**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!!!
Sunday, January 21, 2018
MARCH 2018 MENU
Bagel Pizzas
BBQ Hamburger Mix
Breakfast Burritos
Brown Sugar Meatloaf
Chicken Pot Pie
Chicken with Sherry Sauce
Lasagna
Michelle's Creamy Baked Chicken
Pizza Pasta Casserole
1 1/2 lb potatoes, cubed small and cooked 1/2 lb bacon, chopped (or 1 package REAL bacon bits-I like to use bacon bits from Sam's) 1 small onion 1 bell pepper, diced 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
Spread a thin layer of cream cheese on burrito. Cook egg mixture with peppers and add bacon. Sprinkle with salt and pepper. Add egg mixture to burrito and sprinkle with cheddar cheese. Wrap in aluminum foil. Place individual burritos in a large freezer bag. Freeze.
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!
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!!!
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.
Cook noodles according to pkg directions. Drain and set aside. Brown meat and drain fat. Stir in spaghetti sauce and tomato paste. Cook 10 to 15 minutes.
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.
6 boneless chicken breasts, cut up 6 slices American cheese 2 cans (10 3/4 oz) cream of chicken soup 1/2 cup milk 2 cups instant stuffing mix 1/2 cup butter, melted
Cooking day: Cut-up chicken breasts and place in a bag. In 3 separate smaller bags place the cheese, soup/milk mixture, and butter/stuffing mix. Bundle all 4 bags and freeze.
Serving Day: Thaw. Place the cut-up chicken breasts in a 9x13 baking dish. Place the cheese slices over the chicken. Combine soup and milk; pour over the chicken. Combine stuffing mix and butter; sprinkle over soup mixture. Bake, uncovered, at 350 degrees for hour.
2 lbs. ground beef 1 large onion, chopped 2 jars (28 oz each) spaghetti sauce 1 package (16 oz) spiral pasta, cooked and drained 4 cups (16 oz) shredded mozzarella cheese 8 oz sliced pepperoni
In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in spaghetti sauce and pasta. Transfer to two greased 9 x 13 baking dishes. Sprinkle with cheese. Arrange pepperoni over the top.
Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350° for 25-30 minutes or until heated through.
To use the frozen casserole, thaw in the refrigerator overnight. Bake at 350° for 35-40 minutes or until heated through.
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.
12 comments:
Breakfast Burritos
1 1/2 lb potatoes, cubed small and cooked
1/2 lb bacon, chopped (or 1 package REAL bacon bits-I like to use bacon bits from Sam's)
1 small onion
1 bell pepper, diced
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
Spread a thin layer of cream cheese on burrito. Cook egg mixture with peppers and add bacon. Sprinkle with salt and pepper. Add egg mixture to burrito and sprinkle with cheddar cheese. Wrap in aluminum foil. Place individual burritos in a large freezer bag. Freeze.
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!
August 29, 2017 at 11:22 AM Delete
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!!!
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.
Lasagna:
1 lb. ground beef
1/2 tsp. salt
pinch garlic salt
1/2 cup parmesan cheese, grated dash pepper
2 Tbsp. parsley flakes
32 oz. jar spaghetti sauce
6 oz. can tomato paste
8 oz. pkg. lasagna noodles
2 eggs, slightly beaten
2 cups ricotta cheese
3/4 lb. mozzarella cheese
Cook noodles according to pkg directions. Drain and set aside.
Brown meat and drain fat. Stir in spaghetti sauce and tomato paste. Cook 10 to 15 minutes.
Combine eggs, ricotta cheese, parmesan cheese, parsley and pepper, blend well.
Serving Day Instructions:
Arrange in a 9x13 greased pan: cooked noodles, ricotta cheese and egg
mixture, meat sauce and mozzarella cheese. Repeat once more. Cover and freeze.
Serving day: Thaw. Bake at 350
degrees for 45 minutes.
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.
September 15, 2017 at 8:28 AM Delete
Michelle's Creamy Baked Chicken
6 boneless chicken breasts, cut up
6 slices American cheese
2 cans (10 3/4 oz) cream of chicken soup
1/2 cup milk
2 cups instant stuffing mix
1/2 cup butter, melted
Cooking day: Cut-up chicken breasts and place in a bag. In 3 separate smaller bags place the cheese, soup/milk mixture, and butter/stuffing mix. Bundle all 4 bags and freeze.
Serving Day: Thaw. Place the cut-up chicken breasts in a 9x13 baking dish. Place the cheese slices over the chicken. Combine soup and milk; pour over the chicken. Combine stuffing mix and butter; sprinkle over soup mixture. Bake, uncovered, at 350 degrees for hour.
Pizza Pasta Casserole
2 lbs. ground beef
1 large onion, chopped
2 jars (28 oz each) spaghetti sauce
1 package (16 oz) spiral pasta, cooked and drained
4 cups (16 oz) shredded mozzarella cheese
8 oz sliced pepperoni
In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in spaghetti sauce and pasta. Transfer to two greased 9 x 13 baking dishes. Sprinkle with cheese. Arrange pepperoni over the top.
Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350° for 25-30 minutes or until heated through.
To use the frozen casserole, thaw in the refrigerator overnight. Bake at 350° for 35-40 minutes or until heated through.
December 31, 2010 at 7:28 AM Delete
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.
Post a Comment