Here's what's coming up in May:
Kimmi--Mexi-Stuffed Peppers & Sirloin Strips in Wine Sauce
Brenda--Southwest Pasta Bake & Calzones
Nakole--Biscuits and Gravy & Sassy Sloppy Joes
Remember--at this point, we have decided on making 8 of each instead of 8 of one recipe and 12 of another.
Happy cooking! :-)
When: Friday, May 8th
Where: Huntington Street
Time: 5:30 pm
Saturday, March 21, 2009
Italian Stuffed Chicken Breasts
Serves 32
20 chicken breasts
salt & pepper
thyme
marjoram
40 oz mozzarella cheese, cut into 1 oz sticks
40 thin slices prosciutto ham
oil packed, sun-dried tomatoes, drained
tomato cream sauce:
2 T butter
1/2-1 T tomato paste
2 T flour
1/4 t garlic powder
basil--1-2 T fresh, chopped, or 1/2 t dried
1/4 t salt
dash of pepper
1 c light cream or milk
Flatten chicken breasts to 1/8 in thickness. Sprinkle chicken with salt, pepper, thyme, and marjoram. Wrap each mozzarella stick with one slice prosciutto ham. place 2 sun dried tomatoes and 1 wrapped mozz. stick in the center of each chicken breast. Roll chicken breasts around filling. Place in tray, cover with plastic wrap and board.
Cooking day instructions:
Thaw completely. Bake at 350 for 35-40 minutes, basting every 15-20 minutes. Do not overbake, just until chicken is white and juices run clear. Warm up sauce in a saucepan and top chicken breasts after they have cooked. If need be, add some flour to thicken it up.
20 chicken breasts
salt & pepper
thyme
marjoram
40 oz mozzarella cheese, cut into 1 oz sticks
40 thin slices prosciutto ham
oil packed, sun-dried tomatoes, drained
tomato cream sauce:
2 T butter
1/2-1 T tomato paste
2 T flour
1/4 t garlic powder
basil--1-2 T fresh, chopped, or 1/2 t dried
1/4 t salt
dash of pepper
1 c light cream or milk
Flatten chicken breasts to 1/8 in thickness. Sprinkle chicken with salt, pepper, thyme, and marjoram. Wrap each mozzarella stick with one slice prosciutto ham. place 2 sun dried tomatoes and 1 wrapped mozz. stick in the center of each chicken breast. Roll chicken breasts around filling. Place in tray, cover with plastic wrap and board.
Cooking day instructions:
Thaw completely. Bake at 350 for 35-40 minutes, basting every 15-20 minutes. Do not overbake, just until chicken is white and juices run clear. Warm up sauce in a saucepan and top chicken breasts after they have cooked. If need be, add some flour to thicken it up.
Hawaiian Chicken
Cook time 1.5 Hrs
Servings 6
3-4 lbs boneless skinless chicken breasts
1/4 C melted butter
1 (20 oz) can pineapple chunks
1 can mandarin oranges
1/4 c packed brown sugar
1 tbsp cornstarch
1 tsp salt
1 tsp ground ginger
1/3 c ketchup
1/4 c cider vinegar
1 tsp chili powder
1 tsp worcestershire sauce
1 tsp soy sauce
Place chicken in 13 X 9 baking dish, add pineapple & oranges, pour sauce over the top & cook for an hour at 350 degrees or until chicken juice runs clear.
Servings 6
3-4 lbs boneless skinless chicken breasts
1/4 C melted butter
1 (20 oz) can pineapple chunks
1 can mandarin oranges
1/4 c packed brown sugar
1 tbsp cornstarch
1 tsp salt
1 tsp ground ginger
1/3 c ketchup
1/4 c cider vinegar
1 tsp chili powder
1 tsp worcestershire sauce
1 tsp soy sauce
Place chicken in 13 X 9 baking dish, add pineapple & oranges, pour sauce over the top & cook for an hour at 350 degrees or until chicken juice runs clear.
Sirloin Strips in Wine Sauce
Serves 32
6 small chopped onions
6 cloves garlic, minced
12 T butter
salt & pepper to taste
18 lbs sirloin, cut into strips
90 fresh mushrooms (Kimmi--don't go too overboard here. prob. don't need that many!)
1 T basil
1 T marjoram
6 10.5oz cans regular strength beef broth
1 1/2 c cooking sherry
6 c red wine (i'm salivating)
Brown onion and garlic in butter in skillet. Salt and pepper steak. Add steak to onion mixture and brown. Add mushrooms, basil, marjoram, and beef broth. Cook slowly for an hour. Add sherry and cook for 1/2 hour more. Cool completely. Freeze, using freezer bags.
To serve:
Thaw completely and reheat in saucepan. Serve over rice with cashews on top! YUM!
6 small chopped onions
6 cloves garlic, minced
12 T butter
salt & pepper to taste
18 lbs sirloin, cut into strips
90 fresh mushrooms (Kimmi--don't go too overboard here. prob. don't need that many!)
1 T basil
1 T marjoram
6 10.5oz cans regular strength beef broth
1 1/2 c cooking sherry
6 c red wine (i'm salivating)
Brown onion and garlic in butter in skillet. Salt and pepper steak. Add steak to onion mixture and brown. Add mushrooms, basil, marjoram, and beef broth. Cook slowly for an hour. Add sherry and cook for 1/2 hour more. Cool completely. Freeze, using freezer bags.
To serve:
Thaw completely and reheat in saucepan. Serve over rice with cashews on top! YUM!
Mexi-Stuffed Peppers
Serves 32
15 lbs lean ground beef
5 c. diced onions
1/2 c minced garlic
10 c frozen corn
10 c cooked rice cooled
150 oz. tomato sauce
2 1/2 c taco seasoning
6 bell peppers per entree--the recipe calls for red bell, but it doesn't matter.
Brown beef, onion, and garlic in a large stockpot over medium heat until beef is no longer pink, about 30 minutes. Drain and discard fat. Cool beef. Stir in corn, rice, tomato sauce, and taco seasoning.
To prepare:
Completely thaw one entree in fridge.
preheat oven to 350.
Wash, cut off tops, and remove the seeds from the peppers. Fill each with meat mixture. Sprinkle with cheese. Place on a greased rimmed baking sheet. Bake for 35 minutes or until filling is hot.
Serve with salad and rolls.
15 lbs lean ground beef
5 c. diced onions
1/2 c minced garlic
10 c frozen corn
10 c cooked rice cooled
150 oz. tomato sauce
2 1/2 c taco seasoning
6 bell peppers per entree--the recipe calls for red bell, but it doesn't matter.
Brown beef, onion, and garlic in a large stockpot over medium heat until beef is no longer pink, about 30 minutes. Drain and discard fat. Cool beef. Stir in corn, rice, tomato sauce, and taco seasoning.
To prepare:
Completely thaw one entree in fridge.
preheat oven to 350.
Wash, cut off tops, and remove the seeds from the peppers. Fill each with meat mixture. Sprinkle with cheese. Place on a greased rimmed baking sheet. Bake for 35 minutes or until filling is hot.
Serve with salad and rolls.
Sassy Sloppy Joes
Serves 32
4 1/2 c chopped onion
9T butter
18 lbs ground beef
63 oz ketchup
4 1/2 c water
2 1/4 c chopped celery
1/3 c lemon juice
1/2 c + 1 T brown sugar
1/4 c + 1 t worcestershire sauce
1/4 c + 1 t salt
3 T vinegar
1/4 t dry mustard
Cooking day instructions:
Saute onions in butter. Add ground beef; brown lightly. Drain off excess fat. Add remaining ingredients and simmer covered for 30 minutes. Cool mixture and freeze, using freezer bags.
To serve:
Heat mixture slowly in skillet or saucepan until ready to serve.
4 1/2 c chopped onion
9T butter
18 lbs ground beef
63 oz ketchup
4 1/2 c water
2 1/4 c chopped celery
1/3 c lemon juice
1/2 c + 1 T brown sugar
1/4 c + 1 t worcestershire sauce
1/4 c + 1 t salt
3 T vinegar
1/4 t dry mustard
Cooking day instructions:
Saute onions in butter. Add ground beef; brown lightly. Drain off excess fat. Add remaining ingredients and simmer covered for 30 minutes. Cool mixture and freeze, using freezer bags.
To serve:
Heat mixture slowly in skillet or saucepan until ready to serve.
Monday, March 2, 2009
Potato Casserole
Serves 8
INGREDIENTS
2# frozen hash browns
1# cubed ham
½ cup melted butter
1 tsp. salt
½ tsp. pepper
2 Tbs. dry onions
1 can cream of chicken soup
16 oz. sour cream
2 cups cheddar cheese, grated
Topping
¼ cup melted butter
2 cups crushed corn flakes
PROCEDURE
Mix first 8 ingredients & put in buttered tin. Cover & Freeze.
REHEATING INSTRUCTIONS
Thaw. Top with buttered corn flakes. Bake in 350 oven 45-60 minutes.
INGREDIENTS
2# frozen hash browns
1# cubed ham
½ cup melted butter
1 tsp. salt
½ tsp. pepper
2 Tbs. dry onions
1 can cream of chicken soup
16 oz. sour cream
2 cups cheddar cheese, grated
Topping
¼ cup melted butter
2 cups crushed corn flakes
PROCEDURE
Mix first 8 ingredients & put in buttered tin. Cover & Freeze.
REHEATING INSTRUCTIONS
Thaw. Top with buttered corn flakes. Bake in 350 oven 45-60 minutes.
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