2 lb. ground beef, or substitute 2 cups cooked whole wheat berries for one lb. of the meat

1 medium chopped onion

Storage Ingredients

1/4 c. vinegar

1/2 tsp. dry mustard

1/2 tsp. ground pepper

1 tsp. salt

1/2 c. catsup

1/2 tsp. brown sugar

1/2 tsp. garlic powder

1 can tomato paste (6 oz.)

1 can water

Brown beef with onion and drain fat. Add all the other ingredients and simmer for 30 minutes. Serve over hot rice and garnish with grated cheese, kidney beans, shredded lettuce or cabbage, diced celery, diced tomatoes, diced avocado, sour cream, and corn chips.

Thank you to my friend Kris for sharing this family favorite recipe. Back in the early 70’s it won a weekly contest in the Deseret News!

4-6 pork sirloin boneless chops

1/2 c. onion, diced

1/2 c. celery, diced

2 Tbsp. butter

Storage Ingredients

2 c. rice

1/2 c. golden raisin

1/2 c. orange marmalade

1/2 c. mayonnaise

1 can chicken broth (14.5 oz.)

1/2 c. evaporated canned milk

1/4 c. rice wine vinegar

2 Tbsp. curry powder

1 tsp. salt

1/2 tsp. pepper

Cut pork chops into 1″ chunks. Saute onion and celery with butter in a large frying pan until just slightly cooked. Remove vegetables and add pork chunks to frying pan and quickly brown on high. Mix all the ingredients and transfer to a lightly oiled 9″ x 13″ cake pan. Cover tightly with foil and bake at 350 degrees for 1 hour.

This is a great one pan meal deal. I’ve made the full recipe and divided it into small freezer bag portions for many delicious microwaveable lunches or dinners. I love being able to steam carrots and broccoli and have an instant homemade meal, from food storage! If you want to be extra fancy, garnish with a little fresh orange zest, toasted slivered almonds, or cilantro on top.