**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!!!
Friday, February 4, 2011
APRIL 2011 MENU
Bacon Wrapped Chicken Broccoli Cheese Soup Chicken with Sherry Sauce Chicken Tetrazinni Deborah's Sweet N' Sour Chicken Michelle's Lasagna Oriental Sesame Chicken Strips Pizza Burgers President Reagan's Mac N' Cheese Taco Rice Tator Tot Hotdish
1 cup carrot, finely chopped 1/4 cup celery, finely chopped 1/4 cup onion, finely chopped 1/4 cup green pepper, finely chopped 1/2 cup fresh broccoli, cut into small pieces 1 3/4 cup chicken broth 2 cups milk 1/4 cup flour 1/2 t. paprika 1/2 t. salt 4 oz Velveeta cheese 1 cup shredded cheddar cheese 1/2 cup shredded provolone cheese
In stockpot, heat first 6 ingredients to boiling; reduce heat and simmer for 15 minutes or until vegetables are tender. Combine milk, flour, paprika, and salt in bowl. Add to broth mixture. Cook until thick and bubbly. Add cheese and stir until melted. Freeze in a freezer bag.
Serving day instructions:
Thaw. Heat on stove until hot. Do not boil. Serve with your favorite bread.
*Serves 4-6 *Note--you need to watch the preparation of this soup carefully as it will burn!
4-6 boneless skinless chicken breasts (approx 2 lbs) 1/8 tsp salt 1/8 tsp pepper 2 Tbsp butter evaporated milk ½ cup dry sherry 4 oz button mushrooms undrained .87 oz pkg. chicken gravy mix 1/2 cup sour cream
Lightly sprinkle chicken with salt and pepper. Melt butter and brown chicken on both sides. Add sherry, mushrooms and mushroom liquid. Reduce heat, cover, cook 20-25 minutes until chicken is done. Remove chicken and mushrooms. Measure pan juices. Add evaporated milk as necessary to make 1 ¼ cups liquid. In same skillet combine liquid and gravy mix. Bring to boil, reduce heat, and simmer 5 minutes uncovered, stirring constantly. Cool slightly. Stir in ½ cup evaporated milk and sour cream. Heat gently stirring until mixed and warmed through. DO NOT BOIL. Pour over chicken. Cool. Put in freezer bag. Seal, label and freeze flat.
Serving Instructions: Thaw completely. Slowly reheat mixture on the stove or in the oven. DO NOT BOIL. Serve over rice or noodles.
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.
Oriental Sesame Chicken Strips Supper Swap Ingredients: 1/2 cup Honey 1/3 cup Orange juice 3 T. Soy sauce 2 teaspoon chicken bouillon granules 1/2 teaspoon red pepper flakes 1/4 teaspoon ground ginger 1 tsp garlic powder 2 tsp sesame seeds 2 tsp of cornstarch 2-1/2 lbs.Boneless, skinless, chicken breast; cut in strips 1.5 cups rice
Assembly Directions: Mix dry ingredients in large bowl until well blended. Add honey, juice, soy sauce and mix well.
Freezing Directions: Place the chicken strips in a freezer bag. Pour marinade over chicken in bag. Seal. Place inside another freezer bag so that the chicken is double-bagged. Include a slip of paper with the “Serving Directions”. Freeze flat.
Serving Directions: Thaw chicken and thread on skewers through each chicken strip. Broil 4 inches from heat, or grill over medium coals 8-10 minutes or until cooked through, turning frequently. You can also cook the chicken in a non-stick skillet on the stovetop. 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.
9 English Muffins Jar of Cheese Whiz 1 ½ pounds ground beef 1 tsp. garlic salt 1 Tbsp. dry minced onion 15 oz can Contadina pizza sauce 1 1/2 cups Mozzarella cheese, shredded
Brown 18 English Muffin halves under broiler. Spread with Cheese Whiz.
Filling: (prepare while browning muffins) Brown ground beef with onion and garlic salt. Add the pizza sauce. Put filling on muffins after the cheese. Next, top with shredded mozzarella. Put under broiler until cheese melts. Serve immediately or flash freeze and then package in freezer bags.
Serving Instructions: DO NOT THAW. Put on cookie sheet in oven at 400F for 15-25 minutes. It’s great to keep these in the freezer at all times—for those times you don’t have time to prepare dinner. Freezer to oven is great.
2 c. dry macaroni noodles 1 tsp. butter 1 beaten egg 1 tsp. salt 1 tsp. dry mustard 1 c. milk 3 c. grated sharp cheddar cheese
Assembly Day: Boil macaroni in water until tender; drain thoroughly. Stir in butter and egg. Mix salt and mustard with 1 tablespoon hot water, add to milk. Add cheese-leaving enough to sprinkle on top. Pour into buttered casserole and add milk mixture. Sprinkle with cheese. Cover and freeze.
Serving Day: Thaw and bake at 350 for 45 minutes or until custard is set and top is crusty. Makes: 6 servings
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.
4 boneless skinless chicken breasts flattened to 1/2 inch thickness 1 tsp salt 1/2 tsp pepper 4 T. chive-and-onion-flavored cream cheese, softened and divided 4 T. chilled butter 1 tsp dried tarragon 4 slices bacon
Sprinkle chicken with salt and pepper. Spread one tbsp cream cheese over each chicken breast; top with one tbsp butter and 1/4 tsp tarragon. Roll-up and wrap with one slice of bacon. Secure with a toothpick. Freeze
Serving Day: Thaw. Place Chicken seam-side down on an ungreased baking sheet; bake at 400 degrees for 30 minutes or until juices run clear when chicken is pierced with a fork. Increase temp to broil; broil 8 to 10 minutes or until bacon is crisp. Makes 4 servings.
2 cups slices mushrooms 1/4 cup butter 3 T. flour 2 cups chicken broth 1/4 cup light cream 3 T. sherry 1 T. fresh parsley 1 t. salt 1/8 tsp pepper 1/8 tsp ground nutmeg 3 cups cooked chicken, cubed 8 oz pkg spaghetti, cooked 1 cup grated Parmesan cheese
Saute mushrooms in butter in a Dutch oven over medium heat until tender. Stir in flour. Add chicken broth; cook, stirring constantly, until sauce is thickened. Remove pan from heat; stir in cream, sherry, and seasonings. Fold in chicken and cooked spaghetti. Freeze.
Serving day: Thaw. Place mixture into a 13x9 baking pan. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 30 to 35 minutes or until heated through. Let stand 5 to 10 minutes. Serves 8.
1 lb ground beef 1 cup onion, diced 1 taco seasoning packet 16 oz canned tomatoes 2 cups rice (brown or white, cooked measurement) 2 cups shredded cheese
Brown meat and drain. Combine meat, onion, taco seasoning packet, cooked rice, and tomatoes in saucepan. Simmer until thick, about 30 minutes.
Freezing and cooking directions:
Cool, label, and freeze in bags. Also freeze 2 cups shredded cheese with the freezer bag. To serve: thaw completely. For taco salad, warm over medium heat. Serve with lettuce, taco chips, tomatoes, sour cream, and the cheese.
This stuff is great! We use it for main entrees and snacks to fill taco shells or to fill flour tortillas for burritos. Melted cheese on top of corn chips and Taco Rice make yummy nachos!
10 comments:
Broccoli Cheese Soup:
1 cup carrot, finely chopped
1/4 cup celery, finely chopped
1/4 cup onion, finely chopped
1/4 cup green pepper, finely chopped
1/2 cup fresh broccoli, cut into small pieces
1 3/4 cup chicken broth
2 cups milk
1/4 cup flour
1/2 t. paprika
1/2 t. salt
4 oz Velveeta cheese
1 cup shredded cheddar cheese
1/2 cup shredded provolone cheese
In stockpot, heat first 6 ingredients to boiling; reduce heat and simmer for 15 minutes or until vegetables are tender. Combine milk, flour, paprika, and salt in bowl. Add to broth mixture. Cook until thick and bubbly. Add cheese and stir until melted. Freeze in a freezer bag.
Serving day instructions:
Thaw. Heat on stove until hot. Do not boil. Serve with your favorite bread.
*Serves 4-6
*Note--you need to watch the preparation of this soup carefully as it will burn!
Chicken with Sherry Sauce
4-6 boneless skinless chicken breasts (approx 2 lbs)
1/8 tsp salt
1/8 tsp pepper
2 Tbsp butter
evaporated milk
½ cup dry sherry
4 oz button mushrooms undrained
.87 oz pkg. chicken gravy mix
1/2 cup sour cream
Lightly sprinkle chicken with salt and pepper. Melt butter and brown chicken on both sides. Add sherry, mushrooms and mushroom liquid. Reduce heat, cover, cook 20-25 minutes until chicken is done. Remove chicken and mushrooms. Measure pan juices. Add evaporated milk as necessary to make 1 ¼ cups liquid. In same skillet combine liquid and gravy mix. Bring to boil, reduce heat, and simmer 5 minutes uncovered, stirring constantly. Cool slightly. Stir in ½ cup evaporated milk and sour cream. Heat gently stirring until mixed and warmed through. DO NOT BOIL. Pour over chicken. Cool. Put in freezer bag. Seal, label and freeze flat.
Serving Instructions:
Thaw completely. Slowly reheat mixture on the stove or in the oven. DO NOT BOIL. Serve over rice or noodles.
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.
Oriental Sesame Chicken Strips
Supper Swap
Ingredients:
1/2 cup Honey
1/3 cup Orange juice
3 T. Soy sauce
2 teaspoon chicken bouillon granules
1/2 teaspoon red pepper flakes
1/4 teaspoon ground ginger
1 tsp garlic powder
2 tsp sesame seeds
2 tsp of cornstarch
2-1/2 lbs.Boneless, skinless, chicken breast; cut in strips
1.5 cups rice
Assembly Directions:
Mix dry ingredients in large bowl until well blended. Add honey, juice, soy sauce and mix well.
Freezing Directions:
Place the chicken strips in a freezer bag. Pour marinade over chicken in bag. Seal. Place inside another freezer bag so that the chicken is double-bagged. Include a slip of paper with the “Serving Directions”. Freeze flat.
Serving Directions:
Thaw chicken and thread on skewers through each chicken strip. Broil 4 inches from heat, or grill over medium coals 8-10 minutes or until cooked through, turning frequently. You can also cook the chicken in a non-stick skillet on the stovetop.
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.
Pizza Burgers
9 English Muffins
Jar of Cheese Whiz
1 ½ pounds ground beef
1 tsp. garlic salt
1 Tbsp. dry minced onion
15 oz can Contadina pizza sauce
1 1/2 cups Mozzarella cheese, shredded
Brown 18 English Muffin halves under broiler. Spread with Cheese Whiz.
Filling: (prepare while browning muffins)
Brown ground beef with onion and garlic salt. Add the pizza sauce. Put filling on muffins after the cheese. Next, top with shredded mozzarella. Put under broiler until cheese melts. Serve immediately or flash freeze and then package in freezer bags.
Serving Instructions:
DO NOT THAW. Put on cookie sheet in oven at 400F for 15-25 minutes. It’s great to keep these in the freezer at all times—for those times you don’t have time to prepare dinner. Freezer to oven is great.
President Reagan's Favorite Macaroni & Cheese
2 c. dry macaroni noodles
1 tsp. butter
1 beaten egg
1 tsp. salt
1 tsp. dry mustard
1 c. milk
3 c. grated sharp cheddar cheese
Assembly Day:
Boil macaroni in water until tender; drain thoroughly. Stir in butter and egg. Mix salt and mustard with 1 tablespoon hot water, add to milk. Add cheese-leaving enough to sprinkle on top. Pour into buttered casserole and add milk mixture. Sprinkle with cheese. Cover and freeze.
Serving Day:
Thaw and bake at 350 for 45 minutes or until custard is set and top is crusty. Makes: 6 servings
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.
Bacon Wrapped Chicken:
4 boneless skinless chicken breasts flattened to 1/2 inch thickness
1 tsp salt
1/2 tsp pepper
4 T. chive-and-onion-flavored cream cheese, softened and divided
4 T. chilled butter
1 tsp dried tarragon
4 slices bacon
Sprinkle chicken with salt and pepper. Spread one tbsp cream cheese over each chicken breast; top with one tbsp butter and 1/4 tsp tarragon. Roll-up and wrap with one slice of bacon. Secure with a toothpick.
Freeze
Serving Day:
Thaw. Place Chicken seam-side down on an ungreased baking sheet; bake at 400 degrees for 30 minutes or until juices run clear when chicken is pierced with a fork. Increase temp to broil; broil 8 to 10 minutes or until bacon is crisp. Makes 4 servings.
Carolyn's Chicken Tetrazinni:
2 cups slices mushrooms
1/4 cup butter
3 T. flour
2 cups chicken broth
1/4 cup light cream
3 T. sherry
1 T. fresh parsley
1 t. salt
1/8 tsp pepper
1/8 tsp ground nutmeg
3 cups cooked chicken, cubed
8 oz pkg spaghetti, cooked
1 cup grated Parmesan cheese
Saute mushrooms in butter in a Dutch oven over medium heat until tender. Stir in flour. Add chicken broth; cook, stirring constantly, until sauce is thickened.
Remove pan from heat; stir in cream, sherry, and seasonings. Fold in chicken and cooked spaghetti. Freeze.
Serving day:
Thaw. Place mixture into a 13x9 baking pan. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 30 to 35 minutes or until heated through. Let stand 5 to 10 minutes. Serves 8.
Taco Rice:
1 lb ground beef
1 cup onion, diced
1 taco seasoning packet
16 oz canned tomatoes
2 cups rice (brown or white, cooked measurement)
2 cups shredded cheese
Brown meat and drain. Combine meat, onion, taco seasoning packet, cooked rice, and tomatoes in saucepan. Simmer until thick, about 30 minutes.
Freezing and cooking directions:
Cool, label, and freeze in bags. Also freeze 2 cups shredded cheese with the freezer bag. To serve: thaw completely. For taco salad, warm over medium heat. Serve with lettuce, taco chips, tomatoes, sour cream, and the cheese.
This stuff is great! We use it for main entrees and snacks to fill taco shells or to fill flour tortillas for burritos. Melted cheese on top of corn chips and Taco Rice make yummy nachos!
Post a Comment