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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!!!
Monday, December 6, 2010
FEBRUARY 2011 MENU
Anna's Taco Bake Cheese Filled Shells Cheesy Chicken Casserole Chicken Packets Dijon Meatloaf Ham N' Cheese Bowties Ham N' Swiss Pastry Bake Pizza Pasta Casserole Ritz Chicken Swiss Chicken Casserole Tator Tot Hotdish
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
INGREDIENTS (Nutrition) 8 ounces farfalle (bow tie) pasta 1/4 cup butter 1 clove garlic, minced 1/4 cup all-purpose flour 1/2 teaspoon salt 1/8 teaspoon ground black pepper 2 cups milk 1/2 teaspoon prepared mustard 2 1/2 cups shredded Colby cheese 4 ounces cooked ham, julienned or cubed (great price at Aldi) 1/4 cup grated Parmesan cheese
DIRECTIONS In a large saucepan over medium heat, melt butter. Saute garlic 30 seconds. Whisk in flour, salt and pepper. Cook and stir until smooth. Pour in milk, a little at a time, stirring constantly. Bring to a boil for 1 minute. Stir in mustard and Colby. Continue to cook, stirring occasionally, until cheese is melted. Remove from heat and stir in ham. Put grated Parmesan cheese in a small plastic bag. When cool, put mixture in a freezer bag. Seal, label, and freeze flat. Enclose sauce and cheese bags in one freezer bag.
SERVING DAY DIRECTIONS Completely thaw contents of freezer bag. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Combine sauce and pasta in a 2 quart baking dish. Sprinkle with Parmesan. Bake 20 to 25 minutes, until bubbly and golden.
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.
40 jumbo pasta shells (12 oz box) 32 oz cottage cheese 16 oz mozzarella cheese, shredded 3/4 cup grated parmesan cheese 3 eggs 3/4 t. oregano 1/2 tsp salt 1/2 tsp pepper
On hand: spaghetti sauce
Cook jumbo pasta shells 1/2 recommended time. Drain and cool in a single layer on pan. Combine cheeses, eggs, oregano, salt, and pepper. Fill each shell with 2 T. cheese mixture (an icing bag works nice).
Freeze shells in a rigid container. To serve: thaw shells. Spread 1/2 spaghetti sauce on bottom of 9x13 pan. Arrange shells in dish. Pour remaining sauce over shells. Warm at 350 for 30 minutes.
1 1/2 lbs lean ground beef 1/3 cup crushed crackers 1/2 cup finely chopped onion 1/3 cup ketchup 1 T. Dijon mustard 1 large egg
In a large bowl, combine all ingredients until mixed well. Place in a freezer bag.
Serving day:
Thaw. Form into a round about the size of the bottom of the crockpot. Cook on low 5-6 hours. Temperature should reach no less than 160 degrees F. Makes 6 servings.
*This recipe says to make it in the crockpot, but if you are more comfortable with the oven, bake at 350 for 60-65 minutes.
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.
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.
2 lbs. ground beef 1 large onion, chopped 2 jars (28 oz each) spaghetti sauce 1 package (16 oz) spiral pasta, cooked and drained 4 cups (16 oz) shredded mozzarella cheese 8 oz sliced pepperoni
In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in spaghetti sauce and pasta. Transfer to two greased 9 x 13 baking dishes. Sprinkle with cheese. Arrange pepperoni over the top.
Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350° for 25-30 minutes or until heated through.
To use the frozen casserole, thaw in the refrigerator overnight. Bake at 350° for 35-40 minutes or until heated through.
1 box Uncle Ben’s Long Grain and Wild Rice 3 cups cooked chicken; cut into cubes 6 slices deli Swiss cheese 2 – 4 oz cans of mushrooms 2 cans cream of chicken soup ½ cup white wine 2 cups herbed seasoned stuffing ½ cup butter
Spray a 9x 13 pan.
Cook according to directions a package of Uncle Ben’s Long Grain and Wild Rice.
Cook 3 boneless, skinless chicken breasts; cut into cubes.
Spread rice in pan. Layer chicken on top. Cover chicken with slices of deli Swiss cheese.
Drain 2 – 4 oz cans of mushrooms, layer on cheese.
Mix 2 cans cream of chicken soup with ½ cup white wine. Pour over the mushrooms.
Tater Tot Hot Dish (9/08 swap) From Trinity Lutheran Church Cookbook
1-½ pounds ground beef 1 medium onion, finely chopped 1 can French cut green beans, drained 1 can cream of chicken soup 1 small can (2.8 oz) French Fried Onions 1 small pkg frozen tater tots
Brown ground beef with onion. Drain. Return to pan and stir in salt, pepper, green beans, soup and French fried onions. Put mixture in freezer bag. Place frozen tater tots in separate bag. Combine all in a freezer bag with label including recipe name, date and cooking instructions. Freeze.
To Serve: Thaw ground beef mixture, but keep bag of tater tots frozen. Place ground beef mixture in bottom of oblong casserole dish. Arrange frozen tater tots over top. Salt & pepper top of tater tots. Bake uncovered at 350 degrees for 45 minutes or until hot and tater tots are brown and crisp.
2 cups, cubed and cooked ham 1 cup grated swiss cheese 1/4 cup finely chopped celery 1/4 cup finely chopped green bell pepper 2 tbsp minced onion 1 tsp dried mustard 1 tbsp lemon juice 1/3 cup light mayo 1 9 inch deep-dish frozen pie shell
Combine ham, cheese, celery, bell pepper, onion, mustard, and lemon juice in a 1 gallon plastic bag and store in the freezer.
To prepare for serving: thaw ham mixture, add mayo and put in a deep-dish pie shell. Bake uncovered in a pre-heated 375 degrees F oven for 25-30 minutes until golden brown. Serve hot.
12 comments:
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
Ham and Cheese Bowties
Supper Swap Recipe
INGREDIENTS (Nutrition)
8 ounces farfalle (bow tie) pasta
1/4 cup butter
1 clove garlic, minced
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 cups milk
1/2 teaspoon prepared mustard
2 1/2 cups shredded Colby cheese
4 ounces cooked ham, julienned or cubed (great price at Aldi)
1/4 cup grated Parmesan cheese
DIRECTIONS
In a large saucepan over medium heat, melt butter. Saute garlic 30 seconds. Whisk in flour, salt and pepper. Cook and stir until smooth. Pour in milk, a little at a time, stirring constantly. Bring to a boil for 1 minute. Stir in mustard and Colby. Continue to cook, stirring occasionally, until cheese is melted. Remove from heat and stir in ham.
Put grated Parmesan cheese in a small plastic bag. When cool, put mixture in a freezer bag. Seal, label, and freeze flat. Enclose sauce and cheese bags in one freezer bag.
SERVING DAY DIRECTIONS
Completely thaw contents of freezer bag.
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Combine sauce and pasta in a 2 quart baking dish. Sprinkle with Parmesan.
Bake 20 to 25 minutes, until bubbly and golden.
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.
Cheese-filled shells:
40 jumbo pasta shells (12 oz box)
32 oz cottage cheese
16 oz mozzarella cheese, shredded
3/4 cup grated parmesan cheese
3 eggs
3/4 t. oregano
1/2 tsp salt
1/2 tsp pepper
On hand: spaghetti sauce
Cook jumbo pasta shells 1/2 recommended time. Drain and cool in a single layer on pan. Combine cheeses, eggs, oregano, salt, and pepper. Fill each shell with 2 T. cheese mixture (an icing bag works nice).
Freeze shells in a rigid container. To serve: thaw shells. Spread 1/2 spaghetti sauce on bottom of 9x13 pan. Arrange shells in dish. Pour remaining sauce over shells. Warm at 350 for 30 minutes.
Meat Loaf Dijon:
1 1/2 lbs lean ground beef
1/3 cup crushed crackers
1/2 cup finely chopped onion
1/3 cup ketchup
1 T. Dijon mustard
1 large egg
In a large bowl, combine all ingredients until mixed well. Place in a freezer bag.
Serving day:
Thaw. Form into a round about the size of the bottom of the crockpot. Cook on low 5-6 hours. Temperature should reach no less than 160 degrees F. Makes 6 servings.
*This recipe says to make it in the crockpot, but if you are more comfortable with the oven, bake at 350 for 60-65 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.
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.
Pizza Pasta Casserole
2 lbs. ground beef
1 large onion, chopped
2 jars (28 oz each) spaghetti sauce
1 package (16 oz) spiral pasta, cooked and drained
4 cups (16 oz) shredded mozzarella cheese
8 oz sliced pepperoni
In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in spaghetti sauce and pasta. Transfer to two greased 9 x 13 baking dishes. Sprinkle with cheese. Arrange pepperoni over the top.
Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350° for 25-30 minutes or until heated through.
To use the frozen casserole, thaw in the refrigerator overnight. Bake at 350° for 35-40 minutes or until heated through.
Chicken Swiss Casserole
Lori Toso
1 box Uncle Ben’s Long Grain and Wild Rice
3 cups cooked chicken; cut into cubes
6 slices deli Swiss cheese
2 – 4 oz cans of mushrooms
2 cans cream of chicken soup
½ cup white wine
2 cups herbed seasoned stuffing
½ cup butter
Spray a 9x 13 pan.
Cook according to directions a package of Uncle Ben’s Long Grain and Wild Rice.
Cook 3 boneless, skinless chicken breasts; cut into cubes.
Spread rice in pan. Layer chicken on top. Cover chicken with slices of deli Swiss cheese.
Drain 2 – 4 oz cans of mushrooms, layer on cheese.
Mix 2 cans cream of chicken soup with ½ cup white wine. Pour over the mushrooms.
Sprinkle 2 cups herb seasoned stuffing over.
Drizzle ½ cup melted butter over crumbs.
Bake uncovered 1 hour at 350.
Tater Tot Hot Dish (9/08 swap)
From Trinity Lutheran Church Cookbook
1-½ pounds ground beef
1 medium onion, finely chopped
1 can French cut green beans, drained
1 can cream of chicken soup
1 small can (2.8 oz) French Fried Onions
1 small pkg frozen tater tots
Brown ground beef with onion. Drain. Return to pan and stir in salt, pepper, green beans, soup and French fried onions. Put mixture in freezer bag. Place frozen tater tots in separate bag. Combine all in a freezer bag with label including recipe name, date and cooking instructions. Freeze.
To Serve:
Thaw ground beef mixture, but keep bag of tater tots frozen. Place ground beef mixture in bottom of oblong casserole dish. Arrange frozen tater tots over top. Salt & pepper top of tater tots. Bake uncovered at 350 degrees for 45 minutes or until hot and tater tots are brown and crisp.
Ham and Swiss Pastry Bake:
2 cups, cubed and cooked ham
1 cup grated swiss cheese
1/4 cup finely chopped celery
1/4 cup finely chopped green bell pepper
2 tbsp minced onion
1 tsp dried mustard
1 tbsp lemon juice
1/3 cup light mayo
1 9 inch deep-dish frozen pie shell
Combine ham, cheese, celery, bell pepper, onion, mustard, and lemon juice in a 1 gallon plastic bag and store in the freezer.
To prepare for serving: thaw ham mixture, add mayo and put in a deep-dish pie shell. Bake uncovered in a pre-heated 375 degrees F oven for 25-30 minutes until golden brown. Serve hot.
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