SANDRA'S SPECTACULAR SLOPPY JOES

A quick and easy lunch or dinner.

Also, it's a perfect take-along dish if you wish to double or triple the recipe

for functions ~ keep warm in a slow cooker though and serve as sliders!

Servings: (4)

Prep: 10 Mins.

Cook: 15 to 20 Mins.

INGREDIENTS

1 lb extra-lean ground moose (or venison, or beef)

1/4 teaspoon granulated garlic

1/4 teaspoon granulated onion

1/2 cup diced celery

1/4 cup diced yellow onion

1/4 cup diced red bell pepper

1 (8oz-can) tomato sauce

1⁄4 cup ketchup

2 tablespoons spicy barbecue sauce (I use Stubb's Spicy)

1 tablespoon light brown sugar

1 teaspoon dry mustard

Freshly ground pepper, to taste

1 teaspoon soy sauce

1 tablespoon Worcestershire sauce

1 tablespoon cider vinegar

METHOD

In a large non-stick skillet over medium-high heat, brown ground meat, celery, bell pepper and onion.

Stir in remaining ingredients, reduce heat to low, cover and simmer 15-20 minutes, stirring occasionally.

Serve open-face style over toasted buns with a side of prepared Sandra's potato salad or coleslaw. ~ Enjoy!

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Tip: I toast my buns in my toaster set on the 'bagel setting,' or feel free to do so in the oven under the broiler.

SANDRA’S SPECTACULAR VENISON CABBAGE ROLLS

This recipe is also wonderful substituting venison 
with 'LEAN' moose, buffalo, or beef burger...

Servings: (6) |
Yields: (12 rolls)
Prep Time: 20 Mins. |
Bake: 1 Hr.

Posted by Sandra

INGREDIENTS

1 head of green cabbage, cored

***Filling
1 lb. extra-lean venison burger
1/4 cup yellow onion, minced
2 garlic cloves, minced
¼ cup red bell pepper, minced
1-1/2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon Italian herb seasoning blend
½ teaspoon dry mustard
1/8 teaspoon cayenne pepper
½ teaspoon worcestershire sauce
3 tablespoons ketchup
1 cup cooked white rice
1 egg, beaten
1/4 cup milk

Hot out of the oven...

***Sauce
1 (14.5 oz. can) italian diced tomatoes, drained
2 (14.5 oz. cans) tomato sauce
½ teaspoon Italian herb seasoning blend
2 tablespoons brown sugar
2 tablespoons lemon juice
2 teaspoons worcestershire sauce

***Garnish
2 tablespoons parsley
½ cup mozzarella cheese

METHOD

Preheat oven to 350 degrees. Prepare a 9”x13” baking dish sprayed with oil, and set aside.

Bring a large pot of salted water to a boil, core the cabbage with a paring knife and boil it for 10 minutes to tenderize the leaves for rolling up cabbage rolls; drain in a colander, pat dry, and set aside.

In large skillet, brown the venison burger over medium-high heat, until ¾ done. Add the onion, garlic, red bell pepper and cook for 3 minutes, and add remaining ingredients, except milk and eggs. Beat the egg with the milk, and add to mixture while stirring. Place 1/4 cup of meat mixture in center of each cabbage leaf (overlapping leaves, if need be), roll up while tucking in ends. Place rolls in prepared baking dish seam side down.

In a medium bowl, mix together all the sauce ingredients, and pour over cabbage rolls. Cover baking dish with foil, and bake for 50 minutes. Uncover and add the parsley and cheese, and recover and bake for 10 minutes longer, then serve. – Enjoy!

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Tip: I like to serve these venison cabbage rolls with toasted baguettes to sop up the sauce.

SANDRA'S 5-MINUTE SPECTACULAR HOLLANDAISE SAUCE

A classic creamy sauce that you are
able to make in a minimal amount of time
to accompany your favorite side or main dishes...

Servings: (4)
Prep: 5 mins.

Posted by Sandra

INGREDIENTS

3 egg yolks
1/4 teaspoon dijon
1 tablespoon fresh lemon juice
½ teaspoon sriracha sauce (or tabasco)
1/2 cup butter, cubed

METHOD

Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 and 30 seconds, or until completely melted.

In a blender, combine the egg yolks, mustard, lemon juice and sriracha sauce. Cover, and blend for about 5 seconds. Set the blender on high speed, and remove top center, and then pour the butter into the blender mixture in a very thin stream, which will thicken the sauce. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.


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Tip:  This sauce is excellent with seafood, as a dip,  for a finishing sauce, as well serving it over cooked asparagus or other vegetables; it's pure decadence!  If you prefer a yellower hue, add a bit of turmeric (it adds color without changing the flavor if added is minimal amounts).