http://www.lakecountymagazine.com/articles/2010/12/23/health_food_stores/index.xml

From Elise: 3/6/2011

Chef Swagger’s Beef & Onion Pasta Sauce ·       

  4 pounds lean ground beef

  1  packet Chef Swagger’s Kitchen Onion Soup and Dip mix

  2-3 cloves minced, fresh garlic or ½ teaspoon dried, minced garlic

  1 teaspoon dried Italian Herbs

  1 (28 ounce) can crushed tomatoes

  1 (14.5 ounce) can diced tomatoes or 2 cups fresh, diced tomatoes

Brown the ground beef in a 3-5 quart nonstick pot over medium heat on the stovetop, stirring occasionally, for about 15 minutes or until the ground beef is evenly browned. Sprinkle 1 packet of Chef Swagger’s Kitchen Onion and Dip Mix, minced garlic and herbs over the meat, stir, cover, reduce heat to low and simmer for 5 minutes. Add the entire contents of canned crushed tomatoes and diced tomatoes; stir and heat until just bubbling. Serve over cooked pasta.

 Makes approximately 12 cups; remainder can be cooled and frozen in 2-4 cup quantities for additional recipes such as Chef Swagger’s Beefy Baked Ziti or Chef Swagger’s Beefy Lasagna.

Chef Swagger’s Spicy Mexican Beef Filling ·        

   4 pounds lean ground beef

   1 packet Chef Swagger’s Kitchen Onion Soup and Dip Mix

   2-3 cloves minced, fresh garlic or ½ teaspoon dried, minced garlic

   1 teaspoon chili powder [optional]

·  1 (12 ounce) can diced jalapeño chilies, drained

   1 (28 ounce) can crushed tomatoes

Brown the ground beef in a 3-5 quart nonstick pot over medium heat on the stovetop, stirring occasionally, for about 15 minutes or until the ground beef is evenly browned. Sprinkle 1 packet of Chef Swagger’s Kitchen Onion and Dip Mix, minced garlic and chili powder over the meat, stir, cover, reduce heat to low and simmer for 5 minutes. Add drained jalapeno chilies and the entire can of crushed tomatoes; stir and heat until just bubbling. Serve by the spoonful in soft flour or hard corn tortillas with shredded cheddar cheese as burritos or tacos, or over chopped lettuce as a taco salad.

Makes approximately 12 cups; remainder can be cooled and frozen in 2- 4 cup quantities for additional recipes such as Chef Swagger’s Spicy Southwestern Chili or Chef Swagger’s Spicy Beef Enchiladas.