Monday, October 12, 2009

Hey freezing ladies-just a little FYI--my freezer is full!! I'm pulling out of the freezer swap for a few months. I'd like to join again maybe in the spring. Thanks for the many meals we have to enjoy in the cold months ahead!
Angie

Sunday, October 4, 2009

Way Easy Pizza Thingers

Way Easy Pizza Thingers, aka Pizza Rolls

2 Tbs yeast dissolved in 1/2 c warm water and 1 tsp sugar
1/2 c potato flakes dissolved in 1 c boiling water

After yeast is done rising and potatoes are cooled, mix with
1 c evaporated milk
1/2 c vegetable oil
1 Tbs salt
3/4 c sugar
4 eggs

Mix well. Add 4 cups flour, mixing until smooth. Add 3-4 c more flour (until dough isn't too sticky to work with). Roll out into large rectangle. Spread with pizza sauce, cheddar and mozzarella cheeses and pepperoni. Roll up jelly-roll style and cut with floss or string. Place on greased cookie sheet. Let rise 30 min. Bake 350 for 20-30 min. Serve immediately or freeze. Makes about 35.

From freezer: Pull from fridge and thaw in fridge or pop in microwave to heat up.

Angie's Chicken L'Orange with Pecan Apple Dressing

Chicken L'Orange with Pecan Apple Dressing
(Alice LaBarbera's recipe-Angie's Mom)

Ingredients:
1 Chicken
1 Orange
1/2 apple
1/2 c chopped pecans
1 box Stove Top Stuffing

Seasonings:
1 T Montreal Chicken seasoning
1/2 t poultry seasoning
1/2 t garlic powder
1/4 t paprika
1 T maple syrup
1 T Olive Oil
1/4 t pepper

For Stuffing: Follow box recipe for stuffing but put the diced apple in the water before you bring it to a boil (softens the apple).

For chicken: Take out the insides of the chicken. Rinse and pat dry (like a baby's butt)! Cut the orange into quarters. Squeeze one quarter into the cavity of the chicken. Then keep the rind inside. Then squeeze another quarter of orange over the chicken. Drizzle maple syrup over the chicken. Massage it in. Sprinkle on the seasonings (mix them all together in small bowl first, then sprinkle them all on together).

Put the stuffing around the chicken toward the corners of the pan. Squeeze the last quarter over the chicken and the stuffing and slice in half and put on top of chicken for decoration. Take the pecans and sprinkle over the stuffing and little on top of chicken if you want.

(Spray pan with pam before placing stuffing and chicken inside). Cover with foil/seal edges to the pan tightly and roast at 375 for 2 hrs or until internal temperature registers 180F in thigh muscle. Uncover the last 30 minutes of roasting to brown chicken skin.


Marilee's Black Beans and Yellow Rice

3 cans drained and rinsed black beans
1 onion
1 green pepper
2 cloves garlic
1 can Cajun style stewed tomatoes (plain variety will work fine)
1 1/2 cups water
1 (8 oz.) can tomato sauce
1 Tblspn red wine vinegar
1 tsp. sugar
1 tsp. pepper
1/2 tsp salt.

Rinse and drain black beans. In a large soup pot, saute onion, green pepper and garlic in olive oil until tender. Add black beans and remainder of ingredients and bring to a boil. Reduce heat and simmer for 30 minutes.

Serve black beans over yellow rice. We like to eat it with a dollop of sour cream on top.

To make from frozen: Thaw in refrigerator. While you make the yellow rice, heat up black beans in microwaveable safe bowl or in a stock pot on the stove.

Saturday, October 3, 2009

Erika's Meal- Creamy White Chili

Ingredients:

1 pound cubed chicken
1 onion, chopped
1 1/2 garlic powder
1 T oil
2 cans great northern beans
1 can chicken broth
2 cans green chilis
1 tsp salt
1 tsp cumin
1 tsp oregano
1/2 tsp pepper
1 cup sour cream
1/2 cup whipping cream

In pan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilis and seasonings. Bring to a boil. Reduce heat; simmer, uncovered for 30 minutes. Remove from heat, stir in sour cream and cream.

From Frozen:
Thaw overnight in refrigerator. Put it all in a big pot on the stove and heat until heated through. Add sour cream and whipping cream if you have it. You can also use more sour cream or even milk instead.

Friday, October 2, 2009

Mandi's Monster's Foot Meatloaf

OK- you have to use a little imagination for mine this month. It is meatloaf but with a halloween twist. Check my blog if you want to see a picure. Here is the recipe:

1 lb hamburger
3/4 C evaporated milk (I used about a 1/3 cup for the foot so it would be a bit more firm for shaping.)
1 pkg lipton soup mix
1 egg
20 saltine crackers
Sauce:
1/2 C ketchup
6 T brown suger
2 T mustard

Bake at 350 for 1 hour.

Shape the meatloaf into a foot. Add toes- I used green olives stuffed with almonds that I bought in a jar at harris teeter. Put the foot in a loaf pan, poke a few holes throughout and cover with your sauce. Bake at 350 for an hour and you are set!

From frozen- thaw over night then put in pan, poke some holes for the sauce to seep into it and cover with sauce. Bake as directed.

Thursday, October 1, 2009

Monica's Cheesy Sausage Bake

1 lb. smoked sausage, halved and cut into 1/2" slices
1 tsp. Lawry's season salt
1 can cream of mushroom soup
1 soup can milk
2 eggs
1-1 lb. bag frozen mixed vegetables
1/2 c. diced onions (optional)
1 1/2 c. - 2 c. shredded cheddar cheese

To freeze: Combine all ingredients and dump into 1 gallon freezer bag. Lay flat to freeze.

To serve: Thaw overnight in refrigerator. Pour contents into a bowl and mix with cooked macaroni or other pasta.

Bake uncovered at 350 degrees for 40 minutes, or until bubbly.