Mongolian Beef

Ingredients:

 1tbsp cornstarch

1 pound beef strips
Olive Oil
3/4 cup reduced-sodium chicken broth
2 tbsp reduced sodium soy sauce
1tbsp hoisin sauce
2 tsp sesame seed oil
2 cups hot cooked rice
5 green onions, cut into 1 inch pieces (optional)

Directions:

Dredge beef in cornstarch and stir fry in olive oil until browned. Place browned beef into a crock pot. Combine and wisk together the chicken broth, soy sauce, hoisin sauce, and sesame seed oil. Pour on top of the meat in the crock pot. Cook for 4-5 hours on low. Optional - Stir in fresh green onions one hour before meal is done. Serve with vegetables on top of rice.

Pumpkin Chili

Submitted by J.C.

Ingredients
1.5 pounds ground chuck
1 – 15 oz can dark red kidney beans
1 – 15 oz can light red kidney beans
2 – 14 oz cans pumpkin puree
2 – 28 oz cans crushed or diced tomatoes
4 cups beef broth
1 large onion, diced
1 large green pepper, diced
2 cloves garlic, diced
3 teaspoons cumin
1 teaspoon chili powder, or more to suite your tastes
1 teaspoon salt
1 teaspoon pepper
2 teaspoons dried cilantro
2 teaspoons dried oregano
Method
1. Add ground beef, salt and pepper to a large soup pot. Brown meat. Add diced onion, diced green pepper and garlic. Cook until translucent.

2. Add dark and light red beans, pumpkin puree, tomatoes, beef broth, cumin, chili powder, dried cilantro and dried oregano. Stir well. Bring soup to a boil and reduce to a simmer. Adjust seasonings to taste. Simmer far at least 1 hour, stirring from the bottom every 10 – 15 minutes.

Crock Pot Method
1. Add ground beef, salt and pepper to a large soup pot. Brown meat. Add diced onion, diced green pepper and garlic. Cook until translucent.

2. Add ground beef and vegetables to crock-pot. Then add dark and light red beans, pumpkin puree, tomatoes, beef broth, cumin, chili powder, dried cilantro and dried oregano. Stir well. Turn to low for 6 - 8 hours, or high for 4 hours.

Serves 8.

Taco Soup

Submitted by J.C.

1 LB. GROUND BEEF OR TURKEY (BROWNED W/ONION)

1 CAN DICED TOMATOES (14OZ)

1 CAN TOMATO SAUCE

1 CAN CORN

1 CAN KIDNEY BEANS ( I USUALLY DRAIN HALF OF JUICE FROM THIS CAN

( YOU CAN SUBSTITUTE NOODLES OR OTHER BEANS)

1 CAN OLIVES (SLICED, WHOLE OR CHOPPED)

1 MEDIUM CHOPPED ONION ( OR DRIED MINCED ONION)

1 PACKET OF TACO SEASONING (MILD OR SPICY)

ADD 2 CUPS OF WATER

I ALSO ADD PEPPER TO TASTE, SPICY SEASON TO TASTE, & SOME 

GARLIC SALT, ALL TO TASTE IF YOU WISH)

*DO NOT DRAIN ANY OF THE CANS, ADD EVERYTHING. COOK MEAT & SATEE ONIONS SEPERATELY FIRST, THEN ADD TO PAN, PUT IN CROCK POT ON LOW FOR A FEW HOURS, OR YOU CAN WARM UP ON STOVE.

 I ALSO COOK CORNBREAD, OR QUESEDILLA, OR ADD TORTILLA CHIPS ON THE SIDE. ENJOY!

New York Deli-Style Mac & Cheese

Submitted by S.A.


Ingredients:

1 pound cavatappi pasta, or any shape you like

Salt and freshly ground black pepper

3 tablespoons butter, plus 1 tablespoon, divided

3 tablespoons flour

2 cups chicken stock

1 cup milk

1/4 cup spicy deli mustard

3 cups New York aged sharp cheddar (12 ounces), grated

1/2 pound deli pastrami, roughly chopped

6 slices rye toast, crumbled

Serves 4 -6

 

Directions:

Pre-heat broiler to high or oven to 400°F.

Place a large pot of water over high heat and bring it up to a boil to cook the pasta. Once at a boil, add some salt and the pasta and cook until al dente, according to package directions.

While the pasta is cooking, heat a medium size skillet over medium heat and add the butter. When the butter melts, add flour and cook about a minute. Whisk in stock, milk and spicy mustard and bring up to a bubble. Stir in the cheese in a figure-eight motion, reserving enough to sprinkle on the top of the casserole, until it's all melted. Fold in the pastrami and season with salt and pepper to taste.

When the pasta is done, drain it well and combine with sauce. Pour into a baking dish and top with reserved cheese and crumbled rye toast. Dot the top of the casserole with butter and place in oven until cheese is brown and bubbling.

Baked Spaghetti



Submitted by S.H.

Ingredients

• 1 (16 ounce) package spaghetti
• 1 pound ground beef
• 1 medium onion, chopped
• 1 (26 ounce) jar meatless spaghetti sauce
• 1/2 teaspoon seasoned salt
• 2 eggs
• 1/3 cup grated Parmesan cheese
• 5 tablespoons butter, melted
• 2 cups small curd cottage cheese
• 4 cups shredded mozzarella cheese

Directions

1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce and seasoned salt; set aside.
2. In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.
3. Place half of the spaghetti mixture in a greased 13-in. x 9-in. x 2-in. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Cover and bake at 350 degrees F for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted.

***You can even split in half and make two casseroles. One to eat and one to freeze!