**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!!!
Thursday, September 3, 2015
NOVEMBER 2015 MENU
Beef Stroganoff
Brown Sugar Meatloaf
Egg and Sausage Bake
Italian Hot Beef Sandwiches
Lydia Circle's Chicken Casserole
Pepperoni Pasta Milano
16oz Blend Vegetable 4c Cooked Chicken 2cans Cream of Chicken 1c Mayo 1tsp Lemon Juice 1/2tsp Curry Powder 3/4c Shredded Cheddar Cheese 8oz Water Chestnuts 1c Herb Seasoned Stuffing Mix 1/4c Butter
Cooking Day: Cook chicken and cube. Mix soup, mayo, lemon juice, and curry. Combine chicken, soup mix, water chestnuts, and vegetables. Place in a bag. Place bread crumbs and butter in a separate bag. Place cheese in a separate bag.
Serving Day: Pour chicken mixture in a 9x13 pan. 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.
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.
Brown Sugar Meatloaf Supper Swap February 19, 2009
1/2 cup packed brown sugar 1/2 cup chili sauce 1.5 lb. lean ground beef 2/3 cup milk 1 eggs 1 teaspoons salt 1/4 teaspoon ground black pepper 2/3 small onion, chopped 1/4 teaspoon ground ginger 2/3 cup finely crushed saltine crumbs or bread crumbs Cooking Day Instructions: 1. Place brown sugar in a plastic bag. 2. Place chili sauce in a plastic bag. 3. Combine rest of ingredients and place in a plastic bag. 4. Bundle all bags, seal label and freeze flat. Serving Day Instructions: 1. Thaw completely 2. Preheat oven to 350 degrees. 3. Lightly grease a 5x9 inch loaf pan. 4. Press the brown sugar in the bottom of the prepared loaf pan and spread the chili sauce over the sugar. 5. Place meat mixture on top of the chili sauce. 6. Bake in preheated oven for 45 minutes or until juices are clear.
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.
For each supper swap meal, use 1 recipe with 3 pounds of chuck roast.
For every 3 pounds of chuck roast (or chuck tender roast) mix together:
12 oz beef broth 1 Tbsp ketchup 1/4 tsp Worcestershire sauce 1/4 tsp Kitchen Bouquet 4 drops Hot sauce
Sprinkle garlic salt and pepper on roast to taste. Put in crock-pot with above mixture. Cook on high for 6 hours or on low for 8 hours. Shred beef with a fork and return to juice.
Jonelle’s note: I used chuck roast or chuck tender roast - whatever is cheaper. It is great to make ahead. I did 2 roasts in 1 big crock-pot. Can be frozen and reheated easily.
1# Maple Flavored Sausage 6 medium fresh mushrooms, sliced ½ onion, chopped 2 cups shredded hash browns 1 dozen eggs, beaten 1 cup milk ½ tsp. salt ½ tsp. pepper 2 cups shredded cheddar cheese
Brown sausage, with mushrooms and onions. Drain. Mix together eggs and milk. Add sausage mixture, salt, and pepper. Pour into freezer bag and seal.
Put 2 cups shredded hash browns in a separate baggie.
Include the above 2 baggies and an 8 oz bag of cheese inside another large freezer bag. Label, seal and freeze flat.
Egg & Sausage Bake Serving Directions
Thaw completely. Grease 9 x 13 glass pan. Pour egg mixture into bottom of pan. Sprinkle with potatoes, then top with cheese. Cover with foil. Bake at 350°F for approximately 50 minutes or until center is set.
6 comments:
Lydia Circle's Chicken Casserole:
16oz Blend Vegetable
4c Cooked Chicken
2cans Cream of Chicken
1c Mayo
1tsp Lemon Juice
1/2tsp Curry Powder
3/4c Shredded Cheddar Cheese
8oz Water Chestnuts
1c Herb Seasoned Stuffing Mix
1/4c Butter
Cooking Day:
Cook chicken and cube. Mix soup, mayo, lemon juice, and curry. Combine chicken, soup mix, water chestnuts, and vegetables. Place in a bag. Place bread crumbs and butter in a separate bag. Place cheese in a separate bag.
Serving Day:
Pour chicken mixture in a 9x13 pan. 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.
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.
Brown Sugar Meatloaf
Supper Swap February 19, 2009
1/2 cup packed brown sugar
1/2 cup chili sauce
1.5 lb. lean ground beef
2/3 cup milk
1 eggs
1 teaspoons salt
1/4 teaspoon ground black pepper
2/3 small onion, chopped
1/4 teaspoon ground ginger
2/3 cup finely crushed saltine crumbs or bread crumbs
Cooking Day Instructions:
1. Place brown sugar in a plastic bag.
2. Place chili sauce in a plastic bag.
3. Combine rest of ingredients and place in a plastic bag.
4. Bundle all bags, seal label and freeze flat.
Serving Day Instructions:
1. Thaw completely
2. Preheat oven to 350 degrees.
3. Lightly grease a 5x9 inch loaf pan.
4. Press the brown sugar in the bottom of the prepared loaf pan and spread the chili sauce over the sugar.
5. Place meat mixture on top of the chili sauce.
6. Bake in preheated oven for 45 minutes or until juices are clear.
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.
Italian Hot Beef
For each supper swap meal, use 1 recipe with 3 pounds of chuck roast.
For every 3 pounds of chuck roast (or chuck tender roast) mix together:
12 oz beef broth
1 Tbsp ketchup
1/4 tsp Worcestershire sauce
1/4 tsp Kitchen Bouquet
4 drops Hot sauce
Sprinkle garlic salt and pepper on roast to taste. Put in crock-pot with above mixture. Cook on high for 6 hours or on low for 8 hours. Shred beef with a fork and return to juice.
Jonelle’s note: I used chuck roast or chuck tender roast - whatever is cheaper. It is great to make ahead. I did 2 roasts in 1 big crock-pot. Can be frozen and reheated easily.
Egg & Sausage Bake
1# Maple Flavored Sausage
6 medium fresh mushrooms, sliced
½ onion, chopped
2 cups shredded hash browns
1 dozen eggs, beaten
1 cup milk
½ tsp. salt
½ tsp. pepper
2 cups shredded cheddar cheese
Brown sausage, with mushrooms and onions. Drain.
Mix together eggs and milk. Add sausage mixture, salt, and pepper.
Pour into freezer bag and seal.
Put 2 cups shredded hash browns in a separate baggie.
Include the above 2 baggies and an 8 oz bag of cheese inside another large freezer bag. Label, seal and freeze flat.
Egg & Sausage Bake Serving Directions
Thaw completely.
Grease 9 x 13 glass pan.
Pour egg mixture into bottom of pan.
Sprinkle with potatoes, then top with cheese.
Cover with foil.
Bake at 350°F for approximately 50 minutes or until center is set.
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