Burgers in Foil

1 Package 1 ½ lb ground beef
4 16-inch squares aluminum foil
4 Carrots, sliced
1 Can potatoes 16 oz, sliced
2 Green bell pepper, chopped
Dehydrated onion flakes
Worchester sauce
Salt and pepper to taste
Separate meat onto four portions. Place each in the center of a square of aluminum
foil.

Top with equal portions of chopped carrots, potatoes and peppers. Season with
dehydrated onions, Worchester sauce and salt and pepper to taste. Seal foil, checking
for leaks. Place on hot coals for 10 to 15 minutes per side.

Lamb (or Beef) Pilaf

1 pound cubed lamb or beef
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1 teaspoon garam masala
1 garlic clove
Chopped
1 1/2 teaspoons vegetable oil
3 3/4 cups water
salt and black pepper
For Rice:
2 Tablespoons olive oil
1 onion chopped
1 potato peeled and chopped
1 carrot, chopped
1 banana pepper sliced (with
seeds for “heat” if desired)
1 red pepper chopped
1/2 head cabbage—thinly sliced
1 green chili chopped
1 teaspoon cumin
3 teaspoon cardamom
2 garlic cloves
1 1/2 cups basmati rice
1/2 cup unsalted almond slices
To make meat:
1. Place meat in bowl and mix with herbs for 2-3
hours.
2. Heat oil and cook meat until tender and browned.
3. Add water and keep on stove top on low to
simmer until cooked.
To make rice:
1. Fry onion, potato, and carrot for 5 minutes in oil.
2. Add peppers, cabbage, chili, spices, garlic, and the
stock from the meat cooking.
3. Stir well and simmer 10 minutes.
4. Stir in rice and meat; cover and cook 20 minutes
or until the rice is done.
5. Sprinkle with almonds and more salt and pepper if
desired.

Chili Mac

1 pound ground beef or turkey (or 2
cups additional white beans
for a vegetarian version)
1/2 cup chopped onion
1/2 cup chopped bell pepper
2 garlic cloves, minced
2 cups cooked pasta or rice
1/2 cup water
1 Tablespoon chili powder (without salt)
1 teaspoon cumin
1/4 teaspoon pepper
1 15-ounce can diced tomato (or fresh diced
tomato)
1 cup white beans, cooked
1 can unsalted corn (or frozen or
fresh corn)
1 8-ounce can tomato sauce (or
homemade)
1 6-ounce can tomato paste (or
homemade)
Cook first 4 ingredients in large pot till meat is
browned (or, if there is no meat, just the veggies
simmered in liquid or sautéed in oil). Add rest of
ingredients and simmer 20 minutes, stirring
occasionally.

Beef Curry

2 pounds stew meat, cubed
3 medium potatoes, quartered
1 large onion, minced
1 teaspoon garlic, minced
2 Tablespoons garam masala — Indian
spice
2 Tablespoons curry powder
1 cup water
salt to taste
In 1 tablespoon cooking oil, fry onion and garlic for
one minute. Add the cubed meat and potatoes and
fry until meat is browned, mixing well. Sprinkle the
garam masala over the meat mixture. Stir well and
fry for about 2 minutes. Add the curry powder and
keep stirring until mixture starts sticking to bottom
of pan; then add about 1 cup of water. Add salt to
taste, cover, and cook until meat is done and mixture
thickens a little.
Note : This recipe can also be made with cubed
chicken breasts.

Indian Meat with Peas

1 pound ground beef or lamb
1 Tablespoon minced garlic
2 Tablespoons curry powder
1 cinnamon stick
1 teaspoon minced fresh ginger root
(or 1/2 teaspoon ground)
1 teaspoon salt
1 pkg (10 oz) frozen peas (without salt)
Sauté meat in skillet. Add rest of ingredients except
peas. Stir and cook until meat is done. Add peas &
cook until just thawed and heated through.
Serve over couscous or basmati rice.

Scottish Beer Pot Roast

8 to 10 ounces lamb or beef, cut into 1 inch
or smaller cubes
1 large leek or onion, halved
lengthwise and sliced
1 large potato, peeled and cut
into ½ inch pieces
2 medium carrots, cut into ½ inch
slices
4 to 6 cups water
12 ounces dark beer
2/3 to 1 cup barley or rice
½ teaspoon black pepper
2 Tablespoon parsley
Mix first 4 ingredients in a slow cooker. Stir in the
next 4 ingredients. Cover and cook on low-heat for 8
to 10 hours or on high-heat for 4 to 5 hours. Stir in
parsley before serving. Makes 2 servings.

Beef and Pepper Medley

1 1/4 Tablespoons garlic powder
1 1/4 Tablespoons black pepper
2 1/2 pounds beef roast
1 large green pepper, julienne
style
1 large sweet red pepper,
julienne style
1 large sweet onion, thinly
sliced
1/4 cup olive oil
1/3 cup red wine vinegar
1 3/4 teaspoons dry mustard
1 1/4 teaspoons minced garlic cloves
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
Combine garlic powder and black pepper; rub over
all sides of roast. Place on a rack in a shallow
roasting pan. Preheat oven to 500 degrees F. Place
roast in oven and reduce heat to 350 degrees F. Bake
for 1 1/2 to 2 hours or until meat reaches desired
doneness. Chill for 30-40 minutes or until meat is
cool enough to handle. Cut into 3- inch x 1/4-inch
x 1/4-inch strips. Place in a large salad bowl; add
peppers and onions. Combine dressing ingredients in
a jar with a tight-fitting lid; shake well. Pour over
salad and toss to coat. Cover and refrigerate
overnight. Serve cold.

Venezuelan Beef

2 pounds round steak
5 Tablespoons olive oil
1 onion, minced
1 clove garlic, crushed
2 bay leaves, crumbled
1-1/2 teaspoon salt
1/2 teaspoon black pepper
Slice steak into thin strips, ¼ inch wide. Heat oil in
skillet and add beef. Add remaining ingredients and
stir with fork. Cook until beef is browned. Can
cover, if desired. Serve over basmati rice.