Serving Size : 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef, browned and drained
1 small onion chopped
1 cup grated carrot
1 cup diced celery
1 can diced tomatoes
1 can kidney beans, drained and rinsed
2 cans beef broth
1 teaspoon oregano
1/2 teaspoon pepper
2 teaspoons fresh parsley
1/2 teaspoon hot sauce
1 jar spaghetti sauce
1 small bag shell pasta
Place all ingredients in a large saucepan and add 4 cups of water (add water to our version because we used beef buollion or however you spell it instead of beef broth). Simmer until vegetables are tender. (30-40 min)
(if freezing, place all ingredients in a gallon-size ziploc bag) PS, we left the pasta out until cooking so they didn't get too soggy.
Monday, September 21, 2009
King Ranch Casserole
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package corn tortilla
3 chicken breast, cooked and cubed
1 bell pepper
1 onion
1 1/2 teaspoons chili powder
1 clove garlic
Salt
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Ro-Tel tomatoes
1 1/2 cups cheddar cheese, shredded
Layer half of the tortillas and half of the chicken
Mix all other ingredients and pour half over chicken.
Repeat with second layer.
Top with shredded cheese as desired.
Freeze
Thaw
Bake 375 for 30 minutes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package corn tortilla
3 chicken breast, cooked and cubed
1 bell pepper
1 onion
1 1/2 teaspoons chili powder
1 clove garlic
Salt
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Ro-Tel tomatoes
1 1/2 cups cheddar cheese, shredded
Layer half of the tortillas and half of the chicken
Mix all other ingredients and pour half over chicken.
Repeat with second layer.
Top with shredded cheese as desired.
Freeze
Thaw
Bake 375 for 30 minutes
Kabobs Marinade
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup vegetable oil
3/4 cup soy sauce
1/2 cup lemon juice
1/4 cup Worcestershire sauce
1/4 cup prepared mustard
1 1/2 teaspoons coarsely cracked black pepper
2 cloves garlic -- minced
1 teaspoon meat tenderizer (optional)
1/2 onion
1/2 can pineapple chunks
1/2 red bell pepper
1/2 green bell pepper
1 1/2 cups rice
The rice: Bring 3 cups water to boil, add rice, reduce heat and simmer for 20 min.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup vegetable oil
3/4 cup soy sauce
1/2 cup lemon juice
1/4 cup Worcestershire sauce
1/4 cup prepared mustard
1 1/2 teaspoons coarsely cracked black pepper
2 cloves garlic -- minced
1 teaspoon meat tenderizer (optional)
1/2 onion
1/2 can pineapple chunks
1/2 red bell pepper
1/2 green bell pepper
1 1/2 cups rice
The rice: Bring 3 cups water to boil, add rice, reduce heat and simmer for 20 min.
Monday, September 7, 2009
September Activity
Hello everyone!
The September activity is on the 19th at the church from 2-4pm. Because there is a home football game that night at 5pm, we will only be doing three different recipes to hopefully finish quickly so you can all enjoy your evenings, (although you can do more than one of any of them). Just reply by email or post with your order. Thanks everyone!
1. Kababs Marinade: meat, vegetable oil, soy sauce, lemon juice, Worcestershire sauce, mustard, black pepper, garlic, onion, pineapple, red bell pepper, green bell pepper, rice
What you need to bring:
• 2 gallon Ziploc bags (put meat in one bag and bring the extra)
• This recipe doesn’t actually say anything about the meat. Random. You could probably use whatever meat you would grill on a kabob, and by the measurements of the recipe, I’m guessing you would want 1-2 pounds of meat cut into kabob sized chunks. You can bring the meat or add it afterwards. Whichever.
2. Pasta Fagoli Soup: ground beef, onion, carrot, celery, tomatoes, kidney beans, beef broth, oregano, pepper, parsley, hot sauce, spaghetti sauce, shell pasta
What you need to bring:
• 1 lb ground beef, browned and drained
• 2 gallon Ziploc bags (put meat in one bag and bring the extra)
3. King Ranch Casserole: chicken breast, corn tortilla, bell pepper, onion, chili powder, garlic, salt, cream of mushroom, cream of chicken, tomatoes, cheddar cheese
What you need to bring:
• 3 chicken breasts, cooked and cubed
• 9x13 dish
The September activity is on the 19th at the church from 2-4pm. Because there is a home football game that night at 5pm, we will only be doing three different recipes to hopefully finish quickly so you can all enjoy your evenings, (although you can do more than one of any of them). Just reply by email or post with your order. Thanks everyone!
1. Kababs Marinade: meat, vegetable oil, soy sauce, lemon juice, Worcestershire sauce, mustard, black pepper, garlic, onion, pineapple, red bell pepper, green bell pepper, rice
What you need to bring:
• 2 gallon Ziploc bags (put meat in one bag and bring the extra)
• This recipe doesn’t actually say anything about the meat. Random. You could probably use whatever meat you would grill on a kabob, and by the measurements of the recipe, I’m guessing you would want 1-2 pounds of meat cut into kabob sized chunks. You can bring the meat or add it afterwards. Whichever.
2. Pasta Fagoli Soup: ground beef, onion, carrot, celery, tomatoes, kidney beans, beef broth, oregano, pepper, parsley, hot sauce, spaghetti sauce, shell pasta
What you need to bring:
• 1 lb ground beef, browned and drained
• 2 gallon Ziploc bags (put meat in one bag and bring the extra)
3. King Ranch Casserole: chicken breast, corn tortilla, bell pepper, onion, chili powder, garlic, salt, cream of mushroom, cream of chicken, tomatoes, cheddar cheese
What you need to bring:
• 3 chicken breasts, cooked and cubed
• 9x13 dish
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