sharing hope, feeding souls, changing live: healthy, cheap, and easy recipes for large groups

8/2/2019 Sharing Hope, Feeding Souls, Changing Live: Healthy, Cheap, and Easy Recipes For Large Groups

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Sharing Hope, Feeding Souls,Changing Lives

Healthy, Cheap, and Easy RecipesFor Large Groups



Texas Tech UniversityNS 5360 Advanced Community Nutrition Class

2010

How to Use This Cookbook:

The purpose of this cookbook was to give soup kitchens to additional options for nutritious recipes for

individuals in need including those who are food insecure or homeless. For example, extra vegetables and

fruits are included as ingredients to increase the vitamin and mineral content of the recipe and decrease

the cost. As availability and time for washing and chopping allow, fresh fruits and vegetables can be

used. Canned and frozen fruits and vegetables are also great to use due to their low cost, ease of prepara-

tion, and year round availability. This cookbook contains main dishes and desserts only. According to

MyPyramid guidelines, in order to round out a complete meal for each individual, another side dish

should be included, such as a salad or side of vegetables or fruit.

Our main goal in creating this cookbook was to produce recipes for at least $2.50 or less per individualusing minimal equipment and ingredients for each recipe. The recipes in this cookbook should beplanned in advance according to kitchen resources and requirements. For example, to maximize kitchenresources, if a main dish is being served that requires the use of an oven, then a dessert that doesn’trequire the use of an oven could be included. The main dish recipes were formulated to serve 15 peopleusing a 16x11x3 inch aluminum foil roasting pan. The same recipes are repeated in the family section,but were reconfigured to serve a family of 4 people. These recipes can be given to the families inattendance to replicate at home.

Acknowledgements:

Thanks to Impact Church at 34th and Boston in Lubbock, TX, we were able to cooperate with local stake

holders in creating this resource for soup kitchens nationwide.

The recipes included in this cookbook were createdby Ali Pohlmeier and Keely Hawkins (masters students in Nutritional Sciences) and their faculty mentor,Dr. Debra B. Reed, Texas Tech University

For more information, contact: Dr. Debra B. Reed [email protected] or 806-742-3068



Food Safety

Clean• Wash hands with warm water for 20

seconds before and after handingfresh produce

• Keep everything that foodtouches clean.

• Rinse produce under runningwater

Separate • Separate fresh fruits and vegetables from raw meat, poultry and seafood.• Do not use the same cutting board without cleaning with hot water and soap

before and after each use.

Cook • Cook or throw away fruits or vegetables that have touched raw meat, poul-

try, seafood or their juices.• Make sure to cook all meat thoroughly. Internal temperature should reach

at least 160°F for beef, 140°F for pork, 165°F for chicken, and 165°F forcasseroles.

• Use a thermometer to make sure food reaches a safe temperature.• Reheat leftovers to a minimum temperature of 165°F for at least

15 seconds.

Chill • Refrigerate all cut, peeled, or cooked fruits and vegetables within 2 hours.• Store leftovers in small, shallow containers within two hours of cooking.

Throw Away• Throw away any produce that has touched raw meat, poultry, seafood or

their juices.

Since you are preparing food for a large group of people at a soup kitchen, food safety is very impor-tant.



Nutrition

Information

Grains• This includes pasta, rice, oats, and bread

products.• When possible, try to incorporate whole grains into dishes. This will add

more fiber to the meal. You can do this by substituting brown rice forwhite rice, using whole wheat pasta, or using barley, buckwheat or oats inrecipes.

Fruits and Vegetables• The more fruits and vegetables, the better. Try choosing recipes that in-

corporate lots of fruits or vegetables.• You can always add more vegetables to a dish! Use frozen or canned for

cheap and easy ways to add more nutrients to a meal.• Try to chose canned vegetables that have lower sodium and canned fruits

that are canned in their own juices or water.

Meat and Beans • Most meat and poultry choices should be lean or lower in fat.• Seafood contains essential fats and should be used when possible.• Beans are cheap and high in protein and fiber. Adding beans to any dish

will make it heartier and healthier!

Dairy • This group is important because it delivers calcium, an important mineral

for bone health.• Most milk and milk products should be low fat.•

Cream, butter, and cream cheese are not considered part of this group be-cause they have little to no calcium.

Fats • Try not to use products that contain trans fats.• Use oils (fats liquid at room temperature) instead of lard or butter to cut

down on saturated fat.

www.mypyramid.org



Main Dishes



Shepherd’s PieServes 15

Ingredients

• 2 pounds lean ground beef

• 2 1/2 lbs frozen mixed vegetables, thawed

• 2 (10.5 ounce) cans cream of mushroom soup

• 1 onion, diced

• 2 cups shredded Cheddar cheese

• 6 cups mashed potatoes (instant flakes work well)

Directions

1. Preheat an oven to 350 degrees F (175 degrees C).

2. Cook and stir ground beef in a skillet over medium-high heat until beef is browned, about10 minutes. Drain fat. Mix in green beans, cream of mushroom soup, and onion.

3. Pour beef mixture into a large aluminum foil roasting pan and top with cheddar cheese.Spread mashed potato on top.

4. Bake in the preheated oven until the pie is hot, and the mashed potatoes are golden brown,about 30 minutes.

Amount Per Serving Calories: 379 | Total Fat: 19.9g | Cholesterol: 71mg

Substituting groundturkey for ground beef

can lower thesaturated fat!



Spinach and Ham QuicheServes 15

Ingredients

• 2 cups chopped frozen spinach, thawed and drained

• 2 onions, chopped

• 8 eggs

• 4 cups low fat milk (skim or 1%)

• 2 cups baking mix (such as Bisquick ®, or store brand)

• 2 cups chopped ham (canned is fine)

• 4 cups low fat shredded Cheddar cheese

Directions

1. Preheat an oven to 325 degrees F (165 degrees C). Coat the bottom of a largealuminum roaster pan.

2. Combine spinach and onion in the bowl of a food processor. Process to finelychop. Add eggs, milk, and baking mix; process to mix. Pour mixture intoprepared pan. Sprinkle ham and cheese over the top.

3. Bake in preheated oven for 35 to 45 minutes. Quiche is done when toothpick

inserted in the center comes out clean. (internal temperature of at least 165°F)


Add canned tomatoesfor extra nutrients!



Tuna Noodle CasseroleServes 15

Ingredients

• 10 cups dry egg noodles• 2 (10.75 ounce) cans condensed cream of mushroom soup• 2 cups low fat milk (skim or 1%)• 3 cups water• 4 (12 ounce) cans tuna, drained and flaked• 2 1/2 lbs frozen mixed vegetables, thawed• 4 (15 ounce) cans sliced potatoes, drained• salt to taste• ground black pepper to taste• paprika to taste• 1-1/2 cups dry bread crumbs

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2 . Bring a large pot of lightly salted water to a boil. Add pasta and cook

for 8 to 10 minutes or until al dente; drain.

3. In a mixing bowl combine soup, milk, and water. Pour a small amountof the mixture into a large aluminum roaster pan; enough to just coverthe bottom.

4. Layer the cooked noodles, flaked tuna, peas, carrots, and potatoes untilall used up. Pour the remaining soup mixture over the layers. Sprinklewith salt, pepper, and paprika. Lightly coat the entire casserole withbread crumbs. Cover and bake in preheated oven for 45 minutes.


Add low fat t cheddarcheese to the top for

added calcium!



Baked PastaServes 15

Ingredients

• 1 pound penne pasta (whole wheat is great)

• 2 pounds lean ground beef

• 1 1/2 cups chopped frozen spinach, thawed and drained

• 2 onion, chopped

• 2 (4 ounce) cans mushrooms, drained

• 2 (28 ounce) jars spaghetti sauce

• 4 cups shredded mozzarella cheese (low fat or skim if possible)

Directions

1. Preheat oven to 325 degrees F.

1. Bring a large pot of lightly salted boil water to a boil. Cook pasta in boiling water

for 8 to 10 minutes, or until soft. Drain well.

2. Meanwhile, cook ground beef and chopped onions in a skillet overmedium heat until browned.

3. In a large bowl, mix together the mushrooms, spaghetti sauce, shredded mozzarellacheese, pasta, and browned ground beef and onion mixture. Transfer to a greased,large aluminum roaster pan.

4. Bake for 20 minutes, or until very hot.


Add canned whitebeans for extra

nutrients and fiber!



Ingredients

• 2 cup sour cream

• 1 cup ricotta cheese

• 6 oz cream cheese

• 5 cups cooked canned chicken

• 3 cups cooked rice (brown rice if possible)

• 3 cups shredded Monterey Jack cheese (low-fat if possible)

• 8 oz diced green chilies

• 2 (15 ounce) can chopped tomatoes, drained

• 2 (15 ounce) can black beans, drained

• 1 teaspoon garlic salt

Directions

1. Mix together the sour cream, ricotta cheese, and cream cheese.

2. Add everything else except the tortilla chips and blend together. Pour into largealuminum foil roaster pan. Top with tortilla chips.

3. Bake at 350 for 30 minutes.

Amount Per Serving Calories: 487 | Total Fat: 15g | Cholesterol: 51mg

Chili Chicken CasseroleServes 15

Add a 15oz can of corn for color and

extra nutrients!



Pumpkin Chili MexicanaServes 15

Ingredients

• 5 tablespoons vegetable oil• 1 cup chopped onion• 2.5 cup chopped red bell pepper• 2.5 clove garlic, finely chopped• 2.5 pound ground beef (lean if possible)• 5 cans (14.5 ounces each) diced tomatoes, undrained• 2.5 can (15 ounces each) pumpkin• 2.5 can (15 ounces each) tomato sauce

• 2.5 can (15.25 ounces each) kidney beans, drained• 5 cans (4 ounces each) diced green chilies• 1 1/4 cup loose-pack frozen whole-kernel corn• 2.5 tablespoon chili powder• 2.5 teaspoon ground cumin• 1 1/4 teaspoon ground black pepper

Directions

1. Heat vegetable oil in large saucepan over medium-high heat.

2. Add onion, bell pepper and garlic into saucepan; cook, stirring frequently, for 5to 7 minutes or until tender.

3. Add ground beef cook until browned. Drain.

4 Add tomatoes with juice, pumpkin, tomato sauce, beans, chilies, corn, chili powder,cumin, and black pepper. Bring to a boil.

5 Reduce heat to low. Cover; cook stirring occasionally, for 30 minutes.


Pumpkin is an excellentsource of beta-carotene!This dish is very high in

fiber and nutrients!



Easy Chicken Pot PieServes 15

Ingredients

• 2 1/2 lbs, frozen mixed vegetables, thawed and drained

• 2 1/2 cups diced, cooked chicken (cannned can be used)

• 2 1/2 cans (10.34 ounces each) condensed cream of chicken soup

• 2 1/2 cups of biscuit mix (such as Bisquick ®, or store brand)

• 1 1/4 cup of milk (skim or 1%)

• 3 eggs

Directions


2. In an ungreased 16x11x3 inch aluminum foil pan, mix vegetables, chicken, and

soup until blended.

3. Stir the remaining ingredients in a large bowl with a wire whisk or fork untilblended. Pour over chicken mixture.

4. Bake uncovered about 40-45 minutes or until crust is golden brown.


Add 1 (15 ounce) canof white or navy beansfor extra fiber, protein,

and nutrients!



Desserts



Ingredients

• 2 cans (21 ounces each) cherry pie filling

(unsweetened or low sugar)

• 1 cup oatmeal (dry)

• 1 box yellow cake mix

• 1/2 cup margarine, melted

• 13x9 inch baking pan

Directions

1. Preheat the oven to 375 degrees.

2. Pour the pie filling into the bottom of a lightly greased 13x9-inch baking pan.

3. Sprinkle the dry cake mix over the top. Sprinkle the oatmeal over the cake mix.

4. Pour the melted butter evenly over the top.

5. Bake at 375 degrees F for 30 to 35 minutes.

Oatmeal Cherry

Dump CakeServes 12

Amount Per Serving Calories: 246 | Total Fat: 10 g | Cholesterol: 1 mg

You can also makethis recipe with lowsugar canned apple

pie filling!



Pumpkin CakeServes 12

Ingredients

• 1 (18.25 ounce) box spice cake mix

• 1 (15 ounce) can of pumpkin

• 1/2 cup water


Directions

1. Follow directions on cake mix box for preheating and baking time.

2. Use electrical mixer to combine all three ingredients together in a large mixingbowl.

3. Use cooking spray to grease the pan, then pour the cake mixture into the pan.

Amount Per Serving Calories: 192 | Total Fat: 3g | Cholesterol: 0 mg

Sprinkle with choppednuts for added protein

and nutrients!



Mini Fruit PizzasServes 12

Ingredients

• 1 package sugar cookie mix• 1 (8 ounce) package of cream cheese (low-fat)• 1/2 cup powdered sugar• 1 cans cherry or apple pie filling (low sugar)

Directions

1. Prepare sugar cookies according to package directions.

2. Press the dough into a 9x13 inch baking pan and cook according to packagedirections. Let cool. Combine cream cheese and powdered sugar and spread creamcheese mixture evenly across top of cookie.

3. Spread an even layer of cherry pie filling across top of cream cheese mixture.

Amount Per Serving Calories: 80 | Total Fat: 5 g | Cholesterol: 17 mg

You can also makethis recipe with lowsugar canned apple

pie filling!



Pineapple Angel-Food

CakeServes 12

Ingredients

• 1 (18.25 ounce) package of angel food cake mix

• 1 (8 ounce) can of crushed pineapple, not drained

Directions


2 . Grease and flour a 9x13 inch pan.

3. Mix the cake mix and pineapple together and pour batter into pan and cook for

35 minutes.


You can also makethis recipe with cannedmandarin oranges and

canned peaches!




• 1/2 lb lean ground beef

• 2/3 lb frozen mixed vegetables

• 1/2 (10 ounce) can cream of mushroom soup

• 1/4 onion• 1/2 cup shredded cheddar cheese

• 2 cups mashed potatoes


2. Cook and stir ground beef in a skillet over medium-high heat until beef is browned, about 10 minutes. Drainfat. Mix in green beans, cream of mushroom soup, and onion.

3. Pour beef mixture into a large aluminum foil roasting pan and top with Cheddarcheese. Spread mashed potato on top.

4. Bake in the preheated oven until the pie is hot, and the mashed potatoes are golden brown, about 30 minutes.



• 2/3 lb frozen mixed vegetables

• 1/2 (10 ounce) can cream of mushroom soup

• 1/4 onion

• 1/2 cup shredded cheddar cheese

• 2 cups mashed potatoes


2. Cook and stir ground beef in a skillet over medium-high heat until beef is browned, about 10 minutes. Drainfat. Mix in green beans, cream of mushroom soup, and onion.

3. Pour beef mixture into a large aluminum foil roasting pan and top with Cheddarcheese. Spread mashed potato on top.

4. Bake in the preheated oven until the pie is hot, and the mashed potatoes are golden brown, about 30 minutes.




• 1/2 cup frozen spinach

• 1/2 onion

• 2 eggs

• 1 cup milk • 1/2 cup bisquick baking mix

• 1/2 cup chopped ham

• 1 cup shredded cheddar cheese


2. Combine spinach and onion in the bowl of a food processor. Process to finelychop. Add eggs, milk, and baking mix; process to mix. Pour mixture intoprepared pan. Sprinkle ham and cheese over the top.

3. Bake in preheated oven for 35 to 45 minutes. Quiche is done when toothpick

inserted in the center comes out clean.


• 1/2 cup frozen spinach

• 1/2 onion

• 2 eggs

• 1 cup milk

• 1/2 cup bisquick baking mix

• 1/2 cup chopped ham

• 1 cup shredded cheddar cheese


2. Combine spinach and onion in the bowl of a food processor. Process to finely

chop. Add eggs, milk, and baking mix; process to mix. Pour mixture intoprepared pan. Sprinkle ham and cheese over the top.

3. Bake in preheated oven for 35 to 45 minutes. Quiche is done when toothpick inserted in the center comes out clean.




• 2 2/3 cup egg noodles

• 3/4 (10.5 ounce can) cream of mushroom soup

• 1/2 cup milk

• 3/4 cup water• 1 can tuna in water, drained

• 1 lb frozen mixed vegetables

• 1 can sliced potatoes

• 1/2 cup bread crumbs


2 . Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to10 minutes or until al dente; drain.

3. In a mixing bowl combine soup, milk, and water. Pour a small amount of the mixture into a large aluminumroaster pan; enough to just cover the bottom.

4. Layer the cooked noodles, flaked tuna, peas, carrots, and potatoes until all used up. Pour the remaining soupmixture over the layers. Sprinkle with salt, pepper, and paprika. Lightly coat the entire casserole with breadcrumbs. Cover and bake in preheated oven for 30 to 45 minutes.


• 2 2/3 cup egg noodles

• 3/4 (10.5 ounce can) cream of mushroom soup

• 1/2 cup milk

• 3/4 cup water

• 1 can tuna in water, drained

• 1 lb frozen mixed vegetables

• 1 can sliced potatoes

• 1/2 cup bread crumbs


2 . Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to

10 minutes or until al dente; drain.

3. In a mixing bowl combine soup, milk, and water. Pour a small amount of the mixture into a large aluminumroaster pan; enough to just cover the bottom.

4. Layer the cooked noodles, flaked tuna, peas, carrots, and potatoes until all used up. Pour the remaining soupmixture over the layers. Sprinkle with salt, pepper, and paprika. Lightly coat the entire casserole with breadcrumbs. Cover and bake in preheated oven for 30 to 45 minutes.



Baked PastaServes 4

• 1/4 lb penne pasta


• 1/2 cup frozen chopped spinach

• 1/2 onion• 1/2 (4 ounce) can mushrooms

• 1/2 (28 ounce) jar spaghetti sauce

• 1 cup mozzarella cheese


1. Bring a large pot of lightly salted boil water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until

soft. Drain well.


3. In a large bowl, mix together the mushrooms, spaghetti sauce, shredded mozzarella cheese, pasta, andbrowned ground beef and onion mixture. Transfer to a greased, large aluminum roaster pan.


Baked PastaServes 4

• 1/4 lb penne pasta


• 1/2 cup frozen chopped spinach

• 1/2 onion

• 1/2 (4 ounce) can mushrooms

• 1/2 (28 ounce) jar spaghetti sauce

• 1 cup mozzarella cheese


1. Bring a large pot of lightly salted boil water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until

soft. Drain well.


3. In a large bowl, mix together the mushrooms, spaghetti sauce, shredded mozzarella cheese, pasta, andbrowned ground beef and onion mixture. Transfer to a greased, large aluminum roaster pan.




Chile Chicken CasseroleServes 4

• 1/2 cup sour cream (lite)

• 1/4 cup ricotta cheese (lite)

• 1 1/2 ounces cream cheese (lite)

• 1 1/3 cups canned chicken

• 3/4 cups cooked brown rice• 3/4 cup Monterey jack cheese

• 2 ounces diced green chiles

• 1/2 (14.5 ounce) can diced tomatoes

• 1/2 (15 ounce) can black beans

• 1/4 teaspoon garlic salt


2. Add everything else except the tortilla chips and blend together. Pour into ungreased shallow 9"x13" pan. Bake at 350 for 30 minutes

Chile Chicken Casserole

Serves 4

• 1/2 cup sour cream (lite)

• 1/4 cup ricotta cheese (lite)

• 1 1/2 ounces cream cheese (lite)

• 1 1/3 cups canned chicken

• 3/4 cups cooked brown rice

• 3/4 cup Monterey jack cheese

• 2 ounces diced green chiles

• 1/2 (14.5 ounce) can diced tomatoes

• 1/2 (15 ounce) can black beans

• 1/4 teaspoon garlic salt


2. Add everything else except the tortilla chips and blend together. Pour into ungreased shallow 9"x13" pan. Bake at 350 for 30 minutes




• 1 1/3 tablespoons vegetable oil

• 1/4 cup chopped onion

• 1/2 cup chopped red bell pepper

• 1 clove garlic, finely chopped• 2/3 pound ground beef (lean if possible)

• 1 1/2 cans (14.5 ounces each) diced tomatoes,undrained

• 2/3 can (15 ounces each) pumpkin

• 2/3 can (15 ounces each) tomato sauce

• 2/3 can (15.25 ounces each) kidney beans, drained

• 1 1/2 cans (4 ounces each) diced green chilies

• 1/3 cup loose-pack frozen whole-kernel corn

• 2/3 tablespoon chili powder

• 2/3 teaspoon ground cumin

• 1/3 teaspoon ground black pepper

1. Heat vegetable oil in large saucepan overmedium-high heat.

2. Add onion, bell pepper and garlic into saucepan;cook, stirring frequently for 5 to 7 minutes or untiltender.


4 Add tomatoes with juice, pumpkin, tomato sauce,beans, chilies, corn, chili powder, cumin, and black pepper. Bring to a boil.

5 Reduce heat to low. Cover; cook stirringoccasionally, for 30 minutes.


• 1 1/3 tablespoons vegetable oil

• 1/4 cup chopped onion

• 1/2 cup chopped red bell pepper

• 1 clove garlic, finely chopped

• 2/3 pound ground beef (lean if possible)

• 1 1/2 cans (14.5 ounces each) diced tomatoes,undrained

• 2/3 can (15 ounces each) pumpkin

• 2/3 can (15 ounces each) tomato sauce

• 2/3 can (15.25 ounces each) kidney beans, drained

• 1 1/2 cans (4 ounces each) diced green chilies

• 1/3 cup loose-pack frozen whole-kernel corn

• 2/3 tablespoon chili powder• 2/3 teaspoon ground cumin

• 1/3 teaspoon ground black pepper

1. Heat vegetable oil in large saucepan overmedium-high heat.

2. Add onion, bell pepper and garlic into saucepan;cook, stirring frequently for 5 to 7 minutes or untiltender.


4 Add tomatoes with juice, pumpkin, tomato sauce,beans, chilies, corn, chili powder, cumin, and black pepper. Bring to a boil.

5 Reduce heat to low. Cover; cook stirringoccasionally, for 30 minutes.




• 1 lb mixed vegetables

• 1 cups diced, cooked chicken (cannned can be used)

• 1 cans (10.34 ounces each) condensed cream of chicken soup

• 1 cups of biscuit mix (such as bisquick)• 1/2 cup of milk (preferable lower fat)

• 2 eggs


2. In an ungreased 16x11x3 inch aluminum foil pan, mix vegetables, chicken, and soup until blended.

3. Stir the remaining ingredients in a large bowl with a wire whisk or fork until blended. Pour over chicken mix-ture.



• 1 lb mixed vegetables

• 1 cups diced, cooked chicken (cannned can be used)

• 1 cans (10.34 ounces each) condensed cream of chicken soup

• 1 cups of biscuit mix (such as bisquick)

• 1/2 cup of milk (preferable lower fat)

• 2 eggs


2. In an ungreased 16x11x3 inch aluminum foil pan, mix vegetables, chicken, and soup until blended.

3. Stir the remaining ingredients in a large bowl with a wire whisk or fork until blended. Pour over chicken mix-ture.




Cherry Dump CakeServes 4

• 2/3 cup (21 ounces each) cherry pie filling (unsweetened or low sugar)

• 1/3 cup oatmeal (dry)

• 1/3 box yellow cake mix







Cherry Dump CakeServes 4

• 2/3 cup (21 ounces each) cherry pie filling (unsweetened or low sugar)

• 1/3 cup oatmeal (dry)

• 1/3 box yellow cake mix









Pineapple Angel Food CakeServes 4





3. Mix the cake mix and pineapple together and pour batter into pan and cook for 35 minutes.

Pineapple Angel Food CakeServes 4





3. Mix the cake mix and pineapple together and pour batter into pan and cook for 35 minutes.




• 1 package sugar cookie mix

• 1 (8 ounce) package of cream cheese (low-fat)

• 1/2 cup powdered sugar

• 1 cans cherry or apple pie filling (low sugar)


2. Press the dough into a 9x13 inch baking pan and cook according to package directions. Let cool. Combinecream cheese and powdered sugar and spread cream cheese mixture evenly across top of cookie.



• 1 package sugar cookie mix

• 1 (8 ounce) package of cream cheese (low-fat)

• 1/2 cup powdered sugar

• 1 cans cherry or apple pie filling (low sugar)


2. Press the dough into a 9x13 inch baking pan and cook according to package directions. Let cool. Combinecream cheese and powdered sugar and spread cream cheese mixture evenly across top of cookie.







• 1/2 cup water



2. Use electrical mixer to combine all three ingredients together in a large mixing bowl.





• 1/2 cup water



2. Use electrical mixer to combine all three ingredients together in a large mixing bowl.


sharing hope, feeding souls, changing live: healthy, cheap, and easy recipes for large groups

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