1 cup butter 6 ounces fresh mushrooms, sliced 1 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon pepper 3 cups milk 2 1/2 cups chicken broth 4 cups cut-up cooked chicken or turkey 1 jar (2 ounces) diced pimientos, drained
1. Melt butter in 3-quart saucepan over medium-high heat. Cook mushrooms in butter, stirring occasionally, until translucent. 2. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimientos. Cool, label and freeze.
Chicken a la King Serving Instructions:
Make your chicken fit for a king! Thaw and serve it over toast with peas on the side. (Can also serve over rice or noodles.)
Stuffed Pork Chops Ingredients for Cooking Day: • 6 double pork chops • 1 1/2 cups whole kernel corn • 1 1/2 cups bread crumbs • 3/4 tsp. salt • 1/4 tsp. pepper • 1 1/2 tsp. minced parsley • 3/4 tsp. sage • 1 Tbsp. grated onion • 1 cup diced apple • 1 egg • 3 Tbsp. milk Directions for Cooking Day: Cut a pocket on the bone side of each cop. Combine next 10 ingredients and mix well. Stuff each chop with corn mixture. Brown chops in oil. Let pork chops cool and freeze using Freezer bags. Directions for Serving Day: Defrost pork chops. Bake about 1 hour (or until pork is thoroughly cooked) at 350 degrees.
Mix the following in a small bowl: 1/2 cup softened butter 2 T mustard 1 T dried minced onion 1 T poppy seeds 2-3 t sugar
Serves 12-15. (I cut the recipe in half for 6 rolls.)
Spread the above mixture on the insides of the bun. Top each roll/bun with 2 slices ham, sliced cheddar OR Colby OR Swiss cheese. Replace roll tops. Put in a baggie (4-5 sandwiches per bag).
On Serving Day: Open sandwich. Place on baking sheet. Bake frozen for 10-15 minutes at 350 degrees or until cheese melts.
Dana and Jeni used 2 slices of ham per hoagie and slices of Colby or Swiss cheese. 36 Rolls 6 lbs Ham 3 sticks of butter 1.5 lb Colby 1.5 lb Swiss
1 box Uncle Ben’s Long Grain and Wild Rice 3 cups cooked chicken; cut into cubes 6 slices deli Swiss cheese 2 – 4 oz cans of mushrooms 2 cans cream of chicken soup ½ cup white wine 2 cups herbed seasoned stuffing ½ cup butter
Spray a 9x 13 pan.
Cook according to directions a package of Uncle Ben’s Long Grain and Wild Rice.
Cook 3 boneless, skinless chicken breasts; cut into cubes.
Spread rice in pan. Layer chicken on top. Cover chicken with slices of deli Swiss cheese.
Drain 2 – 4 oz cans of mushrooms, layer on cheese.
Mix 2 cans cream of chicken soup with ½ cup white wine. Pour over the mushrooms.
1 1/2 lbs. extra-lean ground beef 1 c. dry breadcrumbs 1/2 c. egg substitute 1/3 c. chopped fresh parsley 2 tbsp. minced fresh onion 1/3 c. ketchup 2 tbsp. brown sugar 1 tbsp. lemon juice 1 can jellied cranberry sauce (16 oz.) 1 bottle chili sauce (12 oz.) Parsley sprigs (optional)
Combine first 5 ingredients in a large bowl; shape mixture into 30 (1 1/2 inch) meatballs.
Combine ketchup, sugar, juice, and sauces in a Crockery Pot; gently stir in meatballs. cover with lid; cook on low for 8 to 10 hours. Garnish with parsley, if desired.
1 teaspoon Salt 1 1/2 pounds Ground beef 2 Cloves garlic crushed 1 teaspoon Ground cumin 1 teaspoon Oregano crushed 1/2 cup Green chilies chopped 1/2 cup Taco sauce 1/2 cup Sour cream 1/4 cup Cider vinegar 1 cup Butter melted 9 (7 inch) Flour tortillas
COOKING DAY: Sprinkle salt in medium skillet. Place over medium heat. Add beef, garlic, and spices. Cook until meat looses pinkness. Stir in remaining ingredients. Remove from heat and cool. Freeze mixture in freezer bags. Include 2 sticks of butter, tortillas and bag of meat mixture in gallon freezer bag, along with slip of paper with “Serving Day Instructions”.
Chimichangas Serving Day Instructions: Melt butter in skillet. Dip both sides of 1 tortilla into butter and drain off excess. Mound 1/3 cup filling on center of tortilla. Fold tortilla in envelope fashion. Place seam side down in an ungreased baking dish. Repeat with all tortillas. Preheat oven 500°. Bake until crispy, about 15 min. Sprinkle with cheese and return for a few seconds. Top with cheese, lettuce, tomatoes and sour cream.
Chicken a la King
ReplyDelete1 cup butter
6 ounces fresh mushrooms, sliced
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
3 cups milk
2 1/2 cups chicken broth
4 cups cut-up cooked chicken or turkey
1 jar (2 ounces) diced pimientos, drained
1. Melt butter in 3-quart saucepan over medium-high heat. Cook mushrooms in butter, stirring occasionally, until translucent.
2. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimientos. Cool, label and freeze.
Chicken a la King Serving Instructions:
Make your chicken fit for a king! Thaw and serve it over toast with peas on the side. (Can also serve over rice or noodles.)
Stuffed Pork Chops
ReplyDeleteIngredients for Cooking Day:
• 6 double pork chops
• 1 1/2 cups whole kernel corn
• 1 1/2 cups bread crumbs
• 3/4 tsp. salt
• 1/4 tsp. pepper
• 1 1/2 tsp. minced parsley
• 3/4 tsp. sage
• 1 Tbsp. grated onion
• 1 cup diced apple
• 1 egg
• 3 Tbsp. milk
Directions for Cooking Day: Cut a pocket on the bone side of each cop. Combine next 10 ingredients and mix well. Stuff each chop with corn mixture. Brown chops in oil. Let pork chops cool and freeze using Freezer bags.
Directions for Serving Day: Defrost pork chops. Bake about 1 hour (or until pork is thoroughly cooked) at 350 degrees.
Hot Ham & Cheese Sandwiches
ReplyDelete*Roll or buns (Hoagie size – like a 6” Subway)
Mix the following in a small bowl:
1/2 cup softened butter
2 T mustard
1 T dried minced onion
1 T poppy seeds
2-3 t sugar
Serves 12-15. (I cut the recipe in half for 6 rolls.)
Spread the above mixture on the insides of the bun. Top each roll/bun with 2 slices ham, sliced cheddar OR Colby OR Swiss cheese. Replace roll tops. Put in a baggie (4-5 sandwiches per bag).
On Serving Day:
Open sandwich. Place on baking sheet. Bake frozen for 10-15 minutes at 350 degrees or until cheese melts.
Dana and Jeni used 2 slices of ham per hoagie and slices of Colby or Swiss cheese.
36 Rolls
6 lbs Ham
3 sticks of butter
1.5 lb Colby
1.5 lb Swiss
Chicken Swiss Casserole
ReplyDeleteLori Toso
1 box Uncle Ben’s Long Grain and Wild Rice
3 cups cooked chicken; cut into cubes
6 slices deli Swiss cheese
2 – 4 oz cans of mushrooms
2 cans cream of chicken soup
½ cup white wine
2 cups herbed seasoned stuffing
½ cup butter
Spray a 9x 13 pan.
Cook according to directions a package of Uncle Ben’s Long Grain and Wild Rice.
Cook 3 boneless, skinless chicken breasts; cut into cubes.
Spread rice in pan. Layer chicken on top. Cover chicken with slices of deli Swiss cheese.
Drain 2 – 4 oz cans of mushrooms, layer on cheese.
Mix 2 cans cream of chicken soup with ½ cup white wine. Pour over the mushrooms.
Sprinkle 2 cups herb seasoned stuffing over.
Drizzle ½ cup melted butter over crumbs.
Bake uncovered 1 hour at 350.
These meatballs are good served over egg noodles.
ReplyDelete1 1/2 lbs. extra-lean ground beef
1 c. dry breadcrumbs
1/2 c. egg substitute
1/3 c. chopped fresh parsley
2 tbsp. minced fresh onion
1/3 c. ketchup
2 tbsp. brown sugar
1 tbsp. lemon juice
1 can jellied cranberry sauce (16 oz.)
1 bottle chili sauce (12 oz.)
Parsley sprigs (optional)
Combine first 5 ingredients in a large bowl; shape mixture into 30 (1 1/2
inch) meatballs.
Combine ketchup, sugar, juice, and sauces in a Crockery Pot; gently stir in
meatballs. cover with lid; cook on low for 8 to 10 hours. Garnish with
parsley, if desired.
Freezer Beef Chimichangas
ReplyDeleteMarlo Zosel
Ingredients:
1 teaspoon Salt
1 1/2 pounds Ground beef
2 Cloves garlic crushed
1 teaspoon Ground cumin
1 teaspoon Oregano crushed
1/2 cup Green chilies chopped
1/2 cup Taco sauce
1/2 cup Sour cream
1/4 cup Cider vinegar
1 cup Butter melted
9 (7 inch) Flour tortillas
COOKING DAY:
Sprinkle salt in medium skillet. Place over medium heat. Add beef, garlic, and spices. Cook until meat looses pinkness. Stir in remaining ingredients. Remove from heat and cool. Freeze mixture in freezer bags. Include 2 sticks of butter, tortillas and bag of meat mixture in gallon freezer bag, along with slip of paper with “Serving Day Instructions”.
Chimichangas Serving Day Instructions:
Melt butter in skillet. Dip both sides of 1 tortilla into butter and drain off excess. Mound 1/3 cup filling on center of tortilla. Fold tortilla in envelope fashion. Place seam side down in an ungreased baking dish. Repeat with all tortillas.
Preheat oven 500°. Bake until crispy, about 15 min. Sprinkle with cheese and return for a few seconds. Top with cheese, lettuce, tomatoes and sour cream.