons Horseradish

2 Tablespoons White Vinegar

1/2 Teaspoon Salt

1/4 Teaspoon Hot Sauce (optional)


  1. Steam, boil or bake the raw Potatoes until they're tender, 20-40 minutes, depending on size.  When they are cool enough to handle, cut into small bite-size pieces.
  2. While the Potatoes cook, in a. large bowl, whisk together the Dressing Ingredients.
  3. Add the Potatoes pieces, Pickles, Celery, Green Onions and Parsley.  Toss together, evenly mixing the flavours, flavours and colours.
  4. Serve & Share.

Grandma Eva's Flapper Pie

To clarify, Grandma Eva was not MY grandma, but a Grandma of so many in our Community.  Another Saskatchewan Classic from our Eston Riverside Community Cookbook, Thanks for sharing Wilma!
This is also a Saskatchewan Classic Dessert.  If you live on the prairies you've more than likely had a taste of this delicious favourite!  Whether that be in the field, during a coffee with friends, at a Small Town Bridal or Baby Shower, it's a go to for sure.

Crust Ingredients:

1 1/4 cups Grahm Wafer Crumbs

1/3 Butter, melted

1/4 cup Sugar

1/2 cup Coconut, optional

Filling Ingredients:

3/4 cups Sugar

1/4 Teaspoon Salt

1/4 cup Cornstarch

1/2 cup Coconut, optional

3 Eggs, separated

2 1/2 cups Milk

2 Tablespoon Butter

1 Teaspoon Vanilla

1/4 Teaspoon Cream of Tartar

Sprinkle of Sugar, couple more Tablespoons


  1. Mis first 4 ingredients together to make crust.  Reserve a small amount of this mixture to sprinkle over meringue later.
  2. Line pie plate with remaining amount of Graham mixture and chill
  3. Combine Sugar, Salt, Cornstarch, Coconut and Egg Yolks.
  4. Heat Milk and add Sugar mixture and cook until thickened.  Remove from heat and add Butter and Vanilla.  Pour in Pie crust and chill.
  5. Beat Egg whites until stiff and fold in Cream of Tartar and a few Tablespoons of Sugar.
  6. Pile on top of Pie and brown in 375' Oven for a few minutes.

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