Meals are to be delivered to Tower's main lobby by 8:00 am on October 2, or placed in the lower school kitchen refrigerator the night before. Our TSPA Co-Chairs, Valerie Cohen and Tess Bauta, will deliver the meals to My Brother's Table.
 

Meals are to be delivered to Tower's main lobby by 8:00 am on November 6, or placed in the lower school kitchen refrigerator the night before. Our TSPA Co-Chairs, Valerie Cohen and Tess Bauta, will deliver the meals to My Brother's Table.
 

Ingredients

• 2 large green peppers, diced
• 2 large red peppers, diced
• 2 tsp chopped garlic
• 2 medium onions, chopped
• 4 T oil
• 5 lbs ground beef
• 5 (8 oz) cans tomato sauce
• 4 T chili powder
• 2-14.5 oz cans red kidney beans
• Please also bring 2 bags of shredded cheddar cheese and 2 bags of tortilla chips to be served with the meal

• Heat olive oil in a large stockpot or Dutch oven over medium high heat.
• Add ground beef garlic, and onion and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks.
• Add diced peppers, tomato sauce and chili powder.
• Simmer covered, for approximately 20 minutes, stirring frequently.

Add kidney beans, and simmer for another 20 minutes, uncovered, stirring frequently.
 

Meals are to be delivered to Tower's main lobby by 8:00 am on December 4, or placed in the lower school kitchen refrigerator the night before. Our TSPA Co-Chairs, Valerie Cohen and Tess Bauta, will deliver the meals to My Brother's Table.

Ingredients

• 3 bags 25 oz. regular sized cheese ravioli
• 3 jars spaghetti or marinara sauce
• 4 cups shredded mozzarella
• 4 cups fresh baby spinach
• 1 cup Parmesan cheese
   

Steps

• Spray bottom of pan with cooking spray
• Spread 1 cup of sauce on bottom of dish.
• Arrange half of the frozen ravioli in a single layer over the sauce
• Top with half of the remaining sauce and half of the mozzarella cheese.
• Spread spinach over cheese and repeat layer, starting with ravioli, sauce, and mozzarella cheese.
• Sprinkle the top with parmesan cheese.

MBT will bake all casseroles.

Meals are to be delivered to Tower's main lobby by 8:00 am on February 5, or placed in the lower school kitchen refrigerator the night before. Our TSPA Co-Chairs, Valerie Cohen and Tess Bauta, will deliver the meals to My Brother's Table.

Ingredients

• 3 lbs ground beef
• 2 large onions
• 2 large green peppers, chopped
• 4 garlic cloves, chopped
• 1/4 tsp crushed red pepper
• 2 14 oz cans tomato sauce
• 1 cup raisins
• 2 tsp salt
• Pepper to taste
• 4 tsp chili pepper
• 1/2 tsp ground cumin
• Dash ground cloves
• Dash ground cinnamon
• ½ cup sliced pimiento stuffed olives

Steps

• Brown beef with onions, garlic and green pepper.
• Add remaining ingredients and simmer for 20 minutes.

Consistency should be similar to chili. (Add more tomato sauce or water if too thick). This dish will be served over rice which will be provided by My Brother's Table.

Meals are to be delivered to Tower's main lobby by 8:00 am on March 4, or placed in the lower school kitchen refrigerator the night before. Our TSPA Co-Chairs, Valerie Cohen and Tess Bauta, will deliver the meals to My Brother's Table.


You can make this beef stew in the oven or a slow cooker.

Ingredients

• 6 pounds beef stew meat cut into 1 1/2-inch cubes
• 3 cans tomato paste
• 1/3 cup balsamic vinegar
• ¼ cup all-purpose flour
• Coarse salt and ground pepper
• 3 medium onions, cut into 1-inch chunks
• 4 pounds small white or red new potatoes, well scrubbed, halved if large
• 2 pounds carrots, cut into 1 1/2-inch lengths
• 6 garlic cloves, smashed
• 2 bay leaves

• Preheat oven to 350 degrees.
• In a Dutch oven (5-quart) with a tight-fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper.
• Add onions, potatoes, carrots, garlic, bay leaves, and 6 cups water.
• Bring to a boil.
• Cover, transfer to oven, and cook until meat is fork-tender, 2 to 2 1/2 hours. Remove bay leaves and, if desired, season with salt and pepper before serving.

NOTE: Slow-Cooker Variation: Place beef in a 5-quart slow cooker. Distribute tomato paste, vinegar, and flour over beef; season generously with salt and pepper. Add onions, potatoes, carrots, garlic, and bay leaves. Cover slow cooker; cook on high until beef is fork-tender, about 5 hours (or cook on low heat 8 hours).

Meals are to be delivered to Tower's main lobby by 8:00 am on April 1, or placed in the lower school kitchen refrigerator the night before. Our TSPA Co-Chairs, Valerie Cohen and Tess Bauta, will deliver the meals to My Brother's Table.

Ingredients

• 4-5 lbs cubed beef stew meat
• 4 (10.75 oz) can condensed golden mushroom soup
• 2 medium white onions, chopped
• 3 T Worcestershire sauce
• 1 cup water
• 2- 8 oz containers of cream cheese
• 5 packages of egg noodles, uncooked (will be brought to MBT and prepared there)

Directions

• In a slow cooker, combine meat, soup, onion, Worcestershire sauce and water.
• Cook on low setting for 8 hours, or on high for 5 hours.
• Stir in cream cheese.

Meals are to be delivered to Tower's main lobby by 8:00 am on May 6, or placed in the lower school kitchen refrigerator the night before. Our TSPA Co-Chairs, Valerie Cohen and Tess Bauta, will deliver the meals to My Brother's Table.


Ingredients

• 4 lbs ground beef
• 3 cans spicy chili beans in sauce, undrained
• 4 jars Mild salsa (chunky style if possible)
• 1 bag coarsely broken tortilla chips
• 2- 16 oz sour cream
• 3- 8 oz bags shredded cheddar cheese

Directions

• In large skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked.
• Stir in beans and 2 jars of salsa.
• Heat to boiling, stirring occasionally.
• In ungreased MBT pan, place broken tortilla chips.
• Top with beef mixture.
• Spread with sour cream.
• Add remaining 2 jars of salsa and sprinkle cheese.

MBT will bake this casserole.

Meals are to be delivered to Tower's main lobby by 8:00 am on June 3, or placed in the lower school kitchen refrigerator the night before. Our TSPA Co-Chairs, Valerie Cohen and Tess Bauta, will deliver the meals to My Brother's Table.
 

Ingredients

• 3 large bags of dinner size frozen beef meatballs (no pork, please)
• 3 boxes ziti or penne, cooked
• 3 large jars spaghetti/marinara sauce
• 4 cups shredded mozzarella cheese

Directions

• Spray pan with cooking spray.
• 2 layers: meatballs, pasta and sauce and cheese

MBT will bake all casseroles.