Friday, December 31, 2010

January rsvp

RSVP here for January 6th, 7 pm church...

Monday, December 27, 2010

Chili for the crockpot

8 ounces Safeway italian sausage
2 cup (2 large) chopped onion
3-4 cloves garlic, minced
2 14 1/2-ounce cans diced tomatoes
2 15-ounce cans dark red kidney beans, rinsed and drained
2 8-ounce cans tomato sauce
4-6 teaspoons chili powder
1 teaspoon dried basil, crushed
1/2 teaspoon pepper

Cook meat, onion, and garlic until meat is brown and onion is tender. Drain fat. In crockpot, combine meat mixture, undrained tomatoes, beans, tomato sauce, chili powder, basil and pepper. Cover; cook on low-heat setting for 8-10 hoursor on high-heatsetting for 4-5 hours.
Makes about 10 cups (8 main-dish servings).

Friday, December 10, 2010

Sausage Breakfast Casserole

  • 8 white bread slices, cut into cubes
  • 1 pound bulk pork sausage, crumbled and cooked
  • 2 cups grated medium cheddar
  • 10 large eggs
  • 2 cups whole milk (do not use lowfat or nonfat)
  • 1 teaspoons dry mustard
  • 1 teaspoon salt
  • Pepper
  • Thyme
  • Rosemary

  • Preparation

    Grease 9x13-inch glass baking dish. Place bread in prepared dish. Top with sausage and cheese. Beat together eggs and next ingredients. Season with pepper. Pour over sausage mixture. (Can be prepared 1 day ahead. Chill.)

    Preheat oven to 350°F. Bake casserole until puffed and center is set, about 50 minutes. Cut into squares.

    Frozen Preparation

    Defrost. Bake at 350°F for about an hour.

    Taco Salad

    1# ground beef
    taco seasoning
    1 bag salad mix
    1 can kidney beans or black beans
    sliced olives
    tortilla chips

    mix equal parts mayonnaise and sour cream, season to taste with extra taco seasoning mix

    Brown meat, add taco seasoning according to pkg directions. Let cool. Combine and stir together salad mix, drained beans, olives, and meat. Toss with sauce. Add cheese and crushed tortilla chips before serving.

    Frozen Instructions:
    thaw taco meat
    mix together as little or as much as you want.

    Thursday, December 9, 2010

    Crockpot stew

    1can cream of mushroom soup
    1pkg onion soup mix
    1 can water
    Fresh herbs
    Potatoes (previously roasted so they can be frozen)
    Stew meat

    Mix altogether in crock pot.

    If frozen, thaw and cook on low all day. Check liquid level towards the end of cooking add more water or white wine if necessary. If you like thick stew make a roué of 1/4 cup melted butter and 1/4 cup flour, mix together and add to Crockpot about an hour before finished cooking.

    Egg and Sausage Casserole

    Egg & Sausage Casserole presented by Bar Fifty Ranch Bed & Breakfast
    4 slices of bread
    2 lbs sausage, cooked & drained
    2 cups grated longhorn cheese
    4 eggs
    2 cups milk
    1 tsp salt
    1 tsp dry mustard
    Pepper to taste

    Layer bottom of casserole dish with bread pinched into pieces. Top with cooked and drained sausage. Top with cheese. Mix eggs, milk, salt, pepper and dry mustard together and pour over cheese. Bake in oven at 350 degrees for 45-60 minutes. Excellent when mixed together and refrigerated overnight before baking.

    From frozen: thaw fully a day in advance and bake according to recipe.

    Tuesday, December 7, 2010

    Sesame Chicken Fingers

    Prep 13 min
    Cook: 15 min

    1/3 cup stone-ground mustard
    1/3 cup honey
    2 TBSP lime juice
    1/4 tsp salt
    1/8 tsp black pepper
    1 lb skinned, boned chicken breast, cut into strips
    1/2 cup sesame seeds, toasted
    1/2 cup dry breadcrumbs
    2 large egg whites, lightly beaten
    coooking spray

    1.  Preheat oven to 350
    2. Combine first 3 ingredients in a shallow bowl
    3. Sprinkle salt and pepper over chicken.  Combine sesame seeds and breadcrumbs in a shallow dish.  Dip one-forth of chicken in egg whites, and dredge in sesame seed mixture; repeat procedure with remaining chicken, egg whites, and sesame seed mixture.
    4. Arrange chicken in a single layer on a baking sheet coated with cooking spray. Bake at 350 for 15 min, turning once.  Serve chicken with mustard mixture. 

    From The Complete Cooking Light Cookbook, 2000

    Frozen mamas:
    Bag 1: egg whites
    Bag 2: sesame seed/bread crumb mixture
    Bag 3: Chicken
    Bag 4: mustard mixture

    Follow above directions, omitting step 2 (since I've already done that for you). I used panko bread crumbs instead of regular.