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Reply
| | From:  Genie· (Original Message) | Sent: 4/13/2008 8:36 PM |
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Reply
| | | From: Genie· | Sent: 4/16/2008 8:57 PM |
Zucchini Pie----Jolene 4 cups thinly sliced zucchini
1 cup chopped onion
1/4 to 1/2 cup margarine
1/2 cup chopped fresh parsley or 2 Tbsp. dried parsley
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic salt
1/4 tsp. basil
1/4 tsp. oregano
2 eggs, beaten
2 cups grated cheddar or jack cheese
Dijon mustard
Frozen or homemade deep dish pie crust In a large skillet saute the zucchini and the onion in the margarine for about 10 minutes. Allow to cool and place in a freezer bag. Combine the spices in a bag and store till the day you prepare this dish. In a bowl, combine the eggs and the cheese and stir. Place the cheese mixture in a freeze bag. Freeze the zucchini and the cheese next to each other so that they will be easier to retrieve. Store the pie crust in the freezer. To prepare, thaw over night in the refrigerator. Drain any extra liquid from the zucchini before assembling. Preheat the oven to 375°F. In a large bowl combine the zucchini, cheese and spices, mixing well. Remove the frozen pie crust or assemble your own now. Coat the pie crust with a thin layer of dijon mustard and fill with the zucchini mixture. Bake at 375°F for 18 to 20 minutes. Important, let stand for 10 minutes before serving. Serve with rolls. |
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Reply
| | | From: Genie· | Sent: 4/23/2008 9:17 PM |
Zucchini Pie----Jolene 4 cups thinly sliced zucchini
1 cup chopped onion
1/4 to 1/2 cup margarine
1/2 cup chopped fresh parsley or 2 Tbsp. dried parsley
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic salt
1/4 tsp. basil
1/4 tsp. oregano
2 eggs, beaten
2 cups grated cheddar or jack cheese
Dijon mustard
Frozen or homemade deep dish pie crust In a large skillet saute the zucchini and the onion in the margarine for about 10 minutes. Allow to cool and place in a freezer bag. Combine the spices in a bag and store till the day you prepare this dish. In a bowl, combine the eggs and the cheese and stir. Place the cheese mixture in a freeze bag. Freeze the zucchini and the cheese next to each other so that they will be easier to retrieve. Store the pie crust in the freezer. To prepare, thaw over night in the refrigerator. Drain any extra liquid from the zucchini before assembling. Preheat the oven to 375°F. In a large bowl combine the zucchini, cheese and spices, mixing well. Remove the frozen pie crust or assemble your own now. Coat the pie crust with a thin layer of dijon mustard and fill with the zucchini mixture. Bake at 375°F for 18 to 20 minutes. Important, let stand for 10 minutes before serving. Serve with rolls. |
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Reply
| | | From: Genie· | Sent: 4/23/2008 9:39 PM |
Vegetables Au Gratin - Sonja
Recipe By : B H & G Fix and Freeze Cookbook, 1986
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces package loose pack frozen mixed broccoli --
green
beans, onions, and red peppers
1 cup milk
2 tablespoons cornstarch
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups shredded American cheese (6 ounces)
1/3 cup fine dry bread crumbs
1 tablespoon butter or margarine -- melted
o Cook vegetables according to package directions; drain. Meanwhile,
in a medium saucepan combine milk, cornstarch, salt, and pepper.
Cook and stir over medium heat till thickened and bubbly, then cook
and stir 2 minutes more. Stir in cheese till it melts; remove from
heat. Stir in vegetables. Pour into a 1 1/2-quart casserole. Seal,
label, and freeze.
o To serve, bake frozen casserole, covered, in a 375' oven for 60 to
65 minutes or till nearly heated through, stirring once.
o In a small mixing bowl combine bread crumbs and butter or
margarine; toss to coat. Sprinkle buttered crumbs over vegetable
mixture. Bake, uncovered, for 5 to 10 minutes more or till crumbs
are golden brown.
Makes 6 servings.
- - - - - - - - - - - - - - - - - -
NOTES : You can substitute fresh broccoli for the frozen vegetables.
Just steam the broccoli for 7 to 1O minutes or till crisp-tender.
---sonja |
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Reply
| | | From: Genie· | Sent: 5/16/2008 3:57 AM |
| Freeze Ahead Spinach Lasagna
10 whole wheat lasagna noodles
6 oz. lean ground beef, browned
1 bottle of spaghetti sauce
1 16 oz. container cottage cheese
2 cups grated mozzarella -part skim
2 cups fresh spinach
1 1/2 cups water
Layering goes 5 noodles (uncooked), half a bottle of spaghetti sauce, half of browned ground beef, half of your spinach leaves, 3/4 cup water, 1 cup cottage cheese, 1 cup mozzarella,
Then repeat.
Note on the spinach, you can chop it in the blender or food processor and add it to the spaghetti sauce.
Bake on 400 degrees for 40-50 minutes, until desired browning.
You can make and bake that day or...
Great for freezing ahead of time. Get it out the morning you want it for dinner and then it will be ready to cook when you get home!
Servings 12
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Reply
| | | From: Genie· | Sent: 5/16/2008 4:01 AM |
| Make Ahead Broccoli, Cheese And Rice
6 Cups frozen broccoli Florets
1 can (14.5 oz) fat-free chicken broth
2 cups Minute Rice
1/2 lb (8 oz) Pasteurized Light Cheese Product (Velveeta)
1.5 tbsp. butter
10 reduced fat Ritz Crackers
2 tbsp Grated Parmesan Cheese Bring broccoli and broth to boil in medium saucepan on medium-high heat. Stir in rice; cover. Remove from heat. Let stand 5 min. Stir in Velvetta; cover. Let stand 5 min. Stir until Velvetta is completly melted. Spoon into microwaveable serving bowl; cover with plastic wrap. Refrigerate up to 24 hours.
Meanwhile, melt butter in small skillet on medium heat. Add cracker crumbs; cook 2 to 3 min. or until golden brown, stirring frequently. Cool Completely. Stir in parmesan cheese. Spoon into resealable plastic bag; seal bag. Store at room temp un to 24 hours.
Vent plastic wrap covering broccoli mistureby poking holes in the top. Microwave on HIGH 5 to 6 min. or until heated through; stir. Sprinkle with cracker crumb mixture. Microwave, uncoved, and additional 2 to 3 min. or until heated through.
Servings 12
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Reply
| | | From: Genie· | Sent: 5/16/2008 4:07 AM |
Freezer French Fries Potatoes
Boiling water Cut potatoes into strips for french fry sized pieces. Bring a large pot of water to a boil, and blanch the fries for one minute. Drain and allow to cool. Freeze on a cookie sheet (flash freezing). Once frozen, transfer into a Ziploc bag or freezer container. To use: Remove from freezer and thaw. Once thawed, deep fry in hot oil until golden brown. Drain and serve. | |
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Reply
| | | From: Genie· | Sent: 5/16/2008 4:15 AM |
Baked Beans 1 medium onion, chopped
1 green pepper, diced
1/2 cup brown sugar
1/2 cup tomato sauce
1 tbsp molasses
2 tbsp Worcestershire sauce
1 16-oz cans red kidney beans, drained and rinsed
2 19-oz cans small white beans, drained and rinsed In large skillet, saute onion and green pepper together until onion is cooked (5 minutes). Add remaining ingredients, adding salt and pepper to taste if desired. Cool to room temperature and freeze in large casserole or smaller portions. On serving day: Defrost and reheat in saucepan over low heat. | |
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Reply
| | | From: Genie· | Sent: 5/16/2008 4:21 AM |
| Orange-Glazed Candied Carrots Ingredients:
2 lbs carrots, peeled and cut into 1" slices OR peeled baby carrots
1/2 cup orange marmalade
1/2 cup butter
1/4 cup frozen orange juice concentrate , thawed
1/2 cup light brown sugar
1/2 teaspoon salt
Make-Ahead Preparations:
Set a large pot of water to boil. Cook carrots in boiling water until tender but still crisp, approximately 10 to 12 minutes if using baby carrots, 5 minutes more if using regular carrots.
While carrots cook, combine other remaining ingredients in a small saucepan and warm over medium-low heat until butter and marmalade are melted. Do not let boil.
Once carrots cook drain and place in a casserole dish with lid. Pour marmalade mixture over carrots and stir until marmalade mixture coats the carrots.
Cover and refrigerate for up to three days.
Last Minute Preparation:
Remove carrots from refrigerator and give them a stir. Heat in a 350 oven for approximately 15 minutes or until heated through, or in microwave on high for 4 to 5 minutes.
Sprinkle some freshly chopped parsley over the carrots, if desired.
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Reply
| | | From: Genie· | Sent: 5/16/2008 4:25 AM |
| Make-Ahead Mashed Potatoes Ingredients:
8 large Russet potatoes (approx. 5 lbs), peeled and cut into uniform sized chunks 8 tbs. (1 stick) butter at room temperature 1 to 2 cups milk salt & pepper to taste Make-Ahead Preparation:In a large pot of boiling, salted water, cook the potatoes until they are fork tender. Drain. Add the butter, salt & pepper and 1 cup of the milk. Mash the potatoes with a potato masher, adding the rest of the milk as needed. Continue to mash, adding milk/butter/salt & pepper until the desired taste and consistency Allow potatoes to cool completely. Put into airtight containers or a covered baking dish and refrigerate for up to two days or freeze for up to two months. Last Minute Preparation:Allow potatoes to defrost overnight in the refrigerator. Bake in a preheated 350 degree oven for approximately 30 minutes or until heated through. Give them a stir about halfway through and add more milk for a lighter consistency. Variations:
- Creamy and indulgent: Cut the milk down to 1/2 cup and add 1 cup sour cream and 6 oz of creamed cheese at room temperature.
- A hint of onion: Subsitute onion salt for the table salt and add in some snipped chives after mashing.
- Wasabi mashed: Add in 2 to 3 tablespoons wasabi powder.
- Cheesy mashed: Add in 1 cup shredded Cheddar cheese.
- Homestyle: Substitute 5 lbs red potatoes. Scrub them well and leave the skins on. Undermash slightly so there are still some discernable chunks.
- Healthy: Substitute 4 tbs margarine for the butter. Use skim milk. Add in Molly McButter or Butter Buds to taste.
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Reply
| | | From: Genie· | Sent: 6/9/2008 3:09 AM |
| Potatoes Romanoff
6 russet potatoes, peeled
1/2 cup milk
1/2 cup sour cream (lite works great)
1/2 tsp salt
1/8 tsp pepper
1/4 cup diced green onions (scallions, or red onions
if you like)
1 cup grated Cheddar cheese
paprika
Cut the potatoes into thirds and they will cook
faster. Cover with water, bring to a boil, and simmer
until a fork pokes easily through them. The smaller
the pieces, the faster they'll cook. If you're not in
a hurry, you can leave them whole. Drain when done.
Whip the potatoes with the milk. Add the sour cream,
salt, pepper, onions if you're using them, and 3/4 cup
of cheese. Beat together. I use my big standing mixer
for this, but if you've got one, use a hand mixer in
the same pot as the potatoes cook in and save a dish.
Butter a 9x9 pan or small casserole dish. Spread the
mashed potatoes in it, cover with the remaining grated
cheese, and sprinkle paprika over the top. Cover and
refrigerate if you want. Bake at 350 for 20-30 minutes
(depending on whether the potatoes got cold or not)
and serve.
Options: You can use cottage cheese instead of or in
addition to the sour cream.
Freeze Ahead. You could also freeze this. Line your
baking dish with foil first, leaving a few inches of
foil hanging over the edges. Put the potatoes in,
cover with more foil, and freeze. When solid, remove
the foil and wrap the edges up over the top, then slip
into a freezer bag and label. Thaw and bake as above.
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Reply
| | | From: Genie· | Sent: 7/24/2008 9:22 PM |
Spinach Balls
1 (10-oz) pkg froz, chopped spinach, drained well
2 cups Peppridge Farm Seasoned stuffing mix, in blender
1 cup Parmesan Cheese
6 eggs, beaten
3/4 cup soft butter Combine all ingredients in a bowl. Roll into balls and freeze. Bake at 350o (frozen) for 15 minutes. Serve hot. (If not frozen, bake 10 minutes.) | |
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Reply
| | | From: Genie· | Sent: 8/6/2008 3:35 PM |
Baked Beans Deluxe 2 x 440g cans baked beans in tomato sauce
1 Stick celery, chopped
1 Onion, chopped
1 Green pepper, chopped
190g can champignons drained
450g can pineapple pieces drained
1/2 c Treacle
1 ts Worcestershire sauce
1 Dash tabasco sauce
200 g Smoked frankfurts, sliced
Combine baked beans with celery, onion, green pepper, champignons and pineapple in large ovenproof dish. Stir in treacle, worcestershire sauce, tabasco and frankfurts. Bake, uncovered, in moderate oven 1 1/2 hours. Serve with hot wholemeal bread or rolls. Casserole can be made up to 1 day ahead; store, covered, in refrigerator. It can be frozen for up to 2 months. Recipe is unsuitable to microwave. | |
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Reply
| | | From: Genie· | Sent: 8/6/2008 3:37 PM |
Baked Beans Like Boston Chicken 14 c Dried Onions Reconstitute in 1/4 c hot Water 5 minutes
24 Oz-Jar Great Northern Beans
1 c Hunt's Ketchup
1/2 c Open Pit Hickory Flavored Bbq Sauce
1 lg Can Baked Beans
While onions are softening, empty jar of northern beans into a 4-quart baking dish or pan. Add pork and beans to northern beans. Stir in onion, ketchup, BBQ sauce and ham. Bake, uncovered at 350~ about 30-35 minutes or until piping hot. Stir 2-3 times during baking. Refrigerate covered, to use in 1 week. Freeze to use in 4 months. | |
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