Brown the ground beef with the seasoning salt in a heavy 4-quart pan until no pink remains. Add the onions, green pepper, carrots, and diced potato and cook for about ten minutes, stirring frequently, until the onions are translucent. Stir in the water and beef bouillon, then cover and cook on a low heat until all the vegetables are tender.
Stir in tomato juice and heat to a boil. Add milk, then stir in ULTRA GEL gradually, using a wire whisk. Continue heating to serving temperature. Please, don’t let the soup boil after the milk is added or the liquid might curdle, resulting in a soup that isn’t smooth!
Decidedly UN-Sloppy Joes! Great for summer picnics!
Ever had that moment when you thought "I need a hearty, substantial main dish for an event away from home?" Or a quick and easy meal for in-home eating? Look no further! The Sloppy Joe of your youth has been updated and slightly thickened to result in an easy to prepare, easy-to-carry and easy-to-eat summer "go to". Ground beef is browned and mixed with many of the traditional ingredients of a summer hamburger cook-out. Ketchup? Check. Mustard? Check. Tomato? Check. But it stays juicy over a period of time, doesn't require condiments, and is easy to carry and serve.
You can easily half this recipe--but why would you? It freezes great--if there's any left!
Hints: If you will be serving children who would be offended by seeing any vegetables (including onions) on their plate, take a few extra minutes to chop the onions and celery extra fine. Also, finely chopped red peppers won't be as obvious to said picky child as green peppers.
If you're packing this up for eating away from home, be sure to follow the rules for safe food storage--food shouldn't be between 40 degrees F 140 degrees F for more than two hours. A slow cooker will keep the product above the danger zone for a good period of time, as long as both the product and the slow cooker start out hot. A fuller slow cooker will hold heat better than a mostly empty one. Or if you're camping for a couple of days, the cooked UN-sloppy Joe mix can be frozen in a container and stored in an ice chest, where it will help keep other items cold as it thaws. Be sure to discard products after the meal if you don't have the facilities to cool them back down quickly.
1-20 oz can pineapple chunks, drained (reserve juice)
Water (add to reserved pineapple juice to make 2 c)
1/2 c. sugar
4 T. soy sauce (watch ingredient list for gluten-free)
4 T. vinegar
1/2 c. ketchup
8 T. Ultra Gel (Amazon Prime, carnetfoods.com, or check your local grocer)
1 lb frozen meatballs (fully cooked)
1-4 oz can water chestnuts, sliced
2 green/red/yellow peppers, cut in chunks
1 c. red onion pieces if desired
Brown the frozen meatballs in a large heavy skillet, shaking or stirring occasionally until hot all the way through.
For the sauce, combine the 2 c. pineapple juice/water, sugar, soy sauce, vinegar, and ketchup and stir to combine. Add Ultra Gel slowly while stirring with a wire whisk.
Remove the meatballs from the skillet (do not wash), heat the skillet until very hot (no additional oil should be necessary), and add the pepper chunks and onion if desired. Stir and cook until crisp-tender. Don't over cook or you'll lose that great color! Add the thickened sauce, the browned meatballs, the water chestnuts and the pineapple chunks and cook briefly until warmed all the way through. Serve with rice for a real flavor treat!
Kitchen hack - drain the pineapple into a 4 cup measuring cup. It will be easy to add water to make 2 cups, then continue adding the sauce ingredients, including the Ultra Gel. Only one implement to wash!
About meatballs: There are many frozen meatballs available. The "homestyle" varieties have a neutral, meaty flavor, but I used the "Italian" variety when it was all I had and was pleasantly surprised at the results in this recipe. Of course, homemade is great. If you make the meatballs from scratch, try browning them in the oven to minimize breakage.