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Friday, July 3, 2009
OCTOBER 2009 MENU
Beef Stroganoff (with hamburger) Cheesy Spaghetti Bake Cheesy Chicken with Noodles Chicken Nugget Casserole Chicken Packets Crispy Cheesy Potatoes Kristin's Meatloaf Lazy Day Beef Pie Mozzarella Meatballs Old Time Beef Stew Rigatoni Bake
2 lbs beef cubes (stew meat) 1 T. oil 4 cups boiling water 1 T. lemon juice 1 t. Worcestershire sauce 1 clove garlic, minced 1 onion, sliced 1 T. salt 2 bay leaves 1/2 t. pepper 1 t. sugar 1/2 t. paprika dash of allspice
Brown meat in oil. Add rest of ingredients and cook 1-2 hours, until meat is tender. Freeze, using freezer bag method.
Serving day instructions:
Thaw completely and place stew in a stockpot. Add vegetables and simmer 1-2 hours, until vegetables are tender. If desired, some of the liquid may be thickened with flour. Serves 6-8.
8 oz rigatoni 8 oz of Cheddar cheese, cut into strips 1 jar spaghetti sauce 3 tablespoons parmesan cheese
Cook rigatoni as directed on package. Drain and rinse. Cut cheese into strips 1 1/4 inches long by 1/4 inch thick. Insert a strip of cheese in each cooked pasta and place in a sprayed 1 1/2 quart casserole dish. Pour sauce over the top and sprinkle with Parmesan cheese. Bake uncovered 25 to 30 minutes or until heated through at 350. Makes 6-8 servings. Note: If you must add meat with your meal, brown one lb of lean ground beef and add to the sauce. Vary by substituting 1 cup shredded Mozzarella cheese for the Parmesan.
1 8oz container cream cheese 1 1/2 cups sour cream 1 lb ground beef 1 28 oz jar spaghetti sauce 1 16 oz pkg spaghetti 1 cup mozzarella
Brown hamburger and add spaghetti sauce. Simmer for 10 minutes. Cook noodles. In a separate bowl, combine cream cheese and sour cream. Mix until smooth. Layer noodles, sauce, sour cream mixture, noodles, sauce, mozzarella. Cover and freeze.
1 9 oz pkg egg noodles 2 tbsp dried minced onion 1/4 cup butter 1 lb ground beef 2 tbsp flour 1 tsp salt 1/2 tsp black pepper 1 10 3/4 oz can cream of chicken soup 1 cup sour cream
Saute onion in butter over medium heat. Stir in meat and brown. Mix flour, salt, and pepper together. Add to meat and cook for 5 minutes. Stir in soup and simmer uncovered for 10 minutes. Once mixture has cooled, place in a gallon freezer bag. In a quart bag, add uncooked noodles.
Serving day: Just before serving, stir in sour cream to meat mixture and heat through. Serve over noodles.
1 13 1/2 oz bag frozen chicken nuggets 1/3 cup grated parmesan cheese 1 26 oz jar spaghetti sauce 1 cup shredded mozzarella cheese 1 tsp Italian seasoning
Place chicken nuggets in a greased 11x7 inch baking dish. Sprinkle with Parmesan cheese. Top with spaghetti sauce, mozzarella cheese, and Italian seasoning. Cover and freeze.
Serving day:
Cover and bake at 30 degrees for 30-35 minutes or until chicken is heated through and cheese is melted. Makes 5 servings.
2 eggs 3/4 cup milk 2/3 cup cracker crumbs, saltine crackers 1/2 cup onions chopped 1 tsp salt 1/2 tsp sage, rubbed Black pepper, just a dash 1 1/2 lbs lean ground beef 1 cup ketchup 1/2 cup brown sugar, packed 1 tsp Worcestershire sauce
In a large bowl, beat eggs. Add milk, saltines, onions, salt, sage, and pepper. Add beef and mix well. Shape into a loaf and place in a gallon freezer bag. Mix the last 3 ingredients and place the sauce in a quart freezer bag.
Serving day:
Put meatloaf into a loaf pan. Spread sauce on top. Bake at 350 for 60-65 minutes or until done.
1 1/2 lbs lean stew beef, cut into small pieces 2 tbsp flour 1/2 tsp each salt and pepper 1/2 cup onion, chopped 2 cups water 2 cups canned mixed peas and carrots, drained 1 pkg Jiffy corn bread mix Vegetable oil cooking spray
Sprinkle beef with flour, salt, and pepper. Combine beef, onion, and water in saucepan. Cover and simmer for 1 1/2 hours. When meat is tender, add peas and carrots. Transfer to a greased casserole dish. Top with corn bread mix prepared according to pkg directions. Cover and freeze immediately.
2 cups cooked, chopped chicken 3 oz cream cheese, softened 1 tbsp green onion (the green part) 2 tbsp milk salt to taste 1/2 cup seasoned crouton crumbs 2 pkgs crescent rolls 1/4 cup melted butter
Mix chicken, cream cheese, chives, milk, and salt in a medium bowl. Store in a quart freezer bag. Put crouton crumbs in another quart bag and attach it to the chicken mixture.
Serving day:
Thaw chicken mixture. Unroll crescent rolls. Each tube will contain 4 rectangles of dough with a diagonal perforation. Press dough along each perforation so that the rectangle halves will not separate. Place about 1/4 cup of chicken mixture into the center of each rectangle. Fold dough over the filling and pinch the edges to seal tightly. Dip each packet in melted butter and coat with crouton crumbs. Place packets on a baking sheet. Bake in a preheated 350 degree oven for 20 minutes or until golden brown. Packets are good either hot or cold . Serve early in the month before crescent rolls expire. Makes 8 packets.
15 mozzarella string cheese, cut into 120 cubes 3 cups dry bread crumbs 2/3 cup milk 4 eggs, lightly beaten 1/4 cup minced onion 2 tbsp minced garlic 1 tbsp salt 2 tsp black pepper
Remove string cheese from wrappers and cut each string into 8 equal pieces. Place in a large bowl or bag and freeze until it is time to form meatballs. Preheat oven to 500 degree. Using your heads, thorought combine beef, bread crumbs, milk, eggs, onion, garlic, salt, and pepper in a large bowl. Shape into 1 - 1 1/2 inch meatballs, around each piece of frozen mozzarella. Seal meatballs well to keep cheese from oozing out. Place meatballs close together on lightly greased pan. Bake for 15 minutes. Cool meatballs. While meatballs are baking and cooling, mix sauce.
Mix ketchup, vinegar, worcestershire sauce, brown sugar, garlic, onion, mustard and pepper in a large bowl. Divide cooled meatballs evenly among bags of sauce.
Cheesy Chicken Casserole Supper Swap recipe October 2008
8 oz egg noodles 3 cups cooked chicken 1 ½ cups cottage cheese 2 cups shredded American cheese ½ cup parmesan cheese 1/3 cup milk 1 can cream of mushroom 1 can cream of chicken
Cook noodles. Mix together rest of ingredients, stir in noodles. Place mixture in a gallon freezer bag. Label and freeze flat.
Serving Day Directions: Thaw casserole mixture and place in a greased 9x13” pan. Sprinkle crushed potato chips. Bake at 350 for 45 minutes or until bubbly.
32oz frozen shredded hashbrowns 1/4 cup chopped onion 16 oz container sour cream 1 1/2 cup chicken flavored white sauce* 1 1/2 cup shredded cheddar cheese 2 C. corn flakes cereal 1/3 cup butter-melted
Assembly Directions: Thaw the potatoes just slightly and break them apart well. Mix the onion, white sauce, and cheddar cheese. Stir in half of the potatoes and mix well. Stir in the remaining potatoes. In another bowl or pan, melt the butter. Stir the corn flakes into the melted butter.
Freezing Directions: Press the potato mixture into a sprayed 9x13 baking pan or place in freezer bags or rigid containers. Put the corn flakes/butter mixture in a small freezer bag or container. Attach to the potato mixture. Label both and freeze.
Serving Directions: Thaw potatoes and crumb topping. If frozen in bags or containers put into a sprayed 9x13 pan and top with the crumb mixture. Bake at 350 for 1 hour.
In a large stock pot, melt the butter over low heat. Add the flour and stir until the mixture is smooth. Cook the flour mixture until it begins to bubble. Do NOT let it brown. Gradually add the milk, stirring CONSTANTLY. When the sauce has thickened, stir in the broth powder.
12 comments:
Old-time beef stew:
2 lbs beef cubes (stew meat)
1 T. oil
4 cups boiling water
1 T. lemon juice
1 t. Worcestershire sauce
1 clove garlic, minced
1 onion, sliced
1 T. salt
2 bay leaves
1/2 t. pepper
1 t. sugar
1/2 t. paprika
dash of allspice
Serving day:
1 lb carrots, chopped
3-4 potatoes, chopped
1-2 cups frozen peas
Cooking day instructions:
Brown meat in oil. Add rest of ingredients and cook 1-2 hours, until meat is tender. Freeze, using freezer bag method.
Serving day instructions:
Thaw completely and place stew in a stockpot. Add vegetables and simmer 1-2 hours, until vegetables are tender. If desired, some of the liquid may be thickened with flour. Serves 6-8.
Rigatoni Bake:
8 oz rigatoni
8 oz of Cheddar cheese, cut into strips
1 jar spaghetti sauce
3 tablespoons parmesan cheese
Cook rigatoni as directed on package. Drain and rinse. Cut cheese into strips 1 1/4 inches long by 1/4 inch thick. Insert a strip of cheese in each cooked pasta and place in a sprayed 1 1/2 quart casserole dish. Pour sauce over the top and sprinkle with Parmesan cheese. Bake uncovered 25 to 30 minutes or until heated through at 350. Makes 6-8 servings.
Note: If you must add meat with your meal, brown one lb of lean ground beef and add to the sauce. Vary by substituting 1 cup shredded Mozzarella cheese for the Parmesan.
Egg bake:
8 eggs
2 cups milk
2 slices bread, cubed
2/3 cup shredded cheese
2/3 cup breakfast sausage
Mix eggs, milk, cheese, and bread. Add breakfast sausage (browned). Pour into a 9x13 pan. Refrigerate covered overnight (or freeze).
Serving day: Bake uncovered for 1 hour at 350.
Cut and serve.
Cheesy spaghetti bake:
1 8oz container cream cheese
1 1/2 cups sour cream
1 lb ground beef
1 28 oz jar spaghetti sauce
1 16 oz pkg spaghetti
1 cup mozzarella
Brown hamburger and add spaghetti sauce. Simmer for 10 minutes.
Cook noodles. In a separate bowl, combine cream cheese and sour cream. Mix until smooth. Layer noodles, sauce, sour cream mixture, noodles, sauce, mozzarella. Cover and freeze.
Serving day:
Bake at 350 for 1 hour, covered
*Serve with a green salad and garlic bread.
Beef stroganoff:
1 9 oz pkg egg noodles
2 tbsp dried minced onion
1/4 cup butter
1 lb ground beef
2 tbsp flour
1 tsp salt
1/2 tsp black pepper
1 10 3/4 oz can cream of chicken soup
1 cup sour cream
Saute onion in butter over medium heat. Stir in meat and brown. Mix flour, salt, and pepper together. Add to meat and cook for 5 minutes. Stir in soup and simmer uncovered for 10 minutes. Once mixture has cooled, place in a gallon freezer bag. In a quart bag, add uncooked noodles.
Serving day:
Just before serving, stir in sour cream to meat mixture and heat through. Serve over noodles.
Chicken Nugget Casserole:
1 13 1/2 oz bag frozen chicken nuggets
1/3 cup grated parmesan cheese
1 26 oz jar spaghetti sauce
1 cup shredded mozzarella cheese
1 tsp Italian seasoning
Place chicken nuggets in a greased 11x7 inch baking dish. Sprinkle with Parmesan cheese. Top with spaghetti sauce, mozzarella cheese, and Italian seasoning. Cover and freeze.
Serving day:
Cover and bake at 30 degrees for 30-35 minutes or until chicken is heated through and cheese is melted. Makes 5 servings.
Meatloaf:
2 eggs
3/4 cup milk
2/3 cup cracker crumbs, saltine crackers
1/2 cup onions chopped
1 tsp salt
1/2 tsp sage, rubbed
Black pepper, just a dash
1 1/2 lbs lean ground beef
1 cup ketchup
1/2 cup brown sugar, packed
1 tsp Worcestershire sauce
In a large bowl, beat eggs. Add milk, saltines, onions, salt, sage, and pepper. Add beef and mix well. Shape into a loaf and place in a gallon freezer bag. Mix the last 3 ingredients and place the sauce in a quart freezer bag.
Serving day:
Put meatloaf into a loaf pan. Spread sauce on top. Bake at 350 for 60-65 minutes or until done.
Lazy Day Beef Pie:
1 1/2 lbs lean stew beef, cut into small pieces
2 tbsp flour
1/2 tsp each salt and pepper
1/2 cup onion, chopped
2 cups water
2 cups canned mixed peas and carrots, drained
1 pkg Jiffy corn bread mix
Vegetable oil cooking spray
Sprinkle beef with flour, salt, and pepper. Combine beef, onion, and water in saucepan. Cover and simmer for 1 1/2 hours.
When meat is tender, add peas and carrots. Transfer to a greased casserole dish. Top with corn bread mix prepared according to pkg directions. Cover and freeze immediately.
Serving day:
Thaw. Bake at 425 for 20 minutes.
Chicken packets:
2 cups cooked, chopped chicken
3 oz cream cheese, softened
1 tbsp green onion (the green part)
2 tbsp milk
salt to taste
1/2 cup seasoned crouton crumbs
2 pkgs crescent rolls
1/4 cup melted butter
Mix chicken, cream cheese, chives, milk, and salt in a medium bowl. Store in a quart freezer bag. Put crouton crumbs in another quart bag and attach it to the chicken mixture.
Serving day:
Thaw chicken mixture. Unroll crescent rolls. Each tube will contain 4 rectangles of dough with a diagonal perforation. Press dough along each perforation so that the rectangle halves will not separate. Place about 1/4 cup of chicken mixture into the center of each rectangle. Fold dough over the filling and pinch the edges to seal tightly. Dip each packet in melted butter and coat with crouton crumbs. Place packets on a baking sheet. Bake in a preheated 350 degree oven for 20 minutes or until golden brown. Packets are good either hot or cold . Serve early in the month before crescent rolls expire. Makes 8 packets.
Mozzarella Meatballs
15 mozzarella string cheese, cut into 120 cubes
3 cups dry bread crumbs
2/3 cup milk
4 eggs, lightly beaten
1/4 cup minced onion
2 tbsp minced garlic
1 tbsp salt
2 tsp black pepper
Remove string cheese from wrappers and cut each string into 8 equal pieces. Place in a large bowl or bag and freeze until it is time to form meatballs. Preheat oven to 500 degree.
Using your heads, thorought combine beef, bread crumbs, milk, eggs, onion, garlic, salt, and pepper in a large bowl. Shape into 1 - 1 1/2 inch meatballs, around each piece of frozen mozzarella. Seal meatballs well to keep cheese from oozing out.
Place meatballs close together on lightly greased pan. Bake for 15 minutes. Cool meatballs. While meatballs are baking and cooling, mix sauce.
Sauce
4 cups ketchup
2 cups red wine vinegar
2 cups worcestershire sauce
2 cups packed brown sugar
2 tbsp minced garlic
2 tbsp mined onion
1 tbsp dry mustard
2 tsp black pepper
Mix ketchup, vinegar, worcestershire sauce, brown sugar, garlic, onion, mustard and pepper in a large bowl. Divide cooled meatballs evenly among bags of sauce.
Seal and freeze
Cheesy Chicken Casserole
Supper Swap recipe
October 2008
8 oz egg noodles
3 cups cooked chicken
1 ½ cups cottage cheese
2 cups shredded American cheese
½ cup parmesan cheese
1/3 cup milk
1 can cream of mushroom
1 can cream of chicken
Cook noodles. Mix together rest of ingredients, stir in noodles. Place mixture in a gallon freezer bag. Label and freeze flat.
Serving Day Directions:
Thaw casserole mixture and place in a greased 9x13” pan. Sprinkle crushed potato chips.
Bake at 350 for 45 minutes or until bubbly.
Crispy Cheesy Potatoes
From 30 Day Gourmet
32oz frozen shredded hashbrowns
1/4 cup chopped onion
16 oz container sour cream
1 1/2 cup chicken flavored white sauce*
1 1/2 cup shredded cheddar cheese
2 C. corn flakes cereal
1/3 cup butter-melted
Assembly Directions:
Thaw the potatoes just slightly and break them apart well. Mix the onion, white sauce, and cheddar cheese. Stir in half of the potatoes and mix well. Stir in the remaining potatoes. In another bowl or pan, melt the butter. Stir the corn flakes into the melted butter.
Freezing Directions:
Press the potato mixture into a sprayed 9x13 baking pan or place in freezer bags or rigid containers. Put the corn flakes/butter mixture in a small freezer bag or container. Attach to the potato mixture. Label both and freeze.
Serving Directions:
Thaw potatoes and crumb topping. If frozen in bags or containers put into a sprayed 9x13 pan and top with the crumb mixture. Bake at 350 for 1 hour.
*White Sauce Recipe: 12 cups
1 1/2 cups butter
1 1/2 cups flour
12 cups milk, warmed
1/2 cup chicken broth powder
In a large stock pot, melt the butter over low heat. Add the flour and stir until the mixture is smooth. Cook the flour mixture until it begins to bubble. Do NOT let it brown. Gradually add the milk, stirring CONSTANTLY. When the sauce has thickened, stir in the broth powder.
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