1½ pounds ground beef 1 medium onion, finely chopped 16 oz frozen cut green beans 2 cans cream of chicken soup 1 small can (2.8 oz) French Fried Onions 24 oz pkg frozen tater tots
Brown ground beef with onion. Drain. Return to pan and stir in salt, pepper, green beans, soup and French fried onions. Put mixture in freezer bag. Place frozen tater tots in separate bag (if you find it more reasonable to purchase jumbo bags of tater tots). Combine all in a freezer bag with label including recipe name, date and Serving Day instructions. Freeze.
Serving Day Instructions: Thaw ground beef mixture, but keep bag of tater tots frozen. Place ground beef mixture in bottom of oblong casserole dish. Arrange frozen tater tots over top. Salt & pepper top of tater tots. Bake uncovered at 350 degrees for 45 minutes or until hot and tater tots are brown and crisp.
1 ½ cups grated Swiss cheese (or cheddar) 4 tsp flour ½ cup diced ham 3 eggs 1 cup milk ¼ tsp salt ¼ tsp dry mustard 1 Prepared pie crust
Combine cheese and flour; sprinkle on pie crust. Put ham on top of cheese. Combine eggs, milk and mustard. Pour over ham. Freeze until firm.
Serving Directions: Keep frozen. Can go directly from freezer to oven. Preheat oven to 400 degrees. Place the quiche on the bottom rack of oven. Bake uncovered for 60 minutes or until set.
Frozen - bake, uncovered for 60 minutes at 400. If thawed bake, uncovered 30-45 minutes at 350.
Chicken Hotdish Supper swap recipe – February 19th, 2009
4 cups cooked cubed chicken 2 can cream of chicken soup 1 can milk 1 box Stove-top stuffing – prepared according to package directions 1 box Rice-a-Roni – prepared according to package directions
Mix together, 2 cans of cream soup and 1 can milk. Add chicken. Pack into a freezer bag.
Then mix prepared stuffing and rice together. Place in a separate freezer bag.
Put the 2 baggies in a larger one. Seal, Label, and Freeze flat.
Serving Instructions: Thaw contents of bags. Put chicken mixture in the bottom of a 9x13” pan. Cover with stuffing mixture. Cover with foil. Bake 45 minutes – 1 hour or until bubbly.
Chicken and Wild Rice Soup Rated: Supper swap recipe – December 18th, 2008
When you're craving comfort, but not its bulk, try this home-style soup. It's light-tasting, yet nourishes the soul. Serve with sliced French bread
Estimated Times Preparation Time: 30 mins Cooking Time: 15 mins
1 package (6 ounces) long-grain and wild rice mix, prepared according to package directions 3 cups chopped, cooked chicken 1 tablespoon vegetable oil 1 cup shredded carrots 1 medium onion, chopped 2 cloves garlic, finely chopped 2 cans (14.5 ounces each) chicken broth 1/4 teaspoon ground black pepper 1 can (12 fluid ounces) Evaporated Milk 3 tablespoons cornstarch 2 tablespoons dry white wine (optional)
HEAT vegetable oil in large saucepan. Add carrots, chopped onion and garlic; cook, stirring occasionally, for 3-5 minutes or until vegetables are tender.
Combine vegetables, rice, chicken, broth and pepper; bring to a boil over medium-high heat. Combine small amount of evaporated milk and cornstarch in small bowl; stir until smooth. Add to saucepan with remaining evaporated milk and wine. Cook, stirring occasionally, for 3 to 5 minutes or until soup is thickened.
FOR FREEZE AHEAD: PREPARE as above; cool soup completely. Place in airtight container; freeze for up to 2 months. Thaw overnight in refrigerator.
HEAT in large saucepan over medium heat, stirring occasionally, for 15 to 20 minutes or until heated through.
2 lbs. hamburger 2/3 c. oatmeal 2/3 c. cracker crumbs 2 eggs 1/3 c. onion 1/2 tsp. garlic powder 1 tsp. salt 1/2 tsp pepper 1 ½ tsp. chili pepper
Sauce: 1 1/3 c. ketchup 2/3 c. brown sugar 1/2 tsp. liquid smoke 1/2 tsp. garlic powder 3 T. onions
Mix the hamburger with the above ingredients. Form into meatballs, place into a 9x13 baking dish. Mix the sauce, and pour over meatballs. Bake at 330 for 45-60 mins.
Freezer directions: Cool. Place in freezer bags and freeze flat.
Serving Day: Thaw. Either heat thru on stove top or place in slow cooker on low for about 2-3 hours.
1 cup Onion chopped 2 tablespoon Butter 2 cups Cooked chicken shredded 1 4 oz can Green chili peppers chopped 3 tablespoon Butter 1/4 cup Flour 1 teaspoon Ground coriander 3/4 teaspoon Salt 2 1/2 cups Chicken broth 1 cup Sour cream 1 1/2 cups Shredded cheese 12 Tortillas
Instructions Cook onion and green pepper in butter. Combine onion mixture in a bowl with the chicken and green chilis, set aside.
For sauce, melt 3 T butter and stir in flour, coriander, salt. Stir in chicken broth all at once, cook and stir until thickened and bubbly. Cook and stir 1-2 minutes more. Remove from heat, stir in sour cream and 1/2 c cheese. Stir 1/2 cup of sauce into chicken mixture.
Place remaining sauce in a plastic bag. Place chicken mixture in a separate bag. Place cheese in a separate bag. Bundle all bags with 12 tortilla together. Seal, label and freeze flat.
Serving Day Instuctions: Thaw packet completely. Fill each tortilla with 1/4 cup chicken mixture. Roll up. Arrange seam side down in lined baking dish. Pour remaining sauce over enchiladas and sprinkle with remaining cheese. Cover and bake at 350 until bubbly, about 30-40 minutes.
Tater Tot Hot Dish
ReplyDelete1½ pounds ground beef
1 medium onion, finely chopped
16 oz frozen cut green beans
2 cans cream of chicken soup
1 small can (2.8 oz) French Fried Onions
24 oz pkg frozen tater tots
Brown ground beef with onion. Drain. Return to pan and stir in salt, pepper, green beans, soup and French fried onions. Put mixture in freezer bag. Place frozen tater tots in separate bag (if you find it more reasonable to purchase jumbo bags of tater tots). Combine all in a freezer bag with label including recipe name, date and Serving Day instructions. Freeze.
Serving Day Instructions:
Thaw ground beef mixture, but keep bag of tater tots frozen. Place ground beef mixture in bottom of oblong casserole dish. Arrange frozen tater tots over top. Salt & pepper top of tater tots. Bake uncovered at 350 degrees for 45 minutes or until hot and tater tots are brown and crisp.
Ham and Swiss Quiche
ReplyDelete1 ½ cups grated Swiss cheese (or cheddar)
4 tsp flour
½ cup diced ham
3 eggs
1 cup milk
¼ tsp salt
¼ tsp dry mustard
1 Prepared pie crust
Combine cheese and flour; sprinkle on pie crust. Put ham on top of cheese. Combine eggs, milk and mustard. Pour over ham. Freeze until firm.
Serving Directions:
Keep frozen. Can go directly from freezer to oven. Preheat oven to 400 degrees. Place the quiche on the bottom rack of oven. Bake uncovered for 60 minutes or until set.
Frozen - bake, uncovered for 60 minutes at 400.
If thawed bake, uncovered 30-45 minutes at 350.
Bake uncovered for 45-60 min at 400 degrees
Chicken Hotdish
ReplyDeleteSupper swap recipe – February 19th, 2009
4 cups cooked cubed chicken
2 can cream of chicken soup
1 can milk
1 box Stove-top stuffing – prepared according to package directions
1 box Rice-a-Roni – prepared according to package directions
Mix together, 2 cans of cream soup and 1 can milk. Add chicken. Pack into a freezer bag.
Then mix prepared stuffing and rice together. Place in a separate freezer bag.
Put the 2 baggies in a larger one. Seal, Label, and Freeze flat.
Serving Instructions:
Thaw contents of bags. Put chicken mixture in the bottom of a 9x13” pan. Cover with stuffing mixture. Cover with foil. Bake 45 minutes – 1 hour or until bubbly.
Chicken and Wild Rice Soup
ReplyDeleteRated:
Supper swap recipe – December 18th, 2008
When you're craving comfort, but not its bulk, try this home-style soup. It's light-tasting, yet nourishes the soul. Serve with sliced French bread
Estimated Times
Preparation Time: 30 mins
Cooking Time: 15 mins
1 package (6 ounces) long-grain and wild rice mix, prepared according to package directions
3 cups chopped, cooked chicken
1 tablespoon vegetable oil
1 cup shredded carrots
1 medium onion, chopped
2 cloves garlic, finely chopped
2 cans (14.5 ounces each) chicken broth
1/4 teaspoon ground black pepper
1 can (12 fluid ounces) Evaporated Milk
3 tablespoons cornstarch
2 tablespoons dry white wine (optional)
HEAT vegetable oil in large saucepan. Add carrots, chopped onion and garlic; cook, stirring occasionally, for 3-5 minutes or until vegetables are tender.
Combine vegetables, rice, chicken, broth and pepper; bring to a boil over medium-high heat. Combine small amount of evaporated milk and cornstarch in small bowl; stir until smooth. Add to saucepan with remaining evaporated milk and wine. Cook, stirring occasionally, for 3 to 5 minutes or until soup is thickened.
FOR FREEZE AHEAD:
PREPARE as above; cool soup completely. Place in airtight container; freeze for up to 2 months. Thaw overnight in refrigerator.
HEAT in large saucepan over medium heat, stirring occasionally, for 15 to 20 minutes or until heated through.
Barb's Meatballs:
ReplyDelete2 lbs. hamburger
2/3 c. oatmeal
2/3 c. cracker crumbs
2 eggs
1/3 c. onion
1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp pepper
1 ½ tsp. chili pepper
Sauce:
1 1/3 c. ketchup
2/3 c. brown sugar
1/2 tsp. liquid smoke
1/2 tsp. garlic powder
3 T. onions
Mix the hamburger with the above ingredients. Form into meatballs, place into a 9x13 baking dish. Mix the sauce, and pour over meatballs. Bake at 330 for 45-60 mins.
Freezer directions:
Cool. Place in freezer bags and freeze flat.
Serving Day:
Thaw. Either heat thru on stove top or place in slow cooker on low for about 2-3 hours.
Freezer Chicken Enchiladas
ReplyDeleteSubmitted by Marlo
Ingredients:
1 cup Onion chopped
2 tablespoon Butter
2 cups Cooked chicken shredded
1 4 oz can Green chili peppers chopped
3 tablespoon Butter
1/4 cup Flour
1 teaspoon Ground coriander
3/4 teaspoon Salt
2 1/2 cups Chicken broth
1 cup Sour cream
1 1/2 cups Shredded cheese
12 Tortillas
Instructions
Cook onion and green pepper in butter. Combine onion mixture in a bowl with the chicken and green chilis, set aside.
For sauce, melt 3 T butter and stir in flour, coriander, salt. Stir in chicken broth all at once, cook and stir until thickened and bubbly. Cook and stir 1-2 minutes more. Remove from heat, stir in sour cream and 1/2 c cheese. Stir 1/2 cup of sauce into chicken mixture.
Place remaining sauce in a plastic bag. Place chicken mixture in a separate bag. Place cheese in a separate bag. Bundle all bags with 12 tortilla together. Seal, label and freeze flat.
Serving Day Instuctions:
Thaw packet completely. Fill each tortilla with 1/4 cup chicken mixture. Roll up. Arrange seam side down in lined baking dish. Pour remaining sauce over enchiladas and sprinkle with remaining cheese. Cover and bake at 350 until bubbly, about 30-40 minutes.