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NEW Community Shelter Recipe

youthmission

Tater Tot Hot Dish REcipe

INGREDIENTS:

  • 3 pounds of ground beef or turkey or combination of the two

  • 1 medium onion chopped

  • 1 medium pepper chopped

  • 1 -2 TBsp oil

  • 4 cans Cream of Mushroom soup

  • 1 1/3cup water

  • 3x 4oz cans of mushrooms – pieces and stems

  • 2x 12oz bags of frozen beans or mixed vegetables -cooked

  • 2x 32oz bags of frozen Tater Tots

  • ½ tsp pepper

  • 1 tsp salt

 

DIRECTIONS:

  1. Chop onion and green pepper. Saute in oil 2-3 minutes.

  2. Add meat to onions and pepper- brown, drain/remove grease. Put meat mixture into casserole pan. Season with ½ tsp pepper and 1 tsp salt.

  3. Mix the four cans of Cream of Mushroom Soup with the 1 1/3 cup of water in a separate bowl. Add to the meat mixture.

  4. Drain and add the three 4 oz cans of mushrooms

  5. Cook vegetables- beans or mixed vegetables. Drain. Add to pan. Mix all together.

  6. Line top of casserole with rows of Tater Tots. (We used almost the full two bags of Tater Tots)

  7. Cover with aluminum foil and refrigerate.

 

YOU DO NOT NEED TO BAKE THIS AS ALL INGREDIENTS ARE COOKED. REFRIGERATE AND ON DELIVER TO CHURCH. WE WILL THEN BAKE THEM AT THE SHELTER.

Christmas Jello Poke Cake

INGREDIENTS:

  • 15 once box white cake mix + ingredients to make it (such as eggs, oil, etc - whatever it lists on the box. Or use a from scratch white cake, if preferred.)

  • 3 ounce box Lime Jell-O

  • 3 ounce box Cherry Jell-O

  • 8 ounce tub Cool Whip , thawed (or use homemade whipped cream, if preferred)

  • red and green sprinkles -WE WILL PROVIDE

 

DIRECTIONS:

  1. Prepare white cake mix according to package directions, baking in a greased 9x13 pan. Allow cake to cool for about 20 minutes.

  2. Using a straw or the handle of a small wooden spoon, poke holes all over the surface of the cake.

  3. Prepare each box of Jell-o using 1 cup of boiling water + 1/2 cup of cold water. (This is 1/2 cup less cold water than what is called for on package instructions.)

  4. Carefully pour or spoon the green Jell-o over a portion of the cake, making sure to get the liquid into the holes.

  5. Carefully pour or spoon the red Jell-o over the other portion of the cake, making sure to get the liquid into the holes.

  6. Refrigerate the cake for at least 6 hours or ideally overnight – this allows the Jell-o to set up within the cake. PLEASE PROVIDE THE COOL WHIP, BUT DO NOT SPREAD ON CAKE.  WE WILL DO STEPS 7-9 AT THE SHELTER. 

  7. Spread the top evenly with the Cool Whip.

  8. Add red and green holiday sprinkles on top.  (WE WILL PROVIDE)

  9. Cut into squares and enjoy!

​

Thank you so much for helping to provide a healthy meal for NEW Community Shelter!!

God bless!

​

Past Recipies:

Pizza Hot Dish Cassarole

INGREDIENTS:

3  pounds of meat - I used half ground beef, half ground turkey

1   cup chopped onion

2  TBsp oil

1   one pound box of Rotini pasta + two additional cups rotini

3  14 oz pizza sauce (I used Ragu)

1   15 oz can tomato sauce

3  4 oz can mushrooms – pieces and stems

1   one pound bag shredded mozzarella cheese

** Feel free to add chopped green pepper, or substitute some of the ground meat with pepperoni

 

DIRECTIONS:

  1. Saute onions  2-3 minutes,  add meat and brown, season with salt & pepper

  2. Cook Rotini ( a one pound box just wasn’t enough – additional 2 cups helped)

  3. Put onion, meat, pasta into large casserole pan.  Drain mushrooms and add to pan.

  4. Add the three jars/cans of Pizza sauce and one can of tomato sauce

  5. Mix all together. 

  6. Add half of the cheese and stir into casserole. Top casserole with remainder of shredded cheese

  7. ** Feel free to add chopped green pepper, or substitute some of the ground meat with pepperoni

​

YOU DO NOT NEED TO BAKE THIS AS ALL INGREDIENTS ARE COOKED.  REFRIGERATE AND ON MORNING OF JUNE 25TH DELIVER TO CHURCH BY 8:45.  WE WILL THEN BAKE THEM AT THE SHELTER

Thank you so much for helping to provide a healthy meal for NEW Community Shelter!!

God bless!

​

MExican Lasagna

INGREDIENTS:

  • 3 pounds ground beef

  • 1 can (16 ounces) refried beans

  • 1 can (15ounces) black beans (drained)

  • 2 cans (4 ounces) chopped green chiles undrained

  • 2 envelopes taco seasoning

  • 18 ounces uncooked lasagna noodles ( I used regular lasagna noodles-it took 23 noodles to make three layers in pan)

  • 6 cups shredded Colby-Monterey Jack cheese, divided

  • 1 jar (24 ounces) mild salsa

  • 2 ½ cups water

 

DIRECTIONS:

  1. Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in beans, chiles, taco seasoning.

  2. In the greased baking dish provided, layer a third of the noodles and meat mixture. Sprinkle with 1 1/2 cups of cheese. Repeat layers twice. (you will have a total of three layers-noodles, meat mixture, cheese)

  3. Combine mild salsa and water; pour over top. Spread last of cheese on top. Cover and bake 50 min.  Refrigerate and deliver to church by 8:45 on Saturday, April 23rd.   We will finish baking the lasagna at the shelter

 

THIS STEP WILL BE DONE AT SHELTER:

  1. Top with sour cream, olives, onions, tomatoes if desired, and remaining cheese. Bake, uncovered, 5 minutes. Let stand 10-15 minutes before cutting.

Creamy Beef (Ground Beef) Stroganoff Recipe

INGREDIENTS:

  • 1 medium chopped onion- about one cup

  • 1 medium chopped green pepper – one cup

  • 2 Tbsp vegetable oil

  • 3 lbs ground beef/turkey/chicken – I used 2 pounds ground turkey and 1 pound ground beef

  • 5 cans (10oz) cream of mushroom soup

  • 2 large cans mushrooms-stems & pieces

  • 1 16oz bag egg noodles + 3 cups egg noodles

  • 2 Cans beef broth

  • 1 16 oz sour cream

  • 1 8 oz sour cream

  • 1 ½ tsp salt

  • 1 ½ tsp pepper

  • 1 tsp garlic powder

 

DIRECTIONS:

  1. Chop onion and pepper. Saute in oil. Add to foil casserole pan

  2. Brown ground turkey/chicken/beef – drain, season with salt, pepper and garlic powder. Add to foil pan.

  3. Drain mushroom pieces and stems. Chop into small pieces. Add to pan.

  4. Cook egg noodles- 16 oz bag plus 3 cups – cook only till al dente- about 5 minutes so that they stay firm. Drain. Add to pan. Mix well.

  5. In kettle used for cooking noodles, combine soup, beef broth and sour cream. Heat and mix to make it easier to add to meat/noodle mixture. Add to pan and mix well.

  6. Cover with aluminum foil. Refrigerate until delivery to church.

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