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Slop report:

Have nearly perfected my recipe for slop, that is, glorified mac'an'cheese. If you really work at it, mac and cheese can be more expensive than eating out.

Feeds something along the general lines of 8-14. But as long as you own the massive cauldron, use the massive cauldron.

Four boxes macaroni and cheese, 1 C magarine, 1 C milk
1 lb Kielbasa
1 tin Ro-Tel tomatos and chilis
1 15 ounce can diced tomatos (should try with stewed tomatos next time).
3-4 pounds ground hamburger, maybe 5 pounds.
1 lb mushrooms, or more
Perhaps 2 C of shredded cheese (jack and chedder for preference)
Chili powder, black pepper to taste

Put large cauldron of water on to boil. This takes a while.

Brown the hamburger. When mostly gray, add kielbasa, sliced in rounds. Cook until lightly browned. Drain grease, then add tomatos and ro-tel, and chili powder and pepper to taste.

Sautee' mushrooms in 1/2 C margerine until softened and a little brown. Retain margerine.

Prepare four boxes of macaroni in large cauldron. Drain water, add cheeze packets, sauteed mushrooms in margerine-juice, remaining margerine, 1 C milk, cheese. Stir, if there's a little extra liquid that's okay.

Add shredded cheese, meats. Stir again. Check to make sure there's enough pepper and chili powder. Serve with french bread.

--From the Semi-frugal White Trash Hyena Cookbook

The Ro-Tel was the latest edition, an it was really, really good, just brought out the richness of the sausage and almost entirely covered up the fact that it was a macaroni base dish.


( 9 comments — Leave a comment )
May. 12th, 2004 06:28 am (UTC)
That was very tasty. :) I'm starting to get the notion that ro-tel makes ANYTHING good.

*gets out the ice cream maker*
May. 12th, 2004 07:02 am (UTC)
Oh god, stop him! Bad yote!
(Deleted comment)
May. 12th, 2004 07:46 am (UTC)
Polish sausage!
May. 12th, 2004 07:30 am (UTC)
Real men use real butter. ;)
May. 12th, 2004 07:50 am (UTC)
Bit tricky, that, arguing about what ingredients real men use when fussing in the kitchen for hours. The whole $.50/box thing is very seductive, tasty though it is. I learned a long time ago that cheap is a very good seasoning :)
May. 12th, 2004 07:56 am (UTC)
Meep! I stand corrected. Mea culpa.
May. 12th, 2004 04:08 pm (UTC)
I'd like to go on the record as saying that Slop, or Glop as we sometimes referred to it, was the best dish ever served at Pickman's, and I rather miss it, thank you very much.

This iteration seems delightfully scrumptious, if not rather potent on my sensitive bowels. But only in a "boy, it'd be worth it" kind of way.
May. 13th, 2004 07:26 am (UTC)
If you're free on a Tuesday in the future, you could swing by for slop night :)
May. 13th, 2004 04:23 pm (UTC)
It's got a designated night now? Awesome.

I could bring over tunapastabi. It should mix well with Slop in the mouth, though probably not in the stomach.

Oooooh...you should try adding Wasabi some night.
( 9 comments — Leave a comment )

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