Broccoli Beef

1/4 cup flour
1 (10.5 ounce) can beef broth
2 Tbsp sugar
2 Tbsp soy sauce
1 lb boneless round steak, cut into bite size pieces (I used boneless beef sirloin steak)
1/4 tsp chopped fresh ginger root
1 clove garlice, minced
4 cups chopped fresh broccoli

In a small bowl, combine flour, broth, sugar, and soy sauce. Stir until sugar and flour are dissolved. In a large skillet or wok over high heat, cook and stir beef 2 to 4 minutes, or until browned. Stir in broth mixture, ginger, garlic, and broccoli. Bring to a boil, then reduce heat. Simmer 5 to 10 minutes, or until sauce thickens.

Cooking Club: Thaw and heat beef and sauce in a skillet. Add broccoli before sauce thickens. Serve over rice.

Spaghetti Sauce

1 1/2 lbs ground beef
24 oz tomato sauce
6 oz tomato paste
8 oz water
1 package spaghetti sauce seasoning mix
2-4 Tbsp brown sugar

Brown beef and drain. Add remaining ingredients and simmer for 20 minutes.

Cooking Club: Thaw sauce and heat on stovetop over medium heat until heated through. Serve over spaghetti noodles and with bread and salad.

Lasagna

2# ground beef
6 oz can tomato paste
8 oz can tomato sauce
8-16 oz water
1 1/2 tsp salt
1/4 tsp pepper
3/4 tsp oregano
8 oz lasagna noodles
16 oz shredded mozzarella cheese
15 oz ricotta cheese
3/4 c grated parmesan cheese

Saute beef until meat loses red color. Add next six items and simmer 20 minutes. Cook noodles according to package directions. Put into bottom of buttered 9 x 13 casserole a thin layer of sauce. Then a layer of noodles and a layer of ricotta and mozzarella. Repeat once with sauce, noodles and cheese. The final cheese layer is covered with sauce and parmesan. Bake, uncovered at 375 degrees for 20 minutes.

Cooking Club: Thaw lasagna and bake at 375 degrees for 20 minues or until hot. Serve with bread and salad.