Featured Cookbook

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1. Harry Belafonte's Sloppy Joe Shortcakes

2. Joan River's Bombolina Baked Chicken over Rigatoni

3. Michael Bolton's White Chocolate Brownie Hot Fudge Sundae

Book Description

Join Paul Newman and friends in the kitchen and at the table with more than 70 kid- and family-friendly recipes. In 1988, Paul Newman and A.E. Hotchner established the first Hole in the Wall Gang Camp for children with cancer and other life-threatening diseases, using the profits from their food company, Newman's Own. Today, over 7,000 children attend the camps each year.

... (more)

Hole In The Wall Gang Cookbook: Kid-Friendly Recipes For Families To Make Together

Authors: Paul Newman,A.E. Hotchner

Date: November 1998

ISBN: 0684848430

Publisher: Simon & Schuster

Paperback

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These chicken or turkey sloppy joes, served over warm buttered drop biscuits, are much better than the standard variety made with ground beef and store-bought hamburger buns!

Serves 3-4

• For the sloppy joes:

• 2 tablespoons cooking oil

• 1 pound ground dark meat chicken or turkey

• 1 cup chopped yellow onions

• 1 cup chopped celery

• 1 cup chopped tomatoes, fresh or canned

• 1 (24 ounce) can tomato puree

• 3/4 teaspoon salt

• 1 teaspoon black pepper

• 1/2 teaspoon paprika

• For the drop biscuits:

• 2 cups sifted all-purpose flour

• 3 tablespoons baking powder

• 1 teaspoon salt

• 1/3 cup Crisco or other solid vegetable shortening

• 2/3 cup whole milk

• 4 teaspoons unsalted butter

1. To MAKE THE SLOPPY JOES: In a large cast-iron skillet, heat the oil on high until hot. Add the chicken and cook for 2 minutes.

2. Turn the heat to medium. Add the onions, celery, and tomatoes, and saute, stirring to prevent sticking, until the chicken is golden brown, about 15 minutes.

3. Add the tomato puree, salt, pepper, and paprika. Stir to mix well.

4. Turn the heat to medium-low, cover, and simmer for 30 minutes. Remove the cover and continue simmering another 30 minutes, adding water if the mixture becomes too dry.

5. Preheat the oven to 450 degrees F. Lightly grease a baking sheet.

6. TO MAKE THE BISCUITS: Combine the flour, baking powder, and salt in a medium bowl.

7. Add the vegetable shortening and milk at the same time. Stir with a fork until the mixture makes a ball in the bowl. Stop stirring as soon as the dough holds together. If you overmix the dough, the biscuits will be tough instead of light and flaky.

8. Drop the dough onto the baking sheet by rounded tablespoonfuls, keeping the mounds of dough about 1 inch apart. Bake for 10-15 minutes, or until the tops are lightly golden.

9. Remove from the baking sheet and cool briefly. While the biscuits are still warm, cut them in half and spread with the butter.

More From This Book:

1. Harry Belafonte's Sloppy Joe Shortcakes

2. Joan River's Bombolina Baked Chicken over Rigatoni

3. Michael Bolton's White Chocolate Brownie Hot Fudge Sundae

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