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Wednesday, July 20, 2011
DECEMBER 2011 MENU
Beef Stroganoff Bagel Pizzas Breakfast Burritos (new version!!) Cheesy Chicken Chicken with Sherry Sauce Chicken Gyros Hot Ham N' Cheese Sandwiches Lydia's Circle Chicken Casserole Mozzarella Meatballs Quiche Lorraine Ritz Chicken Six Cheese Lasagna
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Breakfast Burritos
1 1/2 lb potatoes, cubed small and cooked � lb bacon, chopped (or 1 package REAL bacon bits) 1 small onion 1 bell pepper Salt & pepper to taste 8oz cream cheese (softened so it can be spread) 8oz cheddar cheese 6 eggs 8 large flour tortillas 1 jar salsa Aluminum foil
Bagel Pizzas 1 pkg. Lender's Bagel 1 Jar pizza sauce 1 pkg. Pepperoni (and any other toppings you like) 1 pkg. Mozzerella Cheese Cut each bagel in half, spread pizzasauce on the cut side then layer pepperoni, cheese, and any other toppings you like. Bake at 350 for 15-20minutes Easy, Yummy, and Pretty Fun to Make!!!
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.
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 cup olive oil 3/4 cup fresh lemon juice 1/4 cup fresh garlic 2 tbsp dried mint 2 tbsp dried oregano 2 tbsp black pepper 1 tbsp salt 10 lbs boneless, skinless chicken breasts, cut into bite-sized pieces 24 pitas 12 oz feta cheese
Whisk together all marinade ingredients. Pour over chicken pieces and stir to combine. Marinate and refrigerate 2 hours. Affter 2 hours, in a large skillet over medium-heat, add chicken and saute until cooked through. Transfer chicken to a large bowl, removing batches with a slotted spoon. Cool. Divide evenly among one quart freezer bags and refrigerate. Wrap pitas in foil. Place feta cheese in snack bag. Place all items in a gallon freezer bag.
Yogurt-Dill Sauce: 1 1/2 lbs cream cheese, softened 4 cups natural plain yogurt 1/4 cup fresh lemon juice 2 tsp fresh garlic 1 tbsp dried dill 2 tsp salt
Combine all ingredients in food processor. Beat or process until smooth. Place sauce in small baggies and freeze.
Serving Day:
Thaw. Preheat oven to 350. Warm foil-wrapped pitas in oven 10 minutes. Warm chicken in oven or microwave or until heated through. Stir yogurt-dill sauce. Add 1/2 large cucumber if desired. Top pita rounds with chicken, sauce, and feta. Tomatoes and onions can be added upon serving.
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.
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.
6 lbs ground beef 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.
1 lb ground beef 1 lb Italian sausage 1 jar meatless spaghetti sauce 2 eggs, beaten 1 carton ricotta cheese 1 1/2 cups cottage cheese 1/4 cup grated Parmesan cheese 1/4 cup Romano or Asiago Cheese 8 no-cook noodles 4 cups shredded mozzarella 6 slices provolone cheese, quartered
Cook beef and sausage. Drain. Stir in spaghetti sauce. In a large bowl, combine the eggs and ricotta, cottage, Parmesan, and Romano cheeses. Spread 1 1/2 cups sauce mixture into a greased 9x13 pan. Top with four noodles. Spread 1 1/2 cups sauce to edges of noodles. Sprinkle with 2 cups mozzarella. Top with ricotta mixture, provolone cheese, remaining noodles, sauce, and mozzarella cheese. Cover and freeze.
Serving day: Thaw. Bake at 350 (covered) for 50 minutes. Uncover, bake 10 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.
1 1/2 lbs lean ground beef or 1 1/2 lbs ground turkey 2 tablespoons flour 1 1/4 teaspoons salt 1/4 teaspoon black pepper 1/4 teaspoon paprika 1/2 cup chopped onion 1/4 cup butter or 1/4 cup margarine 1 (10 1/2 ounce) can cream of chicken soup 1 (6 ounce) jar sliced mushrooms (optional) 1 cup sour cream Directions: 1.Combine meat, flour, salt, pepper and paprika. 2.In a large skillet, cook onion in butter until golden. 3. Add meat and brown while stirring. 4. Add cream of chicken soup and mushrooms (if desired) and cook 5 minutes. 5. Add sour cream. Cool and freeze.
Serving day: Thaw. Heat on stovetop until heated through (be careful not to burn). Serve over noodles, rice, or chow mein noodles.
6 frozen pie shells 6 cups shredded swiss cheese 1 1/2 lbs ham, cubed 24 eggs 12 cups half and half 1 tsp ground pepper 6 tbsp chopped chives
Preheat oven to 375 F. In a large bowl, beat together eggs and half and half. Stir in pepper. Divide ham and cheese evenly among pie shells. Pour egg mixture over cheese. Sprinkle each quiche with 1 tbsp chives. Swirl with spoon to submerge. Bake until knife inserted in center comes out clean (30-40 minutes). Cool completely. Wrap in plastic wrap and foil and place in a freezer bag. Freeze.
Serving Day: Thaw. Remove plastic wrap! Bake at 375 for 30 minutes. Cover loosely with foil to stop browning (if necessary).
12 comments:
Breakfast Burritos
1 1/2 lb potatoes, cubed small and cooked
� lb bacon, chopped (or 1 package REAL bacon bits)
1 small onion
1 bell pepper
Salt & pepper to taste
8oz cream cheese (softened so it can be spread)
8oz cheddar cheese
6 eggs
8 large flour tortillas
1 jar salsa
Aluminum foil
Bagel Pizzas
1 pkg. Lender's Bagel
1 Jar pizza sauce
1 pkg. Pepperoni (and any other toppings you like)
1 pkg. Mozzerella Cheese
Cut each bagel in half, spread pizzasauce on the cut side then layer pepperoni, cheese, and any other toppings you like. Bake at 350 for 15-20minutes
Easy, Yummy, and Pretty Fun to Make!!!
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.
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.
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.
Chicken Gyros:
*Makes 6 meals (24 servings). Please adjust accordingly!
1 cup olive oil
3/4 cup fresh lemon juice
1/4 cup fresh garlic
2 tbsp dried mint
2 tbsp dried oregano
2 tbsp black pepper
1 tbsp salt
10 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
24 pitas
12 oz feta cheese
Whisk together all marinade ingredients. Pour over chicken pieces and stir to combine. Marinate and refrigerate 2 hours. Affter 2 hours, in a large skillet over medium-heat, add chicken and saute until cooked through. Transfer chicken to a large bowl, removing batches with a slotted spoon. Cool. Divide evenly among one quart freezer bags and refrigerate.
Wrap pitas in foil. Place feta cheese in snack bag. Place all items in a gallon freezer bag.
Yogurt-Dill Sauce:
1 1/2 lbs cream cheese, softened
4 cups natural plain yogurt
1/4 cup fresh lemon juice
2 tsp fresh garlic
1 tbsp dried dill
2 tsp salt
Combine all ingredients in food processor. Beat or process until smooth. Place sauce in small baggies and freeze.
Serving Day:
Thaw. Preheat oven to 350. Warm foil-wrapped pitas in oven 10 minutes. Warm chicken in oven or microwave or until heated through. Stir yogurt-dill sauce. Add 1/2 large cucumber if desired. Top pita rounds with chicken, sauce, and feta. Tomatoes and onions can be added upon serving.
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.
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.
Mozzarella Meatballs: Makes 6 entrees
6 lbs ground beef
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.
Six-cheese lasagna
1 lb ground beef
1 lb Italian sausage
1 jar meatless spaghetti sauce
2 eggs, beaten
1 carton ricotta cheese
1 1/2 cups cottage cheese
1/4 cup grated Parmesan cheese
1/4 cup Romano or Asiago Cheese
8 no-cook noodles
4 cups shredded mozzarella
6 slices provolone cheese, quartered
Cook beef and sausage. Drain. Stir in spaghetti sauce. In a large bowl, combine the eggs and ricotta, cottage, Parmesan, and Romano cheeses.
Spread 1 1/2 cups sauce mixture into a greased 9x13 pan. Top with four noodles. Spread 1 1/2 cups sauce to edges of noodles. Sprinkle with 2 cups mozzarella. Top with ricotta mixture, provolone cheese, remaining noodles, sauce, and mozzarella cheese. Cover and freeze.
Serving day:
Thaw. Bake at 350 (covered) for 50 minutes. Uncover, bake 10 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.
Beef Stroganoff:
1 1/2 lbs lean ground beef or 1 1/2 lbs ground turkey
2 tablespoons flour
1 1/4 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/2 cup chopped onion
1/4 cup butter or 1/4 cup margarine
1 (10 1/2 ounce) can cream of chicken soup
1 (6 ounce) jar sliced mushrooms (optional)
1 cup sour cream
Directions:
1.Combine meat, flour, salt, pepper and paprika.
2.In a large skillet, cook onion in butter until golden.
3. Add meat and brown while stirring.
4. Add cream of chicken soup and mushrooms (if desired) and cook 5 minutes.
5. Add sour cream. Cool and freeze.
Serving day: Thaw. Heat on stovetop until heated through (be careful not to burn). Serve over noodles, rice, or chow mein noodles.
Read more: http://www.food.com/recipe/ground-beef-stroganoff-123503#ixzz1afccKKJT
Quiche Lorraine:
*Makes 6 meals or 24 servings!!
6 frozen pie shells
6 cups shredded swiss cheese
1 1/2 lbs ham, cubed
24 eggs
12 cups half and half
1 tsp ground pepper
6 tbsp chopped chives
Preheat oven to 375 F. In a large bowl, beat together eggs and half and half. Stir in pepper. Divide ham and cheese evenly among pie shells. Pour egg mixture over cheese. Sprinkle each quiche with 1 tbsp chives. Swirl with spoon to submerge. Bake until knife inserted in center comes out clean (30-40 minutes). Cool completely. Wrap in plastic wrap and foil and place in a freezer bag. Freeze.
Serving Day:
Thaw. Remove plastic wrap! Bake at 375 for 30 minutes. Cover loosely with foil to stop browning (if necessary).
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