Kansas City Steak Soup is perfect to make ahead to have a hearty on the go meal.  Team member Mitzi Monson likes the fact that it gets veggies into her family.

• 1 pound round steak, chopped
• 1 cup butter
• 1 cup all-purpose flour
• 1/2 gallon water
• 1/4 tablespoon ground black pepper
• 1 large carrot, diced
• 1 onion, chopped
• 1 stalk celery, diced
• 1 (16 ounce) package frozen mixed vegetables

• 16 ounces stewed tomatoes
• 12 cubes beef bouillon
• 2 tablespoons butter

Make a roux by melting the butter then stirring in the flour. Brown gently.

Gradually add 2 cups of the water to the roux and stir until smooth. Add the remaining water, the carrot, onion, celery, frozen vegetables, canned tomatoes, and beef base granules.

In a skillet saute the steak in 2 tablespoons butter until browned. Drain off all the grease. Add the browned steak to the soup and simmer, stirring occasionally, for 1 1/2 hours or until the vegetables are tender. Season to taste with freshly ground black pepper. Once cooked this soup may be frozen for later use.

Green Rice

Green Rice is shared by Emily Harrington.   Excellent way to sneak in veggies. Use fresh or frozen spinach. Also good with chopped broccoli.

• 2 1/2 cups water
• 1 1/4 cups uncooked white rice
• 1 egg
• 1 (12 fluid ounce) can evaporated milk
• 1 (10 ounce) package spinach, chopped
• 1 cup shredded Cheddar cheese

 

Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 2 quart casserole dish.

In a saucepan, combine water and rice, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Remove from heat, and stir in the spinach, egg, evaporated milk, and cheese. Spoon into the prepared casserole dish.

Bake for 30 minutes in the preheated oven, or until middle is set.

Stuffed Strawberries

Can’t leave the fruit out!  Easy, elegant and deliciious.

• 1 pint fresh strawberries
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup confectioners’ sugar
• 2 tablespoons orange flavored liqueur

 

Cut the tops off of the strawberries and stand upright on the cut side. Make a cut 3/4 of the way down from the tip of the strawberry towards the bottom.

Beat together the cream cheese, sugar, and liqueur until smooth in a mixer or a food processor. Place into a piping bag with a star tip. Pipe into each strawberry and arrange on a serving platter.