INVESTMENT COOKING
5 pounds of hamburger meat
1 pound of Italian sausage
2 large onions
1 clove of garlic
1 stalk of celery
1 zucchini
2 cans of tomato soup
11/2 cup of instant rice
1 cup of bread crumbs or crushed croutons
1 institutional can of spaghetti sauce (the giant one from the warehouse store)
1 can mushrooms
1 cup parmesan cheese
Catsup
Salt
Pepper
Divide hamburger into thirds. One third put into a skillet to start to brown (this is going to be meat sauce) Put each of the other thirds into separate mixing bowls. It helps to use different color bowls but I will just call them bowl A (which is going to become meatballs) and bowl B (which is going to become meatloaf mixture for tonights dinner)
Divide sausage putting half in skillet and half in bowl A.
Chop all the onions at one time. Put one third into the skillet, bowl A,
and bowl B.
Put one minced clove of garlic into the skillet. Stir and keep browning.
Chop celery and zucchini finely and put into bowl B.
Put half of tomato soup in each bowl A and B
Add rice to bowl B
Add bread crumbs to bowl A
Add parmesan cheese to bowl A
Add mushrooms to skillet. Continue to cook until browned.
Add 2/3rds of the spaghetti sauce to skillet. Simmer for 20 minutes or so
Add one egg to each bowl
Mix each bowl well*
*Both mixtures should be of a consistency that you can mold them without being crumbly or too runny. If too runny add more rice or bread crumbs (depending on the bowl) If too dry, add another egg. At this point you can also add salt and pepper and other seasonings depending on your familys preference.
Preheat oven for 350 degrees
Meatloaf Mix - Bowl B
Form contents into a meatloaf. I like to use a broiler pan so that the grease runs down away from the meat. Bake for 45 minutes on lower shelf of oven. When done, cover in catsup and bake for 15 more minutes.
ANOTHER IDEA
You can stuff this mixture into 4-6 bell peppers. Put into refrigerator overnight. In the morning, pop peppers into crock-pot for 8 hours on low. Top with catsup or steak sauce and heat for an addition 30 minutes.
Meatballs - Bowl A
Roll contents into meatballs (about 1 1/2) and put in a shallow baking dish. (Spray the dish with Pam for easier clean up). Bake meatballs on upper oven shelf for about 15-20 minutes until done. If its too hot for the oven, microwave them until firm. Cool thoroughly. Place on a cookie sheet and flash freeze for about 30 minutes to an hour. Put meatballs into a container and cover with canned spaghetti sauce. (About 1/3 of an industrial size can). Refrigerate if you plan on using within 3 days or freeze for later use.
While you can use the meatballs to serve with spaghetti, you can also make meatball sandwiches. This is a great meal for the teens cook night - Heat meatballs and sauce, ladle into French rolls or hot dogs bun, cover with mozzarella cheese and parmesan. Microwave until cheese is melted.
Spaghetti Sauce - Skillet
Cool sauce and freeze (freezer tip). You can use this sauce for a number of dishes other than spaghetti. Freeze a couple of cups for a minestrone soup base in the future. Freeze a couple of cups and use as a sauce for French bread pizzas. One of my familys favorite is Ravioli Lasagna. Its easy and filling. Depending on the size of your crock-pot, youll need:
3-4 cups of mozzarella cheese
3-4 cups of frozen cheese ravioli
3-4 cups of pre-made meat sauce
Spray your crock-pot with Pam cooking spray. Layer sauce, frozen cheese raviolis and mozzarella cheese twice, ending with mozzarella on top. Cook on low for about 6-8 hours. Serve with a salad and French bread.
And another
INVESTMENT COOKING
About 3 hours, 54 servings of 5 meals
MAKES: Meat & Pasta, Zesty Chili, Picadillo Casseroles, Salisbury Steaks w/gravy, Chicken Soup w/ tiny meatballs
Grocery list:
10-12 oz. shredded cheddar cheese
parmesan cheese (1/2 cup)
4 cans (28-29oz) crushed tomatoes
2 jars brown gravy
4 cans (15 oz.) chicken broth
flour tortillas (10 in pkg)
2 oz. box onion soup mix
2 lbs carrots
16 oz. pkg. bow tie pasta
16 oz. pkg spaghetti
15 oz. can tomato sauce
3 cans (15 oz) kidney beans
2 lbs. zucchini
1 garlic or jar minced galric
chili powder
2 lbs. onions
8 1/2 lbs. ground beef
1 can bread crumbs
salt
vegetable oil
pimento stuffed olives
red wine vinegar
16 oz. frozen chopped spinach
TO BEGIN:
Chop and cook aromatic vegetables. These will be used to flavor all the recipes.
Chop 2 lbs, onions(about 6 cups), 2 lbs carrots (about 6 cups), and 2 lbs zucchini (about 7 cups). Heat vegetable oil in 8 qt. pot. Add vegs & cook over medium high heat 15-20 minutes until almost tender. Yield: about 12 cups cooked vegs. Transfer vegs to a large bowl.
Meat sauce:
Mince 8 large garlic cloves or use 4 tsp. minced garlic from jar. Put 3 lbs ground beef and 1 TBSP. minced garlic in 8 qt pot. Cook 7-10 mins over med-high heat, breaking up meat, until no longer pink. Stir in 6 cups of the cooked vegs, 4 28 oz cans tomato sauce and 2 tsp. salt. Bring to boil, reduce heat to medium low. Simmer uncovered 15-20 mins for flavors to develop. Remove from pot: 7 cups for the meat cauce, and 8 cups for the picadillo casseroles, (refrigerating or freezing) leaving 7 cups in the pot for the zesty chili.
1st Recipe: Meat & Pasta
Take the 7 cups from refrigerator or freezer and serve over cooked hot pasta. Makes 7 cups, 7 servings.
2nd Recipe: Zesty Chili
Drain 2 19 oz cans kidney beans. Stir into 7 cups basic sauce left in pot with 2 or more TBSP chili powder. Cool, then refrigerate chili in airtight containers up to 5 days. Reheat and serve with sour cream or shreeded cheese, chopped onion and tomato. Makes 10 cups, 7 servings
3rd Recipe: Picadillo Casseroles
Lightly grease 2 9 or 10 inch deep dish pie plates or 2 9 inch round shallow baking dishes. In large bowl, mix 8 cups meat sauce, 1/4 cup sliced pimento stuffed green olives, 1 TBSP sugar, 2 TBSP red wine vinegar, 2 tsp. chili powder, and 1 tsp. cinnamon. Spread 2/3 cups
sauce in bottom of each baking dish. Cover each with a flour tortilla, spread each with 2/3 cup sauce and sprinkle with 1/4 cup shredded cheddar cheese. Repeat these layers 3 more times, ending with Cheese. Cover with foil and refrigerate up to 4 days. To prepare: Bake 30-35 mins at 375 until bubbly. Makes 2 casseroles, 6 servings each.
4th Recipe: Salisbury Steaks with vegetable gravy
In a large bowl, put 4 lbs (8 cups) ground beef, 2 cups dried bread crumbs, 1 box (2 oz) onion soup mins, 2 large eggs, 1/2 cup water and 1 TBSP minced garlic. Mix until blended. Pack in 2 ungreased 11x7 inch baking pans. Bake 20-25 mins until firm to touch and no longer pink in center. Cool. In medium saucepan, mix 2 cup of vegetables, 2 jars brown gravy, and 2 cups water. Bring to a boil, reduce heat and simmer 5 mins for flavors to blend. Cool. then pour into 2 4 cup containers. Wrap the uncut steaks tightly in plastic wrap. Refrigerate up 5o 3 days. To prepare: reheat, covered 20-25 mins at 350. Cut into 8 portions before serving. Warm gravy and pour over top. Makes 2 pans, 8 servings each
5th recipe: Chicken Soup With Tiny Meatballs
Bring 8 cups chicken broth and 8 cups water to boil. Add 16 ounces tiny bow tie pasta and cook 5 minutes. Then add a 16 oz bag grozen chopped spinach. Simmer 5 minutes longer. Mix remaining 1 1/2 lbs. ground beef, 1/2 cup parmesan cheese and 1 tsp minced garlic until blended. Form small meatballs and drop into soup. Simmer 5-7 mins or until meat is no longer pink in center. Stir in remaining 3 cups vegetables and heat through. May refrigerate up to 4 days. Makes 24 cups, 12 servings.
