Guidelines:


1. Put all food in disposable containers.

2. Once you have prepared the food, double wrap it with foil, clear plastic wrap or freezer bags.

3. Label pan with ALL ingredients.

4. Include thawing and reheating instructions.

5. Write the date the meal was made and the expiration
date. (1, 2, or 3 months)

6. List the number of servings.

7. Put your initials on the package so we can call you if we have any questions.

8. Feel free to add frozen vegetables, bread and desserts.

Thank you for helping with this ministry.

Monday, November 22, 2010

Beef Barley Stew (Joleen Wiliams) Serves 6-8

1 Pound Ground Beef
1/2 Cup Onion, chopped
6 Cup Beef Broth
2/3 Cup barley
1/2 Teaspoon Oregano, dried
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
16 Ounce Tomatoes, diced
8 Ounce Water Chestnuts
10 Ounce Mixed Vegetables, frozen
1 Bag *Salad Greens
1 Each *French Bread


Instructions
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Cooking Day:
Brown ground beef and onion over medium heat; drain. Mix beef mixture and remaining ingredients except frozen vegetables in large pot. Do not drain the tomatoes. Cook over medium heat for 30 minutes. Stir in mixed vegetables. Lower heat, cover, and continue cooking 30-40 minutes longer or until barley is done.

Serving Day:
Thaw overnight. Reheat on stovetop. Serve with green salad and french bread.



Containers
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1 Freezer Bag - Gallon
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