Meal Assembly Recipes

Archive for October, 2008

Ingredients

    * 2 slices bacon, chopped
    * 1 lb round steak, cut into 1 inch pieces
    * 2 cups finely chopped onions
    * 1 lb fresh white mushroom, thinly sliced
    * 1 teaspoon minced garlic
    * 4 cups water
    * 2 (15 ounce) cans beef broth
    * 1 teaspoon Kitchen Bouquet
    * 1 teaspoon salt
    * 1/2 teaspoon pepper

Directions

   1. In a soup pot, cook bacon until crisp.
   2. Remove bacon and set aside.
   3. Add steak pieces to drippings and brown.
   4. Add onions, mushrooms and garlic and cook for about three minutes.
   5. Mix in bacon, water, broth and kitchen bouquet.
   6. Turn heat to low.
   7. Cover and cook about 1 1/2 hours or until steak is really tender.
   8. Mix in salt and pepper.
   9. You can eat this now or freeze for later.
  10. If freezing, put soup in freezer container.
  11. When ready to eat, thaw in fridge and heat until bubbly.

Adapted from the Super Suppers Cookbook

Ingredients

    * 1 (12 ounce) package thin egg noodles
    * 1 lb ground beef
    * 1 cup chopped onion
    * 1 cup chopped green pepper
    * 1 teaspoon minced garlic
    * 1 (28 ounce) can crushed tomatoes
    * 1 (6 ounce) can tomato paste
    * 1 teaspoon salt
    * 1/2 teaspoon pepper
    * 1 cup shredded cheddar cheese

Directions

   1. Coat a casserole dish with cooking spray.
   2. Cook pasta according to package directions and drain.
   3. In a skillet cook beef, onion, pepper and garlic until beef is done and drain.
   4. Stir in tomatoes, cooked noodles, tomato paste, salt and pepper.
   5. Put mixture in casserole dish.
   6. Top with cheese (use more if desired).
   7. Bake uncovered for about 20 minutes.

Adapted from the Super Suppers Cookbook

Ingredients

    * 2 lbs boneless sirloin steaks, cut in strips
    * 1 tablespoon hoisin sauce
    * 1 tablespoon light soy sauce
    * 1 teaspoon Chinese five spice powder
    * 2 tablespoons seasoned stir-fry oil or vegetable oil
    * 3 cups fresh snow peas
    * 1 (15 ounce) can baby corn, drained
    * 2 medium carrots, thinly sliced
    * 1 large onion, cut into 1 inch pieces
    * 2 (15 ounce) cans beef broth
    * 1 tablespoon cornstarch

Directions

   1. Place beef in a plastic bag and add hoison, soy and five-spice powder.
   2. Seal bag and turn to coat.
   3. Put in fridge for 1-12 hours.
   4. Heat oil in skillet and add half of the beef.
   5. Stir-fry until desired doneness.
   6. Cook rest of beef and move to the side.
   7. Add peas, corn, carrot and onion and cook until onion is soft.
   8. Put beef back in pan.
   9. Add 1 1/2 cans of beef broth and bring to boil.
  10. Whisk cornstarch and 1/2 can of beef broth.
  11. Add to mixture and stir until thickened.
  12. Serve over brown rice.

Adapted from the Super Suppers Cookbook