Meal Stack: December 13, 2004

By: Robin Shea - marketdays@insightbb.com
By: Robin Shea - marketdays@insightbb.com

Ingredients

  • Olive oil
  • 4-5 pounds sirloin tips
  • Flour
  • 3-onions
  • Water
  • 2-tomatoes
  • Salt
  • 1-can 45oz. black beans
  • Garlic powder
  • 1-box minute rice
  • Cumin-ground
  • 1-can hominy
  • Butter
  • Chili powder
  • 1-box cornbread
  • Eggs
  • 1-can tidbit pineapples
  • Salad dressings
  • 1-2.25 can chopped black olives
  • Salad fixings
  • 2-cans fiesta corn
  • Garlic cloves
  • 1-can diced tomatoes w/green chilies
  • 1-bunch green onions
  • 1-bunch cilantro
  • 2- green bell peppers
  • 2-limes
  • 1-package Monterey jack cheese
  • 1-package flour tortillas
  • 1-can 28oz. whole tomatoes
  • 1-envelope taco seasoning
  • garnishes: sour cream, avocado, salsa


Start Stacking: Begin with 4-5 pounds sirloin tips- cube into 1”. Prepare meat according to directions for Meal #1. When prepared reserve 2 pounds (4 cups) of prepared carne guisada meat for Meal #2. Let cool and place in well marked freezer bag, can be stored in refrigerator 3-4 days or in freezer 3-4 months.



*When preparing meal #2, also prepare black bean salsa for quesadillas if you plan to enjoy the quesadillas within 3-4 days.

Directions

Meal #1- Carne Guisada (Tex-Mex) Steak and Gravy

  • 2 tbs. olive oil
  • 3 pounds sirloin tips cubed 1”
  • 1 clove garlic, mashed
  • 1 can beef broth
  • 1 tsp. ground cumin
  • 1-box minute rice
  • ½ tsp. chili powder
  • 1-bag salad
  • Salad dressings
  • 1-green bell pepper, sliced
  • Salad fixings
  • 1-onion, sliced
  • ¾ cup water
  • Salt & pepper


  1. Cut beef into 1” cubes and dredge in flour. Heat olive oil in large skillet and brown meat.
  2. When beef is browned add onions and bell pepper sauté until vegetables are soft.
  3. Add 2 tblspoons butter and 2 tblspoons flour to skillet blend well (form a roux).
  4. Add beef broth and remaining seasonings and reduce heat to medium low. Simmer approximately 30 minutes until beef is tender. Adjust sauce, if it seems to thin add a bit more flour.
  5. Prepare rice and salad.
  6. Spoon carne guisada over rice and serve with salad.



Meal #2- Fiesta Stew

  • Eggs
  • 2 lbs. or 4 cups prepared carne guisada meat
  • Butter
  • 1-can 28 oz. whole tomatoes, undrained
  • Water
  • 1-cup chopped onion
  • 1-cup beef broth
  • 1-envelope taco seasoning
  • 1-can 15 oz. black beans, rinsed and drained
  • 1-can hominy
  • 1-can (11oz.) whole kernel corn w/peppers, drained
  • 1-box corn bread mix
  • Garnish: Mexican cheese, chopped fresh cilantro, sour cream


  1. Sauté onions in butter until tender.
  2. Prepare corn bread mix according to box instructions.
  3. Add remaining ingredients and simmer 20-25 minutes.
  4. Serve fiesta stew over corn bread with garnishes of your choice.



Meal #3- Black Bean Salsa Quesadillas

  • 2 tsp. ground cumin
  • ½ cup white onions diced
  • Butter
  • 30 oz. black beans rinsed and drained
  • 1-can 10oz. pineapple tidbits
  • 1-2.25 oz. black olives
  • 2-fresh tomatoes, diced
  • 1-11oz. can Mexican style corn-drained
  • 1-can diced tomatoes with green chilies
  • 1-bunch green onions, chopped
  • 1-bunch fresh cilantro, chopped
  • Juice from 2 limes
  • 1-package Monterey jack cheese
  • 1-package flour tortillas
  • Garnishes: sour cream, avocado, salsa


  1. Combine all ingredients except garnishes, butter, and flour tortillas.
  2. Chill for approximately 2 hours before preparing quesadillas.
  3. Melt butter on griddle, lay one tortilla on griddle, first sprinkle
    tortilla with cheese and then spoon on 2-3 tablespoons black bean salsa over cheese.
  4. Fold the tortilla in half.
  5. Heat griddle to medium level-allow quesadilla to cook at least 3 minutes per side to allow salsa to heat thoroughly and melt cheese.
  6. Garnish with sour cream, avocado, salsa.



*Family Tip: Hooray for Holiday Cookies

  • Have slice and bake style cookies prepared for decorating after dinner.
  • Allow each child to have their own icings and sprinkles.
  • Use food coloring to tint vanilla frostings.



Tips:
  1. Give each child their own tray to work on this will minimize the mess.
  2. Give each child a frosting container & sprinkle container, some children tend to overdue and this reminds them they only have so much to work with.
  3. Have separate storage containers for each child so if they decide to give cookies away as gifts they are giving cookies they made (children take a great deal of pride in their own work).
  4. Have several gift bags so the children can package up cookies to give as gifts.
  5. These are their cookies, let them go crazy and enjoy this delicious
    family activity.



*Making Holiday Cookies doesn't have to be so overwhelming. Putt the focus on decorating each cookie and not on making cookies from scratch. The children will love the different colors they can make with the food coloring, the variety of sprinkles they have and having their own individual tray keeps the mess to a minimum. Preparing the cookies after having a wonderful family dinner means the children (and parents) will have full bellies and will be less likely to eat a bakers dozen.
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