Wednesday, October 22, 2014

Swampy Joseph

Swampy Joseph
Tired of finding a nearly full bottle of shrimp cocktail sauce in the back of your refrigerator? Gee, do you think its still good? Forget it! Why not use up this wonderful age old blend in an easy way? The spiciness comes from horseradish, not chiles, so it can give a completely different taste to your same old “same olds” and still be lively.

For example, if your Master likes to host friends over for football games, serve some of these variations of a theme. Julia Child once said: “Try new recipes, learn from your mistakes, be fearless and above all have fun.”

Make Your Base:
1½ lbs of ground beef
1 can condensed low salt tomato soup
1 large jar shrimp cocktail sauce*

*Yes, you can always fall back on a favorite salsa for this, but try something different once in a while – no one will be able to guess why yours tastes so good!
The package of ground beef slave got was 2 lbs. This calls for only 1 ½ lbs so slave made and froze 2 patties of ¼ lbs each. This is how slave divided it up.
Dumped it on wax paper and flattened it out so that portions would be even. With a table knife scored it in half. Then scored that in half (to make 1½ lbs).

Then cut what was left into the two patties. ¼ lbs each. Note, slave placed them in the corner of the zipper bag then folded it over before sealing just to help get as much air out as possible.

A great way to stretch the food budget is to buy the ground beef in bulk. More than 3 lbs packages. Then freeze in this sized patties. If you need a full pound for something, just take out 4 and let thaw. Otherwise they are handy for quick hamburgers. For example at the store that slave shops at, hamburger can go for $6.99 a pound for a one pound package (popular size) However the same beef in a 4 lbs package can go for $3.99 a lbs. Do a little bit of work, save a bunch of money!

Brown (not gray) the ground beef in your skillet. Drain any excess fat after you are done. Line a sieve with three layers of paper towels, dump the beef in there and press down with more paper towels. It is important to remove as much of this grease as you can.

Wipe out and spray your crock pot. Add the beef, set on low heat.
Open the can of condensed soup and add, then pour in the shrimp cocktail sauce. Stir well with a wooden spoon.
Let this heat thoroughly (about 45 minutes to an hour)
Or if in a hurry, just dump in a pan to heat on the stove top. Let it simmer on the lowest setting for about 15 minutes. Stirring occasionally.

For sandwiches: toast some Hawaiian type rolls under the broiler for great “sloppy sliders” Serve with carrot and celery sticks and a ranch dip. 


NOTE: an easy finger food is just a stick of celery with peanut butter spread into the “grove”.

For Brunch: Heat a scoopful in a skillet. Fix some toast, cover with cheese slices and melt in the microwave. To the heated mix, stir in 3 beaten eggs. Scramble. Serve over toast
an omelet with the base as filling and maybe some cheese and or green onion.

For a lunch:
Dress this up with some chopped green pepper and sliced mushrooms to serve over pasta! (like a spaghetti). Serve it along with some garlic bread and a nice green salad.
Cook this with some red beans for a very unique and warming chilli. Just heat and sprinkle some grated cheddar on top. (remember that Steak & Shake has been serving chilli on spaghetti for decades)

Make it into a casserole by mixing in a can of diced tomatoes and some mozzarella cheese, top with a bit of provolone cheese and bake for 45 minutes in a 350 degree oven. (this is a great way to stretch any that you have left over) Serve with 2 green vegetables and a nice red wine.
Mix into a thawed bag of mixed vegetables in a skillet for about 7 minutes, then stir in a favorite type of pasta for an easy one skillet goulash!

Are you getting any ideas? Just about any ingredient you might find for any of these dishes will go with others. Try a different combination based on what your Master likes to eat. This can be used in most dishes that call for a meat sauce.
As slave has mentioned before, when browning the beef, chopped up bits of celery can take the place of any forbidden salt. Onions will make beef more tender. If onions are heated up slowly they will add sweetness! You can bring an extra crunch to the sandwiches by chopping up some water chestnuts from the “ethnic” section in the store. These are all tips we've used before.
But please, start slowly, one or two additives at a time just until you have learned what tastes good to your Master and to you.
Gee, at this rate you may never find an old bottle of shrimp cocktail sauce in your refrigerator again!


This is so very easy, You have to promise to keep it a secret! 
Serving my Master Indy
To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

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