Archive for October, 2011

tomorrow’s swap

hi ladies!

i won’t be at the swap tomorrow – i have to work. my husband will bring the meals and recipes, as well as vote. he’ll have both kids with him, so he’ll have his hands full. can someone write down the winning recipes for me? pretty please? ūüôā

thanks ladies!


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We swap next week. ūüôā It’s the day after halloween, so don’t let it sneak up on you!

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Roast Question

Hey, everyone! 

Randalls had roasts on sale this week and so . . . I’m being very organized and I bought eight of them for NEXT month’s swap.¬† Since I can’t hold off on freezing them until we meet next week, I am asking you to vote now . . . do you want a marinade with tomato juice, red wine vinegar, worcestshire, garlic and spices or one with some sort of greek seasoning, beef bouillon and brown sugar.¬† Let me know soon please!¬† Thanks!

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1 lb. ground beef
1   onion, chopped
1/3 cup ketchup
2 Tbsp.  yellow mustard
1 cup KRAFT Shredded Sharp Cheddar Cheese
8 slices  OSCAR MAYER Bacon, cooked, crumbled
4 cups (1/2 of 32-oz. pkg.) frozen bite-size seasoned potato nuggets

make it

HEAT¬†oven to 400¬ļF.

BROWN meat with onions in skillet; drain. Stir in ketchup and mustard; spoon into 9-inch square baking dish sprayed with cooking spray.

TOP with remaining ingredients.

BAKE 30 to 35 min. or until casserole is heated through and potato nuggets are golden brown.

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French Bread Pizza

Spread jarred spaghetti sauce/tomato sauce on french bread. Top with cheese/toppings. Wrap and freeze. To bake. Bake frozen at 400/425 for 20-30 minutes.  (I had to bake for 50-60 minutes)

Fruit Crisp Mixture

6 cups oats
3 cups nuts (optional)
1 1/2 cups brown sugar, packed
1 1/2 cups butter or margarine , melted
2 tsp cinnamon

Mix all ingredients in a large bowl. Divide among 6 freezer bags. Store in freezer. To make fruit crisp, place fresh, frozen or canned fruit in bottom of baking dish. Sprinkle fruit crisp mixture on top. Bake at 375 for about 25-30 minutes.

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Chicken Tacos

1 lb ground chicken (or whatever type of meat your prefer)
onion (or minced onion)
garlic or garlic powder
1 tsp ground cumin
1 tsp chili powder
1 tsp paprika
Water or beef stock

Combine all ingredients in pot. Add water or beef stock to cover meat. Brng to a boil. Simmer until liquid is gone. While simmering, use fork to break up meat.

I usually simmer for 2-3 hours. This can be used in tacos, nachos, etc.

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Can be served with cilantro, cheese, and sour cream (or plain yogurt)INGREDIENTS

1 lb Ground Chuck
1 12oz or 16oz package of Dried Pasta in the shape of SHELLS, sized Small or Medium will do
1/2 chopped Yellow/Sweet Onion
2 cloves finely chopped Garlic
1 1/2 tsp ground Comino
1 8oz (or is it 10oz) can of Tomato Sauce poured into
2 cups Water (or Beef Broth), medium bowl
Salt, Pepper, Garlic Powder to taste
2 Tbs, 1Tbs Olive Oil

Add 2 Tbs Olive Oil to medium-high heated skillet, throw in the pasta and do not walk away! Stir continuously, carefully brown most sides of the shells, may take up to 3 minutes. With a slotted spoon, remove shells from pan and add to ‘waiting bowl’. Add ground chuck, chopped onions, garlic, salt, pepper, garlic powder, and most importantly 1 1/2 tsp of Ground Comino to hot pan and stir to brown. When beef is browned, pour tomato sauce/water-broth mixture into pan. Since the pan is hot, it will sizzle and steam, do not be alarmed. Add the shells and bring to a boil. Stir for 2 to 3 minutes, then simmer for up to 10 minutes, covered. Test doneness of shells, they should be more firm than soft, al dente. Stir and season with additional salt and pepper if needed.To prepare from frozen-

Defrost beef/ tomato sauce mixture.

Combine box of broth and 1 c. water and bring to a boil. Cook shells for 7-9 minutes. Add beef mixture and warm through.

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