Sloppy Joes &
Smoked Salmon and Egg Sandwiches

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            FOOD FUNNY
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Here's some dietary wisdom from our friend Anna Welander:

It's not the minutes you spend at the table that make you gain weight.
It's the seconds.

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            TODAY'S RECIPES
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This classic American sandwich is also known as a "loosemeat" sandwich
in some parts of the country. It first caught on in the 1950s and,
unlike many food fads of the era, its popularity has never waned.

Sloppy Joes

1 Tbs (15 ml) vegetable oil
1 small onion, finely chopped
1 small red bell pepper, cored, seeded, and finely chopped
4 cloves garlic, finely chopped
1-1 1/2 lbs (450-675 g) ground beef
Salt and freshly ground pepper to taste
1/2 cup (125 ml) chili sauce or ketchup
1/2 cup (125 ml) beer or water
3 Tbs (45 ml) Worcestershire sauce
Hot pepper sauce to taste (optional)
4-6 hamburger buns or other rolls, split and toasted

Heat the oil in a large skillet over moderate heat and saute the onion,
bell pepper, and garlic until the onion is tender but not browned, about
5 minutes. Add the beef, salt, and pepper and cook, breaking up any
lumps of meat, until the meat is lightly browned, about 5 minutes. Add
the chili sauce, beer, Worcestershire sauce, and optional hot sauce and
simmer partially covered until the sauce has thickened some, about 15
minutes. Spoon the mixture over the bottoms of the buns and cover with
the tops. Serves 4 to 6.

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These elegant little open-faced sandwiches are perfect at breakfast,
brunch, or as a late-night snack.

Smoked Salmon and Egg Sandwiches

For each sandwich:
1 tsp (5 ml) butter
1 slice rye, pumpernickel, or other dark bread
1 large slice (about 1 oz, 30 g) smoked salmon
1 cooked scrambled egg
Salt and freshly ground pepper to taste

Spread the butter on the bread and place the salmon on top. Top with the
scrambled egg and season with salt and pepper. Serves 1.
Received on Mon May 7 01:05:38 2007