Cajun Mistakes Or Sos Food

S.O.S. (SHIT ON A SHINGLE) - A COMFORT FOOD MAKEOVER

Steps:

• Preheat oven to 375°
• Arrange bread slices on a half-sheet pan or large cookie sheet. Brush with olive oil and sprinkle generous amounts of onion and garlic powder over the top. Bake at 375° until top is golden, flip and brush other side of bread with olive oil. Return to oven until the bread is golden brown and crisp. (About 7 minutes total.) Remove from heat and set aside. May be served hot or cold, works perfectly as a crouton for salads or soups, or as base for a crostini.
• Brown ground beef and ground pork in a large skillet over medium to medium high heat. Once all meat is well browned, transfer to colander to drain. (Do this over a large bowl to catch any drippings. You don't want them in your drains.)
• Wipe skillet clean with a paper towel, add 2 Tablespoons olive oil and reheat. Add onions and cook until soft and just translucent (About 4 minutes).
• Add garlic and cook 1 minute, stirring frequently to avoid burning. Add shiitake mushrooms, cook for 1 minute, then add button mushrooms. Continue cooking vegetable mixture until mushrooms are golden.
• Season vegetable mixture with salt and pepper. (Doing this before cooking the mushrooms would significantly lengthen browning time.) Return ground meat to pan and stir to distribute all ingredients. Sprinkle flour over mixture and stir well to distribute and coat pieces evenly. (about 1 minute or until the flour smells nutty.)
• Add milk and sour cream, and Worcestershire sauce, stirring constantly until liquids are just below a boil. (Do not let the milk boil. If you do, it will separate and curdle. Definitely not a good thing.) Remove from heat, test for seasoning.
• Serve approximately one tbsp of mixture per slice of toast.

CAJUN MISTAKES OR S.O.S.

Steps:

• In skillet on medium high heat brown pork sausage and ground meat until it is no longer pink. Remove meat to drain on paper towels and discard grease. Wipe out skillet with paper towels.
• Return meat to skillet and add Velveeta, granulated garlic & onion, worcestershire, oregano, salt & peppers and 1 tsp Tobasco. Heat until cheese melts, stirring often.
• Taste for seasoning and add Tobasco as desired. This is supposed to be a spicy meat/cheese mixture but you can make it according to your taste. Spread on cocktail bread slices or baguette rounds.
• To Freeze; place un-baked pieces, in a single layer, on a waxed or parchment paper lined baking sheet and freeze. Store in Zip-Lock bags in freezer until ready to use.
• From Fresh - bake at 325* F for 7-10 minutes until hot and bread toasts. From Frozen - bake at 325* F for 15-20 minutes until hot and bread is toasted. These can be frozen in single layer on baking sheets then put into Zip Lock bags until ready to use.
• *NOTES: We like these spicy, but you can make them as spicy or mild as you like. Recipe can be doubled or tripled as needed.
• *OPTIONS: Put the mixture on Slider Buns and you instantly have another appetizer called White Trash Sliders. The mixture is also delicious as a "White Trash" Dip.