Menu for January 27th, 2010

Here's the menu for the upcoming group cooking. I'll only post new recipes - check out earlier posts for the other recipes we've done in the past. I'll need everyone to have a job this time including: snack bringer, vegetable chopper (getting it done before the cooking time starts - using a food processor), shoppers (at Costco, Walmart and Fred Meyer), early helpers and clean-up helpers. You can give me an idea of what you'd like to do for your job and I'll try to give you your first choice. Thanks!
Menu (bold ones are new recipes that are listed below):

Tomale Pie
Salmon Pasta Skillet
Beef Stroganoff (tomato based)
Honey Baked Chicken
Mini Cheddar Meatloaves
Manicotti
Taco Soup
Barbecue Chicken

Tomale Pie
1 1/2 Pounds Ground Turkey, browned and drained
1 Large Green Pepper, chopped
1 Onion, chopped
1 Clove Garlic, minced
24 Ounces Tomato Sauce
3 Cups Corn
4 Ounces Black Olives, drained and sliced
2 Teaspoons Chili Powder
3/4 Teaspoon Salt
Topping Crust
1 1/2 Cups Water
1/2 Teaspoon Salt
1 Tablespoon Butter
1 Cup Cold Water
1 Cup Cornmeal, stone-ground
To Assemble:
Brown turkey and sauté pepper, onion and garlic. To turkey mix add tomato sauce, corn, olives, chili powder and salt. Simmer for a few minutes. Pour mix into a 9x13 dish. For topping: bring 1 c. water, salt and butter to a boil in a saucepan. In a separate bowl, blend cornmeal and 1 c. cold water. Gradually stir cold water-cornmeal mix into boiling water, stirring to thicken, about 2 minutes. Spread cooked cornmeal mixture evenly to edges over top of casserole. Cover with plastic wrap and freeze.
To Prepare:Thaw. Bake uncovered for 50-60 minutes at 250 or until crust is lightly crisp and golden brown.
Additional items needed:none
Serving ideas:salad, chips and salsa, cheese for topping

Salmon Pasta Skillet
2 Cups Chicken Broth
3 Carrots, chopped
3 Stalks Celery, diced
1 Cup Green Beans, cut 1/2" thick
8 Ounces Cream Cheese
3/4 Cup Milk
1/2 Cup Parmesan Cheese
1 Tablespoon Mustard
1 Teaspoon Basil
1 Box Noodles, Spiral
16 Ounces Salmon
To Assemble:
Put chicken broth in a quart Ziploc. Put veggies in a gallon bag. Combine cream cheese, milk, Parmesan cheese, mustard and basil in another quart bag and mix by squeezing bag.
To Prepare:Thaw. In a large skillet bring chicken broth to boiling. Add pasta and vegetables. Cover and simmer for 15 to 20 min. or till pasta is just tender. Stir in milk/cheese mixture until evenly coated. Add salt and pepper to taste. Gently stir in drained salmon. Serve hot/warm.
Additional items needed:none
Serving ideas:salad, boiled and buttered red potatoes

Taco Soup
2 cups Ground Beef, browned and drained
16 Ounces Diced Tomatoes
1 Cup Corn
3 Tablespoons Ranch-style Dressing Mix
4 Ounces Green Chilies, diced, drained
2 Cloves Garlic, minced
4 cups Chicken Broth
6 Ounces Sliced Black Olives
1/3 Cup Cilantro, chopped
3 Green Onions, chopped
2 Tablespoons Taco Seasoning, to taste
2 Teaspoons Salt
To Assemble:
Put all ingredients into a gallon Ziploc (or two if it doesn’t fit in one).
To Prepare:Thaw. Simmer on the stove until hot and seasonings are mixed. Top with desired toppings.
Additional items needed:
Optional (but really good!) toppings: cheese, corn chips, avocado slices and sour cream.Serving ideas:Chips and salsa, salad, side dish of beans

Group Cooking Time Nov. 5th

We're going to have another group cooking time November 5th! Please let me know if you want to have one of the 12 shares - it's a first come, first serve basis. Here's the menu (if we've done the meal before I didn't repost the recipe - look at previous cooking times to find the recipe. New meals' recipes are listed):
Note: Having 3 9x13 pans would be very nice - you can buy disposable ones or get some cheap from a 2nd-hand store. Also, for the Black Bean Torta it calls for a big 6 quart crockpot when it comes to cooking it at home. If you don't have one of these, I'm thinking baking it at a low temperature in a 9x13 in the oven would work.

1. Basil Tortellini Soup
2. Shepherd’s Pie
3. Lasagna (red sauce with beef)
4. Cashew Chicken
5. Southern Gumbo
6. Taco Casserole
7. Stuffed Chicken Breasts
8. Black Bean Torta
   

• Basil Tortellini Soup
  4 c broth9 oz pkg refrigerated tortellini1 15oz can white beans1 14oz can diced tomatoes1 T dried basil1T balsamic vinegar1/4 t salt1/4 t pepper
  To assemble:In a ziploc, combine the broth, tortellini, beans, tomatoes, basil, balsamic vinegar, salt and pepper. Stir to mix. Seal and freeze flat.To prepare:Thaw completely in the refrigerator. Put soup in a saucepan and bring to a boil. Simmer until tortellini is done, 7-9 minutes. Sprinkle shredded parmesan cheese on top of each serving, if desired. Additional items needed:parmesan cheese, if desiredServing ideas:caesar salad, crusty bread, or a grilled turkey and cheese sandwich

• Cashew Chicken
  2 Pounds Boneless Chicken, cut into 1-inch strips
  1 1/2 Cups Orange Juice
  2/3 Cup Honey
  1/2 Cup Soy Sauce
  2 Tablespoons Cornstarch
  2 Teaspoons Ground Ginger
  1 Teaspoon Salt
  1/2 Teaspoon Pepper
  2 Tablespoons Vegetable Oil
  6 Green Onions, cut-up
  2 Cloves Garlic
  5 Large Carrots, cleaned and sliced
  4 Celery Stalks, sliced
  2 Cups Cashews
  To assemble:
  Combine juice, soy sauce, honey, cornstarch and seasonings and put into a quart bag. Combine the veggies in a gallon bag. Put chicken strips in a quart bag and cashews in a sandwich bag. Put all bags in a gallon bag and freeze.
  To prepare:Thaw completely in the refrigerator. Heat 1 tablespoon oil until it begins to smoke. Stir-fry vegetables for several minutes until the onions become fragrant. Set aside. Remove from skillet, heat another tablespoon of oil until smoking and stir-fry chicken strips until browned and tender. Add cooked vegetables, cashews and sauce mix. Continue cooking until sauce bubbles and thickens. Serve over hot rice.Additional items needed:riceServing ideas:fruit
• Southern Gumbo
  1/2 Onion
  3 Celery Stalks
  1 Green Bell Pepper
  5 Tomatoes
  4 Tablespoons Butter
  2 ½ cups Chicken Broth
  2 Teaspoons Thyme
  1 Dash Cayenne Pepper
  2 Teaspoons Salt, to taste
  12 Ounces Crab Meat, canned
  To assemble:
  Slice onion, celery, green pepper and tomatoes into uniform size slices. Put
  veggies in a gallon bag. Combine broth, thyme and pepper and salt in a quart
  To prepare:
  Thaw completely in the refrigerator. Sauté sliced vegetables until tender in oil or
  butter. Add chicken broth and seasonings bag plus one bay leaf. Simmer for 30
  minutes. Remove bay leaf and stir in crabmeat. Heat only to warm
  crabmeat. Serve over hot rice.
  Additional items needed:
  Rice
  Oil or butter for sautéing
  1 bay leaf
  Serving ideas:
  fruit
• Taco Casserole
  1 Pound Ground Beef, browned and drained
  1 Package Taco Seasoning Mix
  1 Package Corn Chips
  3 Green Onions, diced
  2 Cups Cheddar Cheese
  1 Can Chili With Beans
  3 Tomato, chopped
  12 Ounces Picante Sauce
  To assemble:
  Mix meat and taco seasoning. Layer ingredients in 9x13-inch pan: corn chips, ground beef with taco seasoning, onion, 1 c. cheddar cheese, chili with beans, tomatoes, salt and pepper to taste, picante sauce and final layer of 1 c. cheese.
  To prepare:
  Thaw completely in the refrigerator. Bake at 325 for 5-7 minutes, until cheese melts. Top with lettuce, sour cream, etc.
  Additional items needed:
  Optional toppings: lettuce, sour cream, black olives
  Serving ideas:
  Fruit, Spanish rice
• Stuffed Chicken Breasts
  2 # chicken breasts
  ½ # Mozzerella cheese
  1 cup butter
  ½ teaspoon salt
  ¼ teaspoon pepper
  2 eggs
  1 cup seasoned bread crumbs
  1/3 cup parsley, chopped
  2 Tablespoons rosemary, minced
  To assemble:Pound breasts until 1/8 inch thick. Sprinkle with salt and pepper. Spread with half of butter. Cut cheese in 4 strips. Roll in center of breasts. Roll in eggs, and bread crumbs and place in buttered baking dish. Pour remaining butter, parsley, and rosemary over chicken.
  To prepare:Thaw completely in the refrigerator. Bake 20 minutes at 350 degrees, cook until done.Additional items needed:noneServing ideas:bread, salad, yellowneck squash
• Black Bean Torte
  1 Tablespoon Vegetable Oil
  1 Cup Onions, chopped
  1 Tablespoon Garlic, minced
  1 Teaspoon Cumin
  1 Tablespoon Oregano
  1/4 Teaspoon Black Pepper
  3 Cups Corn Kernels
  1 Can Black Beans
  3 Cups Tomato Sauce
  4 Ounces Cream Cheese, cubed
  1 Package Flour Tortillas
  1 Can Green Chiles, mild
  1 Cup Monterey Jack Cheese, shredded
  To assemble:
  In a large skillet, heat oil over medium heat. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, cumin, oregano and pepper and cook, stirring for 1 minutes. Add corn, black beans and tomato sauce and bring to a boil. Remove from heat. Add cream cheese and stir until melted. Ladle into a gallon bag. Take a package of tortillas, a can of green chiles and sandwich bag 1 cup Monterey Jack cheese.
  To prepare:Thaw completely in the refrigerator. Spoon about 1/2 cup of bean mix into the bottom of the slow cooker stoneware. Lay 1 tortilla on top of mixture. Spread 1/2 cup bean mix over tortilla. Repeat until all the tortillas are used up. Pour remaining sauce over top of the torta. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until mixture is hot and bubbling. Spread drained green chilies evenly over top of torta and sprinkle evenly with shredded cheese. Cover and cook on High for 30 minutes until cheese is melted.
  Additional items needed:noneServing ideas:chips and salsa, green salad

Next Group Cooking: Sept.10, 2009

Here's the menu list. Please let me know by the beginning of Sept. if you want to do the cooking so I can find others who are interested to fill the last spots. Thanks!

1. Chili con Carne
2. Mini Cheddar MeatloavesLoaves
3. Stuffed Manicotti
4. Turkey Sloppy Joes
5. Beef Stroganoff (tomato based)
6. Real BBQ Chicken (recipe to come later - just a really good homemade BBQ sauce with chicken in the crockpot)
7. Porcupine Meatballs
8. Spanakopita (recipe to come) - this one's a little up in the air but would love to do it this time. It's a Greek lasagna made with feta, phillo dough, spinach and butter - yumm!

Chili con Carne

1 pound ground beef, browned
1 cup onion, chopped
3/4 cup green pepper, chopped
16 ounces chopped tomatoes canned, undrained
8 ounces red kidney beans, canned, drained
8 ounces white beans, canned, drained
8 ounces tomato sauce
1 teaspoon salt
1 1/2 teaspoons chili powder

To assemble:Mix all ingredients together. Pour into a Ziploc bag and freeze.
To prepare:Thaw completely in the refrigerator. Add 1 bay leaf. Put in a crock pot and set it for low for 6-8 hours. Remove bay leaf before serving. Additional items needed:1 bay leaf. Serving ideas:cornbread, salad

Mini Cheddar MeatloavesLoaves:
2 eggs1 ½ cups milk2 cup shredded cheddar cheese1 cup oats1 onion, finely chopped2 teaspoons salt,
½ teaspoon pepper
1 teaspoon garlic powder2 pounds lean ground beef, raw
Sauce:
1 ½ cup ketchup
½ cup packed brown sugar
2 Tablespoons Worcestershire sauce
1 Tablespoon lemon juice
To Assemble:Place first 7 ingredients in a bowl and mix well (using your hands works well). Place in freezer bag, remove air, and flatten. In bowl, mix brown sugar and lemon juice well, add in Worcestershire and ketchup. Pour into separate qt Ziploc.To Prepare:Thaw both Ziplocs completely. Shape into 12 loaves; place in a 9x13 inch baking dish (you might need 2 since it is doubled). Spoon the sauce over loaves. Bake, uncovered, at 350*F (175*C) for 45 minutes. Additional items needed:none. Serving ideas:roasted potatoes, salad, green beans

Stuffed Manicotti

3 cups mozzarella cheese, shredded
15 ounces ricotta cheese
1 ½ cups frozen spinach, chopped, thawed and drained
1 box manicotti noodles

To assemble:(Note: save the plastic noodle holders that come in the manicotti box). Combine cheeses and spinach; stuff into manicotti noodles. Place stuffed noodles back into the plastic containers. Put into a Ziploc bag and seal. Freeze. To Prepare:Thaw completely in the refrigerator. Place manicotti in a greased 9x13 pan. Pour spaghetti sauce over the shells. Add your own 1 cup mozzarella/parmesan cheese mix on top. Cover and bake at 350 for 30 minutes or until heated through.Additional items needed:28 ounces spaghetti sauce (provided)
1 c mozzarella and/or parmesan cheese (not provided)Serving ideas:salad, breadsticks

Turkey Sloppy Joes

1 onion, diced
1 green bell pepper, diced
2 lbs. ground turkey, raw
1 cloves garlic, minced
1 ½ cups ketchup
2 teaspoons Dijon mustard
½ teaspoon salt
2 dashes black pepper
2 cups cheddar cheese, shredded
8 French rolls

To assemble:Place all ingredients except cheese and rolls in a Ziploc and mix. Put cheese in a small Ziploc. Freeze

To prepare:
Thaw completely in the refrigerator. Put turkey mix in a crockpot. Cover and cook on low for 4 ½ - 6 hours. Use a fork to break up any chunks of turkey. It will seem very runny but once you really break up the turkey and let it cook a little longer (on high) it works out nicely. Cut French rolls in half and toast. When serving, spoon turkey mixture over 2 halves of open-face, toasted rolls with cheese sprinkled liberally on top.

Additional items needed:8 French rolls (not provided)
Serving ideas:pickles, steak fries

Beef Stroganoff (tomato based)

5 1/2 cups ground beef, browned
1 1/3 cups tomato paste (about 12 oz.)
2 cups beef stock
2 cups sour cream (about 16 oz.)
½ cup flour
rice

To assemble:
Mix all ingredients together well and pour into a Ziploc. Freeze.

To Prepare:
Thaw. Pour into a crockpot and cook on low 8-10 hours (it really needs at least 8 hours). Stir it periodically (once in the middle and a few times towards the end) as it will burn on the edges if left alone! Serve over rice.

Additional items needed:
Cooked rice (at least 10 servings)

Serving ideas:
steamed green beans or asparagus

Real BBQ Chicken (to come)

Porcupine Meatballs
1 ½ Pounds ground beef
1 cup oats
1/2 cup bread crumbs
½ cup uncooked long-grain rice
2 slightly beaten eggs
2 Tablespoons (1/8 cup) snipped parsley
¼ cup finely chopped onion
1t salt
¼ teaspoon pepper
Sauce:
1 big box tomato soup
1 teaspoon oregano
1/2 teaspoon onion powder
1/2 teaspoon salt
2 teaspoons Worcestershire sauce
To assemble:Mix thoroughly beef, oatmeal, bread, rice, eggs, parsley, onion, salt & pepper together with ½ cup of the tomato soup. You can make this into 20 small balls and put in Ziploc or put the whole lump into a bag and make balls later.Mix remaining soup, seasonings and Worcestershire sauce in a 1 quart bag.
Place both bags inside another large Ziploc and freeze.
To prepare:Thaw completely in the refrigerator. Place meatballs (or form 20 small balls now) and place in a large pan. Pour the sauce over the meatballs. Bring to boil; reduce heat; cover and simmer 335 to 40 minutes, stirring often. Makes 8-10 servings.
Additional items needed: none
Serving ideas: green beans, salad

Next Group Cooking: June 18th

Time has flown and here we are approaching another group cooking time! The date is for Thursday, June 18th starting at 1pm. Here's the menu list (it's fairly set in stone but could change if I try a recipe and don't care for it - then I'll let you know):

1. Chili Con Carne
2. Shepherd's Pie
3. Enchilada Casserole
4. Lasagna (red meat sauce)
5. Pasta Peanut Stir-Fry
6. Chicken Caccitore
7. Honey Baked Chicken
8. Salmon Cakes

1. Chili con Carne
   
   3 cups ground beef, browned
   1 onion, chopped
   2 green peppers, chopped
   32 ounces chopped tomatoes canned, undrained
   2 cans red kidney beans, drained
   16 ounces tomato sauce
   2 teaspoons salt
   1 Tablespoon chili powder
   
   To assemble:Mix all ingredients together. Pour into a Ziploc bag and freeze.
   To prepare:Thaw completely in the refrigerator. Add 1 bay leaf. Put in a crock pot and set it for low for 6-8 hours. Remove bay leaf before serving. Additional items needed:2 bay leavesServing ideas:cornbread, salad
2. Shepherd’s Pie
   
   2 2/3 cups potato flakes
   5 cups ground beef, browned
   2 cans tomato sauce
   1 ½ cups milk
   2 Tablespoons brown sugar
   ¼ teaspoon allspice
   1 teaspoon salt
   ¼ teaspoon pepper
   1 pound package frozen green beens, thawed
   2 ½ cups water
   4 Tablespoons butter
   ½ teaspoon salt
   2 cups cheddar cheese
   
   To assemble:Combine beef, onion, tomato sauce, brown sugar, allspice, 1 teaspoon salt, pepper and thawed green beans in a bowl, stirring well. Press beef mixture into a 9x13 pan. Bring water to a boil. Pour boiling water over the butter and salt in a bowl. Stir in potato flakes and milk. Spread potato mixture over beef mixture, sealing to edge of dish. Sprinkle with cheese.
   To prepare:Thaw completely in the refrigerator. Bake at 350 for 45 minutes or until bubbling (I put a cookie sheet under the 9x13 as it sometimes bubbles sauce over the dish edge)Additional items needed:noneServing ideas:salad, bread
3. Enchilada Casserole
   
   2 ¾ cups ground beef, browned4 cups diced tomatoes, canned, undrained1 ¾ cups tomato sauce½ teaspoon salt¼ teaspoon pepper2 tablespoons chili seasoning (more or less to taste)1 Tablespoon vinegar½ cup water2 cups cheddar cheese, shredded
   2 cups Monterey Jack cheese, shredded1 package tortillas
   ½ can black olives, sliced
   
   To assemble:Combine all the ingredients except cheese, tortillas and black olives in a bowl and mix well. Combine the cheeses in another bowl. Tear tortillas into large bite sizes. Layer casserole in a 9x13 pan in the following order: a small amount of tomato mixture, ½ of torn tortillas, ½ of tomato mixture, ½ of cheese, remaining torn tortillas, remaining tomato mixture and top with remaining cheese. Cover with plastic wrap and then foil. Slice black olives and put into a small Ziploc. Freeze.
   To Prepare:Thaw. Bake at 350 for ½ hour. Top with black olives and serve.
   Additional items needed:
   noneServing ideas:corn, salad
4. Lasagna (red meat sauce)
   
   1 Pound Lasagna Noodles
   1 1/2 Pounds Lean Ground Beef
   2 Quarts Marinara Sauce
   1 Pound Cottage Cheese
   1 Cup Ricotta Cheese
   1 Pound Mozzarella Cheese, shredded
   1 Cup Grated Parmesan Cheese
   
   To assemble:
   Combine meat and marinara sauce in a bowl. Combine cottage
   Cheese, Ricotta cheese and mozzarella cheese in a bowl. Lightly grease a 13"
   9" baking pan, and arrange a layer of lasagna noodles. Spread with cheese
   mixture, sprinkle with shredded Mozzarella, spread with meat sauce, and sprinkle
   with grated Parmesan cheese. Continue layering lasagna, cheeses, and sauce in
   the same manner until all ingredients are used. (You may have an extra lasagna
   noodle or two.) Cover with plastic wrap then foil. Freeze
   
   To prepare:
   Thaw. Bake at 350 degrees for 30 minutes. Let stand for 10 minutes before
   cutting into squares to serve.
   Additional items needed:noneServing ideas:breadsticks, salad
5. Pasta Peanut Stir-fry
   
   3 pounds chicken breasts, cut up
   4 Medium Carrots, cut julienne
   1/2 Teaspoon Hot Red Pepper Flakes
   1 Bunch Scallions, sliced diagonally into 1/2-inch lengths
   1 Large Cucumber, peeled, cut julienne
   1 Pound Linguine, Spaghetti, or Thin Spaghetti, uncooked
   SAUCE
   1/3 cup Smooth Peanut Butter
   2/3 Cup Lime Juice
   1/2 Cup Low-sodium Soy Sauce
   1/2 Cup Low-sodium, Defatted Chicken Broth
   Black Pepper, to taste
   
   To assemble:
   Combine vegetables and red pepper flakes in a Ziploc bag. Put the cut up
   chicken in a Ziploc bag. Combine the sauce ingredients in a Ziploc bag. Freeze.
   
   To Prepare:
   Thaw. Prepare pasta according to package directions. Warm 1 teaspoon
   vegetable oil in a large non-stick wok or skillet over high heat. Add the chicken
   and stir-fry for 5 minutes until mostly done. Add the vegetable bag contents to the
   wok or skillet. Stir-fry for 4 minutes. Add all the sauce ingredients to the wok or
   skillet. Season with pepper. Bring to a boil. Pour the stir-fry over pasta. Toss well
   and serve immediately.
   Additional items needed:
   1 teaspoon oil for cookingServing ideas:fruit
6. Chicken Caccitore
   
   3 Pounds Chicken, cut up
   18 Ounces Tomato Paste
   1 Medium Onion, thinly sliced
   1 Green Bell Pepper, diced
   6 Small Mushrooms, sliced
   1 Teaspoon Salt
   1/2 Teaspoon Pepper
   2 Cloves Garlic, minced
   2 Teaspoons Oregano
   1/2 Teaspoon Basil
   1/2 Teaspoon Thyme
   1 Cup Chicken Broth
   1 Box Vermicelli
   
   To assemble:
   Put the tomato paste, spices and broth into a quart ziploc bag and mix together.
   Put the chicken, onion and bell pepper in a ziploc bag. Put mushrooms in a sandwich bag. Put all the separate ingredient bags into one bag and freeze.
   
   
   To prepare:
   Thaw all ingredients. Place the chicken, onion and bell pepper in the bottom of a
   crockpot. Pour the tomato paste mix onto the chicken and veggies. Cook on low
   for 6 hours. Add mushrooms and cook on low for 1 more hour. Cook vermicelli
   according to package directions. Serve the chicken sauce over hot noodles.
   Additional items needed:noneServing ideas:French bread, salad
7. Honey Baked Chicken
   
   1 (3 pound) whole chicken, cut into pieces
   1/2 cup butter, melted
   1/2 cup honey
   1/4 cup prepared mustard
   1 teaspoon salt
   1 teaspoon curry powder
   To assemble:Melt butter on the stove. Remove from heat and mix in remain ingredients except chicken. Place whole chicken in Ziploc, pour mixture over bird. Seal well. Rub the mixture into the chicken through the bag. To prepare:Thaw. Place chicken in casserole dish. (something with decent sides) Bake 375 for 1.5 hrs, basting occasionally.Additional items needed:noneServing ideas:steamed brown rice, asparagus
8. Salmon Cakes
   
   5 Cups Salmon, boneless, skinless
   1/2 Cup Lime Juice
   3 Green Onion, finely chopped
   1 Cup Mayonnaise
   1/2 Teaspoon Crushed Red Pepper Flakes
   2 Tablespoons Dijon Mustard
   2 Cups Bread Crumbs
   
   To assemble:
   Put the salmon into a mixing bowl. Add onion and lime juice and mix lightly with a
   fork. Mix mayonnaise, pepper flakes, and mustard together in a bowl, then add to
   salmon and mix with a fork. Add 1 1/2 cup bread crumbs, mix, and see if it can
   hold in a bundle. If not, add more, 1 tablespoon at a time, until it holds. Form into
   16 cakes, approximately 3" in diameter and 3/4" thick. Cover with plastic wrap
   and freeze.
   
   To Prepare:
   Thaw. Heat 2 Tablespoons each butter and oil in a heavy skillet over medium
   high heat. Fry cakes until crisp and golden brown on the bottom (3 - 5 minutes).
   Turn carefully and brown on the other side. Serve immediately.
   
   Additional items needed:
   2 Tablespoons butter
   2 Tablespoons oilServing ideas:red potatoes, asparagus

Browning Beef for April 23rd

We will not be browning the beef at home due to Sheri's family's emergency with McKenna. Please pray for their family as they are dealing with Kenna's burns from hot water. Those who volunteer can come an hour early (12pm) on Thursday to help brown the beef (please bring a big pot as the church does not have any. Lanae will be picking it up (thank you!).

Menu for April 23rd

Here we go!
8 Meals for April 23rd (recipes below):

1. Mini Cheddar Loaves
2. Stuffed Manicotti
3. Tacos
4. Enchilada Casserole
5. Beef Stroganoff (tomato base)
6. Fish with Lemon Butter Sauce
7. Turkey Sloppy Joes
8. Herbed Chicken

Items needed to bring:

1. At least one 9x13 (for the Enchilada Pie) would be helpful (but not essential)
2. knife and cutting board
3. checkbook (or cash)
4. big cooler (with ice packs)

1. Mini Cheddar Meatloaves:
2 eggs, 1 ½ cups milk, 2 cup shredded cheddar cheese, 1 cup oats, 1 onion, finely chopped, 2 teaspoons salt,
½ teaspoon pepper
1 teaspoon garlic powder, 2 pounds lean ground beef, raw
Sauce:
1 ½ cup ketchup
½ cup packed brown sugar
2 Tablespoons Worcestershire sauce
1 Tablespoon lemon juice
To Assemble:Place first 7 ingredients in a bowl and mix well (using your hands works well). Place in freezer bag, remove air, and flatten. In small measuring cup, mix brown sugar and lemon juice well, add in Worcestershire and ketchup. Pour into separate qt Ziploc.To Prepare:Thaw both Ziplocs completely. Shape into 12 loaves; place in a 9x13 inch baking dish (you might need 2 since it is doubled). Spoon the sauce over loaves. Bake, uncovered, at 350*F (175*C) for 45 minutes. Additional items needed:noneServing ideas:roasted potatoes, salad, green beans

2. Stuffed Manicotti
3 cups mozzarella cheese, shredded
15 ounces ricotta cheese
1 c spinach, chopped, thawed and drained
1 box manicotti noodles
To assemble:(Note: save the plastic noodle holders that come in the manicotti box). Combine cheeses and spinach; stuff into manicotti noodles. Place stuffed noodles back into the plastic containers. Put into a Ziploc bag and seal. Freeze. To Prepare:Thaw completely in the refrigerator. Place manicotti in a greased 9x13 pan. Pour spaghetti sauce over the shells. Add 1 cup mozzarella/parmesan cheese mix on top. Cover and bake at 350 for 30 minutes or until heated through. Additional items needed:28 ounces spaghetti sauce1 c mozzarella and/or parmesan cheese (can be mixed) Serving ideas:salad, breadsticks

3. Tacos
2 pound ground beef
1 onion, minced
1 can black beans
1 can black olives, sliced
1 cup salsa
2 tablespoons chili powder (more or less to taste)
2 teaspoons cumin
1 cup tomato sauce
3 cups cheese, shredded
2 dozen tortillas
To assemble:Put all ingredients (except tortillas) in a Ziploc and mix. You can mash the beans a little if preferred. To Prepare:Thaw. Warm up on the stove and serve with tortillas and additional toppings. Or you could place some mixture down the middle of a tortilla, wrap it up and heat it on a skillet on med. heat on the stove for about 5 minutes on each side. Additional items needed:taco toppings: lettuce, tomatoes, sour cream, avocado etc.Serving ideas:chips and salsa, corn

4. Enchilada Casserole
1 pound ground beef, browned, 4 cups diced tomatoes, canned, undrained, 1 ¾ cups tomato sauce, ½ teaspoon salt, ¼ teaspoon pepper, 2 tablespoons chili seasoning (more or less to taste), 1 Tablespoon vinegar, ½ cup water, 2 cups cheddar cheese, shredded
2 cups Monterrey Jack cheese, shredded, 1 dozen tortillas
½ can black olives, sliced
To assemble:Pour all ingredients except the cheeses and tortillas into a Ziploc and mix. Put the cheeses into a quart Ziploc. Tear up the tortillas into big bite sizes and put into a Ziploc. Slice black olives and put into a small Ziploc. Freeze.
To Prepare:Thaw. Layer casserole in a greased 9x13 pan in the following order: a small amount of tomato mixture, ½ of torn tortillas, ½ of tomato mixture, ½ of cheese, remaining torn tortillas, remaining tomato mixture (you will have ½ of the cheese set aside and chopped olives). Cover with foil and bake at 350 for ½ hour. Uncover and add remaining cheese on top. Bake at 350 for another ½ hour. Top with black olives and serve.
Additional items needed:
none Serving ideas:corn, salad

5. Beef Stroganoff (tomato based)

2 pounds ground beef, browned
1 1/3 cups tomato paste (about 12 oz.)
2 cups beef stock
2 cups sour cream (about 16 oz.)
½ cup flour
To assemble:
Mix all ingredients together well and pour into a Ziploc. Freeze.
To Prepare:
Thaw. Pour into a crockpot and cook on low 8-10 hours (it really needs at least 8 hours). Stir it periodically (once in the middle and a few times towards the end) as it will burn on the edges if left alone! Serve over rice.
Additional items needed:
Cooked rice (at least 10 servings)
Serving ideas:
steamed green beans or asparagus

6. White Fish with Lemon Butter Sauce
2 small green onions, diced
1 cup parsley, fresh, minced
1 small lemon
2 cloves garlic, minced
½ cup butter
½ teaspoon salt
2 dashes black pepper
4 pounds white fish
To assemble:Thoroughly mix all ingredients except the white fish in a bowl. Place the white fish in a Ziploc and pour the mixture over it. Seal well. Rub the mixture into the cod through the bag.
To prepare:
Thaw completely in the refrigerator. Set oven control to broil. Spray broiler pan rack with nonstick cooking spray. Place fish on rack in broiler pan. Broil with tops 4 to 6 inches from heat 5 to 8 minutes or until fish flakes easily with fork.
Additional items needed:none Serving ideas:brown rice, steamed green beans

7. Turkey Sloppy Joes
1 onion, diced
1 green bell pepper, diced
2 lbs. ground turkey, raw
1 cloves garlic, minced
1 ½ cups ketchup
2 teaspoons Dijon mustard
½ teaspoon salt
2 dashes black pepper
2 cups cheddar cheese, shredded
8 French rolls
To assemble:Place all ingredients except cheese and rolls in a Ziploc and mix. Put cheese in a small Ziploc. Freeze
To prepare:
Thaw completely in the refrigerator. Put turkey mix in a crockpot. Cover and cook on low for 4 ½ - 6 hours. Use a fork to break up any chunks of turkey. It will seem very runny but once you really break up the turkey and let it cook a little longer (on high) it works out nicely. Cut French rolls in half and toast. When serving, spoon turkey mixture over 2 halves of open-face, toasted rolls with cheese sprinkled liberally on top.
Additional items needed:8 French rolls (or equivalent number of bread slices)
Serving ideas:pickles, steak fries

8. Herbed Chicken
1 onion, sliced
4 carrots, sliced
4 stalks celery, sliced
1 ½ teaspoons salt
½ teaspoon black pepper
½ cup water
1 Tablespoon fresh basil, chopped
2 teaspoons fresh thyme, chopped
½ teaspoon rubbed sage
3 lbs. chicken breasts
To assemble:Place all ingredients except chicken breasts in a Ziploc and mix. Place chicken in a separate Ziploc. Freeze
To prepare:
Thaw completely in the refrigerator. Spoon out veggies from their Ziploc and put them in the Crockpot (leaving the liquid in the Ziploc). Place the chicken breasts on top of the veggies and pour the liquid over them. Add a few dashes of salt and pepper onto the breasts if needed. Cook on low 8 to 10 hours.
Additional items needed:some dashes of salt and pepper
Serving ideas:rolls, rice

Next Group Cooking: April 2009

Ready for another group cooking time? I'm thinking April 23rd will be the next date. Here's my plan:

1. I want to try it with the stations like last time again for various reasons: people get to make their own dishes so they know what's in it, and plus they know how to make the recipe for future use. I know this might be slower, but I know we can make it run smooth enough to make it go faster than last time.
2. I will set up before everyone gets there so it'll go faster (plus I'll feel so much more organized and "with it":)
3. Once we have the menu determined I'll see what ingredients we need and will delegate jobs to everyone who is coming. Some jobs will include cooking up ground beef, picking up orders, bringing a snack, etc.
4. I'll plan to give an overview of the recipes at 1pm so it'll be important for everyone to be there before that time to bring your coolers in, get kids settled, etc.
5. Please let me know by April 1st if you will be able to join us on April 23rd so I have plenty of time to organize and prepare the ingredient list. I'll see how many of us will be returning to the group and then let you know if there is room for additional people.

Looking forward to another fun time!