Casserole Freeze

Casserole Freeze
What are the correct storage conditions for left over casserole, frozen peas, canned peaches, and onions?

uhm yeah the storage conditions for each according to the high school food technology curriculum.

Interesting question…
Freezing, freezing, cabinet, and panty hose.
I know that storing onions in in panty hose sounds wierd, but if you stick an onion in all the way down into the hosery, and then tie a knot behind it, it is the best way to store onions. Then you just stick another onion in and continue tying knots. It should end up looking like a chain.

Good recipes to freeze?

I want to make meals ahead for those nights that are busy and I am too tired to sit down and make a full dinner. I know casseroles freeze well, but recipes would be great. Thanks!!

CHEESE-STUFFED CHICKEN BREASTS

2/3 c. ricotta cheese
1/2 c. shredded Mozzarella cheese
1/2 c. shredded Provolone cheese
1/4 c. grated Parmesan cheese
1/4 c. snipped parsley
2 tbsp. fine dry bread crumbs
3 whole chicken breasts, about 3 lb.
2 tbsp. butter, melted

In a medium bowl combine ricotta, Mozzarella, Provolone, Parmesan, parsley and crumbs. Rinse and pat chicken breasts dry. Bone breasts without removing skin; halve breasts carefully. Separate skin from flesh of each breast, leaving one side attached. Spoon cheese mixture between skin and flesh of each breast. Tuck skin edges under the breast; secure with wooden picks. Place breasts, skin side up, in a shallow baking dish; brush with melted butter. Bake, uncovered, at 350 degrees for 40-45 minutes, basting occasionally with juices
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Kung Pao Chicken

½ cup light corn syrup
½ cup Kikoman teriyaki sauce and marinade
4 tbs white port wine, or any sweet wine
2 tbs cornstarch
4-5 boneless chicken breasts, cut in ½ in strips
3 tbs oil
1-3 tsp crushed red pepper
1 cup honey dry roasted peanuts, no salt
¼ cup green onions, chopped

In a small bowl, sir together corn syrup, teriyaki sauce and wine, set aside. In medium bowl or zip lock bag, add cornstarch and chicken. Mix or shake well to coat.

In large skillet or wok, heat oil over medium high heat. Add red pepper; stir fry 10 seconds. Add chicken mixture; stir fry 2 to 3 minutes or until chicken turns white. Stir in peanuts and corn syrup mixture. Stirring constantly, bring to boil over medium high heat and boil 1 minute. If sauce doesn’t thicken enough, add a little cornstarch mixed with cold water. Garnish with green onions and heat through, but don’t cook. Serve with fried or white rice.

Chicken in Champagne Sauce

4 boneless chicken breasts
1 tsp thyme
1 tsp seasoned salt (Lawry’s)
1 tsp garlic salt or powder
6 tbs light margarine or butter
2/3 cup Asti Spumante or any sweet wine (use the cheapest you can find)
2 tsp flour (more if needed to thicken)
1 cup half and half or lowfat milk

Sprinkle chicken breasts with all seasonings. Heat butter in frying pan. Brown chicken. Add Asti or wine. Cover pan and simmer about 30- 40 minutes, turning twice, until chicken is tender. Remove chicken and keep warm. Thicken sauce with flour. Stir in half and half and heat sauce. Add chicken to sauce to coat. Makes 4 servings

Serving suggestions: Serve with boiled red potatoes or mashed potatoes with sauce on top and steamed broccoli.

Moms Sweet & Sour Meatloaf

Sauce:
2 small cans tomato sauce
1/4 cup worchestershire sauce
1/2 onion chopped
1 tablespoon dried parsley
1/2 cup brown sugar

Mix all sauce ingredients together in bowl, set aside.

Ingredients (Meatloaf):
2 pounds ground beef
1/2 chopped onion
1 egg, beaten
1/2 cup or more if needed, quick oatmeal (not instant)
1 teaspoon garlic salt

In another bowl add ground beef, 1/2 chopped onion, egg, oatmeal, garlic salt, pepper, and 1/3 of the sauce mixture. Mix together well.

Place in pan, making space between meat and pan around edges with fingers. Flatten top, spread more sauce over top and cook 1 hour, at 350F. Drain off grease half way (30 min) and add more sauce. Reserve some sauce for adding when served. The oatmeal disappears, is healthy and you can’t taste it. It just holds it together better. Add more if you need it.

==
Apple Danish Cheesecake

1 cup all-purpose flour
1/2 cup ground almonds
1/4 cup white sugar
1/2 cup butter, chilled
1/4 teaspoon almond extract
8 ounces cream cheese, softened
1/4 cup white sugar
1/4 teaspoon cream of tartar
1 egg
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
4 cups thinly sliced apples
1/3 cup blanched slivered almonds

1. To make dough: in a small bowl, combine I cup flour, 1/2 cup ground almonds, and 1/4 cup sugar; cut in butter until crumbly. Add extract. Shape dough into a ball, gently press dough against the bottom and up the sides of a 9-inch springform or cake pan. Refrigerate for 30 minutes.
2. To make filling: in a medium-sized mixing bowl, beat cream cheese, 1/4 cup sugar, and cream of tartar until smooth. Add egg; beat on low just until combined. Pour over crust.
3. To make topping: in another medium-sized bowl, combine brown sugar, 1 tablespoon flour, and cinnamon. Add apples and stir until coated. Spoon over the filling. Sprinkle with 1/3 cup slivered almonds.
4. Bake at 350 degrees F (175 degrees C) for 40-45 minutes or until golden brown. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove from pan.

What do you cook for dinner?

Its hard to come home after a hard days work and cook a big feast for everyone! They are getting sick of my usual spagetti, chicken casserole, frozen pizza . . . . I need some ideas for dinners that are quick and easy to make for four people.

First off….kudos to you for being the one to come home from a days work and fix dinner for everyone else….Here is an idea from Rachel Ray’s dinner in 30 min tv show…..linked to their website that might give you a whole bunch of ideas

http://www.foodnetwork.com/food/show_tm/episode/0,1976,FOOD_9997_21887,00.html

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