Wednesday, January 23, 2013

Who Want's Some Slop?

When I married 10 1/2 years ago I learn that my husband Bill came into the marriage with some new  ideas for meals.  One day he came to me and said "My sister Phyllis used to make Slop for dinner, can you make some for us?"  Number one, Slop in my mind was what people used to feed their pigs.  I asked him to tell me what were the ingredients.  He told me and I made some Slop.  It was good for a fast meal that was easy to make.  So here is my version of Slop.


Slop
1 to 1 1/2 lbs lean ground beef
1 chopped onion
salt and pepper and/or other seasonings
2 cans cream corn

Brown the ground beef and cook out the water.  Remove the excess fat if needed.  Add the onions and cook until they are clear.  Add seasonings, stirring well.  Stir in the creamed corn. Serve.


We like to serve our Slop over home made Mashed potatoes.  A friend of ours made his, adding a bit of garlic to the Slop and served it over Hash Browns.  Others use a pasta as a base.  I have seen recipes that also add green peppers, tomatoes, and seasonings for certain regions or the world.  This could be made into a casserole by layering whatever you are serving the slop with and the slop.  Basically Slop can be made to your liking to serve immediately or make one day and serve the next.


Here are my pictures of the process.  I can say once Slop is stirred it isn't all that pretty,  but it tastes good.

















See what others have done with Creamed Corn by going to Judy L's blog http://www.patchworktimes.com/2013/01/23/whats-cooking-week-4-2013/


1 comment:

knitnoid said...

The recipe name reminds me our "Pink Gunk". Cottage cheese, cool whip, jello powder, fruit cocktail, pineapple chunks, mandrin oranges and pecans. It's the only way I'll eat cottage cheese and my husband who loves cottage cheese won't touch it.