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Shipwreck!


Yep, that’s the name. It’s from the book “Chicken Foot Soup and other Recipes from the Pine Barrens.” I know the folks who put this book out, having lived in the Pine Barrens myself. Without further ado… the recipe and a little about it.

“This recipe was made by many women who lived along the Jersey seashore. When word was sent that a sea disaster had taken place, the ladies would prepare this dish and put it in the oven for about 2 hours. They then had hot food to serve to the survivors and rescuers.”

by Rai Milza, excerpted from “Chicken Foot Soup and other Recipes from the Pine Barrens.”

I can also personally attest to the fact that this went for forest fires as well. We only had volunteer fire fighters in those towns and when there was a fire, or as stated, a sea disaster, the ladies would gather at the local firehouse and start making huge trays of this. It really sticks to the ribs, its got enough zing to make it warm inside and its very nutritious.

Shipwreck

2 large onions, thinly sliced
6 med. potatoes, thinly sliced
1 1.2 lbs. raw ground beef
1/4 cup uncooked rice
1 (1 lb. can) of red kidney beans
1/2 cup celery, chopped
1 green pepper, chopped
1 (1 lb. can)  of italian plum tomatoes, cut into pieces (save the juice)
Salt
Pepper
Paprika
Old Bay Seasoning
Parsley

Slice onion into a large baking dish. Place the following in layers: onions, potatoes, beef.
Then sprinkle a layer of rice, a layer of kidney beans and a layer of celery and green peppers.
Do this until all the ingredients are used up.
Sprinkle chopped tomatoes on top.
Sprinkle with salt, pepper, paprika and Old Bay. Pour the sauce all over the top of the casserole so that liquid shows around the edges. Sprinkle parsley on top of all that.
Cover pan with lid or aluminum foil and bake at 350 degrees for 1.5 hours or 325 degrees for 2-2.5 hours. Serve hot.

This recipe serves 4-6. Easily doubled, tripled or get your calculator and really go to town.

Sauce:

1.5 cups ketchup, bbq sauce  or tomato juice.
1/4 cup steak sauce
1/4 to 1/2 cup sugar (to taste)
Leftover juice from the plum tomatoes
Parsley

Mix ingredients in bowl. Add enough water to make the sauce a good pouring consistancy.

—————————–

(Personal notes: I rarely have steak sauce so I use worcestshire sauce in place. I also use a little tomato sauce and mostly bbq sauce for my sauce. The other thing about this recipe is that really you can put anything you want into it. I’ve made it with chick peas when I had no kidney beans. I’ve added shredded carrot if I had a lot. You can add additional veggies to it to use them up. It’s very versatile. This particular picture is from the two I made today. Usually this fills up a larger pan right to the top, but I made two of them in smaller pans so it’s a little less full than usual. I also put some carrots on top because I had extras and didn’t want them to go bad.)

 

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