**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!!!
Tuesday, March 10, 2009
APRIL 2009 MENU
Cheeseburger casserole2.5 Chicken breasts supreme-4.5 Chicken spaghetti-4 Hawaiian chicken-4 Meatloaf with sauce-4 Pizza pasta casserole-4 Pronto chili-3.75 Ritz chicken-5 Tara's Mac N' Cheese-4.5
Hawaiian Chicken Make in Crock-Pot and serve over rice Supper Swap February 19, 2009
6 lbs. boneless, skinless chicken breast halves 2-16 oz. cans pineapple slices, drained 2-15 oz. cans mandarin oranges, drained ¼ cup cornstarch ½ cup brown sugar ¼ cup soy sauce ¼ cup lemon juice 1 t. salt 1 t. ground ginger ½ t. ground red pepper 1.5 cups rice – per recipe
Serving day Toasted almonds Green pepper chunks (optional)
Original recipe yields 8-10 servings
Cooking day instructions Place chicken in freezer bag. Mix together fruit, cornstarch, sugar, soy sauce, lemon juice, salt, ginger, and ground red pepper. Pour over the chicken in bag. Place rice in a separate bag and bundle with the chicken. Seal, label and freeze flat.
Serving day instructions Thaw chicken mixture. Place in Crock-Pot, cover, and cook on low for 4-5 hours or on high for 2-3 hours. Add green pepper to Crock-Pot one hour before serving, if desired. To serve, spoon over steamed rice and top with toasted almonds.
Serving Directions for rice: Combine packet of rice, 3 cups water, 1 teaspoon salt and 1 tablespoon oil in large saucepan. Stir. Bring to a rolling boil, then lower heat to simmer. Cover with a tight-fitting lid and simmer for 15 minutes. Do not lift lid while cooking. After cooking, set pan off the heat for an additional 5 minutes, again DO NOT LIFT THE LID.
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. February 24, 2009 9
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.
Chicken Breast Supreme 6 medium boneless chicken breasts
2 packages sliced provolone cheese
2 cans cream of chicken soup
1/4 cup water
2 cups fine bread crumbs
1/4 cup melted butter or margarine
Spray a 9-by-13-inch baking pan with cooking oil. Lay chicken breasts over bottom of pan. Lay cheese slices over chicken. Stir together soup and water and drizzle over cheese layer. Sprinkle bread crumbs over top to cover cheese layer. Drizzle butter or margarine over bread crumbs. Bake at 350 degrees for 1 hour or until chicken tests done.
Brown beef and onion together; drain off any fat. Season to taste. Stir in ketchup and tomato sauce. Bring mixture to bubbling. Pour into buttered 9-by-13-inch baking pan. Lay cheese slices over meat layer to cover. Cut biscuits into bite-size pieces and bake at 350 degrees for 20 minutes.
2 lbs Velveeta 1 1/2 12 oz cans evaporated milk or 2 cups milk 2 cans cream of chicken soup 1 tbsp Worcestershire sauce 1 small can sliced mushrooms
In a large bowl, combine the chicken and spaghetti. To make the sauce-in a medium bowl, melt the cheese in the microwave. Stir in the milk, soup and Worcestershire. Reheat in the microwave, if necessary, for a smooth, pourable sauce. Pour the sauce over the chicken and spaghetti and stir. Serves 20. Enjoy.
P.S.--This recipe is from Michelle Duggar (from the book 20 and Counting)
1 1/2 lbs ground beef 2/3 cup oats, uncooked 1/2 cup diced onion 1 t. salt 1/2 t. garlic powder 2 eggs 2/3 cups ketchup
Mix all ingredients. Freeze.
To serve as meatloaf: Thaw mixture. Place in a loaf pan and pack it down. Add sauce. Bake at 350 for one hour.
To serve as meatballs: Thaw mixture. Roll into meatballs. Bake at 350 degrees for 10-20 minutes until hot. If you are serving the meatballs with sauce, put them in a baking dish and pour the sauce over them. Bake at 350 for 20-30 minutes, turning the meatballs occasionally while they are cooking. Serve over rice, pasta, or potatoes or make meatball subs.
4 cups cooked macaroni 2 cups white sauce 4 oz cream cheese 2 cups sharp cheddar cheese, shredded 1/2 cup bread crumbs salt and pepper to taste
Stir white sauce, a little at a time, into the softened cream cheese, removing lumps as you stir. Mix in the shredded cheese and cooked macaroni. Salt and pepper to taste. Freeze.
To serve: Thaw. Bake at 375 for about 30 minutes until the edges are bubbly.
In a large stock pot, melt the butter over low heat. Add the flour and stir until the mixture is smooth. Cook the flour mixture until it begins to bubble. Do NOT let it brown. Gradually add the milk, stirring CONSTANTLY. When the sauce has thickened, stir in the broth powder.
10 comments:
Hawaiian Chicken
Make in Crock-Pot and serve over rice
Supper Swap February 19, 2009
6 lbs. boneless, skinless chicken breast halves
2-16 oz. cans pineapple slices, drained
2-15 oz. cans mandarin oranges, drained
¼ cup cornstarch
½ cup brown sugar
¼ cup soy sauce
¼ cup lemon juice
1 t. salt
1 t. ground ginger
½ t. ground red pepper
1.5 cups rice – per recipe
Serving day
Toasted almonds
Green pepper chunks (optional)
Original recipe yields
8-10 servings
Cooking day instructions
Place chicken in freezer bag. Mix together fruit, cornstarch, sugar, soy sauce, lemon juice, salt, ginger, and ground red pepper. Pour over the chicken in bag. Place rice in a separate bag and bundle with the chicken. Seal, label and freeze flat.
Serving day instructions
Thaw chicken mixture. Place in Crock-Pot, cover, and cook on low for 4-5 hours or on high for 2-3 hours. Add green pepper to Crock-Pot one hour before serving, if desired. To serve, spoon over steamed rice and top with toasted almonds.
Serving Directions for rice:
Combine packet of rice, 3 cups water, 1 teaspoon salt and 1 tablespoon oil in large saucepan. Stir. Bring to a rolling boil, then lower heat to simmer. Cover with a tight-fitting lid and simmer for 15 minutes. Do not lift lid while cooking. After cooking, set pan off the heat for an additional 5 minutes, again DO NOT LIFT THE LID.
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.
February 24, 2009 9
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.
Chicken Breast Supreme
6 medium boneless chicken breasts
2 packages sliced provolone cheese
2 cans cream of chicken soup
1/4 cup water
2 cups fine bread crumbs
1/4 cup melted butter or margarine
Spray a 9-by-13-inch baking pan with cooking oil. Lay chicken breasts over bottom of pan. Lay cheese slices over chicken. Stir together soup and water and drizzle over cheese layer. Sprinkle bread crumbs over top to cover cheese layer. Drizzle butter or margarine over bread crumbs. Bake at 350 degrees for 1 hour or until chicken tests done.
Cheeseburger Casserole
1 pound lean ground beef
1/4 cup finely chopped onion
Salt and pepper to suit taste
1/4 cup ketchup
8 ounces tomato sauce
8 slices Velveeta cheese
8 refrigerated biscuits
Brown beef and onion together; drain off any fat. Season to taste. Stir in ketchup and tomato sauce. Bring mixture to bubbling. Pour into buttered 9-by-13-inch baking pan. Lay cheese slices over meat layer to cover. Cut biscuits into bite-size pieces and bake at 350 degrees for 20 minutes.
Chicken Spaghetti: Serves 20
2 cups cooked, cubed, seasoned chicken
2 lbs cooked, drained spaghetti
Cheese sauce:
2 lbs Velveeta
1 1/2 12 oz cans evaporated milk or 2 cups milk
2 cans cream of chicken soup
1 tbsp Worcestershire sauce
1 small can sliced mushrooms
In a large bowl, combine the chicken and spaghetti. To make the sauce-in a medium bowl, melt the cheese in the microwave. Stir in the milk, soup and Worcestershire. Reheat in the microwave, if necessary, for a smooth, pourable sauce. Pour the sauce over the chicken and spaghetti and stir. Serves 20. Enjoy.
P.S.--This recipe is from Michelle Duggar (from the book 20 and Counting)
Meatloaf (Master meat mix): 6 servings
1 1/2 lbs ground beef
2/3 cup oats, uncooked
1/2 cup diced onion
1 t. salt
1/2 t. garlic powder
2 eggs
2/3 cups ketchup
Mix all ingredients. Freeze.
To serve as meatloaf: Thaw mixture. Place in a loaf pan and pack it down. Add sauce. Bake at 350 for one hour.
To serve as meatballs: Thaw mixture. Roll into meatballs. Bake at 350 degrees for 10-20 minutes until hot. If you are serving the meatballs with sauce, put them in a baking dish and pour the sauce over them. Bake at 350 for 20-30 minutes, turning the meatballs occasionally while they are cooking. Serve over rice, pasta, or potatoes or make meatball subs.
Meatloaf sauce:
3/4 cup ketchup
1/4 cup brown sugar
1 1/2 tsp dry mustard
Tara's Mac N' Cheese: serves 4
4 cups cooked macaroni
2 cups white sauce
4 oz cream cheese
2 cups sharp cheddar cheese, shredded
1/2 cup bread crumbs
salt and pepper to taste
Stir white sauce, a little at a time, into the softened cream cheese, removing lumps as you stir. Mix in the shredded cheese and cooked macaroni. Salt and pepper to taste. Freeze.
To serve: Thaw. Bake at 375 for about 30 minutes until the edges are bubbly.
White sauce: 12 cups
1 1/2 cups butter
1 1/2 cups flour
12 cups milk, warmed
1/2 cup chicken broth powder
In a large stock pot, melt the butter over low heat. Add the flour and stir until the mixture is smooth. Cook the flour mixture until it begins to bubble. Do NOT let it brown. Gradually add the milk, stirring CONSTANTLY. When the sauce has thickened, stir in the broth powder.
Yes! I was secretly hoping you'd add that yummy mac'n'cheese!! Yahoooo! :)
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