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Taco Salad

• Serves 25-30 people    Preparation Time:  25 min.    Cooking Time:  25 min.

•  10 lbs. ground beef

• 10 pkg. taco seasoning mix

• 6-8 onions

• 6-8 tomatoes

• 5-6 large heads of green leaf or iceberg lettuce

• 4-5 lbs sharp cheddar cheese

• 3 pints sour cream

• 2 jars picante sauce

• 6 bags nacho chips

 Utensils:

• several large frying pans

• several good knives

• grater

• several serving bowls

• Briefly:  One of the easiest, good dinners to prepare, an excellent choice for hot weather when no one wants an even hotter kitchen.

•   I.  In several large frying pans, cook ground beef.  Add 1 pkg. taco seasoning mix for each pound of meat in the frying pan.  Cook until completely brown.  Drain and place in oven to keep warm.

• II.  Cut onions in small pieces.  Cut tomatoes in small wedges.  Wash outside leaves of lettuce.  Pull away bad.  Rinse.  Cut into shreds.  Place in a serving bowl.  Grate cheddar cheese.  Assemble ingredients in serving bowls and place in a convenient place for easy self-service access.

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Munoz beef stew: (feeds six, but I don't know how full they get)

• 3 tbsp. flour*

• 1.5 lbs stew beef

• 2 tbsp. oil*

• .5 cup chopped onion

• 1 clove minced garlic

• .5 tsp. thyme*

• 3 cups V8 juice

• 1 beef bullion cube

• 2 medium potatoes

• 1.5 cups sliced celery

• 1.5 cups sliced carrot

• * starred items can probably be found "in stock" in the church kitchen

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Chimi Churri Beef (Argentina)

•  1 1/2 lb Flank Steak

•  Mix and rub the following on both sides of meat.  Cover and refrigerate as long as possible before cooking.

•  1TBSP black pepper

• 2 tsp dry oregano

• 1 1/2 tsp salt

• 1/4 tsp cayenne

•  Grill meat and slice thin

•  Marinate in

• 1/2 cup olive oil

• 2 TBSP Balsamic vinegar

• 1 tsp coarse salt

• 1/4 tsp cayenne

• 1 cup fresh chopped parsley

• 1/2 cup fresh chopped oregano

•  You can put the steak into the marinade hot off the grill.  Serve hot or Room

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Chile for 40  

• 2 Giant cans of kidney beans, mostly drained

• 3 big institutional cans Tomato soup

• 8-10 lbs. hamburger

• 2 lbs. onions diced

•  Brown burger in oven with diced onions 400-450

• Pour off crease.  Add ½ Can Chile powder (4-5 Tablespoons) Salt and Pepper.  Add remaining ingredients.  Cook indefinitely.

• Put Cayenne pepper on the table

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Mexican Casserole

•  Meat or Veggie

•  1 # hamburger, cut-up chicken, meat substitute, or extra veggies

•  1 onion, diced

•  2 cloves garlic or garlic powder

•  1 pkg. Taco seasoning

•     or ground cumin, basil, salt, black pepper, oregano, and chili powder

•  ½ C. Water

•  ½ C. Salsa

•  1 # can tomatoes, diced

•  1 # can pinto beans

•  ¾ C. dry rice, cooked

•  8-12 oz. Shredded Cheddar, Monterey Jack, or Mexican-mix cheese

•   Brown meat, onions, garlic, and pour off grease.  Add seasoning, water,  salsa, and cook 5-10 minutes.  Mix in tomatoes, pinto beans, cooked rice,  and heat.  Place in casserole, top with cheese, and heat in 350 oven until cheese is melted.

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 Leigh Skinner Sour Cream Meatloaf

•  2lbs ground beef

• 1 Cup dried bread crumbs

• ½ Cup sour cream

• 2 eggs

• 1 Tablespoon minced onion

• 2 teaspoons salt

• 1 4 oz can mushroom pieces, drained

• ½ cup ketchup

•  Mix all ingredients

• Firmly pat into a 9X5 loaf pan.  Bake at 350 for 50 minutes.

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Swedish Meat Balls

•  1 LB hamburger

• 3 slices of Bread

• 1 bouillon cube

• ½ cup hot water

• 1 egg

• 1small onion

• ½ teaspoon or less of salt

• ½ teaspoon of Allspice.

•  The softer the dough the better the meat balls.

•  Soak bread in bouillon;  add meat, egg, onion, and spices.  Mix very well.  Form into small balls (note: keep hands wet with cold water)  Brown, turn frequently.  Use oil, etc. (no leftover grease).  When brown, turn fire low, and cook thoroughly.

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Mandarin Pork chops

• 4 chops, 1 can mandarin oranges

• 2 Tablespoons cornstarch, 1 1/8 teaspoon curry

• 1/8 teaspoon garlic powder, 1 Tablespoon sugar

• 2 Tablespoons soy sauce

•  Brown chops (don't salt them).  Put in casserole, Mix 2 Tablespoons oranges syrup with 2 Tablespoons cornstarch.  Combine remaining ingredients.

• Cook, covered, 350 at least an hour.

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Elbow Macaroni & Hamburger Casserole for 6

• 2 Cups elbow macaroni

• ½  lb ground beef

• 1 onion chopped sautéed with ½ green pepper chopped

• 1 tbsp margarine or oil

• 1 lb can of tomatoes

• 1 8oz can tomato sauce

• 1 tsp salt

• ¼ tsp garlic powder

• ¼ tsp oregano

• 1 Cup grated cheddar cheese

• Add ground beef and salt to sautéed onions and peppers and brown it lightly.  Meanwhile, cook macaroni.  Add tomatoes, tomato sauce, garlic and oregano.  Simmer 2 minutes.  Pour macaroni into 2 qt baking dish, add sauce.  Mix in ½ cup cheese, put remaining ½ cup on top.  Bake at 350 for 25 minutes.

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Potato & Ham Casserole a la Bob & Mary Chase

• 2 lb bag frozen hash browns potatoes (OreIda)

• 1 stick oleo

• 1 small package frozen chopped onions

• 8oz box Velvetta cheese

• 8oz container sour cream

• 1 can cream of condensed chicken soup

• chunks of ham or turkey ham (can omit for vegetarians)

• Corn Flakes

• Salt

• Pepper

• Lightly butter inside of a 14"x10"x2" (approximately) baking pan. Spread frozen hash browns on bottom of pan. Salt & pepper lightly. Melt 1/4 to 1/3 stick oleo and drizzle over frozen hash browns. Spread frozen onions over top of hash browns. If meat is used, spread over top of onions.  Melt Velveeta cheese and mix in sour cream and chicken soup and pour mixture over top.  Crush corn flakes over the top to cover. Melt remaining oleo and drizzle over corn flakes.  Bake for 1 hour in 350° oven. Serves 10-12.

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Southwest Stew