All American Cheeseburgers
Anna's Taco Bake
BBQ Hamburger Mix
Boston Butt
Hot Ham N' Cheese Sandwiches
Lydia Circle's Chicken Casserole
Make-Ahead Chimis (with beef)
Oriental Sesame Chicken Strips
Pepperoni Pasta Milano
Ritz Chicken
Sweet N' Sour BBQ Chicken
Ziploc Chicken
3 comments:
All American Cheeseburgers
2 lb. Lean ground beef
2/3 cup ketchup
1/3 cup dry bread crumbs
2 Tbsp grated or finely chopped onion
1 egg
1 tsp garlic salt
¼ tsp pepper
6 slices American cheese
Combing all ingredients except cheese, then place in freezer bag. Wrap cheese in plastic wrap and place inside of bag.
Serving day:
Thaw and form into 6 patties about ½ inch thick. Grill patties over medium coals for 6-7 minutes per side or until no longer pink in center. Top patties with cheese during last minute of grilling.
Anna's Taco Bake
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 evenly onto bottom and sides of a 13x9inch baking pan (or 2 8x8’s)
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
Barbecued Hamburger Mix
1 cup chopped onion
2 tbsp butter
4 lbs ground beef
1 bottle (14 oz.) catsup
1 cup water
1/2 cup chopped celery
1/4 cup lemon juice
2 tbsp brown sugar
1 tbsp Worcestershire sauce
1 tbsp salt
2 tsp vinegar
1/2 tsp dry mustard
2 cans chicken gumbo soup
Saute onion in butter. Add ground beef; brown lightly. Drain off excess fat. Add rest of ingredients and simmer covered 30 minutes. Use to full 30-40 small hambuger buns.
Or, cool and freeze in 5 1-pint freezing containers. Seal and label with name and date. Before serving, heat mixture slowly in skillet or microwave container. 1 pint fills 6-8 small hamburger buns.
Boston Butt
2lbs. pork butt roast shaved into 3/16 inch slices (Northwoods will do this if you ask)
3/4 cup water
3/4 cup ketchup
dash tobasco
1 tsp. paprika
2 Tbsp. vinegar
2 Tbsp. worcestershire
1 Tbsp. salt
1/2 tsp. pepper
1 tsp. chili powder
Mix all ingredients together, except the pork, in a large air tight container. Drop the slices in one at a time to ensure they are coated with marinade. Let sit for 24 - 48 hours before grilling.
For freezing: What I will do is mix it, then freeze it. The serving day instructions should be : Thaw 48 HOURS before grilling. Grill over HOT flames or heat until dark brown or crisp.
Serving Day:
Place individual slices on grill. With tongs, consistently flip, turn and move the slices until they reach golden brown, bacon like appearance. Some ends may char, this is typical and adds to the flavor, also unavoidable. When individual pieces are done, remove and place in crock to keep warm or place in a pan in oven on warm until all the pieces are off the grill. Serve with salad, vegetable or potato.
Hot Ham & Cheese Sandwiches
6 Rolls or buns (Hoagie size – like a 6” Subway)
6 slices Colby-jack cheese
12 slices ham
Mix the following in a small bowl:
1/2 cup softened butter
2 T mustard
1 T dried minced onion
1 T poppy seeds
2-3 t sugar
Spread the above mixture on the insides of the bun. Top each roll/bun with 2 slices ham, 1 slice cheese. Replace roll tops. Place in freezer bag.
On Serving Day:
Open sandwich. Place on baking sheet. Bake frozen for 10-15 minutes at 350 degrees or until cheese melts.
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.
Make-Ahead Chimichangas with Beef
2 1/2 cups hamburger, browned
16 oz salsa
16 oz refried beans
1 taco seasoning envelope
8" flour tortillas (16 total)
4 cups shredded cheddar cheese
In a pan, combine hamburger, salsa, beans, and taco seasoning. Cook and stir over medium heat until heated through. Heat a non-stick skillet on medium-low and spray with cooking spray. One at a time put the tortillas in the skillet, heating for about 30 seconds on each side. Put 1/2 c. meat mixture on each heated tortilla and top with some cheese. Fold in the sides and then roll it up.
Freezing directions:
Wrap each tortilla in foil. Put the individually wrapped in freezer bags. Freeze.
Serving day:
Remove the needed amount from the freezer. Bake in the foil at 350 degrees for 30-40 minutes. Serve with sour cream if desired.
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.
Pepperoni Pasta Milano
Supper Swap
12 ounce Box Bowtie Pasta - uncooked
8 oz bag Pepperoni – stack pepperoni and cut into fourths
2-4 cloves garlic
8 oz package fresh Mushrooms, sliced
14 ½ oz. can diced tomatoes with basil, garlic & oregano
1 ½ cups heavy whipping cream
¼ tsp fresh ground black pepper
Shredded Parmesan cheese
In fry pan, fry pepperoni a bit. Add garlic and mushrooms. Sauté until tender. Add tomatoes, pepper and cream. Simmer for 10 minutes, being careful not to scorch.
Cool and package in freezer bag. Double bag and include a small baggie of shredded Parmesan cheese along with a label and instructions.
Serving instructions:
Thaw. Heat over low heat. Prepare bowties according to package directions. Toss pasta and sauce together at serving time. Serve with fresh Parmesan on top. Serve with a salad or green veggies.
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.
Sweet and Sour Barbecued Chicken
RECIPE INGREDIENTS:
2 garlic cloves, crushed through a garlic press
2 Tbsp balsamic vinegar
½ Tablespoon lime juice
½ Tablespoon lemon juice
1/3 cup light brown sugar
2 Tbsp Dijon mustard
1/3 cup honey
1 teaspoon salt
½ teaspoon black pepper
¼ cup olive oil
3 pounds boneless, skinless chicken breasts
1. In a shallow bowl, whisk together the garlic, vinegar, lime and lemon juices, brown sugar, mustard, honey, and salt and pepper. Whisk in the olive oil (a fun job for kids).
2. Place approximately one-third of the sauce in a freezer bag with the chicken. Place the other two-thirds in a separate smaller freezer bag for basting and for using as a dipping sauce. Combine the bags together in a freezer bag. Label and freeze flat with serving instructions:
Serving Day Instructions: (Grill, broil or bake)
Divide the "sauce bag" into 2 equal portions. These are for basting and dipping. Grill the chicken for about 4 minutes per side or until the juices run clear. During the last minutes of cooking, baste the chicken with one portion of the reserved sauce to glaze it. Serve with dipping sauce.
Ziploc Chicken
4lbs chicken legs and thighs
1 cup Barbecue sauce
1tsp Garlic Powder
1tsp Onion Powder
1 can coke or beer (12oz)
Salt & pepper to taste
Assembly: Wash chicken parts well. Combine BBQ sauce, garlic powder, onion powder, coke or beer, salt & pepper in a large freezer bag. Add chicken parts. Seal, label and freeze flat.
To serve: Cook on a slow dying fire or on a grill using a brush to baste chicken with leftover marinade.
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