COOK'S CORNER : TIME TO GET SLOPPY WITH BEEF-RICH JOES.

Byline: Marge Powers

Pat Jones-Crandall of North Hills requested a sloppy Joe recipe that she used to make for her children when they were in Little League. She used beef stew meat, canned tomatoes, water and other ingredients that she put into a pot and cooked for hours until the meat shredded.

Two readers sent in similar recipes, which both came from local newspapers in the '60s and '70s.

Alice Allen's sloppy Joes mixture was a big hit with her children. She usually doubled the recipe when she made it for her family.

Sandra Wolber frequently made her sloppy Joes when her children were growing up. Wolber modified the original recipe to make her version. She found that using a longer cooking time and less water improved the flavor.

When entertaining children and teens during the summer months, give these sloppy Joes a try. They will be devoured by all.

BARBECUE BEEF FOR SANDWICHES

(Shared by Alice Nelson Allen, Burbank)

2 pounds beef stew meat, in cubes

1 can (1 pound) tomatoes

1 medium onion, chopped

2 cups water

1/4 teaspoon chili powder

Salt and pepper 

1/2 cup ketchup

1/4 cup vinegar

1/4 cup Worcestershire sauce

2 cloves garlic, minced OR some garlic powder

Dash hot pepper sauce

A little less than 1/4 cup packed brown sugar

In a large heavy saucepan, combine all ingredients. Simmer, uncovered, over low heat 5 to 6 hours or until beef falls into shreds. Mixture should be thick. Spoon onto sandwich buns.

BEEF BARBEQUE

(Shared by Sandra B. Wolber, Granada Hills)

1 can (1 pound, 14 ounces) tomatoes

1 can (1 pound, 14 ounces) water

2 medium onions, chopped

1/2 teaspoon chili powder

1 cup ketchup

1/4 cup vinegar

1/4 cup Worcestershire sauce

4 cloves garlic, minced

In a large saucepan, combine all ingredients. Simmer, uncovered, over low heat 5 to 6 hours or until beef falls into shreds. Mixture should be thick.

Can be served over rice or noodles, or spooned onto toasted hamburger buns.

Can you help?

If you have recipes that can help these readers, please send them along to us at the address below to share in a future column.

I would like a recipe for cheesy and creamy scalloped potatoes (using raw potatoes) similar to those available at Gelson's in Northridge.

- Delores Hamilton

Canoga Park

I'm looking for a recipe similar to the crab louie that used to be served at the Todai restaurants in their salad and cold sections. The crab and other ingredients were all chopped and combined together. The current crab louie is too mushy. I have checked out the library and many cookbooks to no avail.

- Gwen Wieben

West Hills