Oven French Toast Sticks Supper Swap recipe October 2008
12 pieces Texas toast bread 3 cup melted butter 6 eggs 1/2 cup sugar 3/4 tsp. cinnamon 1 cup orange juice (ready to drink, not concentrate)
Using a pizza cutter, cut each slice of bread into thirds lengthwise to make “sticks”. In a bowl, mix butter, eggs, sugar, cinnamon and orange juice. Dip bread sticks into mix. Place on a greased cookie sheet. Pour any remaining dip over the French toast sticks. Bake 25 minutes at 350 degrees on middle rack. Turn once half way through baking time. Let cool.
Freeze on cookie sheet until firm. Place 36 sticks in gallon freezer bag. Seal, label and freeze.
To serve: place 3 French toast sticks on microwave-safe plate and heat on high for 1 minute until warm. Or put frozen sticks in the toaster to warm. Serve with syrup.
Baked Chicken Dijon Supper Swap Recipe October 2008
6 Chicken breasts, boneless and skinless 2 T. Dijon mustard ½ cup Butter 1 Garlic clove, minced 2 T. Fresh parsley, minced 1/3 cup Parmesan cheese, shredded 1 ½ cups Panko* bread crumbs
Assembly and Baking Directions: Melt butter in a skillet or pan on stove. Add the garlic and simmer on low heat for 5 minutes. Blend in mustard, stirring well. Remove from heat and let it cool enough to touch, but not solidify. While the mixture cools, mix the parsley, parmesan cheese and bread crumbs. When the butter is cooled, whip it vigorously with a whisk or spoon until the mixture thickens. Dip each chicken breast in the butter mixture, coating all surfaces. Place each butter coated breast in the crumb mixture, placing the crumbs onto the chicken pieces. Place breaded chicken pieces on a cookie sheet to freeze. After frozen, put in reseal able freezer bag. Remove excess air and freeze. Serving Day Directions: To cook, thaw the chicken pieces on a baking pan and bake at 400 degrees F. for 20-25 minutes, checking regularly. The chicken should be lightly browned and moist on the inside. Top with finely shredded parmesan cheese and Dijon mayonnaise (1 part Dijon mustard to 2 parts mayonnaise). *Panko bread crumbs are found in the Oriental section of a supermarket or Asian market. Panko bread crumbs are coarser than regular American-style bread crumbs and give a really good crunch. If Panko bread crumbs are not available, you can substitute with plain packaged stuffing bread. Crush these hard bread cubes by placing them in a heavy freezer bag, sealing it up and rolling it with a rolling pin until coarse crumbs are formed. If you don't want to go to all of that trouble, you can substitute with plain bread crumbs, but you will have a softer coating.
Ingredients: 1 1/2 cup long-grain rice -- uncooked 6 boneless, skinless chicken breasts, approx 2 pounds total 16 ounces whole berry cranberry sauce 1 envelope dry onion soup mix 8 ounces Catalina or Western salad dressing 1 1/2 cups water
Measure 1 ½ cups rice into small Ziploc bag (sandwich size). Place chicken breasts in gallon Ziploc freezer bag. Combine cranberry sauce, soup mix and salad dressing in bowl. Pour into quart size Ziploc freezer bag. Place 3 baggies into another gallon Ziploc freezer bag along with Serving Day Instructions below. Freeze flat. (note that the water is used only for the serving day)
Serving Day Directions: Preheat oven to 350F. In a bowl, mix rice with 1 ½ cups water. Pour into a greased 9x13” baking dish. Layer the chicken over the rice. Pour sauce over all. Cover very tightly with foil. Bake for 1-1/2 hours.
Cheesy Chicken Casserole Supper Swap recipe October 2008
8 oz egg noodles 3 cups cooked chicken 1 ½ cups cottage cheese 2 cups shredded American cheese ½ cup parmesan cheese 1/3 cup milk 1 can cream of mushroom 1 can cream of chicken
Cook noodles. Mix together rest of ingredients, stir in noodles. Place mixture in a gallon freezer bag. Label and freeze flat.
Serving Day Directions: Thaw casserole mixture and place in a greased 9x13” pan. Sprinkle crushed potato chips. Bake at 350 for 45 minutes or until bubbly.
1 ½ lb. Ground beef 2 eggs 1 small onion chopped 1 ¼ cup Rice Crispies salt pepper
Sauce: ¾ cup ketchup ¼ cup brown sugar 1 ½ tsp dry mustard
Mix together ground beef, egg, onion, Rice Crispies, salt and pepper. Mix sauce ingredients in a separate bowl. Put half of sauce in the meat mixture and combine. Put meat mixture in a storage bag and seal. Put remaining sauce mixture in a small storage bag and seal. Place both bags in a gallon freezer bag. Seal, label and freeze.
Serving Day Directions: Thaw all ingredients. Put meat mixture in an 8-inch baking pan. Top with sauce. Bake for 30-45 minutes. Or you may use a loaf pan and bake approximately 60 minutes.
Oven French Toast Sticks
ReplyDeleteSupper Swap recipe
October 2008
12 pieces Texas toast bread
3 cup melted butter
6 eggs
1/2 cup sugar
3/4 tsp. cinnamon
1 cup orange juice (ready to drink, not concentrate)
Using a pizza cutter, cut each slice of bread into thirds lengthwise to make “sticks”. In a bowl, mix butter, eggs, sugar, cinnamon and orange juice. Dip bread sticks into mix. Place on a greased cookie sheet. Pour any remaining dip over the French toast sticks. Bake 25 minutes at 350 degrees on middle rack. Turn once half way through baking time. Let cool.
Freeze on cookie sheet until firm. Place 36 sticks in gallon freezer bag. Seal, label and freeze.
To serve: place 3 French toast sticks on microwave-safe plate and heat on high for 1 minute until warm. Or put frozen sticks in the toaster to warm. Serve with syrup.
Baked Chicken Dijon
ReplyDeleteSupper Swap Recipe
October 2008
6 Chicken breasts, boneless and skinless
2 T. Dijon mustard
½ cup Butter
1 Garlic clove, minced
2 T. Fresh parsley, minced
1/3 cup Parmesan cheese, shredded
1 ½ cups Panko* bread crumbs
Assembly and Baking Directions:
Melt butter in a skillet or pan on stove. Add the garlic and simmer on low heat for 5 minutes. Blend in mustard, stirring well. Remove from heat and let it cool enough to touch, but not solidify. While the mixture cools, mix the parsley, parmesan cheese and bread crumbs. When the butter is cooled, whip it vigorously with a whisk or spoon until the mixture thickens. Dip each chicken breast in the butter mixture, coating all surfaces. Place each butter coated breast in the crumb mixture, placing the crumbs onto the chicken pieces. Place breaded chicken pieces on a cookie sheet to freeze. After frozen, put in reseal able freezer bag. Remove excess air and freeze.
Serving Day Directions:
To cook, thaw the chicken pieces on a baking pan and bake at 400 degrees F. for 20-25 minutes, checking regularly. The chicken should be lightly browned and moist on the inside. Top with finely shredded parmesan cheese and Dijon mayonnaise (1 part Dijon mustard to 2 parts mayonnaise).
*Panko bread crumbs are found in the Oriental section of a supermarket or Asian market. Panko bread crumbs are coarser than regular American-style bread crumbs and give a really good crunch. If Panko bread crumbs are not available, you can substitute with plain packaged stuffing bread. Crush these hard bread cubes by placing them in a heavy freezer bag, sealing it up and rolling it with a rolling pin until coarse crumbs are formed. If you don't want to go to all of that trouble, you can substitute with plain bread crumbs, but you will have a softer coating.
Catalina Chicken – supper swap instructions (10/08)
ReplyDeleteServes/Makes: 6
Ingredients:
1 1/2 cup long-grain rice -- uncooked
6 boneless, skinless chicken breasts, approx 2 pounds total
16 ounces whole berry cranberry sauce
1 envelope dry onion soup mix
8 ounces Catalina or Western salad dressing
1 1/2 cups water
Measure 1 ½ cups rice into small Ziploc bag (sandwich size). Place chicken breasts in gallon Ziploc freezer bag. Combine cranberry sauce, soup mix and salad dressing in bowl. Pour into quart size Ziploc freezer bag. Place 3 baggies into another gallon Ziploc freezer bag along with Serving Day Instructions below. Freeze flat. (note that the water is used only for the serving day)
Serving Day Directions:
Preheat oven to 350F. In a bowl, mix rice with 1 ½ cups water. Pour into a greased 9x13” baking dish. Layer the chicken over the rice. Pour sauce over all. Cover very tightly with foil. Bake for 1-1/2 hours.
Cheesy Chicken Casserole
ReplyDeleteSupper Swap recipe
October 2008
8 oz egg noodles
3 cups cooked chicken
1 ½ cups cottage cheese
2 cups shredded American cheese
½ cup parmesan cheese
1/3 cup milk
1 can cream of mushroom
1 can cream of chicken
Cook noodles. Mix together rest of ingredients, stir in noodles. Place mixture in a gallon freezer bag. Label and freeze flat.
Serving Day Directions:
Thaw casserole mixture and place in a greased 9x13” pan. Sprinkle crushed potato chips.
Bake at 350 for 45 minutes or until bubbly.
Mardy’s Meatloaf
ReplyDeleteSupper Swap Recipe
October 2008
1 ½ lb. Ground beef
2 eggs
1 small onion chopped
1 ¼ cup Rice Crispies
salt
pepper
Sauce:
¾ cup ketchup
¼ cup brown sugar
1 ½ tsp dry mustard
Mix together ground beef, egg, onion, Rice Crispies, salt and pepper. Mix sauce ingredients in a separate bowl. Put half of sauce in the meat mixture and combine. Put meat mixture in a storage bag and seal. Put remaining sauce mixture in a small storage bag and seal. Place both bags in a gallon freezer bag. Seal, label and freeze.
Serving Day Directions:
Thaw all ingredients. Put meat mixture in an 8-inch baking pan. Top with sauce. Bake for 30-45 minutes. Or you may use a loaf pan and bake approximately 60 minutes.