Burgundy Slow Roast Beef

Serves 36

16 lbs chuck roast
4 T. oil
4 C. chopped onion
4 cloves garlic
8 chopped carrots
4 T. peppercorns
4 C. Burgundy wine
4 T. maple syrup
4 cans beef broth (14 oz)
4 cans tomato paste (6 oz)
4 t. bay leaf, crumbled
salt & pepper to taste

PROCEDURE
Brown meat in Dutch oven in oil. Add onions & garlic and cook about 3 minutes longer. Add all other ingredients, cool completely, & place in freezer bag. Freeze.

REHEATING INSTRUCTIONS
Place contents of freezer bag in crockpot. Cook slowly for 6 hours. Reserve juice for serving as gravy over meat.

Steak Soft Tacos

Serves 24

4.5 lbs. flank steak
1/2 c + 1 T. olive oil
3 T. chili powder
3 T. ground cumin
2 T. pepper
1.5 t. garlic powder
1 T. dried oregano

PROCEDURE
In a small bowl, mix together olive oil, chili powder, cumin, pepper, garlic powder, & oregano to form a paste. Coat both sides of steak with olive oil paste. Wrap steak in plastic wrap and then place in freezer bag.

REHEATING INSTRUCTIONS
Thaw completely. Let sit at room temp for 20-30 minutes before grilling. Grill over direct medium heat until steak is at desired temperature. Slice steak across the grain into thin strips. Assemble into tacos with desired toppings.

Chicken Marsala

Serves 36

24 chicken breast
4 C butter, melted
2 C flour
6 C mushrooms, sliced
5 C Marsala wine
4 C chicken broth
3 t. salt
1 t. pepper

PROCEDURE
Pound chicken in 1/4 in thickness. Dredge chicken in flour and then saute in 1/2 cup melted butter, 2-4 minutes per side. Place chicken in a lined 9x13 baking dish, overlapping edges. In separate saucepan, saute mushrooms in remaining 1/2 cup butter until tender, then spoon over chicken. Stir wine and chicken broth into skillet containing chicken drippings. Simmer for 10 minutes. Add salt and pepper. Spoon sauce over chicken. Cool completely, then freeze.

REHEATING INSTRUCTIONS
Thaw. Bake at 450 degrees for 12-15 minutes. Sprinkle with parmesan & mozzarella cheese.

August Exchange

Next Meeting
When: Aug. 13th, 9am
Where: Kimmi's House

Nakole:
*Chix Chablis
*Jambalaya
*Beef Pot Pie

Brenda:
*Herb Pork Chop
*Chix Bundles
*Chix Noodle Casserole

Kimmi:
*Chix Marsala
*Steak Fajitas
*Burgundy Roast Beef

Apple Butter Chicken

I found this recipe on recipezaar.com
Recipe #184304 55 min 10 min prep

Ingredients
1 cup apple butter
3 tablespoons yellow mustard
2 tablespoons butter
2 tablespoons sugar
1 teaspoon celery seed
1 medium onion, minced
3 lbs boneless skinless chicken breast
1 teaspoon salt
fresh ground pepper
Directions
1 Heat the apple butter, mustard, butter, sugar, celery seed and onion to a boil in a medium saucepan over medium-high heat. Remove from heat; cool.
2 Place the chicken in a food storage bag. Pour half of the apple butter mixture over the chicken; reserve remaining mixture. Seal bag; smush around so the chicken gets thoroughly coated. Refrigerate 1 hour or over night.
3 Heat a grill pan over high heat. Brush off extra sauce from the chicken and discard. Cook chicken, in batches if necessary, turning occasionally, until browned, about 20 minutes. Continue cooking, brushing with reserved marinade, until chicken is cooked through, 15-25 minutes longer.

Parsley Parmesan Chicken

I found this recipe on the Freezer Chicks Blog.
10 lb Chicken Leg Quarters (may substitute boneless skinless chicken breasts)
1 1/2 bottles of Italian salad dressing
2 1/2 c shredded Parmesan cheese
1 2/3 c dry bread crumbs (seasoned italian crumbs are my fave)
1/2 c parsley flakes
2 1/2 T paprika
S & P
Marinate chicken in dressing overnight.
Mix the remaining ingredients and bread each breast with coating.Place in ziploc and freeze.

To cook: thaw & bake at 350 uncovered for 30 minutes or until done.

August Exchange

What we are making for exchange on July 28th @ 9:00 a.m. at Christie's house:

Kimmi - Beef Noodle Supreme & Bourbon Chicken
Brenda - Pizza Braid & Breakfast Burrito
Christie - Lasagna Rollup & Sweet/Sour Meatballs
Nakole - Apple Butter Chicken & Parsley Parmesan Chicken
Mickey - Chicken Enchiladas & Teriyaki Beef

YUMMY!!!

Bourbon Chicken

Makes 48 servings

Ingredients
24 lbs boneless skinless chicken breasts, cut into bite-size pieces
12-24 tablespoons olive oil
12 garlic cloves, crushed
3 teaspoons ginger
9 teaspoons crushed red pepper flakes
3 cups apple juice
4 cups light brown sugar
24 tablespoons ketchup
12 tablespoons cidar vinegar
6 cups water
4 cups soy sauce

Directions
1 Heat oil in a large skillet.
2 Add chicken pieces and cook until lightly browned.
3 Remove chicken.
4 Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
5 Add chicken and bring to a hard boil.
6 Reduce heat and simmer for 20 minutes.
7 Serve over hot rice and ENJOY.

Beef Noodle Supreme

Makes: 12 servings

2 pounds ground meat
4 tablespoons margarine
2 cloves garlic, minced
2 teaspoons salt
2 teaspoons sugar
4 8 oz. Cans tomato sauce
2 8 oz. pkg cream cheese
2 cups sour cream
12 green onions, including green part, chopped
2 8 oz pkg. Noodles
2 cups cheddar cheese, grated

In a skillet, brown meat in margarine. Add garlic, salt, sugar and tomato sauce; simmer about 10 minutes. Soften and blend thoroughly cream cheese and sour cream. Add onions and set aside. Boil noodles until tender; drain. In baking dishes, layer noodles, cream cheese mixture, and meat sauce. Repeat layers. Sprinkle cheese on top. Bake uncovered at 350 for 30 minutes.

To freeze - skip the baking step and freeze unbaked. Unthaw and then bake

Pizza Braids

Makes 12 pizza braids.

Dough:
12 cups of warm water
12 pkgs. yeast
12 T. sugar
9 t. salt
3 cups oil
24 cups flour

Topping:
6 jars pizza sauce
22 lbs shredded mozzarella cheese
Pizza Toppings (tbd)

Mix Together all dough ingredients. Dough should be slightly sticky to the touch- not too stiff, just a nice, workable dough. Roll out on a flour surface into a rectangular shape.

Spread sauce down the center of the dough only. Cover the sauce with 2-3 cups of cheese and the pizza toppings, then cover with the rest of the cheese. Use a pizza cutter to cut strips along each side of the dough. Even number on each side. Starting at the bottom, take each piece and cross, twist, and press the piece to the other side of the filling. Continue crisscrossing until your pizza is braided.

Freezing directions: Wrap in plastic wrap and then aluminum foil.

Cooking directions: Thaw completely. Bake at 400 for 18-20 minutes. After it is removed, brush the top with melted butter and sprinkle with garlic salt and Parmesan cheese. Cut into pieces.

Side dish suggestion: garlic bread or salad

Feta & Spinach Lasagna Rolls

Ingredients:

makes 12 entrees, 6-8 rolls each

7 boxes lasagna noodles
36 oz crumbled feta cheese
48 oz. lowfat cottage cheese
48 oz. part-skim ricotta cheese
1 1/2 c. shredded asiago cheese
1 1/2 c. parmesan cheese
4 tsp. black pepper
22 1/2 oz. frozen chopped spinach

How to:
Boil noodles until flexible enough to roll but not completely cooked. Meanwhile, mix feta, cottage cheese, ricotta, asiago, parmesan, and pepper in a large bowl. Stir in spinach.
Place partially cooked noodles on a clean work surface in a single layer (do not overlap).
Spread three tablespoons fillings down the length of each noodle. Roll noodle and place seam down on a rimmed baking sheet. Place rolls in the freezer for 30 minutes.

Divide rolls up among tins (6-8 per tin). Cover with plastic wrap and board lid. Freeze!

Suggested sides: Garlic bread

Sweet & Sour Meatballs

Meatballs:

makes: 12 entrees, 20 meatballs each

12 lbs. lean ground beef
6 cups dried bread crumbs
1 1/3 c milk
8 eggs
1/2 c. minced garlic
2 T salt
4 tsp black pepper
shredded cheese**

Sauce:

4 cups brown sugar
1 c. cornstarch
2- 106oz. can pineapple tidbits, drained, juice reserved
1 c. soy sauce
5 c. red wine vinegar

Directions:

Preheat oven to 5oo. Combine beef, breadcrumbs, milk, eggs, onion, garlic, salt, & pepper in a large bowl. Shape into 1 to 1 1/2 in meatballs, placing finished pieces close together on lightly greased broiler pans or rimmed baking sheets. Bake for 15 minutes, or until instant-read thermometer inserted into the center of a meatball reads 160 degrees. Cool meatballs.

While meatballs are baking and cooling, mix the brown sugar and cornstarch in a large stockpot. Add pineapple juice, soy sauce, and vinegar; stir. Cook over medium heat, stirring occasionally, until sauce thickens, about 20 min. Cool sauce.

Divide cooled meatballs, sauce, and pineapples evenly among tins. FREEZE IT UP BABY!!!

**JUST SO YOU KNOW--The recipe doesn't call for shredded cheese in the meatballs but I am going to do so anyway. I use shredded cheese in my meat loaf and it gives it good flavor and texture.

Suggested sides: rice would be good with this dish. Any pasta, salad, rolls or garlic bread.

Breakfast Burritos

Makes: 24 breakfast burritos

Ingredients:
12 to 16 eggs, beaten
1 lb ground sausage, cooked (or crumbled links)
1/2 cup chunky salsa
2 cups cheddar cheese, shredded
24 large flour tortillas

Extras (optional):
1 green pepper, finely diced
6 potatoes, shredded and fried
jalapeno, sliced or diced
1 can chopped green chilies
1-2 clove garlic, finely minced
1 onion, finely diced
1 tomato, peeled and chopped
2 green onions, sliced with tops

Directions:
1. Scramble eggs in large skillet until cooked. Stir in cooked sausage. Add any of the extras you choose. Save the salsa and shredded cheese.
2. Wrap the Tortillas in a damp paper towel and warm in the microwave until they are warm (about 1 minute).
3. Place 1/2 cup of scrambled egg mixture into a tortilla. Then add a little of the shredded cheese and a spoonful of the salsa. Then roll burrito-style.

To Freeze:
Wrap each burrito in foil and freeze in single layer on a cookie sheet. When fully frozen transfer wrapped burritos to large zip-top freezer bags and freeze.

To Serve:
Remove foil and wrap in a paper towel. Cook for about 2 minutes in the microwave. Cook times may vary depending on how much power your microwave has.