Crumbleburgers

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Crumbleburgers
In my suburban home-town, Cub Scout, and “church kid” years in the 1950s, we all loved it when the moms made “crumbleburgers,” my very favorite food for a summer picnic. I don’t know if crumbleburgers are exactly the same thing as “sloppy joes” or not. More important to me than their aliases is how they tasted. My mom’s approach was simplicity itself – ground beef and Heinz Chili Sauce – simmered together until it was scrumptious. For no-carbers, spoon over vegetables, although this would never have been considered when I was a kid! What was your version of this summertime favorite?
Course picnic
Cuisine Americana
Prep Time 30 minutes
Servings
hungry picnic-ers
Ingredients
  • 1 tablespoons oil or fat We're all Keto now, so use EVOO or bacon grease or butter even and get the flavor and fat you're looking for.
  • 1 lb ground beef We have standardized on 15% fat, grass-fed, organic is possible for flavor and healthiness.
  • 1 medium onion We almost always buy yellow ot yellow sweet onions, but use the onion of your choice!
  • 1 medium green bell pepper As always, use organic if you can.
  • 1 16 oz bottle chili sauce Heinz Chili Sauce is so old-school...we love it.
Course picnic
Cuisine Americana
Prep Time 30 minutes
Servings
hungry picnic-ers
Ingredients
  • 1 tablespoons oil or fat We're all Keto now, so use EVOO or bacon grease or butter even and get the flavor and fat you're looking for.
  • 1 lb ground beef We have standardized on 15% fat, grass-fed, organic is possible for flavor and healthiness.
  • 1 medium onion We almost always buy yellow ot yellow sweet onions, but use the onion of your choice!
  • 1 medium green bell pepper As always, use organic if you can.
  • 1 16 oz bottle chili sauce Heinz Chili Sauce is so old-school...we love it.
Instructions
  1. Dice your onion and green pepper fairly small, 1/4 inch or so.
  2. Brown the ground beef in oil, fat, or grease. I like to brown the beef before adding the vegs. I've done both and can't see that it matters what comes first or if you do all the browning at one shot.
  3. You've got your meat and vegs browned. Now add the Chili Sauce. Heat and simmer for at least 20 minutes, then as long as it takes to get a not-too-runny consistency.
  4. Spoon onto (or over for the open-face edition) the bun or bread of your choice.
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Dad’s Classic Cook-off Chili!

The Queen gave me a great cookbook for Christmas some years ago that was full of the “Best Recipes of 1999,” according to someone. About the only thing I’ve made more than once is a chili recipe, although I’ve played with it to the point where it’s now a classic item in Dad’s Recipe Box. You, too, can play with it to your heart’s content. Just make sure to include the most special ingredients and techniques, and you’ll have everyone ooohing and ahhing for more.  Continue reading Dad’s Classic Cook-off Chili!

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Eat Plants and Prosper: NPR

vege_bins_2It’s been a long, cold winter here in our town. Since the New Year, really, we just haven’t felt much like eating cold food. You know, like fresh fruits and vegetables. Weird thing. Comfort food has tasted that much more comfortable in this weather. But spring will come, eventually, and with it the feeling that a green salad, fresh fruit for snacks, and crudities as appetizers will again feel comfortable…and healthy. Here’s some motivational reading from NPR. Have a green spring.

Eat Plants And Prosper: For Longevity, Go Easy On The Meat, Study Says : The Salt : NPR.

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Yams Richard (ree-shar)

New Orleans is one of our favorite places. On our first trip there, in the 70s, we visited – through pure luck – two of its greatest restaurants: Antoine’s, where we had pompano en papillote (in a paper bag) and Brennan’s, for its famous breakfast. We took away two Hurricane glasses and The New Orleans Restaurant Cookbook along with a devotion for New Orleans food. Continue reading Yams Richard (ree-shar)

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Brussels sprouts are the new green beans

For holiday feasts, that is. I have nothing, exactly, against the standard green bean, mushroom soup, onion things casserole. But unless you make it from scratch, it just doesn’t compare, for flavor with this easy and candy-esque treatment for b’sprouts. One of the secrets, of course, is bacon. The other is to cook the heck out of the sprouts until they are the kind of candy you like. Continue reading Brussels sprouts are the new green beans

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Dad’s Holiday Cranberry Relish

My first cook book was the Craig Claiborne classic, The New York Times Cook Book. My now ancient, paperclip bookmarks tell the story of why I bought it. Thanksgiving. Bookmarked are “Turkey,” “Basic Bread Crumb Stuffing,” “Mashed Potatoes,” and “Cranberry Relish.” I have referenced the last one each year that I’ve made Thanksgiving dinner.

This version uses cooked berries, not raw, and lots of sugar. Get over it. It’s just great. Continue reading Dad’s Holiday Cranberry Relish