Shepherd's Pie Recipe from Taste of Home
http://www.tasteofhome.com/recipes/Shepherd-s-Pie-4
Ingredients
* 2 pounds ground beef
* 2 cans (12 ounces each) home-style beef gravy
* 2 cups frozen corn
* 2 cups frozen peas and carrots (I ALSO USED SOME FROZEN MIXED VEGGIES)
* 2 teaspoons dried minced onion (I FORGOT TO ADD)
ADDITIONAL INGREDIENTS (for each casserole):
* 2 to 3 cups mashed potatoes
* 2 tablespoons butter, melted
* Paprika
Directions
* In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the gravy, vegetables and onion. Spoon half into a greased 2-qt. baking dish or four oven-safe 2-cup dishes. Top with mashed potatoes. Drizzle with butter and sprinkle with paprika.
* Bake, uncovered, at 350° for 30-35 minutes or until heated through. Place the remaining beef mixture in a freezer container and freeze for up to 3 months.
* To prepare frozen casserole: Thaw in the refrigerator; transfer to a greased 2-qt. baking dish. Top with the potatoes, butter and paprika; bake as directed. Yield: 2 casseroles (4 servings each).
I FROZE in 8x8 dish and then popped it out, so you can put it in the 8x8 dish to defrost, then make the instant potatoes I provided to top the dish before baking. I cooked ours tonight and didn't add the butter or paprika. It was pretty tasty!
Sunday, February 20, 2011
Sunday, February 13, 2011
Susie's Chicken Pot Pie
Susie’s Chicken Pot Pie
This recipe must be frozen prior to baking, otherwise the sauce will still be too soupy.
Makes 5 loaf pans (8 inch) plus 4 round (5 inch)
2 whole chickens, cooked
2 T olive oil
2 T vegetable oil
8 cups chicken broth plus liquid from cooked chicken (approx 2 cups additional)
1 1/2 onion, chopped fine
6 carrots, peeled and chopped
4 celery ribs with greens, chopped
4 large cloves garlic, minced
1 cup flour
1/2 cup milk
Mrs. Dash (Garlic and Herb) to taste
2 (15-ounce) boxes ready made pie crust
2 bags (16 oz) frozen peas, do not thaw
Cook chickens in roasting pan at 350 until done, (I used ½ bottle of white wine as the liquid); cool and remove skin, de-bone and shred meat.
Using 2 stock pots, split ingredients and cook with 2 T oil (vegetable and olive) with onion, garlic, carrots, celery until lightly browned and soften, using Mrs. Dash to taste.
Reduce heat to medium, add flour and stir to combine, cook 1 minute then add chicken liquid, broth and milk. Simmer until sauce thickens.
Unwrap and unroll the pie crusts.
Return back to the filling, which will still be hot, and add the frozen peas and chicken.
Use ladle to distribute filling into aluminum pans. Cut and fit pastry over each filled pan, use a fork to seal edges. Cut steams vent in crust. Wrap completed pans with plastic wrap (I used 2 layers) and one layer of foil. Freeze.
To Cook: Heat oven at 400. Unwrap frozen pot pies and place on baking sheet (over flow protection!). Loosely cover pastry with foil, and cook for 40 minutes and then uncover and finish cooking for another 30 minutes or until brown. Let rest for 10 minutes before serving.
This recipe must be frozen prior to baking, otherwise the sauce will still be too soupy.
Makes 5 loaf pans (8 inch) plus 4 round (5 inch)
2 whole chickens, cooked
2 T olive oil
2 T vegetable oil
8 cups chicken broth plus liquid from cooked chicken (approx 2 cups additional)
1 1/2 onion, chopped fine
6 carrots, peeled and chopped
4 celery ribs with greens, chopped
4 large cloves garlic, minced
1 cup flour
1/2 cup milk
Mrs. Dash (Garlic and Herb) to taste
2 (15-ounce) boxes ready made pie crust
2 bags (16 oz) frozen peas, do not thaw
Cook chickens in roasting pan at 350 until done, (I used ½ bottle of white wine as the liquid); cool and remove skin, de-bone and shred meat.
Using 2 stock pots, split ingredients and cook with 2 T oil (vegetable and olive) with onion, garlic, carrots, celery until lightly browned and soften, using Mrs. Dash to taste.
Reduce heat to medium, add flour and stir to combine, cook 1 minute then add chicken liquid, broth and milk. Simmer until sauce thickens.
Unwrap and unroll the pie crusts.
Return back to the filling, which will still be hot, and add the frozen peas and chicken.
Use ladle to distribute filling into aluminum pans. Cut and fit pastry over each filled pan, use a fork to seal edges. Cut steams vent in crust. Wrap completed pans with plastic wrap (I used 2 layers) and one layer of foil. Freeze.
To Cook: Heat oven at 400. Unwrap frozen pot pies and place on baking sheet (over flow protection!). Loosely cover pastry with foil, and cook for 40 minutes and then uncover and finish cooking for another 30 minutes or until brown. Let rest for 10 minutes before serving.
Monday, January 17, 2011
Frosty Fruit Cups
From: http://www.tasteofhome.com/recipes/Frosty-Fruit-Cups
Ingredients
* 2 cans (8 ounces each) crushed pineapple, undrained
* 3 medium firm bananas, sliced
* 2 packages (10 ounces each) frozen sweetened sliced strawberries,thawed & undrained
* 1/4 cup chopped walnuts (I left out because of preference/allergies)
Directions
Place pineapple in a blender or food processor; cover and process until smooth. Add fruit; blend well. Pour 1/3 cup each into paper- or foil-lined muffin cups; sprinkle with walnuts. Freeze for at least 2 hours. May be frozen for up to 1 month. Yield: 16 servings.
**I would not recommend the muffin cups (I tried foil-lined). Stacy suggested dixie cups so I think I'll try it next time.
Ingredients
* 2 cans (8 ounces each) crushed pineapple, undrained
* 3 medium firm bananas, sliced
* 2 packages (10 ounces each) frozen sweetened sliced strawberries,thawed & undrained
* 1/4 cup chopped walnuts (I left out because of preference/allergies)
Directions
Place pineapple in a blender or food processor; cover and process until smooth. Add fruit; blend well. Pour 1/3 cup each into paper- or foil-lined muffin cups; sprinkle with walnuts. Freeze for at least 2 hours. May be frozen for up to 1 month. Yield: 16 servings.
**I would not recommend the muffin cups (I tried foil-lined). Stacy suggested dixie cups so I think I'll try it next time.
Mini Sausage Pizzas
From:
http://www.tasteofhome.com/recipes/Mini-Sausage-Pizzas
Ingredients
* 1 pound bulk pork sausage
* 2 jars (5 ounces each) sharp American cheese spread (I used a lg tub of coldpacked sharp cheese spread)
* 1/4 cup butter, softened
* 1/8 to 1/4 teaspoon cayenne pepper
* 12 English muffins, split
Directions
* In a large skillet, cook sausage over medium heat until no longer pink; drain well. In a small bowl, beat the cheese, butter and pepper until blended. Stir in the sausage. Spread on cut sides of muffins.
* Wrap individually and freeze for up to 2 months, or place on a baking sheet and bake at 425° for 8-10 minutes or until golden brown.
* To use frozen pizzas: Unwrap and place on a baking sheet. Bake at 425° for 10-15 minutes or until golden brown. Yield: 2 dozen.
These could be made for breakfast, appetizer or part of a meal.
http://www.tasteofhome.com/recipes/Mini-Sausage-Pizzas
Ingredients
* 1 pound bulk pork sausage
* 2 jars (5 ounces each) sharp American cheese spread (I used a lg tub of coldpacked sharp cheese spread)
* 1/4 cup butter, softened
* 1/8 to 1/4 teaspoon cayenne pepper
* 12 English muffins, split
Directions
* In a large skillet, cook sausage over medium heat until no longer pink; drain well. In a small bowl, beat the cheese, butter and pepper until blended. Stir in the sausage. Spread on cut sides of muffins.
* Wrap individually and freeze for up to 2 months, or place on a baking sheet and bake at 425° for 8-10 minutes or until golden brown.
* To use frozen pizzas: Unwrap and place on a baking sheet. Bake at 425° for 10-15 minutes or until golden brown. Yield: 2 dozen.
These could be made for breakfast, appetizer or part of a meal.
Saturday, December 18, 2010
Susie’s Hamburger~Vegetable Soup
• 1 pound ground beef or ground pork
• 1/2 cup chopped onion
• 1/2 cup chopped green sweet pepper
• 4 cups beef broth
• 1 cup frozen whole kernel corn
• 1 7-1/2-ounce can diced tomatoes
• 1/2 cup of frozen peas
• 1/2 cup chopped, peeled potato or
1/2 cup loose-pack frozen hash brown potatoes
• 1 medium carrot, cut into julienne strips (1/2 cup)
• 1 teaspoon Worcestershire sauce
• 1/8 teaspoon pepper
• 1 bay leaf
In a large saucepan or Dutch oven cook ground beef or pork, onion, and green pepper until meat is brown and onion is tender. Drain fat from pan. Stir in beef broth, corn, undrained tomatoes, peas, potato, carrot, Worcestershire sauce, pepper, and bay leaf. Bring to boiling. Reduce heat and simmer, covered, for 15 to 20 minutes or until vegetables are tender. Discard bay leaf. Cool and freeze…..weeks later thaw, reheat, enjoy!
• 1 pound ground beef or ground pork
• 1/2 cup chopped onion
• 1/2 cup chopped green sweet pepper
• 4 cups beef broth
• 1 cup frozen whole kernel corn
• 1 7-1/2-ounce can diced tomatoes
• 1/2 cup of frozen peas
• 1/2 cup chopped, peeled potato or
1/2 cup loose-pack frozen hash brown potatoes
• 1 medium carrot, cut into julienne strips (1/2 cup)
• 1 teaspoon Worcestershire sauce
• 1/8 teaspoon pepper
• 1 bay leaf
In a large saucepan or Dutch oven cook ground beef or pork, onion, and green pepper until meat is brown and onion is tender. Drain fat from pan. Stir in beef broth, corn, undrained tomatoes, peas, potato, carrot, Worcestershire sauce, pepper, and bay leaf. Bring to boiling. Reduce heat and simmer, covered, for 15 to 20 minutes or until vegetables are tender. Discard bay leaf. Cool and freeze…..weeks later thaw, reheat, enjoy!
Tuesday, November 23, 2010
Mini Diner Meat Loaves
Mini Diner Meat Loaves from Cooking Light. http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001160601
Yield: 6 servings (serving size: 2 "muffins")
Ingredients
1 teaspoon olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1 teaspoon dried oregano
2 garlic cloves, minced
1 cup ketchup, divided
1 1/2 pounds ground beef, extra lean (raw)
1 cup finely crushed fat-free saltine crackers (about 20) [Stacy's note - I used Italian Bread
Crumbs instead)
2 tablespoons prepared mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
2 large eggs
Cooking spray
Preparation
Preheat oven to 350°.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes. Cool.
Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl.
Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup. Bake at 350° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes.
FROM FROZEN: THAW IN FRIDGE IN THE FOIL. UNWRAP AND PLACE IN MUFFIN TIN TO REHEAT (some are crumbly... so this will help keep them together). ADD 2 TSP OF KETCHUP TO EACH MUFFIN. (I skipped this step when I made them so it wouldn't be so messy to freeze). REHEAT IN A 350 OVEN. PROBABLY 20 MINUTES.
Nutritional Information
Calories:276 (28% from fat)
Fat:8.6g (sat 3g,mono 4g,poly 0.8g)
Protein:28.7g
Carbohydrate:21.7g
Fiber:1.8g
Cholesterol:131mg
Iron:3.9mg
Sodium:759mg
Calcium:48mg
David Bonom, Cooking Light, MARCH 2006
Yield: 6 servings (serving size: 2 "muffins")
Ingredients
1 teaspoon olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1 teaspoon dried oregano
2 garlic cloves, minced
1 cup ketchup, divided
1 1/2 pounds ground beef, extra lean (raw)
1 cup finely crushed fat-free saltine crackers (about 20) [Stacy's note - I used Italian Bread
Crumbs instead)
2 tablespoons prepared mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
2 large eggs
Cooking spray
Preparation
Preheat oven to 350°.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes. Cool.
Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl.
Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup. Bake at 350° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes.
FROM FROZEN: THAW IN FRIDGE IN THE FOIL. UNWRAP AND PLACE IN MUFFIN TIN TO REHEAT (some are crumbly... so this will help keep them together). ADD 2 TSP OF KETCHUP TO EACH MUFFIN. (I skipped this step when I made them so it wouldn't be so messy to freeze). REHEAT IN A 350 OVEN. PROBABLY 20 MINUTES.
Nutritional Information
Calories:276 (28% from fat)
Fat:8.6g (sat 3g,mono 4g,poly 0.8g)
Protein:28.7g
Carbohydrate:21.7g
Fiber:1.8g
Cholesterol:131mg
Iron:3.9mg
Sodium:759mg
Calcium:48mg
David Bonom, Cooking Light, MARCH 2006
December Cook at Home Group
Hi Ladies,
As the minutes from our November meeting state.... ; )
A reminder we will be meeting at my house on Sunday, December 19, at 7:30 p.m. Our address is 3213 Abraham Drive. Take Hudson Road to 12th Street, go west on 12th Street (heading out of Cedar Falls). The second right is Barnett Drive, take a right onto Barnett and follow until the second left, which is Abraham Drive. Take a left onto Abraham and we are the third house on the left. My cell phone is 319-231-2435 if you have any questions.
And here is what everyone is making:
Susie - soup
Jennifer - mini pizzas
Stacy - chicken
Carrie - cocktail meatballs
Janelle - pasta
Thanks,
Janelle
As the minutes from our November meeting state.... ; )
A reminder we will be meeting at my house on Sunday, December 19, at 7:30 p.m. Our address is 3213 Abraham Drive. Take Hudson Road to 12th Street, go west on 12th Street (heading out of Cedar Falls). The second right is Barnett Drive, take a right onto Barnett and follow until the second left, which is Abraham Drive. Take a left onto Abraham and we are the third house on the left. My cell phone is 319-231-2435 if you have any questions.
And here is what everyone is making:
Susie - soup
Jennifer - mini pizzas
Stacy - chicken
Carrie - cocktail meatballs
Janelle - pasta
Thanks,
Janelle
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