ALL AMERICAN RECIPES

SLOPPY JOES
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Calories 343 kcal

INGREDIENTS
 1 pound ground beef
 1 small onion, finely chopped
 1 (8 ounce) can tomato sauce
 1/2 cup ketchup
 1 tablespoon brown sugar
 1 teaspoon ground mustard
 1 tablespoon white vinegar
 1 tablespoon Worcestershire sauce
 Salt and freshly ground black pepper
 8 Sandwich buns, split

INSTRUCTIONS
1. In a large saucepan over medium-high heat, combine beef and onion. Cook until the meat is
mostly browned, about 5 minutes. Drain well.

2. Meanwhile, in a small bowl whisk together tomato sauce, ketchup, brown sugar, mustard,
vinegar, Worcestershire, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

3. Pour sauce ingredients over drained beef and stir until evenly coated. Cover and simmer 20
minutes, stirring occasionally. Serve in buns.

EASY DEVILED EGGS RECIPE

Cook Time 15 minutes
Total Time 15 minutes
Servings 12 servings
Calories 116 kcal

INGREDIENTS
 12 eggs
 1/3 cup mayonnaise
 1 teaspoon dried mustard or 2 teaspoons prepared mustard
 1 teaspoon Worcestershire sauce
 dill weed for garnish, optional
 paprika for garnish, optional
INSTRUCTIONS
1. Place eggs in a large saucepan and cover with cold water. Bring to boil. Boil 1 minute, then
immediately remove from heat.

2. Cover and let sit (off the heat) for exactly 10 minutes. Immediately drain and plunge into ice
water. Once the eggs have cooled, roll them around in the ice water to gently crack them.
3. Halve eggs lengthwise. Scoop out yolks and place in a small bowl. Mash yolks with a
fork. Stir in mayonnaise, mustard, and Worcestershire sauce and mix until thoroughly
combined.

4. Pipe filling into egg halves or spoon rounded teaspoonfuls. Garnish with dill or paprika if
desired.

BISCUITS AND GRAVY

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings, 1 biscuit and gravy each
Calories 688 kcal

INGREDIENTS
FOR THE BISCUITS:

 3 cups flour (15 ounces)

 1 tablespoon sugar
 1 tablespoon baking powder
 1/2 teaspoon baking soda
 1 teaspoon salt
 8 tablespoons unsalted butter cut into 1/2 inch pieces and chilled
 4 tablespoons vegetable shortening cut into 1/2 inch pieces and chilled
 1 1/4 cups buttermilk

FOR THE GRAVY:

 1/4 cup flour

 1 teaspoon ground fennel
 1 teaspoon ground sage
 Salt and freshly ground black pepper
 1 1/2 pounds pork sausage
 3 cups whole milk

INSTRUCTIONS
TO MAKE THE BISCUITS :
1. Adjust oven rack to middle position and preheat oven to 450 degrees. Line a baking sheet
with parchment paper.
 2. In a food processor, pulse flour, sugar, baking powder, baking soda, salt, butter, and
shortening in until mixture resembles coarse meal, about 15 pulses. Transfer to large bowl.
Stir in buttermilk until combined.

3. On a lightly floured counter, turn out dough. Knead until smooth, about 8 to 10 times. Pat
dough into 9-inch circle, about 3/4 inch thick.

4. Using 3-inch biscuit cutter dipped in flour, cut rounds of dough (do not twist cutter) and
arrange on prepared baking sheet. Gather remaining dough, pat into 3/4-inch-thick circle, and
cut out remaining biscuits. (You should have 8 biscuits total.)

5. Bake until biscuits begin to rise, about 5 minutes, then rotate pan and reduce oven
temperature to 400 degrees. Continue baking until golden brown, 12 to 15 minutes longer,
then transfer to wire rack and let cool. (Biscuits can be stored in zipper-lock bag for up to 2
days.)

TO MAKE THE GRAVY:

1. Combine flour, fennel, sage, and 1 1/2 teaspoons pepper into small bowl.

2. In a large skillet over medium-high heat, cook sausage until no longer pink, about 8 minutes.
Break up any clumps with a wooden spoon.

3. Sprinkle flour mixture over sausage and cook, stirring constantly, until flour has been
absorbed, about 1 minute.

4. Slowly stir in milk and simmer until gravy has thickened, about 5 minutes. Season with salt
to taste. Serve over split biscuits.

RECIPE NOTES
To Substitute Buttermilk: in a small bowl, whisk 1 tablespoon lemon juice into 1 1/4 cups of milk.
Let stand until slightly thickened, about 10 minutes.

BAKED MAC AND CHEESE

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 656 kcal

INGREDIENTS
 Salt
 1 pound elbow macaroni
 ½ cup butter divided, plus extra for buttering the dish
 ¼ cup flour
  3 cups milk hot
 ½ pound shredded cheddar or gouda cheese (2 cups)
 ½ pound shredded alpine-style or Monterey jack cheese (2 cups)
 Hot sauce to taste
 1 clove garlic minced
 1 cup fresh breadcrumbs

INSTRUCTIONS
1. Preheat oven to 350 degrees. Butter a 2 ½ quart or larger casserole dish.
2. Bring 4 quarts and 1 tablespoon salt to a rolling boil. Add macaroni and cook until just al
dente, about 6 minutes. Drain well. Do not overcook and do not rinse macaroni.
3. Return pot to stovetop. Over medium heat, melt 6 tablespoons butter until foaming. Whisk in
flour and cook until bubbling but not browned, about 1 minute.
4. Whisk in milk and bring to boil. Remove from heat and stir in cheeses until melted.
5. Fold in macaroni and stir until uniformly combined. Season to taste with salt and hot sauce, if
desired. Pour into prepared casserole dish.
6. In a medium bowl, melt remaining 2 tablespoons butter in microwave. Stir in garlic until
fragrant, about 30 seconds. Add breadcrumbs and toss until evenly coated.
7. Pour breadcrumbs over macaroni. Bake until sauce is bubbling and breadcrumbs have
browned, 30 to 40 minutes.