Cheap to make for your family

The new Food section column called On a Budget is a great source of family meals. All kinds of dishes fit the bill, including these "Sloppy B's" from private chef Barry Keefe of Dinner and Company. The B in the name, of course, stands for Barry (below). The chef serves the dish with a slaw made from green and red cabbage, carrots, zucchini, and summer squash.

Sloppy B's
Serves 8

2 tablespoons olive oil
2 pounds 90% lean ground turkey
1 onion, finely chopped
1 teaspoon dark chili powder
1 tablespoon Worcestershire sauce
2 tablespoons tomato paste
1/2 cup ketchup
2 tablespoons molasses
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon black pepper
8 large potato bread rolls or kaiser rolls
1 cup shredded cheddar

1. In a large skillet over medium heat, heat the oil. Add the turkey and onions, and cook, stirring occasionally, for 15 minutes.
2. Add the chili powder, Worcestershire, tomato paste, ketchup, molasses, brown sugar, salt, and pepper. Bring to a boil, lower the heat, and simmer for 10 minutes.
3. Open the rolls on 8 plates. Divide the mixture among the bottom rolls. Top with cheddar and the bun tops. Barry Keefe

Garden veggie slaw
Serves 8

1/2 head green cabbage, shredded
1/2 head red cabbage, shredded
3 large carrots, shredded
1/2 bunch scallions, chopped
1 large Spanish onion, finely chopped
2 medium zucchini, cut into matchsticks
2 medium summer squash, cut into matchsticks
3/4 cup light mayonnaise
1/2 cup rice wine vinegar
1 tablespoon Dijon mustard
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon black pepper

1. In a large bowl, combine the green and red cabbage, carrots, scallions, onion, zucchini, and squash.
2. In another bowl, whisk the mayonnaise, rice vinegar, and mustard until smooth. Stir in the thyme, parsley, salt, and pepper. Pour the dressing over the vegetable mixture and stir well.
3. Cover and refrigerate the slaw for at least 2 hours, stirring occasionally, or until the flavors mellow. Barry Keefe