Entree – Beef

Quick Chili

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This is sort of the chili version of a dump cake – open cans, dump, stir.

Ingredients:

  • 1 #10 chili with meat (beans or no beans, your choice)
  • 3 35 oz cans tomatoes, juice and all
  • 1 can (6 lbs) cubed meat, juice and all (Hereford brand is good)
  • ½# onions – chopped
  • 4 c sour cream
  • grated cheese
  • chives or diced onion
  • soda crackers

Directions:

  1. Dump the chili, tomatoes, meat, and onions into a large pot.
  2. Heat.
  3. Serve in bowles
  4. Top with cheese, sour cream and chives.
  5. Serve with crackers.

Serves:   25-30

Source:  A desperate need.

Kabobs

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Kabobs make a great “do it yourself” dinner.  Let your guests choose what is on their skewer.  Offer a choice of sauces – bbq, Tex-Mex, curry, dill, etc.  Rice or potatoes and a green salad and you have a party!

Almost any meat can be broiled or bbqed on skewers. Beef, lamb, pork, chicken:  cut in 1 inch cubes, marinate (or not).  Skewer alone and do a second skewer with the vegetables.  Plan on 1/3 – 1/4 pound of meat total per person.  (not 1/4 of each kind.)

Vegetables:  skewer things together that will cook in the same length of time – zucchini, mushrooms, cherry tomatoes or par boiled (or microwave) potatoes, carrots, onions, beets, even corn on the cob (cut into 3 inch pieces).  Make up stuff.

Brush with butter or oil – seasoned or not.

If using wood skewers, soak them in water for 1/2 hr.

Grill – or broil in oven.

Teriyaki Sauce Glaze

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Don’t buy the bottled stuff – this is really good.

Ingredients:

  • 1/4 c brown sugar
  • 1/4 c soy sauce – or to taste
  • 2 tsp kiwi paste or other fruit paste
  • 1 Tab rice vinegar
  • 2 Tab sherry
  • 1 tsp ginger puree
  • 1 tsp pressed garlic

Directions:

  1. Mix in a small sauce pan.
  2. Simmer for at least 10 minutes.

Serves:  about 1/2 cup

Source:  Margie Kleerup

Meatball Sandwiches

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Some things can be made easily when necessary – camping, in a hurry, lazy.  Still good and filling.

Ingredients:

  • 2 #10 cans marinara sauce
  • 1 1/2 lb. frozen fully cooked meatballs – 1 oz size
  • 180 inches crusty sandwich rolls or bread, split
  • 2 # shredded mozzarella cheese
  • 2 c chopped onion

Directions:

  1.  Heat marinara sauce
  2. Stir in meatballs.
  3. Bring to boil on medium-high heat, stirring occasionally.
  4. Simmer on medium-low heat 8 min. or until meatballs are heated through, stirring occasionally.
  5. Spoon into rolls.
  6. Top with mozzarella.
  7. Add onion for those who wish.

Serves: 50

Source:  kraftrecipes.com

Nyama Choma – Barbecued Meat in Kiswahili

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Nyama choma, meaning “barbecued meat” in Kiswahili, is Kenya’s unofficial national dish.  It is roasted and then traditionally eaten with the hands.  To accommodate the large group (and current sanitation concerns) we cubed the meat and cooked it on skewers.

Ingredients:

  • 5 lb Reme  (lamb, cubed)
  • 5 lb Heihei (chicken, cubed)
  • 8 lb Kitozas (beef, cubed)
  • 5 lb Hotiti (sausage, cut in 2 inch pieces)

Directions:

  1. Skewer each meat on separate skewers.
  2. Cook over charcoal until done.
  3. Serve with Pinati (peanut sauce), Yassa, (onion ), Kumine (cumin sauce), sauted mushrooms, sauted onion and peppers.
  4. Serve with geelrys (yellow rice).

Serves:  50

Source:  Research and a trip to Africa

 

 

Potato Bar

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We do this with the salad bar -a lot of ingredients work on both salad and potatoes.

Ingredients:

  • 50 small potatoes (can be baked at home and kept in an ice chest)
  • *Chili Love  (6 times the recipe on the blog or see below for large quantity.)
  • ½# onions, chopped
  • 4 c sour cream
  • 1/2 c chives
  • 1 1/2 lbs grated cheese

Directions:

Lay it all out after the salad bar.  People can double back to the salad bar if they want some of the other stuff.

Chili  Love

Ingredients:

  • 90 oz chili with meat (beans or no beans – your choice.  No meat would make it vegetarian.)
  • 48 oz cream cheese – softened, cut into cubes
  • 4 c chopped onions (you can buy these already chopped you know)
  • 90 oz diced tomatoes (canned)

Directions:

  1. Mix and heat.
  2. Stir a lot!

Or, if you have electricity, use a crock pot.

Serves: 50

Source:  Many camp-outs.

Foil Dinner aka Pocket Stew

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People love “participatory” foods – make it exactly the way you like it!  Here is a basic guide for making delectable packet meals. These are only suggestions. Once you get the idea, get creative!  The internet is full of great combinations.  The classic Girl Scout recipe is: a thick slice of onion, ground beef patty, 1/4 c frozen vegetables, 1/4 tsp onion soup mix, 2 Tab water.

Ingredients:

  • One  1/4 – 1/2 inch slice of onion for each dinner

Meats:

  • hamburger, ground bison, ground lamb
  • fillet of fish or beef, with even thickness not too thick, about 1/2 inch
  • chicken breast cutlet, again- thin ( or chicken tenders)
  • chopped (3/4 inch cube or so) meat – chicken, beef, pork, bison, lamb
  • sliced sausages (1/2 inch) – kielbasa, brats, any cooked sausage
  • shrimp, scallops, firm fleshed fish (salmon, swordfish, etc.)

Veggies:

  • any frozen vegetable
  • zucchini or summer squash, sliced
  • peppers
  • canned corn
  • mushrooms
  • fresh spinach
  • snow peas
  • chopped, canned, or cherry tomatoes
  • diced onion
  • asparagus

Starch:

  • thin sliced or frozen or canned potatoes
  • instant rice, grains
  • fresh (not dried) pasta
  • tater-tots

Seasonings:

  • anything that goes with what you are making

Flavorful liquid:

  • wine
  • stock
  • citrus juice
  • soy sauce
  • fish sauce
  • marinara sauce
  • sweet and sour sauce
  • any bottled/canned sauce
  • a bit of melted butter or oil, if desired
  • any other sauce or marinade you love

You only need 2 to 3 tablespoons of liquid to create the steaming effect and to infuse the other ingredients with flavor.

Directions:

  1. Preheat grill to 350°.  Or use  charcoal.  Cook 10-20 min directly on coals or 20-30 on grill. Requires a medium hot fire. The number of seconds you can keep your hand over the coals will tell you how hot they are. Two or three seconds is a hot fire, four or five seconds is medium hot.
  2. For each serving, assemble an individual portion of ingredients in a large piece of heavy duty foil (or two layers of regular foil) and seal.  (See below.)
  3. Label each packet carefully with marking pen or nail polish.
  4. Using tongs, place packets over indirect heat on a well-oiled grill – onion side down.
  5. Let the packets cook (essentially steam) for about 20 – 30 minutes, depending on your ingredients, turning once towards the end to ensure top products cooked but not burned.
  6. You may need more time, or you may need a little less.  Be patient.
  7. Using tongs, remove the packets and let cool slightly before serving.
  8. If you are careful, the foil covers the plate and there is no cleanup!

SECRET – don’t tell- you can cook them in the oven!

How to Make a Foil Pouch – Important!

  1. Make sure you have a flat surface to work on.
  2. Pull out a sheet of heavy foil at least 12 inches long. Minimum length to make a proper foil pouch – 12 inches. The key to making a good foil pouch is to have lots of extra foil. First off, you need it to properly construct the foil pouch. Secondly, there needs to be extra room around the contents of the pouch so heat can build up inside the pouch creating a mini-oven condition. The worst thing that can happen is the foil pouch is too tight or overfilled and it falls open as you are handling it. Don’t be responsible for ruining dinner!
  3. Place a slice of onion in the center of the foil. (It will keep meat from burning – girls are not required to eat it!)
  4. Place your food directly on the onion in the center of the foil pouch.
  5. Add other ingredients and oil and and seasonings at this point.
  6. Hold the two long edges of foil and bring together in the center above the food. If there is no apparent long edge and your piece of foil is more like a square – choose the side that is facing you to keep things simple.
  7. Fold edges down creating a small lip – about 1/2 inch along the entire length of the foil. Pinch tight to seal well.  Make to sure there is room between the food and the foil so heat can build up inside the packet.
  8. Fold lip over once more so it lays flat on top of the foil pouch. The top of the foil pouch should be nicely sealed now leaving two open “short” edges.
  9. Press one of the short edges together and fold over once to create another 1/2 inch lip.
  10. Fold again to Make sure there is plenty of extra room from the edge of the foil to the contents of the foil packet (1 ½ to 2 inches).
  11. Repeat with the other short edge.

Your foil packet should be tightly sealed on all sides and stay closed when you handle it.

Source:  Many, many Girl Scout camp outs.

Tempura

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In California, the fourth grade does a unit on Japan.  The Japanese mothers who volunteered to prepare a meal for the kids did not bother with the recipe below – they all said they only use the box mixes!  Tempura Sauce also comes in a bottle. However, if you must be authentic – here is the recipe.

This works best in small groups 4 – 6 for each wok.  One of those big metal scopper/strainer works best for removing the items from the oil.

Ingredients:

  • 3 eggs
  • 2/3 c ice-cold water
  • 1 c flour
  • Vegetable oil for frying

Foods we liked – almost anything works.  Close to bite size pieces works best.  Be sure to cook raw meat and chicken completely.

  • shrimp – raw
  • fish (salmon, halibut, etc)
  • chicken breast – raw, cubed
  • mushrooms
  • green beans
  • parsley
  • onion rings – thin sliced
  • broccoli
  • sweet potatoes – peeled, sliced raw
  • snow peas
  • carrots – cut in small match sticks
  • asparagus
  • green peppers

Directions:

  1. Stir eggs to combine white with yolk, Do not whip. (use chopsticks)
  2. Blend in water.
  3. Stir in flour quickly.  Do not over-mix.
  4. Dip thin sliced vegetables and meat into batter.
  5. Deep fry in oil.

Serve immediately with Dipping Sauce.

Serve with rice.  I like extra soy sauce on my rice.

Tempura Dipping Sauce

Ingredients:

  • 1 c water
  • 1/4 c dry Sherry
  • 1/4 c soy sauce
  • 1 tsp sugar
  • 1 tsp chicken broth granules

Directions:

  1. Combine.
  2. Heat until boiling.

Serves:  4?  Here’s the problem – there is always too much food because there are so many items and everyone might want everything and you cannot buy half a green pepper etc.  A basic rule of thumb is 1/3 pound protein per person.

Source:   International Dining with Spice Islands

Note:   A pinch of baking powder doesn’t hurt the batter.

Cheeseburgers in Paradise (AKA Diamond Burgers)

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This is a good way to serve multiple burgers without the need for condiments.  I would suggest a more generous amount of ground beef.  

Ingredients:

  • 1 pound lean ground beef
  • 1 tsp salt
  • 1 tsp pepper
  • 1 teaspoon cumin
  • 1 tsp mustard powder
  • 1/2 tsp smoked paprika
  • 2 c diced onion (about 1 whole onion)(a 3 lb bag of diced onions is 12 cups.)
  • 3-4 cloves garlic, minced
  • 1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles, drained
  • 12 slices cheddar cheese
  • 12 dinner rolls

Glaze

  • 1/2 c (8 Tab) butter
  • 2 Tab brown sugar
  • 1 Tab Worcestershire sauce
  • 1 Tab yellow mustard
  • 1 Tab sesame seeds

Directions:

  1. Preheat oven to 350°.
  2. Coat 9×13 baking dish with non-stick cooking spray.
  3. Place a large skillet on the stove top over high heat.
  4. When the pan is very hot, add the beef and season with salt, pepper, cumin, mustard powder, and paprika.
  5. Add the onion and garlic, and cook, stirring occasionally, until beef is browned and onions are golden.
  6. Stir in drained tomatoes until well combined.
  7. Place bottom half of buns in prepared pan.
  8. Top with beef & sliced cheese.
  9. Finish off with the top half of the bun.
  10. Mix all the ingredients for the glaze in a sauce pan over medium heat until melted, smooth and combined.
  11. Pour over the buns.
  12. Bake at 350 degrees F for 25 minutes.

Serves: 12 burgers

 Source:  Kevin & Amanda, FOOD. TRAVEL. PHOTOGRAPHY.

Chili Love 4 Ways

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Serve this over baked potatoes or, over spaghetti.  Quick, easy, good!  Build your bowl of “almost” Cincinnati Chili with spaghetti, chili, and cheese, then top it off with onions, kidney beans, or even oyster crackers if you want to. Here’s the official guide to the “ways” Skyline Chili :  2-Way: Spaghetti, Chili
             3-Way: Spaghetti, Chili, Cheddar Cheese
             4-Way: Spaghetti, Chili, Cheddar Cheese, Onions OR Beans
             5-Way aka “the works”: Spaghetti, Chili, Cheddar Cheese, Onions AND Beans

Ingredients:

  • 90 oz chili with meat (beans or no beans – your choice.  No meat would make it vegetarian.)
  • 48 oz cream cheese – softened, cut into cubes
  • 4 c chopped onions (you can buy these already chopped you know)
  • 90 oz diced tomatoes (canned)
  • 4 c sour cream
  • 1/4 c chives
  • 1 1.2 lb grated cheese
  • 2 c more diced onions

Directions:

  1. In a Large pot, mix chili, tomatoes, 4 cups onions.
  2. Heat.
  3. Add cream cheese.
  4. Stir until mixed in.
  5. Serve with cheese, sour cream, chives/onions on top.  Crackers are sometimes served if no potato or spaghetti.

Serves: 50

Source:    GK