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Today's Recipes
Make-Ahead Meals
By Patti McKenna
When I'm preparing a meal on a weekend, it's just as easy to double the amount and freeze a meal to eat later in the work week. Here are some great recipes that you can double up on and pull from freezer to oven on a busy day.
Stuffed Green Peppers
In a large skillet, brown meat and onion. Drain and add cooked rice, tomato soup and seasonings. Add water to produce desired consistency. Simmer for 10 minutes, then add shredded cheese, cooking only until the cheese melts. Lay six of the peppers halves flat in a baking dish. Lay the remaining six flat in a freezer container. Fill each pepper half with meat and rice mixture. To bake immediately, cover the peppers in the baking dish with aluminum foil. Cook at 350 degrees for 40 minutes.
Freeze the remaining six stuffed peppers in a covered freezer dish. To bake, transfer frozen to a baking dish and cook at 350 degrees for 50 minutes or until tender.
Leftover Beef Roast Pie
This pie is an excellent way to use leftover beef roast. You can make as many as you want at a time, and freeze them for later use.
In a skillet, heat shortening, and add celery, pepper, and onions. Saute until soft and onions are clear. Stir in beef, soup and seasonings. Place entire mixture on top of one pastry shell in a 9" pie pan. Top with remaining pastry shell, pinching edges together to prevent seepage, and slash top pastry to vent. To cook immediately, bake at 425 degrees for 40 minutes, or until pastry is golden brown. To freeze, place pie in a freezer container and cover. Cook frozen pie at 425 degrees for 50 minutes or until pastry is golden brown.
Other Make Ahead Meals
You can also double soup recipes and eat one tonight, while freezing the rest for later. Soups that freeze well are split pea, bean soups, vegetable soups in a beef broth, French onion, and soups with a chicken broth. They can be frozen in gallon size freezer bags, or in covered freezer containers. Just thaw and simmer until done! One of the added health benefits of freezing soup is that any fat in the soup will rise to the top and harden, so it can be removed prior to cooking.
By Patti McKenna
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Ingredients
Directions
With vegetable peeler, remove strip of skin from around center of each potato; discard trimmings. In large pot, combine potatoes with enough salted water to cover. Over high heat, bring to boil; reduce heat to medium. Cook until tender, 15-20 minutes; drain. In large serving bowl, combine dill, scallions, zest, salt and pepper; stir in butter. Add potatoes; toss to coat.
By Robin from Washington, Ia
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Ingredients
Directions
Combine apple slices and apple juice in a skillet. Heat to boiling; reduce heat, simmer, covered, for 5 minutes. Set aside.
Combine flour and baking powder; stir in egg yolks and milk. Set aside. Beat egg whites with an electric mixer on high speed until soft peaks for (tips fold over). Gradually add the 3 Tbsp. sugar, beating until stiff peaks form (tips stand straight). Fold in egg yolk mixture and lemon juice.
Spread in a greased 9 inch pie plate. Arrange apples on top. Sprinkle with mixture of 1 tsp. sugar and cinnamon. Bake, uncovered, in a 375 degree F oven for 15-18 minutes or until a knife inserted near the center comes out clean. Serve immediately. Serves 2 to 3.
By Robin from Washington, IA
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Ingredients
Directions
Heat 2 inches peanut oil, cook oil or shortening in a heavy saucepan or deep-fat fryer to 375 degrees F. Meanwhile, combine eggs, sugar, and onions in a blender or food processor. Cover and blend or process until smooth. Transfer mixture to a bowl. Stir in flour and cornmeal until well combined. Carefully, drop by rounded teaspoon into hot oil. Fry, about 4 at a time, in the hot oil or shortening for 1 1/4 to 1 1/2 minutes or until golden, turning once. Drain hush puppies on paper towels. Keep warm in a 300 degree F oven while frying the remainder. Serve warm. Makes about 25 hush puppies.
By Robin from Washington, IA
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Ingredients
Directions
Prepare crust mix according to package directions. Shape into 2 disks, one slightly larger than the other; wrap. Refrigerate. Combine fruit bits, brown sugar, 1/2 cup granulated sugar, flour, cinnamon, vanilla and nutmeg; stir in peaches.
On floured surface, roll larger dough disk into 12 inch circle; fit into 9 inch pie pan. Spoon peach mixture into crust. Roll remaining dough into 9 inch circle; cut into 1 inch wide strips. Arrange in lattice pattern over pie filling; trim and flute edge. Refrigerate until firm, 15 minutes.
Place baking sheet on rack in oven; preheat to 375 degrees F. Brush crust with egg; sprinkle with remaining sugar. Bake on hot baking sheet 1 hour, 20 minutes or until golden and bubbly. Cool.
By Robin from Washington, IA
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Ingredients
Directions
In a large mixing bowl beat together the cream cheese, sour cream, and 3/4 cup of the taco sauce. Spread evenly on a serving platter to about a 9 inch circle. Carefully spoon the remaining taco sauce atop cream cheese mixture to within 1 inch from edge. Top with tomatoes, green onions, and cheddar cheese. Serve with chips or vegetables dippers. Serves 12.
By Robin from Washington, Ia
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Ingredients
Directions
Preheat oven to 350 degrees F. Cook shells according to package directions; drain. Coat 2 qt. baking dish with cooking spray. Combine undiluted soup, 1/4 cup Cheddar, milk, Worcestershire, onion, mustard, thyme and pepper. In separate bowl, combine ricotta, Parmesan, egg, parsley, and 1 cup Cheddar. Fill pasta shells. Spread 1/3 cup soup mixture over bottom of baking dish.
Top with half of shells. Pour half of remaining soup mixture over pasta; top with remaining shells. Top with remaining soup mixture. Cover with foil; bake 30 minutes. Uncover; sprinkle with remaining Cheddar. Bake until bubbly, 10-15 minutes.
By Robin from Washington, IA
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