INGREDIENTS
- 3 eggs
- 10-12 oz. shredded cheddar cheese
- parmesan cheese (1/2 cup)
- 4 cans (28-29oz each) crushed tomatoes
- 2 jars brown gravy
- 4 cans (about 32oz total) chicken broth
- 32 oz water
- flour tortillas (10 in pkg)
- 2 oz. box onion soup mix
- 16 oz. pkg. bow tie pasta
- 16 oz. pkg spaghetti ~ for meat & pasta
- 15 oz. can tomato sauce
- 3 cans (15 oz) kidney beans
- 1 garlic or jar minced garlic
- chili powder
- cinnamon
- 2 lbs carrots
- 2 lbs zucchini
- 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
DIRECTIONS
- Also called OAMC
- 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:
- 3 eggs
- 10-12 oz. shredded cheddar cheese
- parmesan cheese (1/2 cup)
- 4 cans (28-29oz each) crushed tomatoes
- 2 jars brown gravy
- 4 cans (about 32oz total) chicken broth
- 32 oz water
- flour tortillas (10 in pkg)
- 2 oz. box onion soup mix
- 16 oz. pkg. bow tie pasta
- 16 oz. pkg spaghetti ~ for meat & pasta
- 15 oz. can tomato sauce
- 3 cans (15 oz) kidney beans
- 1 garlic or jar minced garlic
- chili powder
- cinnamon
- 2 lbs carrots
- 2 lbs zucchini
- 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. (need 2 C veggies for gravy & 3 C for soup)
- 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 (28oz) cans crushed tomatos, 1 (15oz) can 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 sauce, 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 or 3 (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 shreded 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, 1/2 -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 entire box (2 oz) onion soup mix, 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 frozen chopped spinach. Simmer 5 minutes longer. ((I use my recipe for meatballs; baked in the oven and just reheat on stovetop)) 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.
