6 or 7 unpeeled, medium sized potatoes cut into 6-8 lengthwise wedges
Canola Oil (just enough to coat potatoes)
Spices:
1 1/2 to 2 tsp. garlic salt
1/4-1/2 tsp. coarse black pepper
1 tsp. garlic powder
1/2 tsp. chili powder
1/2 tsp. paprika
1 tsp. parsley
1/2 tsp. sugar
Wash potatoes and leave skins on. Slice into eighths, lengthwise. Put oil, potato wedges and spices in gallon sized Ziploc bag and toss until evenly coated (or stir together in large bowl). I add a little sugar to the spices to help brown and crisp the wedges. Place on non-stick baking sheets or baking sheets sprayed with non-stick spray; bake at 400 degrees for 25 minutes. (These will only be partially cooked-most of the way, though!) Place on brown paper bags or paper towels to cool. Place on clean cookie sheets and freeze solid. Place in labeled freezer bags and return to the freezer.
To cook from frozen: DO NOT DEFROST!! Preheat oven to 450 degrees. Spray a baking sheet with non-stick cooking spray. Bake 30 to 45 minutes, turning halfway through. Cooking time will depend on the size of the fries or wedges. The oven fries can also be finished in a deep-fryer.
-Julie Melvin
Tuesday, December 30, 2008
Lasagna
½ lb ground beef
¾ c water
2 cans marinara sauce
1tsp salt
½ package lasagna noodles (8 oz)
1c cottage cheese
12 oz cheese
¼ c parmesan cheese
Brown ground beef and drain. Add water and Marinara Sauce and salt. Bring to boil. In baking dish layer hot sauce, uncooked Lasagna noodles, cottage cheese, cheese. Repeat layers ending with sauce. Cover tightly with foil and bake at 375 for 1 hour. Let stand 10 minutes before cutting. Top with a little cheese and parmesan.
To cook from frozen: Bake covered. Place on a cookie sheet (to catch spills) and bake for 2 hours at 375 degrees. Remove from oven and sprinkle last layer of cheese on top. Let stand for 10 minutes.
-Gina Bagley
¾ c water
2 cans marinara sauce
1tsp salt
½ package lasagna noodles (8 oz)
1c cottage cheese
12 oz cheese
¼ c parmesan cheese
Brown ground beef and drain. Add water and Marinara Sauce and salt. Bring to boil. In baking dish layer hot sauce, uncooked Lasagna noodles, cottage cheese, cheese. Repeat layers ending with sauce. Cover tightly with foil and bake at 375 for 1 hour. Let stand 10 minutes before cutting. Top with a little cheese and parmesan.
To cook from frozen: Bake covered. Place on a cookie sheet (to catch spills) and bake for 2 hours at 375 degrees. Remove from oven and sprinkle last layer of cheese on top. Let stand for 10 minutes.
-Gina Bagley
Monday, December 29, 2008
Sloppy Joes
1 1/2 lbs. ground beef
1/2 onion, chopped
salt and pepper to taste
Mix and brown. Drain off grease (if necessary) and add 1 T. flour.
Add:
2 cups ketchup
2 cups water
1/2 tsp. curry powder
2 bay leaves
2 tsp. Worcestershire sauce
Simmer on low heat for 2 hours. The longer you simmer, the thicker it will be.
From freezer: defrost overnight and warm on stove. If it isn't thick enough, simmer a little while longer. Serve on hamburger buns.
-Julie Melvin
1/2 onion, chopped
salt and pepper to taste
Mix and brown. Drain off grease (if necessary) and add 1 T. flour.
Add:
2 cups ketchup
2 cups water
1/2 tsp. curry powder
2 bay leaves
2 tsp. Worcestershire sauce
Simmer on low heat for 2 hours. The longer you simmer, the thicker it will be.
From freezer: defrost overnight and warm on stove. If it isn't thick enough, simmer a little while longer. Serve on hamburger buns.
-Julie Melvin
French Dip Sandwiches
1lb sliced roast beef
Provolone Cheese
French Onion Soup
Rolls
Cook the French onion soup in a pan over the stove. Add the meat to the pan for a couple minutes until hot. Remove the meat from the broth, leaving the broth to dip the sandwiches in later, and stack meat on rolls with cheese. (You can butter the rolls if you like, it tastes better, but obviously adds calories). Pop the sandwiches into a toaster oven or broiler on low until the buns get toasted and the cheese gets melty. (If you use a broiler, it can burn quickly so watch the sandwiches very carefully).
-Kira Shelton
Provolone Cheese
French Onion Soup
Rolls
Cook the French onion soup in a pan over the stove. Add the meat to the pan for a couple minutes until hot. Remove the meat from the broth, leaving the broth to dip the sandwiches in later, and stack meat on rolls with cheese. (You can butter the rolls if you like, it tastes better, but obviously adds calories). Pop the sandwiches into a toaster oven or broiler on low until the buns get toasted and the cheese gets melty. (If you use a broiler, it can burn quickly so watch the sandwiches very carefully).
-Kira Shelton
Broccoli Beef Stir Fry
1 lb boneless round steak or stew beef, cut into bite sized pieces
3 tablespoons cornstarch, divided
1/2 teaspoon garlic powder
1 teaspoon ground ginger
1 Tbsp onion flakes
1 lb frozen broccoli florets
1/3 cup soy sauce
1/2 cup water
1 tablespoon rice vinegar
2 tablespoons brown sugar
1 tablespoon vegetable oil
In a bowl, combine 2 tablespoons cornstarch, dried onion, ground ginger, and garlic powder until smooth. Add beef and toss. Put into freezer bag. Put frozen broccoli into separate freezer bag. In a third freezer bag, combine soy sauce, brown sugar, vinegar, remaining cornstarch, and water until smooth. Freeze everything.
To Cook From Frozen: Defrost everything overnight in the refrigerator the day before you make the stir fry. In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness. Add broccoli to pan and stir fry for another 2-4 minutes, until broccoli reaches desired doneness. (can add sliced, sweet red peppers and/or shredded carrots at this point if desired for color or flavor) Pour contents of sauce bag into pan. Cook and stir for 2 minutes, until sauce thickens sufficiently. Serve over hot cooked rice.
-Terri Bateman
3 tablespoons cornstarch, divided
1/2 teaspoon garlic powder
1 teaspoon ground ginger
1 Tbsp onion flakes
1 lb frozen broccoli florets
1/3 cup soy sauce
1/2 cup water
1 tablespoon rice vinegar
2 tablespoons brown sugar
1 tablespoon vegetable oil
In a bowl, combine 2 tablespoons cornstarch, dried onion, ground ginger, and garlic powder until smooth. Add beef and toss. Put into freezer bag. Put frozen broccoli into separate freezer bag. In a third freezer bag, combine soy sauce, brown sugar, vinegar, remaining cornstarch, and water until smooth. Freeze everything.
To Cook From Frozen: Defrost everything overnight in the refrigerator the day before you make the stir fry. In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness. Add broccoli to pan and stir fry for another 2-4 minutes, until broccoli reaches desired doneness. (can add sliced, sweet red peppers and/or shredded carrots at this point if desired for color or flavor) Pour contents of sauce bag into pan. Cook and stir for 2 minutes, until sauce thickens sufficiently. Serve over hot cooked rice.
-Terri Bateman
Chicken Pot Pie
1 16 oz. pkg frozen peas and carrots
3 cans cream of chicken soup
1 onion, chopped
4 1/2 c. cooked chicken, cut up
Crust:
1 8 oz. pkg cream cheese
1 lb. butter or margarine, or half of each
4 1/2 c. flour
Blend ingredients of crust together with a pastry cutter until crumbly. Press half of mixture into bottom of a lasagna pan, (larger than a 9x13 pan).
Mix filling and pour over bottom crust. Roll out the rest of the crust and place over filling. Brush the top with egg white. Bake for 15 minutes at 400 degrees on the bottom rack of the oven. Turn down oven to 350 and move pot pie up to the middle rack for 30-45 minutes or until crust is golden brown. This serves about 12. When I make it I always divide the ingredients into two smaller pans and then freeze one. This pot pie is really rich and filling. Notice the ingredients for the crust!
-Sharon Budge
3 cans cream of chicken soup
1 onion, chopped
4 1/2 c. cooked chicken, cut up
Crust:
1 8 oz. pkg cream cheese
1 lb. butter or margarine, or half of each
4 1/2 c. flour
Blend ingredients of crust together with a pastry cutter until crumbly. Press half of mixture into bottom of a lasagna pan, (larger than a 9x13 pan).
Mix filling and pour over bottom crust. Roll out the rest of the crust and place over filling. Brush the top with egg white. Bake for 15 minutes at 400 degrees on the bottom rack of the oven. Turn down oven to 350 and move pot pie up to the middle rack for 30-45 minutes or until crust is golden brown. This serves about 12. When I make it I always divide the ingredients into two smaller pans and then freeze one. This pot pie is really rich and filling. Notice the ingredients for the crust!
-Sharon Budge
Chicken Cordon Bleu Casserole
4-6 chicken breasts
1/2 lb honey sliced ham
2 cans Cream Chicken soup
1 1/2 soup cans of milk
1 pkg dry stuffing
1/3 lb swiss cheese sliced
1 cup sour cream
Place chicken(can be frozen) in a casserole dish. Top with cheese and ham. Mix soup, sour cream and milk with a wisk until smooth. Pour soup mixture over chicken and top with dry stuffing mix. Cover with foil and bake at 375 for 45 min or 1 1/2 hr if frozen.
-Candice McIntire
1/2 lb honey sliced ham
2 cans Cream Chicken soup
1 1/2 soup cans of milk
1 pkg dry stuffing
1/3 lb swiss cheese sliced
1 cup sour cream
Place chicken(can be frozen) in a casserole dish. Top with cheese and ham. Mix soup, sour cream and milk with a wisk until smooth. Pour soup mixture over chicken and top with dry stuffing mix. Cover with foil and bake at 375 for 45 min or 1 1/2 hr if frozen.
-Candice McIntire
Green Chili Pork Tacos
Pork roast (I usually use a shoulder or picnic roast)
Las Palmas green chili sauce (Comes in a yellow can on the Hispanic food isle.)
Put pork roast in greased crock pot around 8-9 pm the night before and cook on low over night. Sometime late morning check the pork to see if it’s falling apart. If it’s ready, it should shred easily using a couple of forks. Next add a big can ( oz.) of Las Palmas green chili sauce. Just dump the whole can into the pot and stir. Let simmer in crock-pot until dinner time. Serve with a slotted spoon onto warm tortilla shells. We like to use corn tortillas, but you can use what ever is your family’s favorite kind. Next add your favorite taco toppings (i.e. shredded cheese, lettuce, diced tomatoes, green onions, olives, avocado, sour cream, etc.)
-Melissa Hendershot
Las Palmas green chili sauce (Comes in a yellow can on the Hispanic food isle.)
Put pork roast in greased crock pot around 8-9 pm the night before and cook on low over night. Sometime late morning check the pork to see if it’s falling apart. If it’s ready, it should shred easily using a couple of forks. Next add a big can ( oz.) of Las Palmas green chili sauce. Just dump the whole can into the pot and stir. Let simmer in crock-pot until dinner time. Serve with a slotted spoon onto warm tortilla shells. We like to use corn tortillas, but you can use what ever is your family’s favorite kind. Next add your favorite taco toppings (i.e. shredded cheese, lettuce, diced tomatoes, green onions, olives, avocado, sour cream, etc.)
-Melissa Hendershot
Stromboli
1 loaf bread dough
8 slices deli ham, thinly sliced
20 slices pepperoni
8 slices provolone cheese
2 Tbsp. shredded pramesan cheese
1 cup mozzarella cheese
1 tsp garlic powder
1 tsp dried oregano
1/4 tsp dried parsley flakes
1/4 tsp pepper
1 egg yolk, beaten
Let dough rise until doulbled. roll loaf into a 15 x 12 inch rectangle. Arrange meats and cheeses down the middle of rectangle dough. Sprinkle each layer with spices. Fold dough around meat and seal pressing dough together on seams and ends. If freezing, wrap loaf with plastic wrap and then foil. Make a note on preparation instructions to beat an egg and brush it on the loaf before baking.
-Jennifer Darcy
8 slices deli ham, thinly sliced
20 slices pepperoni
8 slices provolone cheese
2 Tbsp. shredded pramesan cheese
1 cup mozzarella cheese
1 tsp garlic powder
1 tsp dried oregano
1/4 tsp dried parsley flakes
1/4 tsp pepper
1 egg yolk, beaten
Let dough rise until doulbled. roll loaf into a 15 x 12 inch rectangle. Arrange meats and cheeses down the middle of rectangle dough. Sprinkle each layer with spices. Fold dough around meat and seal pressing dough together on seams and ends. If freezing, wrap loaf with plastic wrap and then foil. Make a note on preparation instructions to beat an egg and brush it on the loaf before baking.
-Jennifer Darcy
Ikea Swedish Meatballs
Meatballs
Cream sauce:
1/8 pint cream
1/4 pint beef stock
1/2 tb. soy sauce
1 tb. white flour
1 tb. water
salt and pepper
Swirl out the pan with boiling beef stock. Add the cream. Add the flour mixed with 1 tb. water. Add seasonings. Simmer until sauce thickens. Serve with meatballs over rice, noodles, or potatoes.
-Kelly Smith
Cream sauce:
1/8 pint cream
1/4 pint beef stock
1/2 tb. soy sauce
1 tb. white flour
1 tb. water
salt and pepper
Swirl out the pan with boiling beef stock. Add the cream. Add the flour mixed with 1 tb. water. Add seasonings. Simmer until sauce thickens. Serve with meatballs over rice, noodles, or potatoes.
-Kelly Smith
Chicken Tortilla Soup
2 chicken breasts
1 15 oz. can whole peeled tomatoes mashed
1 10 oz. can enchilada sauce
1 medium onion chopped
1 4 oz. can chopped chili peppers
2 cloves garlic
2 C water
1 14.5 oz. can chicken broth
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/4 tsp black pepper
1 bay leaf
1 10 oz. package frozen corn
Cook in crock pot for 6-8 hours on low or 3-4 hours on high. Shred chicken and remove bay leaf. Serve with sour cream, shredded cheese and tortilla chips.
On serving day, thaw in fridge the night before and heat through.
-Julie Dunkley
1 15 oz. can whole peeled tomatoes mashed
1 10 oz. can enchilada sauce
1 medium onion chopped
1 4 oz. can chopped chili peppers
2 cloves garlic
2 C water
1 14.5 oz. can chicken broth
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/4 tsp black pepper
1 bay leaf
1 10 oz. package frozen corn
Cook in crock pot for 6-8 hours on low or 3-4 hours on high. Shred chicken and remove bay leaf. Serve with sour cream, shredded cheese and tortilla chips.
On serving day, thaw in fridge the night before and heat through.
-Julie Dunkley
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