**FACT**
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-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!!!
Sunday, January 6, 2013
MARCH 2013 MENU
Beef Stroganoff
Chicken with Sherry Sauce
Crockpot French Dip
Garlic Honey Chicken
Hearty Italian Meatloaf
Lydia Circle's Chicken Casserole
Pepperoni Pasta Milano
Quiche
Rigatoni Bake
Ritz Chicken
Sweet N' Sour Chicken
Taco Pie
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.
4-6 boneless skinless chicken breasts (approx 2 lbs) 1/8 tsp salt 1/8 tsp pepper 2 Tbsp butter evaporated milk 1/2 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 1/4 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 1/2 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.
approx 3 1/2 lbs beef chuck roast 16-oz. beef broth (1 1/2 cans) 1 10.5-oz. can condensed French onion soup 6-oz red wine 1 tsp garlic powder salt and pepper, to taste 4-6 French rolls sliced provolone cheese, optional
Trim excess fat off of beef roast and season meat all over with salt and pepper. Pour beef broth, condensed French onion soup, red wine and garlic powder into freezer bag, mixing well. Add roast. Label and freeze. Serving day: Thaw. Place roast and sauce in a crockpot. Cook on low for 6-8 hours. Slow cookers have different time intervals that you can select, so work with your cooker. Depending on how the settings on your slow cooker work, the time will vary. Since this is cooking in liquid, you don’t have to worry about the meat drying out in the same way you might if you were roasting the meat in the oven. Mine took 7 1/2 hours and was falling apart tender. Take beef out and rest it, covered with aluminum foil, for about 15 minutes. Slice beef and return to slow cooker on low or very low for 30 minutes. Lightly toast the bread and evenly distribute cheese between rolls, if using. Divide beef onto rolls and spoon the beef juice* into ramekins or other small bowls and eat everything while it is hot. Serve each sandwich with its own dip.
Seves 4-6.
*Note: If there is excess fat in your au jus, simply pour it from the slow cooker into a large measuring cup and let it stand for about 5 minutes so the fat separates. Skim it off, then pour the juice into serving cups.
Mix all ingredients in a Ziploc bag, seal, and smush to combine. When ready to bake, form into a loaf pan and bake for 50-55 minutes. During the last 10 minutes of baking, add the sauce below to the top of the loaf.
At Dinnertime:
1 can crushed tomatoes 1 tbsp Wildtree Hearty Spaghetti Blend 1/2 tsp Kosher salt
Heat these ingredients in a medium saucepan while the meatloaf is baking. Simmer for at least 15 minutes. Then pour over half the meatloaf before serving. Serve the remaining sauce on the side for dipping.
Variation: This meatloaf can easily be done as mini meatloaves by baking in greased muffin tins @ 350 degrees for 20 minutes or until done.
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 1/2 tsp. curry powder 3/4 cup shredded cheddar cheese 8 oz. can water chestnuts 1 cup herb seasoned stuffing crumbs 1/4 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.
12 ounce Box Bowtie Pasta - uncooked 8 oz bag Pepperoni and cut into fourths 2-4 cloves garlic 8 oz package fresh Mushrooms, sliced 14.5 oz. can diced tomatoes with basil, garlic & oregano 1.5 cups heavy whipping cream 1/4 tsp fresh ground black pepper Shredded Parmesan cheese
In fry pan, fry pepperoni a bit. Add garlic and mushrooms. Saute 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.
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.
8 oz rigatoni 8 oz of Cheddar cheese, cut into strips 1 jar spaghetti sauce 3 tablespoons parmesan cheese
Cook rigatoni as directed on package. Drain and rinse. Cut cheese into strips 1 1/4 inches long by 1/4 inch thick. Insert a strip of cheese in each cooked pasta and place in a sprayed 1 1/2 quart casserole dish. Pour sauce over the top and sprinkle with Parmesan cheese. Bake uncovered 25 to 30 minutes or until heated through at 350. Makes 6-8 servings. Note: If you must add meat with your meal, brown one lb of lean ground beef and add to the sauce. Vary by substituting 1 cup shredded Mozzarella cheese for the Parmesan.
Sweet and Sour Barbecued Chicken RECIPE INGREDIENTS: 2 garlic cloves, crushed through a garlic press 2 Tbsp balsamic vinegar 1/2 Tablespoon lime juice 1/2 Tablespoon lemon juice 1/3 cup light brown sugar 2 Tbsp Dijon mustard 1/3 cup honey 1 teaspoon salt 1/2 teaspoon black pepper 1/4 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.
1 1/2 pounds lean ground beef (3 3/4 cups browned) 1/3 cup finely chopped onion 1 envelope taco seasoning mix 1 4 oz can diced green chilies, drained 1 cup milk 1 cup biscuit baking mix 2 eggs 1 cup grated mild cheddar cheese
In a large skillet, cook and stir ground beef and onion until beef is brown; drain. Combine beef with taco seasoning mix, and spread in 10 inch pie plate. Sprinkle with chilies. Beat milk, baking mix and eggs until smooth. 15 seconds on high in a blender or 1 minute with hand beater. Pour milk mixture over beef in pie plate. Cover plate with foil and freeze. Keep 1 quart bag of grated cheese with pie.
To prepare for serving, thaw pie. Bake uncovered in a preheated 400 degree oven for 35 minutes. Top with cheese, tomatoes, etc. Bake until golden brown, 8-10 minutes. Top with sour cream, lettuce and chopped tomato.
13 comments:
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.
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
1/2 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 1/4 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 1/2 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.
Slow Cooker French Dip Sandwiches:
approx 3 1/2 lbs beef chuck roast
16-oz. beef broth (1 1/2 cans)
1 10.5-oz. can condensed French onion soup
6-oz red wine
1 tsp garlic powder
salt and pepper, to taste
4-6 French rolls
sliced provolone cheese, optional
Trim excess fat off of beef roast and season meat all over with salt and pepper.
Pour beef broth, condensed French onion soup, red wine and garlic powder into freezer bag, mixing well. Add roast. Label and freeze.
Serving day: Thaw. Place roast and sauce in a crockpot. Cook on low for 6-8 hours. Slow cookers have different time intervals that you can select, so work with your cooker. Depending on how the settings on your slow cooker work, the time will vary. Since this is cooking in liquid, you don’t have to worry about the meat drying out in the same way you might if you were roasting the meat in the oven. Mine took 7 1/2 hours and was falling apart tender.
Take beef out and rest it, covered with aluminum foil, for about 15 minutes. Slice beef and return to slow cooker on low or very low for 30 minutes.
Lightly toast the bread and evenly distribute cheese between rolls, if using. Divide beef onto rolls and spoon the beef juice* into ramekins or other small bowls and eat everything while it is hot. Serve each sandwich with its own dip.
Seves 4-6.
*Note: If there is excess fat in your au jus, simply pour it from the slow cooker into a large measuring cup and let it stand for about 5 minutes so the fat separates. Skim it off, then pour the juice into serving cups.
Garlic Honey Chicken:
2 lbs chicken breasts
3 garlic cloves, minced
1/3 cup soy sauce
1/3 cup ketchup
1/4 cup honey
(Feel free to double the sauce if you like extra sauce)
Add all the ingredients to a freezer bag. Freeze.
Serving day: Thaw. Cook 3-4 hours on high or 5-6 hours on low in crockpot. We like to eat this with mashed potatoes and a veggie.
Hearty Italian Meatloaf:
2 lbs ground beef
3/4 cup oatmeal
2 tbsp Hearty Spaghetti Blend
2 tbsp Rancher Steak Rub
2 eggs, beaten
Mix all ingredients in a Ziploc bag, seal, and smush to combine. When ready to bake, form into a loaf pan and bake for 50-55 minutes. During the last 10 minutes of baking, add the sauce below to the top of the loaf.
At Dinnertime:
1 can crushed tomatoes
1 tbsp Wildtree Hearty Spaghetti Blend
1/2 tsp Kosher salt
Heat these ingredients in a medium saucepan while the meatloaf is baking. Simmer for at least 15 minutes. Then pour over half the meatloaf before serving. Serve the remaining sauce on the side for dipping.
Variation: This meatloaf can easily be done as mini meatloaves by baking in greased muffin tins @ 350 degrees for 20 minutes or until done.
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
1/2 tsp. curry powder
3/4 cup shredded cheddar cheese
8 oz. can water chestnuts
1 cup herb seasoned stuffing crumbs
1/4 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.
Pepperoni Pasta Milano
Supper Swap
12 ounce Box Bowtie Pasta - uncooked
8 oz bag Pepperoni and cut into fourths
2-4 cloves garlic
8 oz package fresh Mushrooms, sliced
14.5 oz. can diced tomatoes with basil, garlic & oregano
1.5 cups heavy whipping cream
1/4 tsp fresh ground black pepper
Shredded Parmesan cheese
In fry pan, fry pepperoni a bit. Add garlic and mushrooms. Saute 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
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.
Quiche:
Pillsbury Pie crust
4-5 eggs
1 cup milk
1/2 tsp mustard
1/2 tsp salt
1/4 tsp pepper
bacon, ham, swiss cheese
Mix all of the ingredients and pour into a pie crust. Top with parmesan cheese. Bake at 375 for 35 minutes.
Serving day:
Bake at 325 F for 20-30 mintues until done.
Rigatoni Bake:
8 oz rigatoni
8 oz of Cheddar cheese, cut into strips
1 jar spaghetti sauce
3 tablespoons parmesan cheese
Cook rigatoni as directed on package. Drain and rinse. Cut cheese into strips 1 1/4 inches long by 1/4 inch thick. Insert a strip of cheese in each cooked pasta and place in a sprayed 1 1/2 quart casserole dish. Pour sauce over the top and sprinkle with Parmesan cheese. Bake uncovered 25 to 30 minutes or until heated through at 350. Makes 6-8 servings.
Note: If you must add meat with your meal, brown one lb of lean ground beef and add to the sauce. Vary by substituting 1 cup shredded Mozzarella cheese for the Parmesan.
Sweet and Sour Barbecued Chicken
RECIPE INGREDIENTS:
2 garlic cloves, crushed through a garlic press
2 Tbsp balsamic vinegar
1/2 Tablespoon lime juice
1/2 Tablespoon lemon juice
1/3 cup light brown sugar
2 Tbsp Dijon mustard
1/3 cup honey
1 teaspoon salt
1/2 teaspoon black pepper
1/4 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.
Taco Pie
1 1/2 pounds lean ground beef (3 3/4 cups browned)
1/3 cup finely chopped onion
1 envelope taco seasoning mix
1 4 oz can diced green chilies, drained
1 cup milk
1 cup biscuit baking mix
2 eggs
1 cup grated mild cheddar cheese
In a large skillet, cook and stir ground beef and onion until beef is brown; drain. Combine beef with taco seasoning mix, and spread in 10 inch pie plate. Sprinkle with chilies. Beat milk, baking mix and eggs until smooth. 15 seconds on high in a blender or 1 minute with hand beater. Pour milk mixture over beef in pie plate. Cover plate with foil and freeze. Keep 1 quart bag of grated cheese with pie.
To prepare for serving, thaw pie. Bake uncovered in a preheated 400 degree oven for 35 minutes. Top with cheese, tomatoes, etc. Bake until golden brown, 8-10 minutes. Top with sour cream, lettuce and chopped tomato.
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