Three Cheers for Slop

My mother-in-law gave me the “New York Times Cookbook” as a wedding gift 28 years ago. There I found what the editors called Western Beef and Rice Casserole. Through the years the recipe has evolved and the name has changed to “Slop” because basically I take what I have in the house and slop it together.

Many times my kids ask me what’s for dinner and I reply, “Slop.” Their cheers of joy upon hearing this mystify many of their friends. But Slop is a wonderful comfort food on a cold day, served hot; in the summer it works equally well at room temperature as a sort of rice salad. The concoction usually serves six easily.

The basic recipe consists of 1 pound ground beef, turkey or chicken; 2 cups rice (if in a real hurry, use Minute Rice); an assortment of whatever vegetables, canned or fresh, you have in the refrigerator or pantry (some suggestions are onions, canned or fresh tomatoes, frozen peas, broccoli, carrots, mixed vegetables, celery, canned or fresh mushrooms, creamed corn, olives, etc.); 3 cups water; salt and pepper to taste or add a little chili powder, garlic salt or whatever is in your spice pantry.

Because I usually have at least ground turkey, rice and some vegetables at home, there is rarely a need to stop at the store for items. My family likes the following combination:

* Chop an onion and 2 sticks celery and fry them in a large pot with a little oil until the onions are golden.

* Add ground meat and cook until browned. Add 2 cups Minute Rice and 3 cups water and bring to boil.

* While this is happening, take out a can of creamed corn, a can of olives and a package of green peas. Open the corn and plop the contents into your pot. Open the olives, drain the liquid; add the olives to the pot. Open the package of peas and add to the pot. Add salt, pepper, garlic salt and chili powder. Cover the pot and simmer on medium flame until all liquid has been absorbed, the rice is soft and peas are cooked, about 8 minutes.

* You can stir it a few times if you want to seem busy in the kitchen, but it’s not necessary.

* If you have cheese at home (no matter how hard) grate some into the mixture and stir until melted. If you have a package of grated cheese in your refrigerator, so much the better.

The added advantage to this dish is that you have only one pot to clean after you are finished cooking. To reheat, just add a little water to the mixture and warm on a low flame.

SUSAN LASKEN

Woodland Hills

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