Glop: A Tradition, aka chili con queso y carne

Glop:  my mother made this as a meal every night for years. I am not kidding.  It's ridiculously tasty, and really bad for you, which is why we have it at most twice a year on New Year's Eve and Superbowl Sunday.

Ingredients:

1 lb. ground beef, the fattier the tastier (would probably taste just fine with a meat substitute, too), you can leave out the meat

1 lb Velveeta (I use the light version) sliced 1/2" thick.

1 cup salsa.

Directions:  Brown and drain your meat.  Add Velveeta. Melt together over med-low heat. Stir in salsa. Serve  hot with tortilla chips and sliced jalapenos, if desired. Enjoy! Just not every fucking day, mmmk?

S*^t on a Shingle

I will post a basic recipe for this at the end of this entry.

I'm really writing just because I know I am not the only hausfrau or hausmaus or hausherr who realizes that dinner time has, once again, snuck up and bit me on the tushie.

Always, ALWAYS, keep a package of smoked sausage or gound meat in your freezer for just such an occassion.  A package of sausage, mixed with some veggies sauted in butter and tossed with egg noodles, will please just about anyone.  Add salt, pepper, and garlic powder to taste and serve with a salad. The peeps, smalls to bigs liked it.  I count it as a WIN even if it is not very healthy.

S*^t on a Shingle (a dish very familiar to some older military types) is hamburger gravy served over toast.  Brown one pound of hamburger, if you are adventurous or ambitious, brown it with onions and/or garlic, and/or mushrooms, and/or peppers.  Drain, and reserve two tablespoons of fat, or don't drain and reserve all the grease (nasty artery-clogger, but it offers loads more flavor).  While it is hot, stir in 2-4 tablespoons of flour, depending on how much liquid fat you have. Stir it all together, under medium heat.  FYI, this is called a roux. You are now a soux chef and can make sauces.  Congratulations!  (Throws confetti for you). Slowly stir in 1-2 cups of milk.  Broth can also be used, but milk is traditional.  Season with salt and pepper to taste.  Spoon over toast cut into triangles (cookbooks call these "toast points").  Yum yum.  Adjust the amount of gravy using 2 Tbs of flour/1 cup of milk or broth, to ensure all your mouths get fed.  Serve with a favorite cooked veggie or side salad.

Make it as fancy (I know someone who made it with ciabatta bread--whatever) or as basic as you like.  You are filling tummies so the bodies grow, the minds learn, and to keep it real, the beasties sleep better on a full tummy.

In case you didn't notice, that was a twofer:  two recipes for the price of one.  Unless your beast is especially spoiled, eating something called "S*^t on a Shingle" is sure to be a real fun treat to eat.

Enjoy!