52 Servings in 3 Hours OAMC Plan Recipe

Directions:

1. CHOPPING:.
2. IN A FOOD PROCESSOR: Process 1 cup of 1-inch chunks at a time. Pulse until vegetables are desired size.
3. BY HAND: Use a sharp chef's knife with a 6 or 8 blade and a sturdy wood or plastic cutting board.
4. Carrots: Peel or scrub; cut in half crosswise, then lengthwise in thin horizontal slices. Stack a few slices and cut lengthwise again into 1/4-inch sticks. Gather several sticks. Hold firmly and cut crosswise.
5. Mushrooms: Rinse very quickly in colander under cold water; drain. Cut in quarters and chop on board in 3 or 4 batches. Hold knife handle in one hand and press point down with the other. Keeping point down on board, quickly bring blade up and down, moving it over pile of mushrooms. Gather mushrooms together with the knife, then resume chopping until coarsely chopped.
6. Onions: Peel and halve lengthwise. Put one half cut-side down on board. Make evenly-spaced horizontal slices up to but not through the root end. Now make vertical, evenly-spaced slices. For finely chopped pieces, cut thin. Hold onion firmly and cut straight down crosswise. Done!
7. FREEZING:.
8. For best results, don't overcook foods. Cool quickly. Freeze immediately. Label packages (on sides for upright freezers, on top for chest-style) with name of dish, date and amount. Freeze in individual or two-or-four serving batches, then pull out as many as you need. Plan to use up the food in 2-4 months.
9. To freeze sauce and soup: Cool quickly by putting the pot in a sink full of cold water, then for best flavor retention, pack and freeze at once. To protect quality, package carefully to keep air out of food. Expel as much as you can from plastic bags before tying or sealing; use freezer tape to double-seal even made-for-freezer containers and bags. In rigid plastic containers leave 1/4 inch headroom for food to expand. Plastic bags (including heat sealer) and square containers make the most efficient use of freezer space, So you don't use up all your containers, try this tip: Slip a plastic bag into any receptacle, even a cardboard box (milk containers work too). Fill, freeze solid, then remove bag and store. You may want to double-wrap all packages.
10. To freeze meatloaf: Cool completely, then wrap in heavy-duty foil, freezer paper, or plastic wrap.Seal securely so package is moisture-proof and vapor-proof.
11. To freeze stuffed peppers: Place each pepper in a plastic bag along with some of the pan juices. Close bag and freeze u8pright. Or line a disposable baking pan with enough heavy-duty foil to bring up and cover contents.Stand peppers upright; pour in pan juices, then cover and wrap securely. Freeze.
12. For refrigerator storage, use meat sauce within one week, soup within 4 days, meatloaf and peppers within 3 days. Now to start cooking!
13. COOK 2 pounds onions + 1 pound mushrooms + 2 pounds carrots (they are all chopped, remember) in a 6-quart pot in 1/4 cup hot oil over medium-high heat until almost tender (about 15 minutes). Stir 3 or 4 times while cooking.
14. Divide 9-1/2 pounds ground beef into four batches: one 4-pound, one 1-1/2 pound, two 2-pound. Now start:.
15. MEAT SAUCE:.
16. PUT: 1/4 the cooked vegetables into another 6-quart pot.
17. ADD: 2 pounds ground beef, crumbling with fingers; 2 T oil, dried basil and 1 teaspoon minced garlic.
18. COOK over medium-high heat about 5 minutes until meat is no longer pink, stirring 2-3 times.
19. STIR IN four 28-oz cans crushed tomatoes. Fill one of the cans with water and add that. When boiling, reduce heat to medium-low.
20. SIMMER uncovered about 2 hours, until thick, stirring occasionally.
21. MAKES: 16 cups.
22. While sauce is simmering, make.
23. MEAT LOAVES.
24. HAVE READY: a roasting pan about 18x13x3.
25. PUT 1/4 the vegetables in a large bowl.
26. ADD 4 large eggs and beat with fork.
27. STIR IN: enchilada sauce, cumin, and 1-1/4 cups old-fashioned (porridge) oats. Soak 5 minutes or more.
28. ADD 4 pounds ground beef and the can of chopped green chiles.
29. MIX until blended. SHAPE into two loaves about 10x5 inches and put into the roasting pan. For cooking instructions, see STUFFED PEPPERS.
30. Makes 2 loaves, 8 servings each. Now make:.
31. STUFFED PEPPERS.
32. HAVE READY a 13x9x2 inch deep roasting pan.
33. PUT 1/4 the veggies in a large bowl.
34. ADD an 8-oz can tomato sauce, 1/2 cup water and the 2 packets 10-minute Cajun rice mix. Stir to mix and let stand.
35. PLACE 1 oven rack in the bottom third and another in the top third of your oven. Preheat oven to 350 degrees Fahrenheit.
36. PREPARE 8 large flat-bottomed peppers. Cut off and keep tops. Clean out seeds and membranes.
37. ADD 1-1/2 pounds ground beef to bowl. Mix well.
38. STUFF peppers; cover with tops; stand in pan.
39. POUR IN the two cans of beef consomme or condensed beef broth. Cover pan tightly with foil.
40. PUT pan with peppers on the lower rack and meat loaves on upper rack.
41. BAKE 1 hour until peppers are tender and meat loaves are golden brown and no longer pink in centers (if anyone knows the thermometer temp, tell me).
42. Makes 8 delicious stuffed peppers. Now, finish up with:.
43. BEEF BARLEY SOUP (makes about 24 cups).
44. KEEP remaining vegetables in the pot.
45. ADD 10 cups water, 6 cups beef broth and 2 cups barley. Bring to boil, then reduce heat to medium and cover pot. Simmer 10 minutes, until barley is almost tender. While it's simmering,.
46. MIX 2 pounds ground beef, 2 eggs, 1/2 cup bread crumbs and meat-loaf seasoning mix until well blended.
47. DROP teaspoonfuls of meat mixture into soup.
48. SIMMER, covered, about 7 minutes until meat loses is pink color. Skim any froth from top of soup.
49. Congratulations! You have just made a LOT of food!