Potluck Sunday 02-14-10 Plus Bonus Monday Breakfast

Back in business for Valentine's Day Potluck Sunday.  All were present except our good friend Anita.  She was off in Columbus for a yoga class.  It's just not the same without Anita.  Hopefully, she will grace us with her presence for our next potluck. We had a big spread.   We dedicated this potluck to comfort food.    We are all feeling a little cooped up from the all the snow.    We have a foot of snow on the ground and we are expected to get another 6 to 10 inches today.  On the list for this week we had the following:

  • Ginny - Bean Salad
  • Amanda - Specialty Salad
  • Penny - Macaroni and Cheese with Broccolli
  • Carol - Sloppy Joe, Seasoned Fried Potatoes with Onions, and Valentine's Day Sugar Cookies

My Mom's Sloppy Joe Recipe

  • 2 1/2 Pounds Ground Beef
  • 1 Chopped Yellow Onion
  • 2 Teaspoons Vinegar
  • 1/2 Teaspoon Dry Mustard
  • 1/4 Cup Chopped Celery
  • 2 Tablespoons Lemon Juice
  • 16 Oz Chipotle Pepper Gourmet Ketchup-Belmont Farms
  • (If this is not available I use Heinz and Frank's Hot Sauce)
  • 2 Tablespoons Brown Sugar
  • 1 Tablespoon Worcestershire Sauce
  • Salt and Pepper to taste
  • Optional Toppings:
  • Shredded Cheese
  • Chopped Onions
  • Buns
  • Love

Brown ground beef with chopped onion, salt and pepper.  Drain ground beef and add remaining ingredients.  Reduce heat to simmer and cook for 45 minutes.    Serve on a bun with optional toppings.

This potluck meal served eight people with plenty of leftovers to make the Italian Fritta.  The Italian Fritta served five people with leftovers.

After dinner was over Ginny suggested that we make Italian Fritta with the left over fried potatoes.  So, on Monday morning Ginny came over and I received my first cooking lesson in making a real Italian Fritta.  It was savory and was made with lots of love and enthusiam.

Italian Fritta

  • Left Over Fried Potatoes
  • 1 Chopped Onion
  • Olive Oil
  • 1/2 Peas
  • 6 Scrambled Eggs with a Dash of Milk
  • 1/4 Cup Grated Parmesan Reggiano Cheese
  • Salt and Pepper to taste
  • (You can use any left over meat or vegetables in this dish)
  • Lightly Buttered Toast
  • Pure Honey from Smith Farm Pure Honey
  • Love

Heat iron skillet with olive oil and saute onions until soft.  Add potatoes, peas and any other leftover vegetables or meat into the skillet and cook until heated.    Pour eggs into skillet and cook until the bottom half of eggs are cooked.  Mix Parmesan Reggiano Cheese into mixture and then place skillet under the broiler until brown.  Fritta was served with toast lightly buttered and topped with local honey from my friend's farm,  Smith Farm Pure Honey.  You can find information for purchasing honey on their website at:  http://www.smithfarmpurehoney.com

City Girl