Kid-friendly classic is summertime treat

The Sloppy Joe can be enjoyed in its traditional form or “tweaked” for a healthier choice.

Robin McDaniel

Robin McDaniel is a community columnist for Blount Today and writes the weekly column - In The Kitchen. Every week she prepares or collaborates on a recipe then cooks and photographs the dish for Blount Today. Robin must consider it a labor of love. You can certainly see the love and care she puts into In the Kitchen each week.

Mark Young is an intern here with us at American Patriot Bank where I work, and I have enjoyed getting to know him over the past four months. As he will be starting his freshman year at Tusculum College in Greeneville soon, I wanted to dedicate this column to him by including one of his favorite recipes.

I wasn’t really surprised when he quickly replied that he loved “Sloppy Joe’s.” The Maryville High graduate will be playing football at Tusculum.

When I think of Sloppy Joe’s, I think of a kid-friendly classic sandwich that is enjoyed by both old and young. It is also a economic/busy-day meal and can be an alternative to a boring burger.

If you want a slimmer/trimmer version, use ground turkey instead of ground beef. You can “tweak” it a little by adding 1 cup chopped mushrooms or 1 cup cooked elbow macaroni.

I have even seem one recipe that calls for 1 1/2 cups finely shredded cabbage, cooked, and added when as the ground beef is cooked.

This is for you Mark. Good luck at Tusculum!

Sloppy Joe’s

1 lb. lean ground beef

1 small onion, chopped

1/2 green bell pepper, chopped

2 tsp. prepared mustard

3/4 cup ketchup

1 tablespoon brown sugar

salt and pepper to taste

1 cup Mexican blend cheese

In a skillet over medium heat, brown the ground beef, onion and green pepper. Remove and drain off liquids. Add mustard, ketchup, brown sugar and salt and pepper. Simmer for about 30 minutes. Serve on your favorite hamburger buns or sandwich roll, adding a sprinkle of cheese just before serving.