The Iroquois School lunch program recently received over 450 pounds of donated hamburger. Fast View Farms donated the animal. The Kingsbury County Cattlemen’s Association, Iroquois School FFA Chapter, and the Iroquois Booster Club helped with a Burger Feed fundraiser that covered all the processing costs. The burger was delivered to the school for free by 605 Meats.

Students and staff helped unload and deliver it to the kitchen.We are so thankful for the community support and to Fast View Farms. The Kingsbury County Cattlemen’s Association does a lot of work to keep this program going and successful. This is great for the Iroquois School Lunch Program to be able to serve local beef to our students.

If you are interested in donating to this program, please contact Jill Cundy at 605-546-2210 or Jill.Cundy@k12.sd.us.

Beef Stir-Fry
2 Tablespoons vegetable oil
1 pound beef sirloin, cut into 2-inch strips
1 ½ cups fresh broccoli florets
1 red bell pepper, cut into matchsticks
2 carrots, thinly sliced
1 green onion, chopped
1 teaspoon minced garlic
2 Tablespoons soy sauce
2 Tablespoons sesame seeds, toasted

Heat vegetable oil in a large wok or skillet over medium-high heat; add beef and stir-fry until brown. Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok; stir-fry vegetables for 2 minutes.

Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.

Serve hot and enjoy!

Crock Pot Lasagna
1 pound ground beef
1 small onion, finely diced
1 Tablespoon minced garlic
26- or 32-ounce jar spaghetti sauce
1 cup water
15-ounce container small curd cottage cheese (see notes)
1 ½ cups shredded mozzarella cheese
2 Tablespoons grated parmesan cheese
1 large egg
2 Tablespoons fresh parsley, chopped (optional)

For topping:
½ cup shredded mozzarella cheese
⅓ cup grated parmesan cheese

Brown and crumble 1 pound ground beef along with 1 small onion, finely diced in a large skillet (or if your crock pot has a saute setting, use that.)

Then add in 1 Tablespoon minced garlic and cook for additional 1-2 minutes (until fragrant).

Drain excess grease from beef and put back into skillet. Pour in spaghetti sauce and 1 cup water.

In a separate bowl, mix together small curd cottage cheese, shredded mozzarella cheese, grated parmesan cheese, 1 large egg and 2 Tablespoons fresh parsley and water. Give it all a good stir.

Spray a 5-quart or larger oval crock pot with non-stick cooking spray. Scoop approximately 1 cup of meat sauce into bottom of the slow cooker.

Top with one layer of the 8-10 uncooked lasagna noodles. Just do your best to break them up to fit into your crock pot.

Next top with a layer of cottage cheese mixture.

Keep adding layers (meat sauce, noodles, cottage cheese mixture). Keep enough of the meat sauce reserved so you can top off all the layers with some meat sauce. I was able to get about 3 layers in my 5-quart slow cooker.

Put the lid on and cook on low for 3-5 hours. You want most of the liquid to be absorbed and noodles should be soft.

When it is finished cooking, add 1/2 cup shredded mozzarella cheese and 1/3 cup grated parmesan cheese evenly on top and sprinkle with a bit more parsley (optional).

Put the lid back on for about 10-15 more minutes until cheese is melted.

Mississippi Mud Roast
1 (3-4 pounds) chuck roast
1 packet ranch dressing mix
1 packet au jus gravy mix
1/4 cup butter
4-5 pepperoncini peppers

Place roast in the slow cooker and sprinkle the top with the ranch dressing mix and the au jus mix. Place peppers on top of the mixes, and add the butter.

Cook over low heat for 8 hours. Serve with noodles, rice or mashed potatoes. 

Enjoy!

Easy String Cheese Manicotti
Uncooked Manicotti shells (about 10-12)
1 pound ground beef

Preheat oven to 375 degrees. Brown ground beef, drain, and add seasonings. 

Add spaghetti sauce and stir until mixed together.

Spread half of the meat sauce onto the bottom of a 9-by-13-inch baking dish. 

Stuff each manicotti shell with a piece of string cheese.

Arrange the stuffed manicotti shells in a single layer in baking dish.

Cover manicotti with remaining meat sauce. Cover tightly with foil.

Bake about 40 minutes until pasta is al dente. Uncover and sprinkle with Italian blend cheese.  Bake an additional 5-10 minutes until cheese is melted and pasta is tender.

Tangy Meatballs
2 eggs, beaten
2 cups oatmeal
12-ounce can evaporated milk
1 cup chopped onion
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
3 pounds hamburger

Mix eggs, oats, milk, onion, salt, pepper and garlic powder. Add beef and shape into 1 1/2-inch balls. Place in two 9-by-13-inch pans. Bake at 375 degrees F, uncovered, for 30 minutes. Place all meatballs in one pan and cover with sauce.

Sauce:
2 cups ketchup
1 1/2 cups brown sugar
1/2 cup chopped onion
1/2 teaspoon garlic powder

Bring all sauce ingredients to a boil and pour over meatballs. Return to oven and bake, uncovered, for 20 minutes.