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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!!!
Tuesday, August 29, 2017
OCTOBER 2017 MENU
Barb's Meatballs
Breakfast Sandwiches
Brown Sugar Meatloaf
Chicken Pot Pie
Chicken with Sherry Sauce
Manicotti
Chicken Parmesan
Taco Pie
Chicken Pot Pie: 1 cup chopped onion 1 cup chopped celery 1 cup chopped carrot ⅓ cup butter or margarine ½ cup all-purpose flour, sifted 2 cups chicken broth 1 cup half and half or evaporated milk (I personally use skim or 1% milk and it’s still good!) 2 cups chicken, cooked, chopped 1 cup frozen peas, thawed 1 tsp. salt ½ tsp. pepper 4 unbaked pie crusts (homemade or store-bought)
TO MAKE FILLING Saute the first 3 ingredients in butter in a big skillet over medium heat until tender. Add flour; stir until smooth. Cook 1 minute, stirring constantly. Add chicken broth and half & half/evap. milk; cook, stirring constantly until thickened and bubbly. Stir in chicken, peas, salt, and pepper. Cool before pouring into pie crusts. VERY important! FREEZING INSTRUCTIONS: At this point you may freeze the filling in a labeled freezer safe container/bag. To prepare from frozen, read instructions below. Or you may also assemble the whole pie and freeze whole. To do that, prepare crusts. Roll them out and place the bottom crusts in the pie plates and set aside the top crusts until ready to cover. Pour filling mixture into bottom crusts and cover with top crusts. Fold edges under and crimp. Poke slits in the top (you can make a nice pattern here too!) Cover with foil, label and freeze. See below for preparation instructions TO PREPARE POT PIE FROM FRESH Preheat oven to 375 degrees. Prepare crusts. Roll them out and place the bottom crusts in the pie plates and set aside the top crusts until ready to cover. Pour filling mixture into bottom crusts and cover with top crusts. Fold edges under and crimp. Poke slits in the top (you can make a nice pattern here too!) Bake assembled pie uncovered, for 30-45 minutes or until crust is golden brown. Let stand 10 minutes before serving. TO PREPARE POT PIE FROM FROZEN Thaw filling in refrigerator. You might need to stir or mush the filling together to combine well and reincorporate. Assemble as described above and bake accordingly. OR you may bake the whole pie from frozen. To do so, preheat oven to 375 degrees. Bake, uncovered, for 30 minutes, then cover with foil and bake 30 more minutes. Remove from oven and let rest for 10 minutes before cutting. Serves 16 (from two pies--if you're just making one pie it will just serve 8). Freezes very well separately or fully prepared in the crust. Try them both and see which way you prefer!
6 English muffins 6-10 eggs 6 slices cheese Butter or margarine Ham, bacon, or breakfast sausage Scramble eggs or fry(whichever you prefer), toast the English muffins and butter them, and heat the meat of choice. Make the sandwich and wrap each sandwich in a paper towel then in foil and freeze
2 lbs. hamburger 2/3 c. oatmeal 2/3 c. cracker crumbs 2 eggs 1/3 c. onion 1/2 tsp. garlic powder 1 tsp. salt 1/2 tsp pepper 1 ½ tsp. chili pepper
Sauce: 1 1/3 c. ketchup 2/3 c. brown sugar 1/2 tsp. liquid smoke 1/2 tsp. garlic powder 3 T. onions
Mix the hamburger with the above ingredients. Form into meatballs, place into a 9x13 baking dish. Mix the sauce, and pour over meatballs. Bake at 330 for 45-60 mins.
Freezer directions: Cool. Place in freezer bags and freeze flat.
Serving Day: Thaw. Either heat thru on stove top or place in slow cooker on low for about 2-3 hours.
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.
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.
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.
1 jar spaghetti sauce 1 lb ground beef, browned and drained 1 cup cottage cheese 4 oz mozzarella cheese garlic salt 1.2 cup mayo Manicotti noodles
Mix meat, cheeses, salt, and mayo. Place in a freezer bag. Keep manicotti noodles and sauce on hand for serving day.
Serving day: Thaw mixture. Cook manicotti noodles (8 noodles). Fill each manicotti noodle with 1/4 cup filling. Put in a single layer in a 9x13 pan. Sprinkle with remaining filling and cover completely with sauce. Sprinkle with basil and parmesan cheese. Cover with foil and bake until hot (15-20 minutes).
2 lbs uncooked chicken breasts, cut into pieces 2 cups of whole milk mozzarella 2-3 oz of grated Parmesan cheese 1/4 tsp red pepper flakes (we can omit for the kiddos) 1/4 cup fresh basil, chopped into thin pieces 2 cups of marinara sauce 4 cloves of garlic 3.5-5 oz garlic butter croutons, crush them (not finely)
Combine chicken cubes, garlic, basil, red pepper flakes, and marinara sauce in a ziploc bag. Put each of the following ingredients in a separate plastic bag: mozzarella cheese, parmesan cheese, and croutons. Bundle the 4 bags together. Seal, label, and freeze.
Serving day: Thaw completely. Preheat the oven to 350. Coat a 9x13 pan with cooking spray. Place the chicken cubes and sauce in the bottom, covering the whole dish. Sprinkle the Parmesan cheese over the top of the sauce. Sprinkle 1 cup of mozzarella cheese over the top. Sprinkle the crushed croutons over the top of the cheese. Sprinkle the remainder of the mozzarella cheese. Bake in the oven for 40-45 minutes.
8 comments:
Chicken Pot Pie:
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
⅓ cup butter or margarine
½ cup all-purpose flour, sifted
2 cups chicken broth
1 cup half and half or evaporated milk (I personally use skim or 1% milk and it’s still good!)
2 cups chicken, cooked, chopped
1 cup frozen peas, thawed
1 tsp. salt
½ tsp. pepper
4 unbaked pie crusts (homemade or store-bought)
TO MAKE FILLING
Saute the first 3 ingredients in butter in a big skillet over medium heat until tender. Add flour; stir until smooth. Cook 1 minute, stirring constantly. Add chicken broth and half & half/evap. milk; cook, stirring constantly until thickened and bubbly.
Stir in chicken, peas, salt, and pepper. Cool before pouring into pie crusts. VERY important!
FREEZING INSTRUCTIONS:
At this point you may freeze the filling in a labeled freezer safe container/bag. To prepare from frozen, read instructions below.
Or you may also assemble the whole pie and freeze whole.
To do that, prepare crusts. Roll them out and place the bottom crusts in the pie plates and set aside the top crusts until ready to cover. Pour filling mixture into bottom crusts and cover with top crusts. Fold edges under and crimp. Poke slits in the top (you can make a nice pattern here too!)
Cover with foil, label and freeze. See below for preparation instructions
TO PREPARE POT PIE FROM FRESH
Preheat oven to 375 degrees.
Prepare crusts. Roll them out and place the bottom crusts in the pie plates and set aside the top crusts until ready to cover. Pour filling mixture into bottom crusts and cover with top crusts. Fold edges under and crimp. Poke slits in the top (you can make a nice pattern here too!)
Bake assembled pie uncovered, for 30-45 minutes or until crust is golden brown. Let stand 10 minutes before serving.
TO PREPARE POT PIE FROM FROZEN
Thaw filling in refrigerator. You might need to stir or mush the filling together to combine well and reincorporate. Assemble as described above and bake accordingly. OR you may bake the whole pie from frozen.
To do so, preheat oven to 375 degrees.
Bake, uncovered, for 30 minutes, then cover with foil and bake 30 more minutes. Remove from oven and let rest for 10 minutes before cutting. Serves 16 (from two pies--if you're just making one pie it will just serve 8).
Freezes very well separately or fully prepared in the crust. Try them both and see which way you prefer!
Breakfast Sandwiches
6 English muffins
6-10 eggs
6 slices cheese
Butter or margarine
Ham, bacon, or breakfast sausage
Scramble eggs or fry(whichever you prefer), toast the English muffins and butter them, and heat the meat of choice. Make the sandwich and wrap each sandwich in a paper towel then in foil and freeze
Barb's Meatballs:
2 lbs. hamburger
2/3 c. oatmeal
2/3 c. cracker crumbs
2 eggs
1/3 c. onion
1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp pepper
1 ½ tsp. chili pepper
Sauce:
1 1/3 c. ketchup
2/3 c. brown sugar
1/2 tsp. liquid smoke
1/2 tsp. garlic powder
3 T. onions
Mix the hamburger with the above ingredients. Form into meatballs, place into a 9x13 baking dish. Mix the sauce, and pour over meatballs. Bake at 330 for 45-60 mins.
Freezer directions:
Cool. Place in freezer bags and freeze flat.
Serving Day:
Thaw. Either heat thru on stove top or place in slow cooker on low for about 2-3 hours.
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.
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.
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.
Manicotti:
1 jar spaghetti sauce
1 lb ground beef, browned and drained
1 cup cottage cheese
4 oz mozzarella cheese
garlic salt
1.2 cup mayo
Manicotti noodles
Mix meat, cheeses, salt, and mayo. Place in a freezer bag. Keep manicotti noodles and sauce on hand for serving day.
Serving day: Thaw mixture. Cook manicotti noodles (8 noodles). Fill each manicotti noodle with 1/4 cup filling. Put in a single layer in a 9x13 pan. Sprinkle with remaining filling and cover completely with sauce. Sprinkle with basil and parmesan cheese. Cover with foil and bake until hot (15-20 minutes).
Chicken Parmesan Casserole:
2 lbs uncooked chicken breasts, cut into pieces
2 cups of whole milk mozzarella
2-3 oz of grated Parmesan cheese
1/4 tsp red pepper flakes (we can omit for the kiddos)
1/4 cup fresh basil, chopped into thin pieces
2 cups of marinara sauce
4 cloves of garlic
3.5-5 oz garlic butter croutons, crush them (not finely)
Combine chicken cubes, garlic, basil, red pepper flakes, and marinara sauce in a ziploc bag. Put each of the following ingredients in a separate plastic bag: mozzarella cheese, parmesan cheese, and croutons. Bundle the 4 bags together. Seal, label, and freeze.
Serving day:
Thaw completely. Preheat the oven to 350. Coat a 9x13 pan with cooking spray. Place the chicken cubes and sauce in the bottom, covering the whole dish. Sprinkle the Parmesan cheese over the top of the sauce. Sprinkle 1 cup of mozzarella cheese over the top. Sprinkle the crushed croutons over the top of the cheese. Sprinkle the remainder of the mozzarella cheese. Bake in the oven for 40-45 minutes.
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