BBQ Hamburger Mix
Carla's Lasagna
Cheesy Chicken and Rice-2
Karen's Enchilada Casserole-4
Lydia Circle's Chicken Casserole-5
Oven Beef Stew (Carla's recipe)-4
Pizza Burgers
Ritz Chicken-5
Sweet N' Sour Meatballs-5+++
Taco Pie-4
Tara's Mac N' Cheese-4
Tortilla Chip Casserole
13 comments:
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.
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.
Pizza Burgers
9 English Muffins
Jar of Cheese Whiz
1 ½ pounds ground beef
1 tsp. garlic salt
1 Tbsp. dry minced onion
15 oz can Contadina pizza sauce
1 1/2 cups Mozzarella cheese, shredded
Brown 18 English Muffin halves under broiler. Spread with Cheese Whiz.
Filling: (prepare while browning muffins)
Brown ground beef with onion and garlic salt. Add the pizza sauce. Put filling on muffins after the cheese. Next, top with shredded mozzarella. Put under broiler until cheese melts. Serve immediately or flash freeze and then package in freezer bags.
Serving Instructions:
DO NOT THAW. Put on cookie sheet in oven at 400F for 15-25 minutes. It’s great to keep these in the freezer at all times—for those times you don’t have time to prepare dinner. Freezer to oven is great.
Karen's Enchilada casserole
Brown 2 lbs hamburger with 1 chopped onion
Add: 1 can of Old El Paso Enchilada sauce-Mild
Melt in microwave together
Mix: 2 cans cream of chicken soup (or mushroom), 1 lb grated Colby cheese
Layer in a 9x13 pan:
1/2 meat, 8 yellow corn tortillas (torn in half), 1/2 meat mixture, half cheese mixture, cover with Fritos. Freeze.
Serving day instructions: Thaw. Bake at 350 for 30 minutes.
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.
Oven stew:
2 lb sirloin cut into strips
2 med. potatoes cubed
4 carrots
4 stalks celery, sliced
1/2 onion chopped
1 can mushrooms, drained
1/2 green pepper chopped
2 cans golden mushroom soup
In a 9x13 pan layer meat, potatoes, and veggies. Pour soup over the layers. Cover with foil and bake w/o opening oven or foil. Bake @ 325 for 3 hours.
Tortilla Chip Chicken Casserole:
1 can cream of mushroom soup
1 can cream of chicken soup
1 cups salsa
1 14 1/2 oz bag nacho tortilla chips
4 boneless chicken breast halves, browned and diced
1 1/4 cups milk
1/2 cup shredded cheddar cheese
In a large bowl, combine the soups, salsa, and milk. Mix well until smooth. Put soup mixture in a freezer bag. In a second freezer bag, put in tortilla chips. In a third freezer bag, put in the chicken breasts. Place the cheddar cheese in a quart freezer bag.
Serving day:
Layer a 9x13 baking dish with tortilla chips, then the chicken, then the soup mixture. Bake at 375 for 20-30 minutes. Remove from oven, top with cheese and bake for 10 more minutes or until cheese is bubbly.
Cheesy Chicken and Rice (Campbell's recipe):
1 can Campbell's Cream of chicken soup
1 1/3 cups water
3/4 cup uncooked long-grain white rice
2 cups fresh or frozen vegetables
1/2 tsp. onion powder
4 chicken breast halves
1/2 cup shredded cheddar cheese
Stir the soup, water, rice, vegetables, and onion powder in a 12x8 baking dish.
Top with chicken. Season chicken as desired. Cover and freeze.
Serving day:
Bake at 375 for 45-50 minutes or until chicken is done. Top with cheese. Makes 4 servings.
Carla's Lasagna:
1 lb lean ground beef
2 cans diced tomatoes
1 8 oz tomato sauce
1 envelope spaghetti sauce mix
8 lasagna noodles
8 oz mozzarella cheese
1 cup cottage cheese
Brown meat. Add next 3 ingredients. Cover and simmer on low 30-40 minutes. Stir several times. Bring water to boil and cook noodles while meat is simmering. Place layer of drained noodles in a 13x9 pan. Cover with 1/3 sauce, 1/2 cheese, and 1/2 cottage cheese. Repeat layers ending with meat sauce. Top with parmesan cheese.
Serving day:
Bake uncovered at 350 for 25-30 minutes. Let stand 15 minutes. Cut and serve.
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
½ tsp. curry
¾ cup shredded cheddar cheese
8 oz. can water chestnuts
1 cup herb seasoned stuffing crumbs
¼ 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.
Sweet N' Sour Meatballs:
28 oz canned tomatoes
14 oz beef broth
1/2 cup onion, diced
4 garlic cloves, minced
1/2 cup brown sugar, packed
1 T. lemon juice
1 1/2 lbs ground beef, lean
1 C. dry bread crumbs
1 1/2 t. salt
1/2 t. black pepper
1/2 t. allspice
2 large eggs, beaten
In a dutch oven, combine tomatoes and their juices, broth, 1/2 of the onions, 1/2 of the garlic, all the brown sugar, and all the lemon juice. Bring to a boil, then reduce heat to low and simmer while you prepare the meatballs. Combine all of the remaining ingredients together with your hands, mixing very well. Shape into one inch balls and carefully drop them into the simmering sauce. Partially cover the pan with its lid and simmer about an hour and a half. The sauce should be thick and the meatballs tender. Scoop off any fat that has collected on top with a spoon and discard. Cool and then freeze using freezer bags.
Serving day:
Heat until warm in the oven or the microwave.
Chicken Noodle Soup:
3 lbs fryer chicken, cut-up
10 cups water
2 t. chicken bouillon
1/2 cup onion, chopped
1 1/2 t. salt
1/2 t. pepper
1 bay leaf
1 cup sliced celery
1 cup thinly sliced carrots
1/4 cup chopped onion
Serving day:
2 cups noodles
Combine chicken and water. Bring to a boil; reduce heat. Cover and simmer 15 minutes. Skim surface of broth if necessary. Add bouillon granules, 1/2 cup onion, salt, and pepper, and bay leaf. Cover; simmer 35-45 minutes or until chicken is tender. Remove chicken from broth. Bone chicken and cut up. Skim fat from broth. Return chicken and stir in celery, carrots, and 1/4 cup onion. Bring to a boil; reduce heat. Cover and simmer for 15 minutes or until carrots are desired tenderness. Soup may be frozen in gallon bags after cooling.
Serving day:
Thaw soup until slushy. Place in saucepan. Remove bay leaf and bring to a boil. Drop noodles into boiling soup. Cook uncovered for 5-10 minutes or until noodles are tender.
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.
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