March 14th, 2013 by alice
Tags: Bean, Beef, Burritos, Frozen, Oamc | 
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INGREDIENTS
- 1lbdried pinto beans
- 1largesweet onion, chopped
- 4tablespoonslardor vegetable shortening
- 12clovesgarlic, minced
- 2 1/2teaspoonsadobo seasoningor seasoning salt
- 1/2teaspoonblack pepper
- 1teaspoonground cumin
- 1lbground beef
- 1tablespoontomato paste
- 1 (4 ounce)can choppedgreen chilies
- 15 fresh10-inch flour tortillas
- 2cups shreddedcheddar cheese
DIRECTIONS
- Sort beans and place in a pot with 6 cups water.
- Soak overnight, or bring to a boil, cook for 3 minutes, then cover and remove from heat, allowing to sit undisturbed for 1 hour.
- Drain and rinse beans, and cover with 6 cups water.
- Bring to a boil, then cover, and simmer for 1- 1 1/2 hours or until tender and creamy.
- Drain beans and retain cooking liquid.
- Brown ground beef with 6 cloves minced garlic, 1 tsp adobo or salt, 1/2 tsp black pepper, and 1 tsp ground cumin.
- Cook until thoroughly done, breaking up any lumps as you cook.
- Cook onion and 6 cloves minced garlic in 4 tbsp lard in a deep skillet until tender.
- Add drained beans and mash until smooth and creamy, adding some of the cooking liquid if necessary (to adjust consistency to your liking).
- Season beans to taste with adobo seasoning or seasoned salt.
- Stir in cooked beef, tomato paste, and chopped green chilies.
- Warm tortillas briefly to soften them and make them easier to handle.
- Place about 1/2 cup beef/bean mixture on the center of the tortilla (if you use smaller tortillas, use less filling so you don’t split the burrito).
- Top with about 2 tbsp shredded cheddar.
- Fold sides of tortilla toward the center, being closer together towards the side farthest from you (it will fan out some as it rolls, and this helps it to stay more even).
- Fold tortilla over filling and finish rolling up (like a cigar), but not too tightly.
- Place in plastic wrap, wrapping tightly to help keep its shape.
- Proceed the same way with remaining burritos.
- Place wrapped burritos into freezer bags or freezer containers and freeze until needed.
- To use, remove wrapping from burrito and place on a microwave-safe plate.
- Microwave 2-3 minutes or until hot, turning halfway through cooking.
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October 26th, 2012 by alice
Tags: Casserole, Hobo, Oamc | Print This Post
INGREDIENTS
- 10lbspotatoes, cut into 1 inch cubes
- 3lbsground beef
- 6-8mediumcarrots, diced
- 1 (10 ounce)bottleWorcestershire sauce(approx. 1 1/4 cups)
- 1largeonion, chopped
- 1headgarlic, peeled and choped fine
- 3 (26 ounce)cans undilutedcream of mushroom soup
- 4cupsmilk
- salt, to taste(I use approximately 1 tablespoon)
- pepper, to taste(I use approximately1 teaspoon)
DIRECTIONS
- Preheat oven to 400 degrees farenheit.
- Spray 4 9-inch by 13-inch baking pans with non-stick cooking spray (such as Pam); set aside.
- Combine ground beef,onion, and garlic in large skillet.
- Cook over medium-high heat until ground beef is browned.
- Drain.
- Add worchestershire sauce, cream of mushroom soup, and milk.
- Stir until sauce is fairly smooth.
- Boill potatoes until tender. Drain. Add potatoes and carrots to sauce.
- Divide mixture evenly between the 4 baking pans.
- To bake: Cover baking pan with foil and bake for 30 minutes.
- Remove foil and bake an additional 15-20 minutes or until potatoes are tender.
- To freeze: Allow mixture to cool in baking pan.
- Cover and label; Freeze.
- To use frozen casserole: Allow casserole to thaw overnight in fridge.
- Bake as directed above (may take an additional 15 minutes to bake if placed in the oven directly from fridge).
- **Ihave to mix this recipe in thirds since I don’t have a large enough skillet or bowl to mix it all at once**.
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September 6th, 2012 by alice
Tags: Bread, Oamc, Rhubarb, Yogurt | Print This Post
INGREDIENTS
- 2 3/4cupsall-purpose flour
- 1teaspoonbaking soda
- 1teaspoonsalt
- 1teaspoonground cinnamon
- 1 slightly beatenegg
- 1 1/3cups packedbrown sugar
- 1 (8 ounce)cartonplain low-fat yogurt
- 1/2cupall-bran cereal, flakes
- 1/3cupapplesauce
- 1/4cupcooking oil
- 2cups finely choppedfresh rhubarb
-
Steusel Topping
- 1/4cup packedbrown sugar
- 1/4cuprolled oats
- 1tablespoonall-purpose flour
- 1/4teaspoonground cinnamon
- 2tablespoons meltedbutter
DIRECTIONS
- Grease the bottom and 1/2″ up the sides of 2 8X4X2″ loaf pans; set aside.
- In a large bowl stir together the flour, baking soda, salt and cinnamon, set aside In a medium bowl stir together the egg, brown sugar, yogurt, cereal flakes, applesauce, and oil.
- Add egg mixture all at once to flour mix.
- Stir just until combined.
- Gently stir in rhubarb.
- In a small bowl stir together streusal topping ingredients: brown sugar, rolled oats, flour, ground cinnamon and melted butter together.
- Spread batter into prepared pans.
- Sprinkle with streusal topping.
- Bake in a 350F oven for 50 minutes or until a wooden toothpick inserted near centers comes out clean.
- Cool in pans on a wire rack for 10 minutes.
- Remove from pans.
- Cool completely on wire racks.
- Wrap and store one loaf overnight for easier slicing.
- Wrap remaining loaf in moisture and vaporproof wrap or place in a slef-sealing freezer bag.
- Label and freeze up to 3 months.
- To serve frozen loaf: Thaw frozen wrapped rhubarb bread at room temperature.
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June 18th, 2012 by alice
Tags: 100, Oamc, Spaghetti | Print This Post
INGREDIENTS
- 6lbsground beef
- 2cups choppedonions
- 16clovesgarlic, minced
- 12 (29 ounce)canstomato sauce
- 4 (18 ounce)canstomato paste
- 1/4cupsalt
- 3tablespoonssugar
- 2tablespoonsdried basil
- 2tablespoonsdried oregano
- 2tablespoonsitalian seasoning
- 13lbsspaghetti noodles, cooked and drained
DIRECTIONS
- In a large stockpot, brown beef, onion, and garlic, then drain.
- Add tomato sauce, tomato paste, salt, sugar, and seasonings, bring to a boil, then reduce heat to a low simmer.
- Cover and allow to simmer for 2 to 3 hours, stirring occasionally.
- Serve sauce over cooked noodles.
- This recipe makes about 50 cups of sauce-if making for OAMC, allow sauce to cool completely, divide into appropriate portions for your family, and freeze in airtight containers.
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April 23rd, 2012 by alice
Tags: Breakfast, Muffins, Oamc, Sausage | Print This Post
INGREDIENTS
- 2lbschorizo sausageor bulkbreakfast sausage
- 4cupsBisquick
- 2cupscornmeal
- 6eggs
- 3 1/2cupsmilk
- 3cups shreddedcheese
DIRECTIONS
- Line muffin tins with paper liners, and set aside.
- Fry, crumble and drain sausage.
- Preheat oven to 375 degrees.
- Mix together bisquick, cornmeal, eggs, and milk.
- Add drained sausage, and cheese, and stir well.
- Ladle the filling into the prepared muffin tins, filling almost to top.
- Bake for 11-15 minutes.
- Allow to cool completely.
- Store in freezer in a large airtight container.
- Or place each in a sandwich bag, and then place a dozen in a large ziploc bag.
- Microwave on high for approx 90 seconds.
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