Chattanooga Salvation Army Culinary School Honors New Class of Chefs

Tuesday, November 12, 2013

Three graduates of The Salvation Army of Chattanooga’s School of Culinary Arts said, “Bon appétit,” at their graduation ceremony on Friday, November 8, 2013. The Chattanooga Salvation Army’s School of Culinary…

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High-profile Chef Joins Salvation Army

Tuesday, June 25, 2013

Jeff Ansorge had spent eight years as executive chef at one of the finest and most prestigious restaurants in Minneapolis. But when he became a Christian two years ago, he just couldn’t do the job anymore. Something had changed.

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Salvation Army Chefs’ Winning Meal Recipe

Tuesday, March 30, 2010

“Monster Meal.”

Initially, this recipe name leaves me with mixed emotions. Part of me wonders, “Should I be scared?” and another part of me asks, “Why have I not tried this ‘Monster Meal’ sooner?”

But a judging audience voted this dish, prepared by a team of Salvation Army chefs, as the “Most Flavorful” in a local Wyoming competition. Community Action, the Natrona County Detention Center, and ProStart Culinary Arts program also participated in the Iron Chef-like event where participants were required to draw their recipes from a list of shared ingredients (instant dry milk, creamy tomato soup, egg noodles, rotini, canned corn and applesauce) and prepare them within a specified time limit.

The purpose of the kitchen show-down was to demonstrate the versatility of food commodities that can be found in just about any home, specifically with social service programs, families, and individuals in mind who are looking for ways to maximize their food budget while still eating nutritional meals. The Wyoming Food Bank of the Rockies donated the ingredients.

Below is The Salvation Army’s winning recipe for “Monster Meal,” provided by Salvation Army chefs Carl Israel, Elijah Israel, Tracy Israel and Deb Weakland. Try it out if you have a chance and let us know what you think. Bonus points if you can figure out why it’s named that!

Monster Meal

1 onion, finely diced

1 tbsp. butter or margarine

1 lb. ground beef or any ground meat

1 can Manwich sauce

1 can creamy tomato soup

1/4 cup brown sugar

1 tsp. garlic powder

1 tsp. chili powder

2 tbsp. Worcestershire sauce

3 tbsp. dry milk

1 lb. pasta, cooked and drained

1 can whole-kernel corn, drained

1 can kidney beans, drained

2 cups shredded cheese

Sauté diced onion in butter in large skillet.
Add ground meat and brown. Drain off grease.
Add Manwich sauce, soup, brown sugar, garlic powder, chili powder and Worcestershire sauce and simmer.
Combine 3 tablespoons dry milk with 1/2 cup water and add to meat mixture.
Put cooked noodles in large pot (can use same pot noodles were cooked in).
Pour the meat mixture over the noodles and stir.
Add corn, kidney beans, and cheese. Stir and heat through.

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