Thursday, June 11, 2009

Master Mixes

Family Favorite Taco Casserole
1 pound ground beef or canned ground beef
1 medium onion, chopped, or dehydrated onion
2- 8 oz cans tomato sauce
2 T taco seasoning master mix
10 medium flour tortillas
1 can cream of chicken soup, or equivalent of cream of chicken soup mix
3/4 cup milk
2 cups grated cheese

Preheat oven to 350. In large frying pan, brown beef and onion together. Drain any excess liquid.

Stir in tomato sauce and taco seasoning into meat mixture. Line bottom and sides of greased 9 x 13 pan with tortillas. Spread beef mixture over tortilla crust. Place remaining tortillas over top, cutting to fit if necessary and covering to fit completely. Mix together soup and milk and pour over top. Sprinkle cheese over top. Cover with foil and bake 15 minutes. Uncover and bake an additional 5 minutes, until cheese is completely melted.

Taco Seasoning
Seasoning for 1 batch of taco meat:
2 tsp minced onion
1 tsp salt
1 tsp chili powder
½ tsp crushed dried red pepper
½ tsp garlic powder
½ cumin
1/4 tsp dried oregano
½ tsp cornstarch (optional, used to thicken)

Recipe for 1 batch; Add seasoning to ½ cup cold water (if using cornstarch, or add directly to 1 ½ to 2 pounds cooked ground beef, beans or combination.

Cream of Chicken Soup/Mix
2 cups powdered milk
½ cup instant chicken bouillon
2 tsp Italian seasoning
3/4 cup cornstarch
2 T dried onion flakes

Makes equal to 9 cans of soup. Combine 1/3 cup mix to 1 1/4 cup cold water. Use as you would canned soup.

Quick Mix
9 cups all purpose flour
1 T baking powder
1 T salt
2 tsp cream of tartar
1 tsp baking soda
1 ½ cups instant nonfat dry milk
2 1/4 cups vegetable shortening

In a large bowl, sift together all dry ingredients. Blend well.
With pastry blender cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture.

Store in airtight container in cool, dry place. Use within 10-12 weeks. Makes about 13 cups.

Cheese and Garlic Biscuits
2 cups quick mix
2/3 cup milk
1/2 cup cheddar cheese -- shredded
1/4 cup margarine or butter -- melted
1/4 teaspoon garlic powder

Preheat oven to 450. Mix quick mix, milk and cheese until soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8-10 min. or until golden brown. Mix margarine and garlic powder; brush over warm biscuits before removing from cookie sheet. Serve warm. Makes 10-12 biscuits.

Five Minute Refried Bean Dip Mix
In Ziplock Bag:
3 c pinto or black bean flour
1 tsp cumin
1 T chili powder
1 T salt
1/4 tsp garlic powder
2 tsp instant minced onions
To Use:
3/4 c refried bean dip mixture
2 ½ cups water, boiling

Cook, while stirring, over medium heat for about 1 minute, until mixture thickens. Reduce heat to low. Cover pan and cook 4 minutes. Add salsa to taste. Mixture thickens as it cools and will stay thick even after reheating.

Note: you could also add cream cheese with or without salsa for a different flavored dip.

Crispy Crunchy Salad
2 large tomatoes
1 C alfalfa sprouts
1 C wheat sprouts
1 C mung bean sprouts
1 C sunflower seed sprouts
3 tsp oil (olive or sesame)
2 tsp lemon juice or vinegar
s/p to taste

Combine all veggies. Make dressing; pour over all. Toss.

Versatile Cookie Mix
4 cups all-purpose flour
1 1/4 c sugar
1 1/4 c brown sugar
3 tsp baking powder
1 ½ tsp salt
1 c shortening

Mix flour, sugar, baking powder and salt. Cut in shortening until mix resembles fine crumbs. Place desired amounts into containers-seal tightly. Label and refrigerate up to 10 weeks.

To make Peanut Butter Cookies
2 Cups Verasatile Cookie Mix
½ cup peanut butter
1 egg
1 tsp vanilla

Heat oven to 375 degrees. Mix all ingredients. Shape and criss cross. Place 2" apart on baking sheet. Bake 10-12 minutes. Yield 2 dozen.

Chicken Herb Rice Seasoning
½ cup instant chicken flavor bouillon powder
½ cup dried parsley
1 T dried minced onion
1 T dried leaf basil
1 T dried leaf thyme
1 tsp garlic powder

Add one tablespoon of any of the above seasoning to one cup rice, before cooking.

Instructions: In a medium saucepan, melt butter/margarine/oil. Add rice. Stirring constantly, saute until translucent but not browned, about 2 minutes. Stir in salt, water and 2 tablespoons rice seasoning mix of your choice. Bring to a boil over medium-high heat. Cover and reduce heat to just a simmer. Simmer until rice is tender, about 20-40 minutes, depending on if you are using white or brown. Fluff with fork.

Onion Soup Mix
3/c c instant minced onion
1/3 c instant beef bouillon
4 tsp onion powder
1/4 tsp celery salt
1/4 tsp sugar
1/8 tsp white pepper

Mix all ingredients together well and store up to 6 months in a cool, dry place. Stir before each use.

Five tablespoons of the mix equals 1.25-oz package dry soup mix.

Thursday, May 14, 2009

Food Storage Potluck Class

Potluck Recipes

Granola Cereal

Sarah Eager
1 cup butter
1 cup sugar
2/3 cup honey
2/3 cup brown sugar
1 cup wheat flour
2 tsp. vanilla
1 tsp. cinnamon
8 cups rice cereal
8 cups rolled oats
1 cup chopped nuts (optional)

Combine rice cereal, oats, flour, and nuts in large bowl. Melt butter. Add sugars, honey, vanilla, and cinnamon. Pour over cereal and toss to evenly coat. Spread about 4-5 cups of mixture loosely on greased baking sheet or on parchment paper. Bake at 350 for 15 minutes. Store in airtight container. Eat just like cold cereal with milk, or as a snack, or ice cream topping, or with yogurt.

Whole Wheat Muffins
Sarah Eager

1/2 cup vegetable oil or water
1 cup brown sugar
1 cup applesauce
1 tsp baking soda
1 tsp cinnamon
1 1/2 cups wheat flour

Mix together and put in muffin tins. Bake for 20 minutes at 375. These are great for breakfast, or afternoon snack.

13 Bean Soup
Lisa Williams
13 oz. of bean mix
1 tsp. chili powder2 quarts of water
1 can tomatoes (16 oz)1 ham hock
3 carrots, sliced1 large onion, chopped
1 rib celery, chopped1 clove of garlic, minced salt to taste
Place washed beans in large pan. Cover in water and add 2 Tbsp. of salt. Soak overnight. Drain and add 2 quarts of water and ham hock. Simmer 2 hours. Add vegetables and seasoning. Simmer another hour. Before serving, remove ham hock. When it cools discard the fat and add the meat to soup. Garnish with salsa, sour cream and grated cheddar cheese, if desired.

Taco Soup
Lydia Smout
1 Pound Ground Beef
1 Medium Onion, Diced
1 Packet Taco Seasoning
1 Packet Ranch Salad Dressing
8 Ounce Tomato Sauce
14 Ounce Petite Diced Tomatoes
15 Ounce Kidney Beans
15 Ounce Chili Beans (I get the organic mild flavor)
15 Ounce Refried Beans
15 Ounce Corn
1 Cup Water

Brown ground beef and onion in large soup pot. Combine all ingredients, bring to a simmer over medium heat. Reduce heat to low and simmer for 20 minutes.
We have this with cornbread and raspberry butter, may sound like an odd combination, but the flavors go great together.

Wheat Berry Salad
Stephanie Wolfley
2 cups wheat berries
1 bunch green onions, chopped
2 cups mandarin oranges
1 cup pecans, chopped
1 cup dried cranberries

¾ cup orange juice 1 Tbsp. min leaves, chopped, optional
1/3 cup red wine vinegar Salt & pepper to taste
1/3 cup walnut oil

To cook wheat berries, cover wheat berries with 4 cups water and let sit in fridge overnight. Put both berries and water in pot and cook at a simmer for approx 1 hour, or until tender. Most of the water should be absorbed by the end of cooking. Keep an eye on the berries during cooking in case additional water needs to be added. Cool to room temperature.
Combine salad ingredients together. Toss with dressing. This can be served chilled or at room temperature.

Homemade Mac & Cheese Mix
Abby Johnson
This is a homemade pantry mix to store in a Tupperware that your kids can pull out and make anytime without the preservatives you get in the store-bought Mac & Cheese.
2 cups powdered cheese
2 cups powdered milk
2 cups powdered butter
2 cups flour
2 T. salt

Mix and store in food grade container.
To make: Prepare about a half a package of any kind of pasta you prefer. Set aside.Boil 1 cup of water. Add 1/3 cup of mix and stir. Mixture will thicken.Pour cheese mixture over pasta. Optional: Add grated fresh shredded cheddar cheese on top.

Tamale Pie
Leslie Leammlen
1 lb. ground beef (I'm sure canned ground beef or TVP could work too)1 1/2 tbsp. chili powder1 1/2 cups salsa1 can diced green chilies1 16-oz. can pinto beans undrained (mash 1/2 of the beans)1 2.25 oz. sliced black olives1/2 cup chopped fresh cilantro (when no fresh is available, maybe the dried spice would work)1 cup yellow cornmeal1 tsp. salt1 cup grated cheddar cheeseHeat a 12-inch ovenproof skillet (I used my dutch oven) over medium high heat. Add ground beef, stirring until it loses its raw color. Stir in 1 tbsp. of the chili powder, a dash of salt, the salsa, green chilies, beans, olives and 1/4 cup cilantro. Simmer for 5 minutes. (Mean can be made two days ahead; reheat before proceeding.)Bring 3 cups of water, cornmeal, and remaining 1/2 tbsp. chili powder and 1 tsp. of salt to a boil in a large pot, whisking frequently until mixture thickens to mush consistency (like grits). Pour mush over hot meat mixture, spreading with a spatula to completely cover. Sprinkle with cheese and remaining cilantro. Adjust oven rack to middle position and turn on broiler. Broil tamale pie until cheese melts and mush gets a little crusty, about 5 minutes. Let rest 5 minutes; serve. (6 servings)

Chicken and Rice
Cindy Clark
1 large can cream of chicken soup
4 cups cooked rice
2 cans cooked chicken
1 can chopped green chilies

Mix together, cook until heated through. Add Salt to taste & sour cream if you have it on hand.

Red Beans and Rice
Stephanie Wolfley
1 can diced tomatoes
1 cup rice
2 T dehydrated onion
¼ cup dehydrated carrot
¼ cup dehydrated celery
¼ cup dehydrated bell pepper
1 T oil
¼ cup beef or sausage TVP
¼ tsp. garlic powder
½ tsp basil
1 tsp. chili powder
½ tsp. cumin
1 can red kidney beans, drained and rinsed
1 ½ T. vinegar
½ T. Worcestershire sauce
½ tsp. sugar

OPTIONAL: ½ can tomato paste or ketchup to taste
Drain tomatoes, reserving liquid. Add water to reserved liquid to make 2 c. Bring rice and liquid to a boil. Reduce heat to low, cover and cook for until tender, approx 20 minutes. Rehydrate vegetables (all together) in 1 c. hot water (or more, if needed) allow to sit until water is absorbed. Rehydrate beef TVP (spices included) by simmering in water (start with ¼ cup and add as needed). Heat oil in skillet. Add rehydrated veggies and drained tomatoes. Heat through. Add all other ingredients (except rice) and heat through. Serve with cooked rice.

Jar of fruit cake
Lisa Williams
1 qt. bottled fruit (any kind)4 tsp baking soda2 cups sugar1 cup oil4 cups flour or 3 3/4 cups fine whole wheat flour1 tsp salt4 tsp cinnamon1 tsp nutmeg1 tsp cloves1 cup raisins dredged with flour1 cup chopped nuts (optional)

Blend bottled fruit in blender. Pour into a large bowl and add ingredients in order given. Mix until well blended. Pour into 2 well greased and floured bread pans or a bundt pan. Bake at 350 for 1 hour.

Meg Despain
2 ½ cups flour
1 ½ cups unsweetened applesauce
1 ¼ cups sugar
½ cup vegetable oil
½ cup water
1 ½ tsp. baking soda
1 ½ tsp. pumpkin pie spice
1 tsp. salt
¾ tsp. baking powder
2 Tbsp. dried egg powder, OR 2 large eggs
1 cup raisins
2/3 cup chopped nuts

Heat oven to 350 degrees. Butter and flour bottom and sides of 13x9 pan. Beat all ingredients except nuts and raisins for three minutes. (If using egg powder, sift it into the bowl with the other dry ingredients.) Stir in nuts and raisins. Pour into pan. Bake 45 minutes, cool in pan on wire rack.

Potluck Recipes #2

These are the recipes that didn't make it onto the handout.

Taco Seasoning Mix
Janet Wynn
2 Tbsp oil
1 onion, chopped
3 med cloves garlic, minced (about 1 tsp)
3 Tbsp chili powder
1 tsp ground cumin
1 tsp ground coriander
½ tsp dried oregano
¼ tsp cayenne pepper or to taste
½ tsp salt
1 lb lean ground beef
½ cup tomato sauce
½ cup chicken broth
1 tsp brown sugar
2 tsp vinegar, preferably cider
Heat oil. Add onions and cook until soft, about 4 minutes. Add spices through salt. Add ground beef and cook thoroughly. Add sauce, broth, sugar and vinegar and bring to simmer then reduce to medium low and cook until the liquid is just thickened.

Cake Mix
Abby Johnson
7 cups flour
3 ¼ cups sugar
1 ¾ cups dehydrated butter
1/3 cup dehydrated milk
3 Tbsp. baking powder
2 tsp. salt

Biscuit Mix
Abby Johnson
9 cups flour
¼ cup sugar
2 cups shortening
3 Tbsp. baking powder
1 Tbsp. salt

Tomato Corn Salad
Meredith Simpson
2 cans diced tomatoes
1 can corn
1 can black beans
¼ jar Catalina Dressing

Drain tomatoes, corn and beans. Mix together and toss with dressing. Chill before serving. (You can also use fresh tomatoes and corn if you have them.)

Rice Pudding
Terri Latimer
4 cups cooked rice
1 can sweetened condensed milk
1 cube butter, melted

Mix together rice, milk, butter and vanilla to taste. Top with cinnamon sugar, if desired.

Easy Granola Bars
Janet Wynn
3 cups quick oats
1 14-oz can sweetened condensed milk
2 Tbsp. melted butter
1 cup flaked coconut
1 cup sliced almonds
1 cup mini chocolate chips
½ cup dried cranberries or raisins

Preheat oven to 350 degrees. Great a 9x13 pan. Mix together all ingredients - you may need to use your hands. Press into prepared pan. Bake for 20-25 minutes, depending on how crunchy you wan them. Lightly browned around the edges only will give you moist, chewy bars. Let cool for 5 minutes. Cut into squares, then let cool completely before serving.

Sticky Toffee Pudding
Jane James & Jackie Shifflet
12 oz. dates, pitted and roughly chopped
2 ½ cups water
2 tsp. baking soda
3 ¼ cups sifted all-purpose flour
2 tsp. baking powder
8 Tbsp. butter, softened and cut into pieces
1 2/3 cups sugar
4 large eggs
2 tsp. vanilla

1 cup butter
1 cup heavy cream
2 cups packed light brown sugar
1 cup heavy cream

Preheat oven to 350 degrees. Grease a 9x13 pan.

Combine the dates and water in a saucepan and bring to a boil. Turn off the heat and gradually stir in the baking soda (it will foam up), and set aside.

In a bowl, combine the flour and baking powder. In the bowl of a mixer, cream the butter until fluffy. Add the sugar to the butter and cream until fluffy. Without stopping the mixer, add 2 of the eggs and mix until combined. Add the remaining 2 eggs and vanilla and mix until combined. Add about 1/3 of the flour mixture and 1/3 of the date mixture and mix until combined. Repeat until all the flour mixture and the dates are incorporated into the batter. Pour into the baking pan and bake about 40 minutes, until firm and set in the center. Let cool in the pan. The recipe can be made through this step up to 2 days in advance.

Sauce: Combine the butter, 1 cup heavy cream and brown sugar in a small heavy saucepan; heat to boiling, stirring constantly. Boil gently over medium low heat until mixture is thickened, about 8 minutes. Preheat broiler. Spoon about 2/3 cup of the sauce over the pudding. Spread evenly on top. Place pudding under the broiler until the topping is bubbly, about 1 minute. Serve immediately spooned into dessert bowls. Drizzle with toffee sauce and top with a spoonful of whipped cream.

Chocolate Class

Chocolate Recipes

Hot Chocolate Sauce
2 cups sugar
6 Tbsp. cocoa powder
1 can evaporated milk
¼ cup butter
1 tsp. vanilla

In saucepan mix sugar and cocoa powder. Add milk and butter. Stir while bringing to boil then reduce heat and cook on low for 10 minutes. Remove from heat and add 1 tsp. vanilla. Thickens as it cools.

Chocolate Whipping Cream
Whipping cream
Hershey’s syrup

Whip cream until soft peaks begin to form. Add chocolate syrup, sugar and vanilla to taste. Continue to beat until right consistency.

Sandy’s Chocolate Cake
3 cups packed brown sugar
1 cup butter or margarine, softened
4 eggs
2 tsp. vanilla extract
2 2/3 cups all-purpose flour
¾ cup baking cocoa
1 Tbsp baking soda
½ tsp. salt
1 1/3 cups sour cream
1 1/3 cups boiling water
½ cup butter or margarine
3 (1 oz) squares unsweetened chocolate
3 (1 oz) squares semisweet chocolate
5 cups confectioners’ sugar
1 cup sour cream
2 tsp. vanilla extract

In a mixing bowl, cream brown sugar and butter. Add eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Blend in vanilla. Combine flour, cocoa, baking soda and salt; add alternately with sour cream to creamed mixture. Mix on low until just combined. Stir in water until blended. Pour into three greased and floured 9-in. round baking pans. Bake at 350º for 35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely. For frosting, in a medium saucepan, melt butter and chocolate over low heat. Cool several minutes. In a mixing bowl, combine sugar, sour cream and vanilla. Add chocolate mixture and beat until smooth. Frost cooled cake.

Chocolate Lava Cake
4 ounces semi-sweet baking chocolate
½ cup butter
3 whole eggs
3 egg yolks
½ cup powdered sugar
½ cup Splenda (I have used regular sugar)
1/3 cup flour

In a double boiler or bowl over hot water (not touching bowl) melt chocolate and add butter. Remove from heat to cool slightly.
In mixer, beat eggs and egg yolks with sugars until fluffy and light colored about 5 minutes.
Slowly pour chocolate/butter mixture into egg/sugar mixture mixing slowly.
Fold in 1/3 cup flour.
Pour into 9 greased muffin tins or custard cups.
Bake at 450º for 9 – 11 minutes.
Remove from pan immediately and plate with whipped cream and berries.

Chocolate Lava Cake
(Recipe #2 – this cake is a little richer)
2 large eggs
2 large egg yolks
5 tbsp butter
3 tbsp sugar
3 tbsp flour
Pinch salt
4 tsp good (aka expensive) cocoa powder
4 oz dark chocolate 60% cocoa (this one is standard chocolate bar)
1/8 tsp vanilla

Butter 4 (5 ½) ounce ramekins. Mix eggs and sugar until light and fluffy.
Melt chocolate and butter – cool and add to eggs. Fold in sifted flour, cocoa and pinch of salt.
Fill ramekins 2/3 full, tap to get rid of air – put in baking dish and cover. Place in fridge 30 minutes. Add hot tap water ½ way up ramekin (bane marie) bake at 425º for 15 – 17 minutes. Cool 15 minutes.

Chocolate Crème Brulee
Williams Sonoma
2 cups heavy cream
3 oz. bittersweet chocolate, chopped into small pieces
3 egg yolks
6 Tbsp. sugar
1 tsp. vanilla extract

Preheat oven to 325º. Have a pot of boiling water ready. In a saucepan over medium heat, warm the cream until small bubbles form around the edges of the pan, 2 to 3 minutes. Remove from the heat and stir in the chocolate until melted and blended. Let cool slightly.
In a bowl, whisk together the egg yolks and 2 Tbsp. of the sugar until the mixture is pale yellow and thick ribbons fall from the whisk, about 5 minutes. Slowly stir in the warm chocolate cream, then stir in the vanilla.

Line a 3-inch deep baking pan with a kitchen towel and place four (6 oz) ramekins in the pan. Pour the chocolate mixture through a fine-mesh sieve set over a bowl. Divide the chocolate mixture among the ramekins. Add boiling water to fill the pan halfway up the sides of the ramekins and cover the pan loosely with aluminum foil.
Bake until the custards are just set around the edges, 25 to 30 minutes. Transfer the ramekins to a wire rack and let cool to room temperature. Cover and refrigerate for at least 4 hours or up to 2 days.

Just before serving, sprinkle 1 Tbsp. sugar evenly over the surface of each custard. Using a kitchen torch, move the flame continuously in small circles over the surface until the sugar bubbles and just begins to turn golden, 20 to 30 seconds per custard. Serve immediately. Serves 4.

Chocolate-Peanut Butter Pudding Cake
1 cup all-purpose flour
½ cup sugar
2 Tbsp. unsweetened cocoa powder
1 ½ tsp. baking powder
½ cup milk
2 Tbsp. cooking oil
1 tsp vanilla
¾ cup peanut butter-flavored pieces
¾ cup sugar
¼ cup unsweetened cocoa powder
2 cups boiling water
½ cup chunky peanut butter
2 Tbsp. chopped unsalted, dry-roasted peanuts
Vanilla ice cream (optional)

In a mixing bowl stir together flour, sugar, cocoa powder and baking powder. Add the milk, oil and vanilla; stir until batter is smooth. Stir in the peanut butter pieces. Spread batter evenly in the bottom of a greased 3 ½ or 4 quart slow cooker.

In another mixing bowl combine the ¾ cup sugar and the ¼ cup cocoa powder. Stir together boiling water and peanut butter; stir into the cocoa mixture. Pour evenly over the batter in the slow cooker.

Cover; cook on high-heat setting for 2 to 2 ½ hours or until a toothpick inserted 1 inch into the center of the cake comes out clean. Let stand, uncovered, for 30 to 40 minutes to cool slightly.
To serve, spoon pudding cake into dessert dishes. Sprinkle with peanuts. If desired, serve with ice cream.

Chocolate Ganache
Chocolate ganache can be poured as a coating, chilled and made into truffles or whipped into a delightfully light frosting.

Basic ganache consists of just two ingredients: chocolate and heavy cream. The basic recipe is often enhanced by the addition of butter, flavored liqueurs or spices.

The method for making ganache is always the same:
Bring the cream barely to a boil (with butter or flavoring added at this point, if desired). Remove from heat and pour over a bowl of chopped chocolate.
Cover and let stand for a few minutes to soften the chocolate. Whisk until smooth. Let cool at room temperature.

Chocolate Glaze: 1 part chocolate, 1 part cream. After whisking, let stand for a few minutes to firm. Pour over cakes, brownies, éclairs, etc. If you want to make this in advance, you may. When ready to use, heat back up slowly over a double-boiler.
Chocolate Frosting: 1 part chocolate, 1 part cream. After whisking, let cool to room temperature, then refrigerate. Once chilled, remove from fridge and whip until frosting like consistency. Spread on as you would frosting.
Chocolate Truffles: 3 parts chocolate, 1 part cream. After whisking, let cool at room temperature. Chill in fridge. This will create a firm-textured ganache that can hold its shape. Once your ganache has cooled, scoop little balls using a melon baler or small ice cream scoop. Dip the truffles in an additional layer of coating chocolate, or simply roll in cocoa powder, sprinkles or sugar.

Occasionally you may encounter a dry-looking or even cracked ganache. This is usually due to over-heating or cooling too rapidly. If you allow the cream and chocolate to get too hot, especially when reheating, the oils may separate out of the chocolate and float to the top, leaving you with a dull, dry-looking finished product. You may still use it as truffles, whipped filling or simply melt it and spoon into a glass of warm milk for a delicious cup of hot chocolate.

Sending your ganache straight to the refrigerator after mixing can also cause it to separate. The process of cooling the ganache slowly helps the molecules from the chocolate and cream to bond more securely, giving it a nice shine. It’s best to allow it to cool at room temperature before transferring it to the fridge.

Wednesday, January 28, 2009

Freezer Meal Recipes

Side Dishes/Sauces for the Freezer

To freeze muffins, make your favorite muffin batter. Fill paper lined tins with batter. Place in freezer for a quick freeze. Once solid (about 6 hours), take muffins out and put them in a gallon size freezer Ziploc to save space. When ready to serve, heat oven to 375º. Place muffins in tin and bake for 35 to 40 minutes if still frozen. (Or make adjustments to your recipe by cooking at same temperature for approx 10 extra minutes.)

Tempting Rolls
(These can be baked fresh, overnight or frozen and baked later)

1 ½ c warm water
1/3 c. oil
2 large eggs
1 ¼ T. yeast
¼ c. nonfat pwd. Milk
¼ cup honey or sugar
1 tsp/. salt
4 – 5 c. flour – part ww if desired

Mix water, oil, honey, eggs, salt and powdered milk in mixer for 30 seconds. Add half the flour and yeast. Mix until moistened. Slowly add remaining flour until sides of mixing bowl are clean.

Rest dough 20 minutes. Form into desired shapes. Put on cookie sheet and flash freeze. Put frozen rolls in a Ziploc and store in freezer until ready to use.

Put frozen dough on cookie sheet and spray lightly with cooking oil. Lightly cover with plastic wrap and let thaw and rise 6 hours. Bake 15 minutes 350°.

Fresh Mex Tomatillo Dressing
1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime1 jalapeño (Use the seeds too if you like it spicy. You could substitute a few drops of green Tabasco for the jalapeno.)

Use a food processor to blend all the ingredients well. Refrigerate.
* Be warned... this makes a ton of dressing, but it will keep in the refrigerator for up to two weeks.

Freezer Cole Slaw
1 medium head cabbage (about 2 pounds), shredded
1 tsp. salt
2 cups sugar
1 cup cider vinegar
¼ cup water
1 tsp. celery seed
1 tsp. mustard seed
1 large carrot, shredded
½ cup finely chopped green pepper

In a large bowl, combine cabbage and salt; let stand for 1 hour.
In a large saucepan, combine the sugar, vinegar, water, celery seed and mustard seed. Bring to a boil; boil for 1 minute. Remove from the heat; cool.
Add the carrot, green pepper and vinegar mixture to the cabbage mixture; stir to combine. Transfer to large freezer bags; seal and freeze for up to 2 months. Remove from the freezer 2 hours before serving. Serve with a slotted spoon.

Spaghetti Sauce
From Janet Wynn

1 onion, chopped
1 clove garlic, crushed
1-2 lbs. Italian sausage (sweet, mild)
2-3 (28 oz.) cans tomato puree
1 tsp. basil
2 tsp. oregano
2-3 tsp. salt
¼ tsp. pepper
2 Tbsp. sugar

Remove sausage from casing. Cook 5-10 minutes breaking clumps with spoon. Saute onion & garlic with sausage, 2-4 minutes. Add remaining ingredients and simmer 1-2 hours. Cool sauce. Store in qt. size freezer bags. Freeze and use as needed.

Classic Pesto
¼ cup pine nuts or walnuts
3 medium garlic cloves, unpeeled
2 cups packed fresh basil leaves
7 Tbsp extra-virgin olive oil
¼ cup grated Parmesan cheese
Ground black pepper

Toast nuts in skillet over medium heat. Transfer nuts to a plate. Add the garlic to empty skillet. Toast, shaking the pan occasionally until color deepens slightly. Let garlic cool, peel and chop. Process nuts, garlic, basil oil and ½ tsp. salt in food processor until smooth. Stir in cheese and season with salt and pepper. Freeze in freezer container and use as desired.

Gorgonzola-Pecan Butter
1 cup unsalted butter, softened
2/3 cup finely crumbled Gorgonzola cheese
2 Tbsp. pecans, finely chopped

Mix butter, Gorgonzola and pecans in medium bowl. Divide mixture into quarters and place each portion on a sheet of was paper. Roll paper tightly so that the butter takes the shape of a log; place all four butter logs in a freezer bag. Seal and freeze.
To serve completely thaw one butter log in the refrigerator. Toss with green beans or roasted red potatoes or put a pat on a freshly cooked steak.

Four Cheese Vegetable Lasagna
2 cups canned pumpkin
1 eggplant, sliced into ½ inch rounds
1 Tbsp. kosher salt
5 tomatoes, sliced
1 pint ricotta cheese
9 oz crumbled feta cheese
2/3 cup pesto
2 eggs, beaten
Salt and pepper to taste
1 (15 oz) can tomato sauce
1 pkg no boil noodles
1 1/3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese

Place eggplant slices on paper towels and salt with 1 Tbsp. kosher salt. Let sit for 30 minutes to draw out moisture (if you’re using a very small eggplant, this is not necessary). After 30 minutes, brush salt off and blot dry with paper towels. Add a drizzle of oil to skill and fry eggplant on both sides until tender. Meanwhile, place sliced tomatoes in 350º oven for 15 minutes to bring out flavors.
In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Fold pumpkin into ricotta mixture.
Spoon half of the tomato sauce into a 9x13 baking dish. Lay two pasta sheets over the sauce. Arrange a single layer of eggplant slices over pasta and top with half the ricotta mixture. Cover with two more pasta sheets. Arrange the roasted tomatoes evenly over the sheets and spoon the remaining half the ricotta mixture over the tomatoes. Sprinkle with half the mozzarella. Top with remaining two sheets of pasta. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and parmesan. Cover and freeze. To serve, thaw and bake in preheated oven 30 to 40 minutes, until golden and bubbly.

Using your favorite pizza dough recipe, roll out pizza crust. Cook in hot oven for 7 minutes to par bake. Cool and place crust in freezer. When ready to use, pull out crust, top with favorite toppings and bake in oven until cheese is bubbly and crust is browned.

Pork Recipes for the Freezer

Scalloped Potatoes and Ham Recipe
½ cup butter
½ cup flour
2 tsp. salt
½ tsp. pepper
3 cups milk
3 cups ham, cooked
1 large green pepper, chopped
1 large onion, chopped
½ cup cheddar cheese, shredded
5 cups potatoes, scrubbed

Slice potatoes ¼ inch thick. Put in large sauce pan and cover with water and 2 tsp. salt. Bring to boil; boil gently about 8 minutes or until potato is just fork tender. Drain well. Melt butter in large sauce pan over low heat; blend in flour, salt, and pepper. Cook, stirring constantly, for about 1 minute. Remove from heat and gradually stir in milk. Return to heat; cook until thickened and bubbly. Fold in ham, onion, green pepper and cheese. Layer potatoes and sauce mix in a buttered 9x13 baking dish. Cover with foil. Bake at 350 degrees for 30 minutes. Uncover and continue to bake for ½ hour. Let stand for 10 minutes before serving.
Optional: could add cooked green beans or broccoli to the potatoes.

Spiced Pork Chops
½ cup flour
1 ½ tsp. garlic powder
1 ½ tsp. ground mustard
1 ½ tsp. paprika
½ celery salt
¼ tsp. ground ginger
1/8 tsp. dried oregano
1/8 tsp. dried basil
1/8 tsp. salt
Pinch of pepper
4 pork loin chops, ¾ inch thick
1-2 Tbsp. cooking oil
1 cup ketchup
1 cup water
¼ cup packed brown sugar

In a shallow dish, combine first ten ingredients (all spices), place in Ziploc freezer bag. Combine Ketchup, water and brown sugar in separate freezer Ziploc bag. Place wrapped pork chops and seasoning bags in gallon sized freezer bag. When ready to serve, thaw pork chops. Dredge pork chops on both sides in dry seasonings. In a skillet, brown chops in oil. Place in greased 13x9x2 inch baking dish. Combine ketchup, water and brown sugar; pour over pork chops. Bake uncovered at 350º for 1 hour or until tender.

Fresh Mex Sweet Pork
2 lbs. boneless pork
3 cans Coke (not diet)
1/4 c. brown sugar
Dash garlic salt
¼ c. water
1 can green chilies (6 oz.)
¾ can enchilada sauce –medium spiciness
1 c. brown sugar

Put pork in heavy zip loc bag to marinate. Add 1 ½ can of Coke and ¼ c. brown sugar. Marinate 2 hours or overnight.

Drain marinade and put pork, ½ can of coke, water, and garlic salt in crackpot on high for 3 – 4 hours or on low 8 hours. Remove pork from crock pot and drain any liquid left in pot. Shred pork.

In food processor or blender, blend ½ can Coke, chilies, enchilada sauce and 1 cup brown sugar. If it looks too thick, add more Coke little by little.

Put shredded pork and sauce back in crock-pot and cook on low for 2 hours.

Monterey Tortilla Casserole
6 corn tortillas, each cut into 6 wedges
2 cups sweet pork, cubed
1 cup loose-pack frozen whole kernel corn
1 (16 oz) jar salsa
3 Tbsp. light sour cream
3 Tbsp. fresh cilantro, snipped
1 Tbsp. all purpose flour
1 cup Mexican Chihuahua cheese (4 ounces) (we substituted Jack cheese)
Optional toppings: sour cream, fresh cilantro, chopped tomato, jalapeno pepper, thinly sliced

Spray 9x13 baking dish with nonstick coating. Place half of the tortilla wedges in the bottom of dish. Place remaining tortilla pieces on a baking sheet; bake in a 350º oven about 10 minutes or until crisp and golden. Meanwhile, combine chicken, corn, salsa, sour cream, cilantro and flour. Spread over tortillas. Remove baking tortillas from oven and let cool. Once cool, place in freezer Ziploc bag. Wrap baking dish and freeze both tortillas and casserole. To serve, remove from freezer and bake casserole, covered in a 350º oven for 25 minutes. Uncover; bake about 20 minutes more or until heated through. Top with tortilla pieces and cheese; bake for 5 to 10 minutes or until heated through. If desired garnish with additional sour cream, jalapeno slices, cilantro or tomato.

*You can also use chicken and add 1 (16 oz) jar salsa verde in place of regular salsa.

Beef Recipes for the Freezer

Cocktail Meatballs
From Janet Wynn

2 lb. ground beef
1 cup bread crumbs
3 eggs
1 pkg. Lipton onion soup mix

12 oz. Heinz chili sauce
16 oz. can whole cranberries
16 oz. sauerkraut (drain well & discard juice)
1 cup brown sugar
12 oz. water

Combine sauce ingredients and simmer for ½ hour.
Mix meatball ingredients and make meatballs. Brown meatballs in a little oil in a skillet. Place meatballs in Pyrex, single layer. Pour sauce over meatballs. Wrap tightly and freeze. When ready to use, thaw meatballs* and bake at 325º for 1 ½ - 2 hours uncovered. Serve over rice or noodles or just with a toothpick!

*If short on time, you can cook meatballs frozen – just lower the temperature slightly and cook a little longer.

Beef Ragu with Beans
2 large carrots, peeled and coarsely chopped
2 large ribs celery, coarsely chopped
1 large onion, coarsely chopped
4 cloves garlic, peeled
2 pounds ground beef
2 cans (14 ½ oz each) diced tomatoes
2 cups beef broth
3 Tbsp. tomato paste
2 tsp. sugar
1 can (15 ½ oz) cannelloni beans, drained and rinsed
1 ½ tsp. dried Italian seasoning
1 ½ tsp. salt
1 tsp red pepper flakes
1 pound rigatoni, cooked
Grated Parmesan cheese, optional

Place carrots, celery, onion and garlic in a food processor; pulse until finely chopped. In a large bowl, mix vegetables, ground beef, diced tomatoes, beef broth, tomato paste, sugar and beans. Add half of each: Italian seasoning, salt and red pepper flakes. Stir until combined. Place mixture in a 6-qt slow cooker and cook 5 ½ hours on high or 8 ½ hours on low. Stir in remaining Italian seasoning, salt and pepper flakes. Cook for an additional 30 minutes. For 8 servings, toss half the meat sauce with rigatoni; serve with grated cheese, if desired. Reserve other half of the sauce for future meals. May be frozen, tightly covered, for up to 2 months.

Pepperoncini Roast

2 – 4 lb. roast
3 cubes beef bouillon
1 cup water
1 ½ tsp. oregano
2 cloves garlic
8-oz jar pepperoncini peppers with juices, mild

Dump in crock-pot and cook all day. Shred meat. Freeze in Ziploc freezer bags until ready to serve. To serve, thaw, heat and serve on hard rolls with mayonnaise and melted provolone cheese.

Cheesy Tater Tot Casserole
2 lbs. hamburger
½ small onion
8 oz. sharp cheddar cheese
8 oz. mozzarella cheese
2 (8 oz) cans cream of mushroom soup
1 med. Size bag of tater tots

Brown the hamburger with the onion. Add the cream of mushroom soup and one can of water. Pour into a casserole dish. Add the cheddar cheese and the tater tots and stir. Sprinkle the mozzarella cheese on top. Bake at 350º for 20-30 minutes or until cheese is lightly brown.

2-3 lb boneless chuck roast
2 Tbsp. oil
1 onion, chopped
1 can diced green chilies
¼ tsp. salt
½ tsp. garlic powder
½ tsp. chili powder
¼ tsp. cumin
½ cup of salsa
Juice from roast

Slow roast meat until very tender. Sauté roast, oil, onion and chilies. Add seasonings. Roll in flour tortillas and brown on each side. Garnish and eat!

Chicken/Turkey Recipes for the Freezer

Chicken and Veggie Stir-Fry
1 lb. cubed chicken, beef or tofu
1 ½ lbs. frozen stir-fry vegetables
1 cup sauce

Orange Sesame Sauce:
½ cup orange juice
¼ cup chicken broth
¼ cup soy sauce
2 tsp. sesame oil
2 tsp. cornstarch

For sauce: In small bowl, combine juice, broth, oil and soy sauce. Pour into ice cube trays. Once frozen, place in freezer Ziploc bag.
For protein: Cube and place in freezer Ziploc bag

To serve. Thaw vegetables, protein and sauce. Add 2 tsp. cornstarch to sauce and stir. Heat 1 tsp. oil in skillet over high heat. Add protein and cook until lightly browned, 2 to 3 minutes. Move to clean bowl and set aside. Add 1 tsp. oil to skillet and add vegetables. Cook until crisp tender 2 to 4 minutes longer. Add protein back to pan. Add sauce to pan and bring to a simmer.

Teriyaki Chicken
1 cup-up chicken
Bread crumbs

2 cups light brown sugar
1 cup soy sauce
½ cup water
1 tsp. grated fresh gingerroot
1 tsp. Accent

Mix sauce ingredients in gallon sized freezer Ziploc bag. Add chicken pieces. Seal, label and freeze. When ready to serve, thaw. Roll chicken in plain bread crumbs. Place on cookie sheet. Baste with remaining sauce. Bake in 325º oven for 25 minutes. Turn chicken pieces over, baste and bake another 25 minutes.

Bean Chili
3 cans black beans, drained
1 (4 oz) can mild green, chilies, drained
2/3 cup red onion, chopped
2/3 cup celery, chopped
2/3 cup red bell pepper, chopped
2/3 cup leeks, chopped (white part only)
2 cloves garlic, minced
2 tsp. oregano
1 stick butter
¼ cup flour
4 cups turkey or chicken shredded
4 – 5 ½ cups chicken broth
2 ½ c. thawed frozen corn
2 Tbsp. chili powder
1 Tbsp. ground cumin
½ tsp. salt
¼ cup brown sugar

In a stock pot, sauté chilies, onion, celery, peppers, leeks, garlic and oregano in butter over moderate heat, about 15 minutes, until soft. Blend flour into cold chicken broth and stir into sautéed vegetables gradually. In blender, put 1 ¼ cups corn and puree. Add that and the remaining corn, meat, beans and spices; heat thoroughly.

Sweet and Sour Chicken
3 cups chicken pieces
½ cup cider vinegar
½ cup brown sugar
2 Tbsp. cornstarch or 3 Tbsp. Ultra Gel
½ cup each green pepper, onion and celery, chopped
1 cup pineapple tidbits, drained, juice reserved

In about 2 tsp. oil, sauté vegetables until tender crisp. In a small bowl, combine vinegar, ketchup, brown sugar, pineapple juice and Ultra Gel or cornstarch. Add to vegetables and bring mixture to a boil if using cornstarch. If using Ultra Gel, there’s no need to heat. Stir until sauce thickens. Remove from heat and stir in pineapple and chicken. Bag and freeze.

When thawed, heat through in saucepan or microwave and serve over brown rice.

Broccoli & Chicken Cheddar Casserole
2 (10 oz.) pkg. frozen chopped broccoli, thawed
1 ½ cups chicken, cooked and cubed
2 eggs
1 onion, chopped
1 (10 ¾ oz) can cream of celery soup
1 cup mayonnaise
1 ½ cup shredded cheddar cheese
1 cup bread crumbs

In a large bowl, combine all ingredients, except bread crumbs. Pour into a buttered 2-qt. baking dish. Sprinkle bread crumbs over top. Bake at 350º for 30 minutes or until bubbly.

Desserts for the Freezer

Grandma Barratt’s Frozen Strawberry Dessert
From Becca Hatch

1 cup sifted flour
¼ cup brown sugar
½ cup chopped walnuts
½ cup melted butter
2 egg whites
¾ cup sugar (or to taste)
1 lb frozen strawberries (I use the ones in the plastic tub), thawed w/juices
2 Tbsp. lemon juice
½ pt. whipping cream

In a 9x13 pan combine flour, sugar, walnuts and butter. Spread evenly in pan and bake for 10 minutes in a preheated 350º oven. You can also microwave for 2 minutes or 3 minutes, stirring every minute, until mixture is dry and crumbly. Let cool completely. Remove 1/3 of mixture and press remaining mixture into bottom of the pan.

In a separate bowl combine egg whites, sugar, strawberries, and lemon juice. Beat at high speed until stiff peaks form. It will take 5-6 minutes.

In a separate bowl, mix ½ pt. whipping cream until fluffy, then fold into strawberry mixture. Spread over crust, sprinkle with reserved crust mixture. Cover and freeze several hours or overnight.

Fruit Crisp
¼ - 2/3 cup sugar
1 ½ Tbsp. lemon juice
2 cups Fruit crisp topping
2 ½ - 3 lbs pounds apples, pears, nectarines, peaches, apricots, or plums, cut into 1-inch chunks

Toss together the fruit, sugar and lemon juice in a medium bowl. Spread the fruit mixture with a rubber spatula into a pie plate. Sprinkle the frozen topping evenly over the fruit. Bake for about 40 minutes until fruit is bubbling.

Fruit Crisp Topping:
6 Tbsp. flour
¼ cup packed light brown sugar
¼ cup granulated sugar
¼ tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. salt
5 Tbsp. butter, cut into pieces and chilled
¾ cup pecans or whole almonds, chopped fine

Combine flour, sugars, cinnamon, nutmeg and salt. Cut butter into dry mixture until mixture has a coarse cornmeal texture. Add the nuts.
Spread the mixture on a cookie sheet and place in freezer until frozen, about 1 hour. Once frozen, place mixture in a freezer Ziploc bag. Pull out to use as desired. Makes 8 cups.

Sunday, January 25, 2009

Cow in the Kitchen

There’s a Cow in the Kitchen
(Information taken from Virginia D. Nelson’s There’s a Cow in the Kitchen recipe book)

What is nonfat dry milk? Also referred to as powdered milk, it is nothing more than milk from which the water and most of the butterfat have been removed. It still contains all the minerals, vitamins, and high quality protein of whole milk.

Instant – has the advantage of being easier to mix for fluid milk, but is usually more expensive. Also requires more powder to water ratio.

Non-instant – is a little more difficult to mix, but does so quickly in a blender or with a whisk. It is also lower in coast than the instant. Non-instant has the advantage of not requiring scalding in those recipes that call for scalded milk.

With a few adjustments in your recipes you will find powdered milk oftentimes more convenient than using fresh milk.

Baking with powdered milk – When baking, add the required amount of milk powder to the dry ingredients and use plain water for the liquid. For example: If a recipe calls for 1 cup of milk, stir 3 Tbsp. of non-instant milk powder into the flour, and use 1 cup of water in place of the milk in the recipe. If you keep a container of milk powder next to your flour container, you’ll find this more convenient than using fluid milk.

Directions for reconstituting dry milk will vary with each product. The following is a general guide.
1 Tbs. dry milk + ½ cup water = ½ cup milk
2 Tbs. dry milk + 1 cup water = 1 cup milk
½ cup dry milk + 1 quart water = 1 quart milk
1 cup dry milk + ½ gallon water = ½ gallon milk
2 cups dry milk + 1 gallon water = 1 gallon milk

Thursday, January 22, 2009

Delicious Pie Recipes

Apple Crumb Pie

1 ¼ cups all-purpose flour
6 tbsp. butter, room temperature
¼ cup packed brown sugar
¼ tsp. salt
2 tbsp. lemon juice
6+ cups (8-10) tart apples (Jonagold)
1 cup sugar
1 tsp. ground cinnamon
Optional: 1 cup raisins
Dough for one pie crust (see “Never Fail Pie Crust”)

Preheat oven to 375°. Make crumb topping: in a medium bowl, combine 1 cup flour, butter, brown sugar, and ¼ tsp. salt. Mix with a fork until crumbly; freeze.
On a lightly floured piece of waxed paper, roll dough into a 14-inch circle. Carefully fit into a 9-inch deep-dish pie plate with a 2-inch overhand all around.
Place lemon juice in a large bowl. Peel, core, and thinly slice the apples into the bowl. Add granulated sugar, raisins (optional), cinnamon, remaining ¼ cup flour, and remaining ½ tsp. salt; toss to combine. Transfer apple mixture to pie crust, pressing in firmly. Fold dough overhang over filling, pleating it as you work your way around pie; press dough firmly against filling.
Bake 45 minutes, then sprinkle apple filling with crumb topping. Continue to bake until gold and bubbling, 30 to 45 minutes more.

Apricot Pie

Dough for 2 pie crusts (see “Never Fail Pie Crust”)
1 cup sugar (or extra to taste)
6 cups apricot halves (or *frozen apricots, thawed & drained, not rinsed)
¼ cup flour
¼ cup Tapioca pearls (Minute Tapioca in the Red Box)
¼ tsp. cinnamon (optional)
Extra sugar for top of pie

Heat oven to 425°. Roll one pie crust on lightly floured waxed paper sheets to approximately 14” circle. Carefully place in 9” pie dish.
In large bowl, mix fruit (well-drained if using frozen apricots), sugar, flour, and tapioca (& cinnamon if desired). Stir carefully so you won’t mash the apricots. Pour into the crust-lined pie dish.
Roll out 2nd crust and carefully place on top of filled pie dish. Trim edges so about ¾” of dough hangs over the edge of pie dish. Seal and flute the crust by folding top layer under lower layer, pressing to seal. While pinching the top and bottom edges together, form a stand-up rim on edge of pie plate to seal pastry and to make fluting easier. Flute the edges by placing index finger of one hand on inside of pastry rim, thumb and index finger of other hand on outside. Pinch pastry into V-shape; continue around pie. Make several slits in top of pie crust. Sprinkle top crust with sugar. Cover edge with 2 to 3-inch strip of foil to prevent excessive browning (remove foil during last 15 minutes of baking).
Bake for 30 minutes. Remove foil and bake another 15 minutes.

Never Fail Pie Crust

4 ½ cups all purpose flour
1 tbsp. sugar
2 tsp. salt
1 ¾ cups Crisco (butter flavored) no subs!
1 tbsp. white vinegar
1 large egg

Put first 3 ingredients (flour, sugar, salt) in large bowl and mix well with a fork. Add shortening and mix with pastry cutter or fork until ingredients are crumbly. In a small bowl, mix ½ cup water, the vinegar and the egg. Combine the two mixtures, stirring with fork until all ingredients are moistened. Divide dough into 5 portions and with hands, shape each portion into a flattened round circle. Wrap each separately in saran wrap. Dough may be refrigerated up to 3 days or frozen in a Ziplock freezer bag. Makes two 9” double crust pies and 1 single 9” crust pie or pie shell.

*To freeze apricots, slice 6 cups apricots halves (pits removed) into large bowl. Add 1 ½ cup sugar and 1 heaping tbsp. Fruit Fresh. Mix thoroughly with apricots until juices start to form. Carefully pour bowl contents into gallon size Ziplock Freezer bags and lay flat to freeze. For best results, use ripe firm fruit that is flavorful!
For Blackberry pie, follow instructions above but use 5-6 cups fresh or frozen blackberries (partially thawed). To freeze blackberries, blueberries, or boysenberries, place on cookie sheet and place in freezer. When frozen, transfer to Ziplock Freezer bags.

Lemon Meringue Pie

1 pre-baked pie crust (9 inch, bottom only)
3-4 large lemons
1 3/4 cup sugar
3/4 cup cornstarch
1/4 tsp salt
6 egg yolks, save whites for meringue
2 T unsalted butter, cut up

6 egg whites, room temperature
1/2 tsp cream of tartar
1/2 cup sugar
Preheat oven to 325°.
Grate 2 T rind, set aside. Squeeze 3/4 cup juice from lemons. Mix sugar, cornstarch, and salt in saucepan. Stir in 2 1/4 cup water and lemon juice. Cook over medium heat, stirring occasionally, 15-20 minutes until thickened and bubbly. Cook another 2-3 minutes, stirring. Remove from heat. Beat yolks lightly in bowl. Stir 1/2 cup hot lemon mixture into yolks, then stir yolk mixture back into lemon mixture in saucepan. Cook over low heat, stirring, for one minute. Do not overcook. Off heat, add butter and grated lemon rind. Pour into baked crust.

Meringue: Beat egg whites and cream of tartar until foamy. On high speed, beat in sugar, 1 T at a time, until stiff peaks form. Spoon meringue over hot filling, spreading to edge of crust to seal. Bake on lower rack for 25-30 minutes (thermometer inserted in meringue should register 140). Bake 3 minutes longer. Cool on rack 2 hours, refrigerate 1 hour before serving.

OPTIONAL: Bottom cream cheese layer: Combine 1 8 oz brick cream cheese, room temp, 1 egg, 1 cup powdered sugar, 1 tsp vanilla. Place in prebaked crust prior to lemon layer.

Triple-Layer Mud Pie

1 pre-baked pie shell
3 squares semi-sweet baking squares, melted
¼ cup canned sweetened condensed milk
½ cup pecans, chopped and toasted
2 cups cold 2% milk
2 pkg. (3.9 oz. each) instant chocolate pudding
2 cups whipping cream

Mix melted baking squares and condensed milk. Pour into crust; sprinkle with nuts. Whisk together milk and pudding mixes, beating for 2 minutes. Spoon 1 ½ cups over nuts. Whip cream.* Stir half of the whipped cream into remaining pudding; spread over pudding in crust. Top with remaining whipped cream. Refrigerate 3 hours.
*To stabilize whipping cream, use following instructions: Sprinkle 2 tsp. unflavored gelatin over 4 Tbsp. cold water. Let soften 5 minutes. Heat over very low heat until gelatin dissolves. Let cool slightly (if cools too much, the gelatin will clump). In separate container, whip cream until soft peaks form. Add gelatin mixture (and 2 tbsp. sugar, if desired) as you finish whipping.

Very Berry Pie (double crust)

8 cups (2lbs) mixed frozen berries
1/2 cups sugar
1/4 cup cornstarch
1 tablespoon lemon juice

Preheat oven to 350°. Toss ingredients together. Place in unbaked pie shell, dot with 2 tablespoons butter, top with unbaked crust and seal edges, cut 3 or 4 slits in center. If desired, you can brush the crust with a mixture of 1 egg yolk and 1 tablespoon cream. Place pie on baking sheet and bake for 30 minutes, increase oven temp to 375 and bake until nicely browned, about 20 minutes longer.

Pumpkin Pecan Pie

1 (9 inch) pie shell, unbaked
Pumpkin Filling:

1 egg, slightly beaten
1 c. canned pumpkin
1/3 c. sugar
1/2 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. ground cloves

Pecan Layer:

2 eggs, slightly beaten
2/3 c. light or dark corn syrup
2/3 c. sugar
2 tbsp. corn oil butter, melted
1/2 tsp. vanilla
1 c. pecan halves

In small bowl stir all ingredients for pumpkin filling until well blended. Spread evenly in bottom of pie shell. Prepare pecan layer: In medium bowl, stir eggs, corn syrup, sugar, butter and vanilla until well blended. Stir in pecans. Carefully spoon over pumpkin filling. Bake in 350 degree oven for 1 hour or until filling is set around edge. Cool on rack. Serves 8.

Other Simple Pie Ideas

Bake a *Single Pie Shell and make a:

Chocolate Pie (cook 5 oz. Cook & Serve Chocolate Jello Pudding according to package directions; pour into baked pie shell & chill. Serve with lots of whipped cream on top)

Lemon Meringue Pie (Prepare 4.3 Lemon Cook & Serve Jello Pudding according to package directions – Meringue instructions are on back of box)

Banana Cream Pie (Slice 2 to 3 bananas into baked pie shell; cook 5 oz. Vanilla Cook & Serve Jello Pudding & cool 5 minutes; pour over bananas and chill. Another version instead of cooked pudding, use instant vanilla pudding and fold in ½ tub cool whip & pour over bananas.)

Fresh Strawberry Pie (Prepare Junket Danish Dessert Strawberry flavored according to package directions; pour over sliced strawberries and pour into baked pie shell; chill. Serve with whipped cream on top.)

Fresh Peach Pie (call me on this one because it is more complicated or try to find Peach Glaze in the produce section of your supermarket—it is already made and ready to pour over sliced peaches.)

Most good cookbooks (like Betty Crocker or Better Homes & Gardens) will have instructions for other pies like Pecan Pie, all kinds of fruit pies, etc. Just plan to use the “Never Fail Pie Crust” recipe in this packet for all these pies and follow recipe in cookbook for baking instructions.

Pumpkin Pie (Follow instructions on back of Libby’s 100% Pure Pumpkin)

Ice Cream Pies (Purchase a graham cracker shell (or make one) and fill with softened ice cream of your choice. Cover and freeze. When serving slice and drizzle with a sauce such as caramel sauce topping, hot fudge or chocolate sauce topping, strawberry freezer jam, etc., and then with whipped cream, nuts, a cherry or whatever sounds good!)

*For Single-Crust Baked Pie Shell: Roll out pastry on lightly floured waxed paper to 2” larger than inverted pie plate. Carefully place pastry in pie dish. Flute edges. Prick bottom & sides thoroughly with fork. Bake at 475° for 8-10 minutes; cool.
Precooked Crust

Many recipes call for pie crusts to be blind-baked—that is, precooked without the filling so that the crust can set enough to form a seal. Partial blind-baking gives the crust a head start to keep wet fillings from causing a soggy bottom crust; pies with no-bake fillings require a fully blind-baked crust. First, prepare your pie shell, then follow these tips.
• Chill the raw pie shell at least 15 minutes before lining with foil. This will firm the dough enough to protect the decorative edge while you press foil into place.
• Use pie weights, dry beans, or uncooked rice to half-fill the foil liner in the pie shell. (Beans and rice can be used again for baking blind—but not in cooking, since the oven heat dries them out.)
• Bake the pie shell at 375° partway with foil and weights to set it and help keep its shape (about 15 minutes) then remove foil and weights to continue baking and allow crust to brown evenly.
• Let crust cool for at least 10 minutes before adding your filling.
• Check the edge while the filling is baking when using a blind-baked crust. If it gets too dark, loosely cover the edge with a strip of foil.

Turkey Recipes

Turkey or Chicken Pot Pie

1/3 cup butter
1/3 cup flour
1/3 cup onion, chopped
½ tsp. salt
¼ tsp. pepper
1 ¾ cup turkey or chicken broth
2/3 cup milk
2 cups turkey or chicken, cooked and cut-up
1 pkg. (10 oz.) frozen peas & carrots
Celery Seed Crust (see recipe below)

Heat butter over low heat until melted. Blend in flour, onion, salt and pepper. Cook over low heat, stirring constantly until mixture is smooth and bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and frozen vegetables; set aside.
Prepare Celery See Pastry. Roll out 2/3 of pastry into circle on lightly floured sheet of waxed paper. Ease pastry into deep dish pie dish. Pour chicken filling into pastry-lined dish. Roll remaining pastry dough into a circle; place over filling. Roll edges under; flute. Cut slits in center to allow steam to escape. Cook uncovered in 425° oven until crust is brown, 30 to 35 minutes.

Celery Seed Crust

2/3 cup plus 2 tbsp. Crisco (butter flavored)
2 cups flour
2 tsp. celery seed
1 tsp. salt
4-5 tbsp. water

Cut shortening into flour, celery seed and salt until particles are size of small peas. Sprinkle in water, 1 tbsp. at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 tsp. additional water can be added if necessary). Gather into a ball.

Chile Verde

1-2 lbs. turkey, chicken or pork, cooked
4-6 cloves garlic
1 lb. tomatillas, peeled and diced
14 oz chicken broth
4 oz green chiles
1 tsp. cumin
1 large onion, diced
1 can great northern beans, drained and rinsed

Mix all ingredients together and cook in crock-pot for 4 hours on high, 6 hours on low. 15-20 minutes before serving, shred meat and add ½ cup fresh cilantro, if desired. Serve in tortillas or over rice.

Asian Turkey Slaw


2 ½ cups turkey; cooked and shredded (about 1 pound)
¾ cup celery, finely chopped
½ cup sugar snap peas, chopped
½ cup red bell pepper, chopped
¼ cup onion, finely chopped
1 10-oz package angel hair slaw
1 8-oz can water chestnuts, sliced and drained


¼ cup cider vinegar
¼ cup rice wine vinegar
2 tbsp. sugar
1 tsp. salt
2 tsp. low-sodium soy sauce
¼ tsp. garlic powder
¼ tsp. freshly ground black pepper

Remaining Ingredients:

¼ cup slivered almonds, toasted
1 tsp. sesame seeds, toasted

To prepare slaw, combine first 7 ingredients in a large bowl. To prepare dressing, combine cider vinegar and next 6 ingredients (through black pepper) in a small bowl; stir with a whisk. Pour dressing over the slaw; toss to coat. Cover and chill 1 hour. Sprinkle with slivered almonds and sesame seeds before serving.

Turkey Spinach Toss

2 (8-oz) turkey breast tenderloins, halved horizontally
¼ tsp. coarsely ground black pepper
2 tbsp. butter
2 oz. thinly sliced deli ham, cut in bite-size pieces
½ cup orange juice
2 (9-10 oz) pkg. fresh spinach
1 orange, cut in wedges

Season turkey with pepper. In very large skillet heat butter over medium-high heat; add turkey. Cook 12 minutes or until no longer pink; turn once. Remove turkey from skillet. Slice into strips; cover and keep warm. Add ham to skillet; cook and stir 1 minute or until heated and starting to crisp. With slotted spoon remove from skillet. Add juice; bring to boiling. Add spinach, half at a time, to skillet; cook 1 minute or until just wilted. Add orange wedges with second batch of spinach. Using tongs, remove from skillet; divide among plates. Sprinkle with salt and pepper. Top with turkey and ham. Drizzle with remaining juices from skillet.

Turkey Curry

¼ cup vegetable oil
1 onion, sliced thin
1 tbsp. curry powder
4 garlic cloves, minced
1 tbsp. fresh ginger, grated
½ cup water
2 cups chicken, cooked and shredded
1 (15-oz) can chickpeas, rinsed
1 cup frozen peas
¼ cup raisins
½ cup plain whole-milk yogurt
¼ cup minced fresh cilantro

Heat oil in skillet over medium-high heat until shimmering. Add onion, curry powder, and ½ tsp. salt and cook until onion is browned, 5 to 7 minutes. Stir in garlic and ginger and cook until fragrant, about 30 seconds. Stir in water, meat, chickpeas, peas and raisins. Cook, stirring frequently, until heated through.. Off heat, stir in yogurt and cilantro and serve.