Some special recipes to try at home
The following recipes were provided by Audra Holland, co-owner of Chowhounds in Winchester.
Audra’s Sloppy Joe’s
11/2 pounds ground beef
1/2 red and yellow onion, diced, combined
2 cloves garlic, minced
1 green pepper, diced
2 cups water, divided
3/4 cup ketchup
1 dash Worcestershire sauce
2 tablespoons brown sugar
1 teaspoon Dijon mustard
11/2 teaspoons salt or to taste
1/2 teaspoon ground black pepper
1 cup water
Cayenne pepper to taste (optional)
Place ground beef and onion in a large skillet. Turn heat to medium and cook and stir the mixture constantly until the beef is browned and forms small crumbles, about 10 minutes.
Stir in garlic and green bell pepper; cook and stir until softened, two to three minutes. Add 1 cup water and stir, scraping the pan to dissolve any brown flavor bits from the bottom of the skillet.
Mix in ketchup, Worcestershire sauce, brown sugar, Dijon mustard, salt, and black pepper. Add 1 more cup water and return mix ture to a simmer. Reduce heat to low and simmer, stirring occasionally, until the liquid has evaporated and the mixture is thick, about 40 minutes. Season with salt, black pepper, and cayenne pepper to taste.
Sweet Tomato Basil
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
3/4 teaspoon butter, divided
8 tomatoes, peeled and sliced
1 medium onion, diced
2 cloves garlic, minced
2 cups chicken broth
2 teaspoons salt
1 teaspoon white sugar
1/4 teaspoon ground cloves
11/2 teaspoons dried oregano
11/2 teaspoons dried basil
1 cup milk
1 tablespoon cornstarch
Place the red and yellow bell peppers in a large pot with 1/4 teaspoon butter and cook, stirring constantly, until peppers are slightly charred. Mix in tomatoes, onion, garlic, and chicken broth. Season with salt, sugar, cloves, oregano, and basil. Bring to a boil and cook 20 minutes or until tomatoes are soft.
Mix the milk and cornstarch in a small saucepan and stir until smooth. Place saucepan over medium heat and stir in remaining 1/2 teaspoon butter. Continue to cook and stir until thickened. Mix into the pot with vegetables.
Strain about half the vegetables from the soup and transfer to a blender. Blend until smooth and return to the pot. Bring soup to a boil, reduce heat to low, and simmer five minutes. Remove from heat and let sit about five minutes before serving.
Grandma Lynda’s Secret Homemade Banana Pudding
12/3 cups white sugar
3/4 cup, 1 tablespoon and 1 teaspoon
1/2 teaspoon salt
71/2 eggs, beaten
5 cups milk
11/4 vanilla extract
1/4 cup and 1 tablespoon butter, softened
5 bananas, peeled and sliced
12-ounce package vanilla wafer cookies
In a medium saucepan, combine sugar, flour, and salt. Add eggs and stir well. Stir in milk and cook over low heat, stirring constantly. When mixture begins to thicken, remove from heat and continue to stir, cooling slightly. Stir in vanilla and butter until smooth.
Layer pudding with bananas and vanilla wagers in a serving dish. Chill at least one hour in refrigerator before serving.