Archive for July, 2011

 1 pound ground beef

 1 onion, chopped

 1 can corned beef

 3/4 cup ketchup

 1/4 cup brown sugar

 1 cup beef broth (I use 1 cup water and 1 bouillon cube)  1 tsp chili powder

 2 tsp white vinegar

Brown beef and onion, drain off fat. Add remaining ingredients, making sure to break up corned beef. Bring to a boil, then reduce heat and simmer for 30 minutes, until thickened.

Serve on hamburger buns or kaiser rolls.

For our group – just reheat and serve on the buns!


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4 chicken legs
4 tbsp oil
2 tbsp butter
3 sliced mushrooms
1 small onion, chopped
1 garlic clove, crushed
8 oz summer squash, peeled, seeded and diced
8 tomatoes, skinned and quartered

In the frypan, melt oil and butter and fry chicken legs for 15 minutes, turning once. Add the vegetables and seasoning. Cover and simmer on low for ten minutes. Cool. Place in freezer container and freeze.

Thaw overnight in the refrigerator, simmer in saucepan until heated through, then simmer on low for ten minutes. Serve.


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One Week Reminder!

Hi Ladies!

We swap next week. 🙂 Looking forward to it! Here’s the menu for August. We’re swapping with a group of 8. Yay!

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  • 4 leg quarters
  • 6 cups of white rice
  • 1 bunch of cilantro
  • 1 cup of tomato bouillon
  • 1 tablespoon of garlic powder
  • 1 tablespoon of onion powder
  • 2 tablespoons of cumin
  • 1 can of rotel
  • 3 tablespoons of vegetable oil

Yields: 6 servings

Boil Leg quarters in water. Once the chicken has boiled, peal skin off chicken and tear into pieces. Place chicken in a bowl to use later. Prepare the tomato bouillon by placing 4 cups of hot water and several tablespoons of bouillon. You will know you have enough when the water looks the color of a tomato. Put aside to use later. Place rice in a large nonstick pan. Pour vegetable oil over rice. Brown rice. Once rice is brown then quickly add  your chicken, tomato bouillon filling the pan (leaving about an inch from the top), can of rotel, onion powder, garlic powder, and cumin. quickly stir the ingredients lightly. Place lid and bring to a boil.  Once it’s boiling bring the temp down to a medium temp. Keep an eye on it but after 15 minutes the rice should be drying up. Place a handful of cilantro on top of the rice at about this time and cover with lid.  keep checking rice until all of the bouillon has been soaked up by the rice. If you place a spoon in and gently move the rice you can see the bottom if there is no liquid then it’s done. Never stir the rice after the beginning of this recipe or it will turn to mush. Happy cooking.  🙂

Frozen entree-Defrost, heat, and serve.

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  • 1 1/2 lbs. beef flank steak or boneless beef top sirloin steak
  • 1 t. grated lemon peel
  • 1/3 c. lemon juice
  • 2 T. sugar
  • 2 T. soy sauce
  • 1/2 t. oregano
  • 1/8 t. pepper
Yields 6 servings.
Cooking day instructions: Score meat in 1-inch intervals across steak.  Place meat in freezer bags.  Stir together lemon peel, lemon juice, sugar, soy sauce, oregano, and pepper.  Pour marinade over meat and close bag.  Freeze.
Serving day instructions: Thaw in refrigerator.  Place on uncovered grill over medium heat for 12-14 minutes for medium doneness.  Turn once during cooking and brush with marinade halfway through cooking process. (Always boil marinade 2-3 minutes after removing meat and prior to basting grilled steak.)  To serve, meat can be thinly sliced across the grain or served in larger pieces.

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1 can white chicken (or cooked chicken breasts)
3 c. cooked white rice
1 pkg. fried rice seasoning
1 egg
1 can mixed peas and carrots
1/2 white onion, chopped
2 tbsp. butter
4-6 tbsp. soy sauce

Directions: Cook rice according to package directions. Saute onion in butter, add rice, seasoning and soy sauce. Allow rice to brown lightly. Move aside, scramble egg in pan, mix into rice. Chop chicken, add to mixture with peas and carrots. Heat thoroughly.

From frozen: reheat in bag or microwave safe dish on medium 8-10 minutes or brown in a skillet.

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Basic meatballs:
In a large bowl combine 1/2 c bread crumbs with 1/2 cup milk, let soak 5 minutes. Add 2 lbs lean ground beef, 1/2 c finely chopped onion, 1 beaten egg, 1 tsp dried italian mixed herbs, 1 tsp salt, and 1/2 tsp black pepper. Mix well, form into 24 large or 48 small balls.

1 recipe basic meatballs
2 T vegetable oil
1/2 c finely chopped onion
1/2 c finely chopped bell pepper
1 t minced fresh garlic
1 15 oz can jellied cranberry sauce
1/3 c cider vinegar
1/3 c honey
1/4 c Dijon mustard
2 T soy sauce
2 T worcestershire sauce

Preheat oven to 350. Coat a large baking sheet with cooking spray. Arrange basic meatballs on prepared baking sheet. Bake, uncovered, for 20-30 minutes, until cooked through.

Meanwhile, for sauce, preheat oil in a large saucepan over medium heat. Cook onion, bell pepper, and garlic in hot oil for 3-5 minutes. Or until onion is tender. Turn heat to low, add cranberry sauce, vinegar, honey, mustard, soy sauce, worcestershire sauce. Simmer u covered for 20 minutes. Add cooked meatballs, heat through.

Defrost and heat over low heat until thickened and bubbly.

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