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Salisbury Steak

Yields 6 servings

Salisbury Steak

Ground beef patties in a savory gravy.

15 minPrep Time

30 minCook Time

45 minTotal Time

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Ingredients

  • 1 can (10-1/2 ounces) condensed golden mushroom soup
  • 1-1/2 pounds ground beef
  • 1/2 cup bread crumbs, dry
  • 1/4 cup onion, finely chopped
  • 1 egg, slightly beaten
  • 1/3 cup water

Instructions

  1. Mix thoroughly 1/4 cup soup, ground beef, bread crumbs, onion and egg; shape into 6 patties.
  2. In skillet over medium heat, brown patties; remove patties from pan; pour off fat.
  3. Stir into the pan remaining soup and water. When blended well, add patties back to pan.
  4. Cover; cook over low heat for 20 minutes or until done.

Notes

Serve with mashed potatoes or buttered noodles, a vegetable of choice and fruit for dessert.

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https://ugfoodbank.org/salisbury-steak/

Tuna Alfredo

Yields 2 servings

Tuna Alfredo

Quick and easy tuna dish.

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Ingredients

  • 1 package (4-1/4 ounces) quick-cooking Alfredo noodles and sauce mix
  • 1 can (5.5 ounces) tuna, drained and flaked
  • 1 Tablespoon green onion, chopped

Instructions

  1. Prepare noodles and sauce mix according to package directions. Stir in tuna and onion. Serve immediately.

Notes

Serve with a vegetable of choice and fruit for dessert.

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https://ugfoodbank.org/tuna-alfredo/

Recipe Collection

Recipe Collection

 

These recipes were created with some of the food items you may find in your grocery bags.*

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*Some recipe ingredients may have to be purchased or used from what you already have in your pantry.

 

Applesauce Gelatin Salad

Yields 16 servings

Applesauce Gelatin Salad

Serve with chicken, buttered noodles, a vegetable of choice and fresh fruit for dessert.

15 minPrep Time

5 minCook Time

20 minTotal Time

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Ingredients

  • 4 packages (3 ounces each) sugar-free raspberry gelatin mix (or flavor of choice)
  • 4 cups boiling water
  • 2 cups cold water
  • 1 jar (46 ounces) unsweetened applesauce
  • 1 head lettuce

Instructions

  1. In a large bowl, dissolve gelatin in boiling water. Stir in cold water and applesauce. Pour into a 13- x 9-inch pan coated with nonstick cooking spray (optional). Refrigerate for 8 hours or overnight. Cut into 16 squares. Serve on lettuce leaves.
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https://ugfoodbank.org/applesauce-gelatin-salad/