EagleTribune.com, North Andover, MA

October 25, 2013

Tailgating favorite Sloppy Joe sandwiches

Pat's Kitchen
Patricia Altomare

---- — I’m not a novice to football, not with a father who played semi-pro (for one year in college), and four brothers and two sons who played in their school years, but I had no idea how tailgating has grown. To quote a football-loving friend, “Tailgating is more than just a pre-game party, it’s serious business combining friends, food and football.” I believe that it is the camaraderie of fellow football fans, no matter what the game score might be, that keeps tailgating growing more every year.

In my search to find out a little more, I found out there are specific tailgating parties such as for NASCAR, concerts, and other events. I had no idea that it has evolved to this extent.

When it comes to food, it appears there are notable favorites. For unrivaled tailgating, buffalo chicken wings still top the list, but some other ideas for your menu are Tenderloin Cheese Steak Subs, Spiced Party Meatballs, and Jalapeño Corn Bread.

Because all my sources say Buffalo Chicken Wings remain so popular, I found an authentic recipe from Buffalo, N.Y., that states the wings are always deep-fried, then splashed with hot sauce and served with blue cheese dressing and celery sticks. This can be a messy meal, but delicious.

Today though, I thought I would go to an old favorite, the delicious and messy sloppy Joe sandwich. They always go over big, and don’t forget a bag of potato chips.

So eat hearty and enjoy the game!

Sloppy Joes

Serves 5


1 pound lean ground beef

1/2 cup chopped onion

1/2 cup condensed tomato soup

1/2 cup ketchup

3 tablespoons grape jelly

1 tablespoon brown sugar

1 tablespoon cider vinegar

1 tablespoon prepared yellow mustard

1/2 teaspoon salt

1/2 teaspoon celery seed

5 hamburger buns, split

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain liquid off.

Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for at least 10 minutes until flavors are melded and mixture is heated through.

For an extra touch, lightly butter and toast the hamburger buns. Fill with meat mixture.

Good To Hear From You

Hi Pat: After reading the paper today, I realized that I missed your wedding article. I don’t know how that happened because I always read your column and I love it. I would love the recipe for apple cake with cream cheese frosting. I am very curious about your pig in a blanket to roast over a campfire. I am hoping that you can email these two recipes to me.

Thanks, Adele

P.S. Your bowtie recipe with golden raisins and spinach is a favorite in my home. I took your advice and added more spinach. I also crumble about two links of Italian sausage and brown it instead of the prosciutto. One of my friends likes to serve it as a cold pasta salad.

Dear Adele, I have sent you copies of both columns you missed.

The “Farfalle with raisins and Spinach” recipe you mention is a favorite with many readers and requested often. It is one of my fave’s too.


Patricia Altomare invites feedback. Email her at patakitchen@yahoo.com.