**FACT**
ACCORDING TO MARKETING SURVEYS, NEARLY SEVENTY PERCENT OF AMERICANS HAVE NO IDEA WHAT THEY ARE HAVING FOR SUPPER AT 4:00 PM. HOW SCARY!!
-FOOD, INC.
In this cooking club, we do TEAMWORK, we do HELP, we do RESPECT, PUNCTUALITY, AND LAUGHTER. We do FRIENDSHIP, We do COFFEE and CAKE. We COMMUNICATE AND LISTEN. We do MOTIVATION. WE DO GREAT THINGS!!!
Thursday, October 8, 2009
MARCH 2010 MENU
Anna's Taco Bake Breakfast Burritos Chicken Enchilada Casserole Chicken Strips Debra's Sweet N' Sour Chicken Hawaiian Chicken Lydia Circle's Chicken Casserole Ritz Chicken Spenser's Sloppy Joes Tara's Mac N' Cheese
4 c. Chopped Chicken, cooked 1 c. Sour Cream 1 can Cream of Chicken Soup 1 tube Ritz Crackers, crushed 1 stick Butter, melted 1T. Poppy Seeds
Cooking Day: Mix chicken, sour cream and soup together. Then in another bowl mix Ritz, butter and poppy seeds together. Freeze Chicken mixture in one freezer bag and Ritz mixture in another.
Serving Day: Pour chicken mixture into a 9x13 pan. Sprinkle Ritz mixture over top. Bake at 350 until bubbly, 30-40 minutes.
1 – 16 oz pkg. California blend vegetables 4 cups chicken breast meat 2 cans cream of chicken soup 1 cup real mayonnaise 1 tsp. lemon juice ½ tsp. curry ¾ cup shredded cheddar cheese 8 oz. can water chestnuts 1 cup herb seasoned stuffing crumbs ¼ cup butter, melted
Cook chicken breasts and cube. Mix soup, mayonnaise, lemon juice and curry. Combine chicken, soup mixture, water chestnuts and vegetables. Place in a plastic bag. Toss bread crumbs with butter. Place in a separate plastic bag. Place shredded cheese in another plastic bag. Bundle bags together. Seal, label and freeze flat.
Serving day: Thaw completely. In greased 9x13 inch pan, spread chicken mixture. Sprinkle cheese on top. Then sprinkle crumbs that have been tossed with melted butter. Bake, covered at 325 for 45 minutes. Uncover and bake 15 minutes longer.
1. open crescent rolls and press evenely onto bottom and sides of a 13x9inch baking pan 2. brown hamburger(drain grease if desired) 3. mix hamburger, sour cream and taco seasoning in a mixing bowl 4. pour into pan 5. sprinkle cheese over meat mixture 6. Sprinkle crushed chips over cheese
Serving day instructions 1. Thaw 2. Bake coverd at 350 for 25 minutes, remove cover and bake 25 minutes more or until heated thru
2-3 cups cooked chicken, chopped or shredded 1 medium onion, chopped 2 tbsp butter 1 can cream of chicken soup 1 can cream of mushroom soup 1 cup chicken broth 1 10 count package small flour tortillas 2 cups mild cheddar cheese, grated
Brown onion in butter, combine with soups, broth, and chicken. Mix well. Place a layer of tortillas (5) broken in pieces in a 9x11 greased baking dish. Cover with half of chicken and soup mixture and half of cheese. Repeat layers.
Serving day: Thaw. Bake at 350 for 30 minutes. 8 servings.
Hawaiian Chicken Make in Crock-Pot and serve over rice Supper Swap February 19, 2009
6 lbs. boneless, skinless chicken breast halves 2-16 oz. cans pineapple slices, drained 2-15 oz. cans mandarin oranges, drained ¼ cup cornstarch ½ cup brown sugar ¼ cup soy sauce ¼ cup lemon juice 1 t. salt 1 t. ground ginger ½ t. ground red pepper 1.5 cups rice – per recipe
Serving day Toasted almonds Green pepper chunks (optional)
Original recipe yields 8-10 servings
Cooking day instructions Place chicken in freezer bag. Mix together fruit, cornstarch, sugar, soy sauce, lemon juice, salt, ginger, and ground red pepper. Pour over the chicken in bag. Place rice in a separate bag and bundle with the chicken. Seal, label and freeze flat.
Serving day instructions Thaw chicken mixture. Place in Crock-Pot, cover, and cook on low for 4-5 hours or on high for 2-3 hours. Add green pepper to Crock-Pot one hour before serving, if desired. To serve, spoon over steamed rice and top with toasted almonds.
Serving Directions for rice: Combine packet of rice, 3 cups water, 1 teaspoon salt and 1 tablespoon oil in large saucepan. Stir. Bring to a rolling boil, then lower heat to simmer. Cover with a tight-fitting lid and simmer for 15 minutes. Do not lift lid while cooking. After cooking, set pan off the heat for an additional 5 minutes, again DO NOT LIFT THE LID.
2 lbs bacon 1/2 cup diced green bell pepper 1/2 cup chopped mushrooms 1/4 cup chopped onion 1/2 cup butter 15 large eggs, lightly beaten 1 tsp salt 1 tsp pepper 10 slices cheddar cheese 10 (8 1/2 inch) flour tortillas
Fry the bacon until crisp in a large, heavy skillet. Transfer the bacon to paper towels to drain and cool slightly, then crumble and set aside. Pour all but 2 tsp of the bacon grease out of the skillet, then add the bell pepper, mushrooms, and onion and fry until tender. Drain, then stir in crumbled bacon. In a large skillet over low heat, melt the butter and scramble the eggs. Lay each tortilla in the center on the square of aluminum foil. Place a slice of cheese in the center of each tortilla, then divide the meat mixture equally among the tortillas, followed by the scrambled eggs. Fold the bottom of each tortilla over the filling, then fold in the sides and finish rolling up the tortilla. Wrap the burritos in the foil. Freeze.
Serving day: Thaw. Place on a baking sheet and bake at 350 degrees F until heated through, 10-15 minutes. Serve with sour cream and salsa.
1/2 cup sugar 3 tbsp cornstarch 1/2 cup white vinegar 1 8oz can pineapple chunks 1/4 cup soy sauce 1/2 tsp salt 1/2 tsp crushed garlic 1/2 tsp paprika 1/2 tsp ground ginger 1 cup coarsley chopped celery 1 cup coarsley chopped onion 3 cups cooked, diced chicken 1 cup coarsley chopped green pepper 1 4 oz can mushroom stems and pieces, drained 1 8oz can sliced water chesnuts, drained 2 cups regular, uncooked rice
In a medium saucepan, combine sugar and cornstarch, stir in white vinegar, juice from pineapple chunks, soy sauce, salt, garlic, paprika, ginger, celery, and onion. Bring to a boil; reduce heat. Simmer, stirring constantly until thickened, about 20 minutes. Remove from heat. Stir in pineapple chunks, chicken, bell pepper, mushrooms, and water chesnuts. Put in an 8-cup container and freeze.
Serving day: Thaw chicken and put in a a baking dish treated with non-stick spray. Bake uncovered in a 350 degree F for 45 minutes. Prepare rice according to pkg directions. Serve chicken over rice.
4 cups cooked macaroni 2 cups white sauce 4 oz cream cheese 2 cups sharp cheddar cheese, shredded 1/2 cup bread crumbs salt and pepper to taste
Stir white sauce, a little at a time, into the softened cream cheese, removing lumps as you stir. Mix in the shredded cheese and cooked macaroni. Salt and pepper to taste. Freeze.
To serve: Thaw. Bake at 375 for about 30 minutes until the edges are bubbly.
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.
Mix all the sauce ingredients with a wire whisk. Cut chicken breasts into lengthwise strips. Place all of the chicken pieces in the sauce and stir well to coat. Place the coating in a plastic bag or container with a lid. Place about one pound of chicken in the crumb mixture. Seal container and shake well. Place chicken on spray-treated or greased baking sheets and bake at 375 degrees for 15-20 minutes, turning once. Remove from oven and cool on baking sheets.
Freezing directions:
When cool, place trays of fingers in freezer and freeze until firm. Place frozen chicken fingers in freezer bags. Freeze.
Serving day:
Place frozen fingers on a baking sheet and reheat at 400 degrees for 5-10 minutes or until hot.
13 comments:
Ritz Chicken
Supper Swap January 29, 2009
4 c. Chopped Chicken, cooked
1 c. Sour Cream
1 can Cream of Chicken Soup
1 tube Ritz Crackers, crushed
1 stick Butter, melted
1T. Poppy Seeds
Cooking Day:
Mix chicken, sour cream and soup together. Then in another bowl mix Ritz, butter and poppy seeds together. Freeze Chicken mixture in one freezer bag and Ritz mixture in another.
Serving Day:
Pour chicken mixture into a 9x13 pan. Sprinkle Ritz mixture over top. Bake at 350 until bubbly, 30-40 minutes.
Lydia Circle’s Chicken Casserole
1 – 16 oz pkg. California blend vegetables
4 cups chicken breast meat
2 cans cream of chicken soup
1 cup real mayonnaise
1 tsp. lemon juice
½ tsp. curry
¾ cup shredded cheddar cheese
8 oz. can water chestnuts
1 cup herb seasoned stuffing crumbs
¼ cup butter, melted
Cook chicken breasts and cube. Mix soup, mayonnaise, lemon juice and curry. Combine chicken, soup mixture, water chestnuts and vegetables. Place in a plastic bag. Toss bread crumbs with butter. Place in a separate plastic bag. Place shredded cheese in another plastic bag. Bundle bags together. Seal, label and freeze flat.
Serving day:
Thaw completely. In greased 9x13 inch pan, spread chicken mixture. Sprinkle cheese on top. Then sprinkle crumbs that have been tossed with melted butter. Bake, covered at 325 for 45 minutes. Uncover and bake 15 minutes longer.
Anna's Taco Bake
Single family recipe
2 pks crescent rolls
1 lb hamburger, browned
16 oz sour cream
1 pkt taco seasoning
2 c. cheddar cheese, shredded
doritos, crushed
1. open crescent rolls and press evenely onto bottom and sides of a 13x9inch baking pan
2. brown hamburger(drain grease if desired)
3. mix hamburger, sour cream and taco seasoning in a mixing bowl
4. pour into pan
5. sprinkle cheese over meat mixture
6. Sprinkle crushed chips over cheese
Serving day instructions
1. Thaw
2. Bake coverd at 350 for 25 minutes, remove cover and bake 25 minutes more or until heated thru
Chicken Enchilada Casserole:
2-3 cups cooked chicken, chopped or shredded
1 medium onion, chopped
2 tbsp butter
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup chicken broth
1 10 count package small flour tortillas
2 cups mild cheddar cheese, grated
Brown onion in butter, combine with soups, broth, and chicken. Mix well.
Place a layer of tortillas (5) broken in pieces in a 9x11 greased baking dish. Cover with half of chicken and soup mixture and half of cheese. Repeat layers.
Serving day:
Thaw. Bake at 350 for 30 minutes. 8 servings.
Hawaiian Chicken
Make in Crock-Pot and serve over rice
Supper Swap February 19, 2009
6 lbs. boneless, skinless chicken breast halves
2-16 oz. cans pineapple slices, drained
2-15 oz. cans mandarin oranges, drained
¼ cup cornstarch
½ cup brown sugar
¼ cup soy sauce
¼ cup lemon juice
1 t. salt
1 t. ground ginger
½ t. ground red pepper
1.5 cups rice – per recipe
Serving day
Toasted almonds
Green pepper chunks (optional)
Original recipe yields
8-10 servings
Cooking day instructions
Place chicken in freezer bag. Mix together fruit, cornstarch, sugar, soy sauce, lemon juice, salt, ginger, and ground red pepper. Pour over the chicken in bag. Place rice in a separate bag and bundle with the chicken. Seal, label and freeze flat.
Serving day instructions
Thaw chicken mixture. Place in Crock-Pot, cover, and cook on low for 4-5 hours or on high for 2-3 hours. Add green pepper to Crock-Pot one hour before serving, if desired. To serve, spoon over steamed rice and top with toasted almonds.
Serving Directions for rice:
Combine packet of rice, 3 cups water, 1 teaspoon salt and 1 tablespoon oil in large saucepan. Stir. Bring to a rolling boil, then lower heat to simmer. Cover with a tight-fitting lid and simmer for 15 minutes. Do not lift lid while cooking. After cooking, set pan off the heat for an additional 5 minutes, again DO NOT LIFT THE LID.
Breakfast Burritos:
2 lbs bacon
1/2 cup diced green bell pepper
1/2 cup chopped mushrooms
1/4 cup chopped onion
1/2 cup butter
15 large eggs, lightly beaten
1 tsp salt
1 tsp pepper
10 slices cheddar cheese
10 (8 1/2 inch) flour tortillas
Fry the bacon until crisp in a large, heavy skillet. Transfer the bacon to paper towels to drain and cool slightly, then crumble and set aside. Pour all but 2 tsp of the bacon grease out of the skillet, then add the bell pepper, mushrooms, and onion and fry until tender. Drain, then stir in crumbled bacon.
In a large skillet over low heat, melt the butter and scramble the eggs. Lay each tortilla in the center on the square of aluminum foil. Place a slice of cheese in the center of each tortilla, then divide the meat mixture equally among the tortillas, followed by the scrambled eggs. Fold the bottom of each tortilla over the filling, then fold in the sides and finish rolling up the tortilla. Wrap the burritos in the foil. Freeze.
Serving day:
Thaw. Place on a baking sheet and bake at 350 degrees F until heated through, 10-15 minutes. Serve with sour cream and salsa.
Spenser's Sloppy Joe
1 tablespoon vegetable oil
1 green bell pepper, chopped
1 red bell pepper, chopped
2 garlic cloves, chopped
salt and freshly ground black pepper
2 pounds lean ground beef
1 (8 oz) can tomato sauce
3 tablespoon tomato sauce
1 cup barbecue sauce
1 tablespoon worcestershire sauce
Heat oil in a large skillet. Add the bell peppers and garlic.
Saute until tender about 3 minutes. Season with salt and
pepper.
Add the ground beef to the vegetables. Stir and cook about 8
minutes until the meat is no longer pink and fully cooked.
Add the tomato sauce, tomato paste, barbecue sauce, and
Worcestershire sauce. Stir. Simmer until thickened, about ten
minutes.
Deborah's Sweet N' Sour Chicken:
1/2 cup sugar
3 tbsp cornstarch
1/2 cup white vinegar
1 8oz can pineapple chunks
1/4 cup soy sauce
1/2 tsp salt
1/2 tsp crushed garlic
1/2 tsp paprika
1/2 tsp ground ginger
1 cup coarsley chopped celery
1 cup coarsley chopped onion
3 cups cooked, diced chicken
1 cup coarsley chopped green pepper
1 4 oz can mushroom stems and pieces, drained
1 8oz can sliced water chesnuts, drained
2 cups regular, uncooked rice
In a medium saucepan, combine sugar and cornstarch, stir in white vinegar, juice from pineapple chunks, soy sauce, salt, garlic, paprika, ginger, celery, and onion. Bring to a boil; reduce heat. Simmer, stirring constantly until thickened, about 20 minutes. Remove from heat. Stir in pineapple chunks, chicken, bell pepper, mushrooms, and water chesnuts. Put in an 8-cup container and freeze.
Serving day:
Thaw chicken and put in a a baking dish treated with non-stick spray. Bake uncovered in a 350 degree F for 45 minutes. Prepare rice according to pkg directions. Serve chicken over rice.
Tara's Mac N' Cheese: serves 4
4 cups cooked macaroni
2 cups white sauce
4 oz cream cheese
2 cups sharp cheddar cheese, shredded
1/2 cup bread crumbs
salt and pepper to taste
Stir white sauce, a little at a time, into the softened cream cheese, removing lumps as you stir. Mix in the shredded cheese and cooked macaroni. Salt and pepper to taste. Freeze.
To serve: Thaw. Bake at 375 for about 30 minutes until the edges are bubbly.
White sauce: 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.
Chicken Strips:
2 lbs boneless, skinless chicken breasts
Sauce:
1/4 cup milk
1/4 cup ranch dressing
Coating:
1 cup bread crumbs
1/2 t. paprika
Directions for the chicken strips:
Mix all the sauce ingredients with a wire whisk. Cut chicken breasts into lengthwise strips. Place all of the chicken pieces in the sauce and stir well to coat. Place the coating in a plastic bag or container with a lid. Place about one pound of chicken in the crumb mixture. Seal container and shake well. Place chicken on spray-treated or greased baking sheets and bake at 375 degrees for 15-20 minutes, turning once. Remove from oven and cool on baking sheets.
Freezing directions:
When cool, place trays of fingers in freezer and freeze until firm. Place frozen chicken fingers in freezer bags. Freeze.
Serving day:
Place frozen fingers on a baking sheet and reheat at 400 degrees for 5-10 minutes or until hot.
Post a Comment