I'm gonna try my hand at making Iowa "Maid-Rite" Sandwiches. Maid Rite is a small chain of restaurants in the mid west (Iowa, Illinois, Missouri, Minnesota and Ohio.) I had never heard of these sandwiches, and encountered them on another forum a few days ago. Then yesterday a recipe for them hit my Inbox. So I'm taking the hint. They are basically a dry sloppy joe, with variations in the scant ingredients. You sauté onion, brown some burger with it, then add beef broth, mustard, Worcestershire sauce, cherry smoked sea salt (or kosher salt) and black pepper. Cook until the liquid simmers off. Serve on a bun. Their menu has blue cheese as an option, so I'm gonna try that. I just picked up a fresh wedge yesterday.
Cooked small red beans -Sunday I think =still not eaten - until tonight with cornbread i love them he does not
Yup. I have a goulash recipe I've tweaked over the ages. I have my ratio of paprikas (regular/Hungarian/smoked) down to a fine science. That's one spice I do buy over the internet, because I want authentic Hungarian paprika.
Hamburger steak, baked potato, corn on the cob, roasted asparagus, sliced tomatoes. (Too many vegetables getting "iffy" in the crisper drawer.)
I made savoury mince last night , I always add a can of baked beans to it after it’s cooked @Beth Gallagher Mentioning you’ve eaten baked beans in Aussie land is always looked down on ..like it’s the only food you can afford to eat ….never understood why because they are nutritious and far better than many junk foods DH isn’t keen on them in the savoury mince but he eats it anyway
If you put Worcestershire sauce in any food in Aussie land @John Brunner you’ve gotta add a dash of tomato sauce as well well tomato ketchup to you When I make savoury mince I just mentioned I always add the W and T sauce