Mystery Meat

Raise your hand if you’ve ever had a similar experience:

Last night for supper, Hubby Bryan and I planned on having Sloppy Joes — leftover sauce (recipe from Kris Westerlund and Julie Haas published in the July 10 Lagniappe) that had been frozen. We took out a plastic freezer dish that we assumed contained the Sloppy Joe mixture, but when thawed, it contained chunks of chicken, not ground beef.

Hmmmmm. Definitely not Sloppy Joe sauce.

After a bit more searching, we located the correct meat mixture in the downstairs freezer and consumed it on buns along with a pasta side salad and cole slaw.

The problem is, we have no idea what the food is in the other container. From tasting what had already thawed, I believe it to be chicken in some sort of southwest-based sauce. But neither Bryan nor I can remember making anything of the sort. I’ve been searching my memory, trying to figure out what it could possibly be, but so far have come up with no likely suspects.

It is indeed mystery meat, and if we can’t determine its origins will likely end up in the waste disposal. For the moment, it’s back in the freezer, just in case one of us has a mental breakthrough.

One thing is for sure: we will likely label things more carefully in the future. I’m sure when it was put into frozen storage, whichever one of us is to blame thought we surely wouldn’t forget what the plastic contained.

Wrong. Evidently it was a highly forgettable meal.

On to a couple of seasonal recipes that hopefully aren’t so forgettable. The first comes from Colorado sister and brother-in-law Margaret and Don Hinchey. Gazpacho is one of their favorite dishes at this time of year,

“We Hincheys are dieting and found this yummy and low cal,” shares Margaret.

End of Summer Gazpacho

In a food processor puree 5 medium plum tomatoes that have been peeled and chopped; 1 medium cucumber, peeled and chopped; 1 medium green pepper, chopped; 4 medium green onions, sliced.  Pour into a large bowl.  Stir in 2 cups canned tomato juice, 1 tablespoon chopped fresh cilantro, 1 tablespoon apple cider vinegar, 1 tablespoon lemon juice and ¼ teaspoon Tabasco sauce.

Cover tightly and refrigerate at least two hours.  Keeps for several days. 

( I double the recipe when I make it because it goes quickly.)

And from DotMom’s “Mixing & Musing,” another treatment for tomatoes.

Marinated Tomatoes

Combine 1 package dried Italian salad dressing mix, ¼ cup chopped onion, ¼ cup chopped celery, 1/3 cup wine vinegar, ½ cup rosé wine and ½ cup salad oil.

Add 4 sliced tomatoes (or cherry or grape tomatoes would be good, too) and marinate in the mixture for several hours before serving.

 Once again, YOUR favorite recipes — seasonal or not — are always appreciated for this forum. E-mail or send to Daily Globe, Box 639, Worthington 56187.

2 Responses

  1. Annie

    I mostly freeze leftovers in ziplock freezer bags now. They take up less room in the freezer and I use a Sharpie to write exatly what’s in the bag and the date it went into the freezer. I find there is less freezer burn to with less air.

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