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
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
- Place your favourite heavy pot over medium-high heat. Pour oil and toss in Onions, Red Peppers, Celery and Garlic.
- Sizzle and Stir as they soften and their flavour brighten, a few minutes.
- Stir in chilli Powder, Cumin and Salt. Cook for another minute to brighten flavours even more.
- Stir in the meat, vigorously breaking it up into much smaller pieces. Do not brown the meat - that toughens it.
- 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.
- 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
- Cook and Drain Macaroni and Place in a 2 1/2 quart (2.5L) Greased Casserole Dish.
- Melt Butter over medium heat. Stir in Flour and mix well.
- Add Milk into Butter & Flour mixture, and cook over Medium Heat, stirring constantly until sauce thickens.
- Add Salt, Sugar and Velveeta, Mix Well.
- Add and mix Sour Cream and Cottage Cheese in sauce.
- Pour over Macaroni, mix well.
- Sprinkle Cheddar cheese and Bread Crumbs over top macaroni and Cheese mixture.
- Dot top with Butter and sprinkle with Paprika.
- Freeze now if you want.
- 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!
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
2 Tablespoons Mayonaise
2 Tablespoons Horseradish
2 Tablespoons White Vinegar
1/2 Teaspoon Salt
1/4 Teaspoon Hot Sauce (optional)
- 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.
- While the Potatoes cook, in a. large bowl, whisk together the Dressing Ingredients.
- Add the Potatoes pieces, Pickles, Celery, Green Onions and Parsley. Toss together, evenly mixing the flavours, flavours and colours.
- 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.
1 1/4 cups Grahm Wafer Crumbs
1/3 Butter, melted
1/4 cup Sugar
1/2 cup Coconut, optional
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
- Mis first 4 ingredients together to make crust. Reserve a small amount of this mixture to sprinkle over meringue later.
- Line pie plate with remaining amount of Graham mixture and chill
- Combine Sugar, Salt, Cornstarch, Coconut and Egg Yolks.
- Heat Milk and add Sugar mixture and cook until thickened. Remove from heat and add Butter and Vanilla. Pour in Pie crust and chill.
- Beat Egg whites until stiff and fold in Cream of Tartar and a few Tablespoons of Sugar.
- Pile on top of Pie and brown in 375' Oven for a few minutes.