HAMBURGER HELPER HOME MADE STYLE
LAMB ROAST
Beef or Lamb Stew
Lentil Burgers
Halibut Salsa
Hummus

** Downloand Recipe Book Version 1 Rev 3**

Table Of Contents

Introduction ----------------------------------------------- 3 ,4
Hamburger Helper Home Made Style ----------------­------- 5
Lamb Roast--------------------------------------------------- 6
Beef or Lamb Stew------------------------------------------- 7
Lentil Burgers------------------------------------------------- 8
Appetizer----------------------------------------------------- 9
     Halibut Salsa---------------------------------------------- 10
Hummus------------------------------------------------------ 11
Salad--------------------------------------------------------- 12
     Tabouleh (wheat free)------------------------------------- 13
      Three Bean Salad-----------------------------------------14
      Cucumber Salad ------------------------------------------15
      Fresh Spinach Salad --------------------------------------16
Soup --------------------------------------------------------- 17
     Quick Beet Borsch---------------------------------------- 18
     Cream of Tomato Soup -----------------------------------19
     Vegetable Soup -------------------------------------------20
     Gazpacho -------------------------------------------------21

** Downloand Recipe Book Version 1 Rev 3**

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HAMBURGER HELPER HOME MADE STYLE

This is a quick and easy meal to serve 4.  It is a skillet meal adapted from the "More with Less" Mennonite Cook Book written by Doris Janzen Longacre.  

Brown in a large skillet:
1 lb. of organic, ground beef, bison, turkey or chicken
1 t. of sea salt
1/2 t of ground pepper

Add:
1T. finely chopped red onion
1t. crushed fresh garlic
1 stalk of chopped celery
1 cup of finely chopped fresh vegetables -- green beans, carrots, broccoli, cauliflower, spinach
Or, what ever you may have on hand
Pressed for time? you may use frozen vegetables)
2/3 cup of freshly chopped tomatoes or 1 can of organic canned tomatoes
1 can of organic tomato sauce

While the meat is browning, cook in salted, boiling water:
1 cup of noodles (Dr. Cloud recommends that you use a gluten free pasta)

Drain noodles and spread over meat mixture.  Sprinkle with:
1/2 to 3/4 cup shredded cheese.

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LAMB ROAST

1 boneless shoulder roast approximately 5 to 9 lbs.
Fresh rosemary sprigs
Fresh mint
8 cloves of garlic
Sea Salt
Peppercorns
1 bottle of your favorite merlot or cabernet sauvignon

Place the roast in a roasting pan.  Cut slits across the top of the roast,
place 1 garlic clove in each slit.  Sprinkle sea salt on top of the roast.
Add freshly ground pepper.  Pour bottle of wine on top of and around the
roast.  Let marinade in the refrigerator for 8 to 12 hours.
Bake roast in a heated 325 degree oven until the meat thermometer reads between 170 to 180 degrees.  Approximate cooking time per pound is 40 to 45 minutes.
Cool on cutting board for 15 minutes prior to slicing.

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Beef or Lamb Stew

4 lbs. of beef stew meat or lamb stew meat
1 bag of baby carrots
1 large finely chopped red onion
1 large can of organic diced tomatoes or the equivalent of freshly chopped tomatoes
12 organic pearl potatoes sliced into quarters
1 bottle of tomato juice
3 to 4 T. of tapioca
1 to 2 cloves of freshly crushed garlic
Sea Salt and Pepper to taste

Layer all the ingredients in a large casserole dish.  Seal with aluminum   foil.
Place in 350 degree preheated oven.  Bake for approximately 2 and 1/2 hours
or when done.  Serve with fresh lettuce greens.   Serves 5 to 6.

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Lentil Burgers

Combine in a bowl:
2c. cooked, cooled lentils drained
1 egg
½ c. cracker crumbs (crush gluten free crackers)
1 small onion, minced
Tomato juice (organic is best!)
Sea salt and pepper to taste

Mix all ingredients together using just enough tomato juice to hold mixture in shape of patties.  Fry like a hamburger in small amounts of olive oil.  This recipe is obtained from the More with Less Cookbook written by Doris Longacre.

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HALIBUT SALSA

(This recipe was acquired by a personal friend at our country home, who originally obtained this recipe from Jeanne Sampson of Kodiak Sportsman Lodge in Alaska.  This is simply delicious! Kris Jackson )

Ingredients:
(1) Halibut slice
(5) Limes
(2)  Finely diced tomatoes
(1) Bunch of green onions finely sliced
(1/2) Bunch of cilantro chopped
Green Chili Peppers to taste*
(1) Tablespoon of minced jalapeño pepper
 Kosher salt to taste
(1) Teaspoon of oregano

Thoroughly juice the five limes.  Place halibut in a glass container.  Completely cover the halibut with the lime juice.    Leave the fish in the lime juice for 5 hours or until the fish is white and firm.  Drain off the 2/3’s of the lime juice and add the remaining ingredients.  Serve with your favorite organic corn chips.

Please note:

• The original recipe calls for two small cans of diced green chilies.  I try to stay away from processed food.  So, I have slightly modified the recipe by substituting fresh green chili peppers.

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HUMMUS

(Long ago I obtained, Ancient Secret of the Fountain of Youth Cookbook, as a personal recommendation from Dr. Gail.  This cook book is written by Devanando Otried Weise and Jenny Frederiksen, I, too, highly recommend this book.  This recipe is a family favorite.  Kris Jackson)

1 ½ cups of chick pea sprouts or boiled chickpea
3 oz. tahini (sesame puree)
¼ cup sesame or olive oil
¼ cup of lemon juice
½-1 cup water (depending on desired consistency
1 clove of garlic, crushed
1 tbs. minced parsley
Kosher or sea salt to taste
Freshly ground pepper to taste

Puree all ingredients and season with salt and pepper.

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