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Recipes for:
Beef Strognoff
Shepherd's Pie
Pinata Soup
Taco Twist Casserole
Beef Tetrazzini
Baked Spaghetti
Fresh: 6 lb. ground beef 2 1/2 cups sour cream 1/4 cup milk 2 cup grated cheddar cheese 1.5 cups grated mozzarella cheese 1 lb. carrots 1.25 lbs. onions 1/2 lb. celery 6 garlic cloves 16 potatoes Non-perishable (canned or frozen): 2 (4oz) cans sliced mushrooms 2 can cream of mushroom soup 3 cans cream of chicken soup 2 (16oz) cans diced tomatoes 2 jars prepared spaghetti sauce 31 ounces tomato sauce 1 (10oz) pkg. frozen broccoli 2 (10oz) pkg. frozen mixed veggies (I use peas and carrots) 26 ounces frozen corn 1 can cream corn 16 ounces cheese whiz 1 taco seasoning packet 8 ounces corkscrew pasta 8 ounces Broad Noodles 1.5 pound spaghetti Seasoning and Spices: catsup margarine chili powder salt and pepper Italian Seasoning Basic Beef Mixture... Cook 6 pounds ground beef (I use 4 lbs. ground beef and add 2 cups dry TVP, reconstituted, after browning) with the 1/2 pound celery, 1 pound carrots, 1 pound onion, and green peppers until beef is no longer pink. Drain grease. Add 1 tsp. salt, 1+1/2 tsp. black pepper. Divide into 6 portions. While the beef is cooking, peel and boil 8 potatoes for mashed potatoes. Start water boiling for spaghetti noodles. Here are the recipes that use the basic beef mix: #1 Beef Stroganoff (4-5 servings) Take 1/6 basic beef mix, heat then stir in 2 T flour, 1 t salt, 1 clove garlic, 1/4 t pepper and 4 oz canned mushrooms. Cook, stirring constantly, for 5 minutes. Stir in cream of mushroom soup. Heat to boiling, stirring constantly, then reduce heat and simmer uncovered for 10 minutes. Allow to cool and place in freezer container or bag and freeze. To serve, thaw Stroganoff in refrigerator over night. Heat Stroganoff, then add 1 cup sour cream, till just warmed. Serve over hot rice or pasta #2 Shepherd’s Pie (10 servings) Mix 1/6 basic beef mix, 2 cans cream of chicken (or mushroom) soup, mixed veggies, creamed corn and corn in bowl. Pour into casserole dish(es). Mash potatoes with margarine, salt & milk; Use to top beef mixture. Can be frozen at this point. (Note: you can freeze the filling and the potatoes in separate ziplock baggies and combine in casserole dish on cooking day.) Bake at 350 for 25 minutes or until bubbly. #3 Pinata Soup (6 servings) Combine 1/6 basic beef mix, 30 ounces diced tomatoes with liquid, 16 ounces whole kernel corn, 16 ounces tomato sauce, 2 t chili powder. Divide into freezer bags, remember skimpy servings. To serve: Thaw, put in large sauce pan and add 1/4 cup water per serving, bring to boil, simmer 15 minutes. Go To Page: 1 2 |
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