Messy Margie's (my version of sloppy joe's)

Please note... all recipes are a guide.  I often follow this one 'kinda' close, however, sometimes I eyeball it.  I also almost always cook them for an hour (or more) on low in crockpot but I doubt that's necessary, it's just what I do because I'm usually taking them somewhere, but I would recommend you let them simmer for at least a good half hour to meld (is that really a word?) the flavors

For a crowd (Makes 24ish)

3 pounds lean ground turkey

1 tablespoon vegetable oil

3/4 cup chopped onion

3/4 cup finely chopped green or red bell pepper

2 1/2 cups ketchup

1/4 cup tomato paste

1/4 cup brown sugar

2 tablespoons vinegar

2 tablespoons Worcestershire sauce

2 tablespoons dry mustard

1 teaspoon salt or to taste

1/2 teaspoon freshly ground black pepper

Add water if needed (I usually don’t)

24 buns of your choice

Directions

Heat a deep skillet or Dutch oven over medium heat and add ground meat. Brown meat until it is cooked thoroughly. Carefully drain and discard fat. Transfer meat to a bowl.

To same pan, heat oil on medium heat; and add onions and peppers and cook 4 to 5 minutes, stirring frequently. When vegetables are tender, return meat to pan and add remaining ingredients. Stir frequently to cover meat with sauce. Reduce heat to low and cook for 20 to 30 minutes or until mixture thickens slightly.

For a few (Makes 8ish)

1 pound lean ground turkey

1 teaspoon vegetable oil

1/4 cup chopped onion

1/4 cup finely chopped green or red bell pepper

3/4 cup and 1 tablespoon and 1 teaspoon ketchup

1 tablespoon and 1 teaspoon tomato paste

1 tablespoon and 1 teaspoon brown sugar

2 teaspoons vinegar

2 teaspoons Worcestershire sauce

2 teaspoons dry mustard

1/4 teaspoon salt or to taste

1/8 teaspoon freshly ground black pepper

Add water if needed (I usually don’t)

8 buns of your choice

Heat a deep skillet or Dutch oven over medium heat and add ground meat. Brown meat until it is cooked thoroughly. Carefully drain and discard fat. Transfer meat to a bowl.

To same pan, heat oil on medium heat; and add onions and peppers and cook 4 to 5 minutes, stirring frequently. When vegetables are tender, return meat to pan and add remaining ingredients. Stir frequently to cover meat with sauce. Reduce heat to low and cook for 20 to 30 minutes or until mixture thickens slightly.

Cream of Anything Soup

Ok, so really? Could I love the Family Feasts for $75 a week book anymore? i don't think so! it's my favorite gift to give, you'd think that seriously I get a kick back, but NO i don't, but I love love love it!

Today I made the mix for Cream of Anything Soup. I like a lot of things about this.
#1 its $.40-$.50 a 'cans worth' cheaper than the 'regular store'
#2 I know what's in it. The more I make my own 'stuff' the more I taste chemicals in the stuff I buy. YUCK! Really? That can't be good for you!!

3 c powdered milk (I got a big box at Aldi's for $4.99)
1 c cornstarch (1 16oz box is around a buck)
1 c powdered chicken boullion (just picked it up at Kroger, used 1.5 containers, $1.89 each)
2 T onion powder
1 t dried thyme
1/2 t dried basil
1/2 t black pepper

Combine all ingredients in large bowl, mix well. Store tightly covered at room temp for a year.

To make soup, in a pan mix 1/2 c mix with 1 1/4 c water, 1T butter, blend well and bring to a boil cooking 2-3 minutes. Thickens as it cools

Cream of Chicken: as directed
Cream of Celery: add 1/2 c minced celery. YOu can puree soup when it cools if you wish
Cream of Mushroom: 1/2 c minced mushrooms