Recipe Tally

Once you gather your recipes, and list of things you would like to cook - you need to make a tally of what you need to buy (or dig out of your cupboard).

It's not really hard - just write the ingredient down, and how much you need of it each time it comes up in a recipe.

Here's my list;

Ingredients List.doc

If you would like to see the list in Word format, please leave a comment with your email address and I will send it to you!

Next...... Lets Get Cookin'!

Sweet & Sour Chicken

Sweet & Sour Chicken

1 cup sugar
3 tbsp corn starch
1/2 cup vinegar
Juice from 8oz can pineapple chunks
1/4 cup soy sauce
1/2 tsp salt
1 clove garlic, minced
1/2 tsp paprika
1/2 tsp ginger
3 cups cooked, debones diced chicken
1 cup coarsely chopped onion
1 cup coarsely chopped celery
1 cup coarsely chopped green pepper
1 4oz can mushrooms, drained
1 8oz can sliced water chestnuts, drained (I didn't have these - so I didn't use any)
1 8oz can pineapple chunks

In a saucepan combine sugar and cornstarch, then add next 7 ingredients.  Bring to a boil and simmer, stirring until thickened.  Pour into freezer container with chicken, fruit, vegetables and freeze.

When thawed, bake, uncovered for 45 minutes at 350F.

Chicken Tetrazzini

Chicken Tetrazzini

1 package spaghetti
1 1/4 cups chopped onion
1 cup chopped green pepper
3 tbsp butter
5 1/2 cups cooked, deboned diced chicken
4 cups grated monterey jack cheese (I used mozza)
2 10 3/4 oz cans cream of mushroom soup
1 soup can of milk
salt and pepper to taste

Cook the spaghetti according to the package.  DO NOT OVERCOOK.  Saute the onion and green peppers in the butter.  Mix together all ingredients thoroughly in a large bowl.  Pour into either a casserole dish or large ziploc bag.  Freeze.

When thawed, bake, uncovered at 350F for 30-40 minutes, until bubbly.

Birds Nest Pie

Birds Nest Pie

1 package spaghetti
2 eggs, beaten
1/3 cup parm cheese
2 tbsp butter
1/2 cup chopped onion
1 cup sour cream
1 lb burger
1 6oz can tomato paste
1 cup water
grated mozza cheese

Break the spaghetti in half and cook in boiling water until done (DO NOT OVERCOOK!).  Drain.  While it is still warm, combine it with the eggs and parmesean cheese.  Pour into a well greased pie plate and pat mixture up and around sides with a spoon.  Melt butter and saute onion until limp.  Stir in sour cream and spoon over spaghetti.

Brown burger in skillet.  Drain.  Add it to the tomato paste and water.  Simmer 10 minutes.  Spoon the mixture on top of the sour cream mixture.  Freeze with cheese in freezer bag attached.

When thawed, back, uncovered at 350F for 25 minutes.  Sprinkle the mozza on top and return to the oven until the cheese melts.

Lasagna

Lasagna

Pasta Sauce
1 12 oz containers cottage cheese
3 cups grated mozza cheese
2 boxes no cook lasagna noodles
1 pkg sliced pepperoni

In your casserole dishes, layer;
sauce
a row of noodles
sauce
cottage cheese
a row of noodles
sauce
pepperoni
a row of noodles
sauce
mozza cheese

Freeze.

When thawed, bake uncovered at 375F for 30 to 40 minutes.

Chili

Chili

Make sure you've used all of the Pasta Sauce that you need - dump what you have left into your slow cooker, add 2 cans of Kidney Beans, some chili powder and cayanne pepper (to taste).  Let simmer until you're done your cooking - then pour into plastic dishes - let cool then put cover on and freeze.

Dump frozen chili into slow cooker, and cook on simmer for 8-10 hours (you might need to "thaw" the chili in the microwave first for 1 minute so you can get it out of the dish).

BBQ'd Burgers

BBQ'd Burgers

5 slices of bacon
1 lb burger
salt
lemon pepper (I used Mrs. Dash)
1/4 cup parm cheese
1 2oz can mushrooms
1 tbsp minced onion
2 tbsp finely chopped green pepper

In a skillet or microwave, cook bacon until limp, not crisp.  Drain on paper towel.  Pat the burger on waxed paper into a 12x8x1/4" rectangle.  Sprinkle lightly with salt & lemon pepper.  Top with parm cheese.

Combine the mushrooms, onion and green pepper and sprinkle evenly over meat.  Roll up jelly roll style, starting from the long side.  Cut into 1 1/2" slices.

Wrap the edge of each slice with a strip of partially cooked bacon, securing with wooden toothpicks.  Freeze with a piece of waxed paper between each patty.

When thawed, grill over medium heat 8 minutes, turn and grill 8 more minutes.

Linguine a la Anne

Linguine a la Anne

1 lb linguinie
6 cups cooked cubed ham
1 stick of butter (1/2 stick used on prep day, 1/2 stick used on serving day)
1 4oz can mushrooms
1/4 cup flour
1 tsp salt
1 1/3 cups water
1 12oz can evaporated milk
1 chicken bouillon cube
1/2 cup grated Romano cheese (I used mozza)
1 each red & green pepper (used on serving day)
1 cup croutons (used on serving day)

Cook the lingine according to package directions - DO NOT OVERCOOK!!  Drain, and return it to the pot you boiled it in.

Melt 4 tbsp butter in a saucepan.  Blend in the flour and salt, then the liquid drained from the mushrooms, the water, evaporated milk and bouillon cube.  Bring to a boil and stir the sauce a minute or two until it thickens.

Add 2 cups of the sauce and the drained mushrooms to the linguine and toss until well mixed.  Spoon the linguine mixture into a 13x9 baking dish, pressing it up the sides to leave a slight hollow in the middle of the dish. 

Toss the ham in the remaining sauce and spoon in into the hollow into the pasta.  Sprinkle with the cheese and freeze.

When thawed, bake the casserole, uncovered for 20 minutes at 400F.  Meanwhile, saute the sliced peppers in the remaining butter until soft.  When serving, sprinkle croutons around the edge of the casserole and mound the center with sauteed red and green peppers.

Chicken Broccoli

Chicken Broccoli


1 10oz package frozen chopped broccoli (I used fresh broccoli, and just steamed it)
4 cups cooked deboned, diced chicken
2 10 3/4oz cans cream of Chicken Soup - undiluted
1/2 cup mayo
1 4oz can sliced mushrooms
1/4 tsp curry powder (I didn't have any, so I didn't use it)
3 tbsp sherry (I also didn't use this)
3/4 cup grated parmesan cheese


Cook the broccoli slightly in boiling water and spread it on the bottom of a greased 13x9" baking dish.  Stir together the chicken, soup, mayo, mushrooms, curry powder, sherry and 1/2 cup of the parmesan cheese.  Freeze.


When thawed, bake, covered at 350F for 40 minutes.  Uncover and bake another 20 minutes.

Poulet de France

Poulet De France

1 box Stove Top Dressing
1 stick butter, melted
2 cups Chicken Broth
3 Cups Cooked Deboned Diced Chicken
1/2 cup chopped onion
1/4 cup minced chives
1/2 cup finely chopped celery
1/2 cup mayo
3/4 tsp salt
2 eggs
1 10 3/4 oz can of cream of mushroom soup, undiluted
1 cup grated mild Cheddar cheese

Mix together the stuffing, margarine and 1 cup broth according to package directions.  Stir together the chicken, remaining 1 cup broth, onion, chives, celery, mayo and salt.

Spread 1/2 the stuffing into the bottom of the 13x9"baking dish.  Add the chicken mixture. Top with remaining stuffing.  Whisk together the eggs, milk & soup and pour evenly over the top.  Freeze with the cheese in a bag attached.  When thawed, bake covered for 40 minutes at 325F.  After 30 minutes, sprinkle with cheese and continue to bake, uncovered, for the last 10 minutes.