Individual Potato Pudding Once A Month Cooking Recipes

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CHICKEN & DRESSING (ONCE A MONTH COOKING)



Chicken & Dressing (Once a Month Cooking) image

When you've cooked ahead, you have not only ensured a month's worth of healthy meals for your family, you are also ready for guests, you have a meal on hand to share with a shut-in, and if you become ill or there is a family crisis - well, at least dinner's ready!

Provided by TishT

Categories     One Dish Meal

Time 1h

Yield 16 serving(s)

Number Of Ingredients 9

4 cups cooked chicken, diced
12 -16 tablespoons butter
1 medium onion, minced
1 cup celery, diced
4 eggs, beaten
3 cups milk
18 -20 slices whole wheat bread, cubed
2 -3 cups chicken broth
salt and pepper

Steps:

  • Melt butter in large pot.
  • Sauté onion and celery.
  • In large, separate bowl, pour eggs and milk over bread cubes and toss until completely moistened.
  • Add this to celery and onion and fry until lightly browned.
  • Add chicken.
  • Freeze in ziploc bags.
  • Freeze broth in glass jars, plastic containers, or ziploc bags.
  • To serve, thaw.
  • Pour mixture into large, heavy pot.
  • Pour half of broth over top.
  • Heat over medium heat until hot all the way through, adding more of the broth as mixture becomes dry.

Nutrition Facts : Calories 268.5, Fat 15.4, SaturatedFat 7.9, Cholesterol 108.4, Sodium 394.2, Carbohydrate 17.8, Fiber 2.4, Sugar 2.4, Protein 15.7

CINNAMON BEAR CLAWS (ONCE A MONTH COOKING)



Cinnamon Bear Claws (Once a Month Cooking) image

Pull these from the freezer for a yummy breakfast. Think ahead the night before for a quick warm roll directly from the over--the smell is sure to wake up the family and get them to the table!

Provided by TishT

Categories     Breads

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 10

danish pastry dough, posted separately
4 tablespoons sweet butter, melted
1/2 teaspoon ground cinnamon, mixed with
2 tablespoons granulated sugar
1/2 cup chopped walnuts or 1/2 cup pecans
1/4 cup chopped raisins
1 teaspoon lemon rind, grated
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
1 tablespoon milk

Steps:

  • On a lightly floured pastry cloth or floured board, roll dough to an 18x9-inch rectangle.
  • Brush with half of butter, then sprinkle generously with cinnamon sugar mixture, leaving a 1/4-inch edge all around. Combine nuts, raisins and peel.
  • Sprinkle evenly over sugared surface.
  • From longer side, fold one third of dough over.
  • Then bring opposite side over this, to make a three layer strip 18x3-inches.
  • Pinch together, to seal. With a sharp knife, cut strip crosswise into 6 sections.
  • On folded side of each, make 3 1-inch cuts, evenly spaced TO FREEZE: Arrange on tray.
  • Separate "claws" slightly.
  • Brush tops with rest of butter. Wrap tray with foil; seal, label and freeze TO BAKE: Line a cookie sheet with brown paper.
  • Arrange "claws" 2 inches apart on ungreased brown paper.
  • Let rise in warm place until double in bulk about 1- 1 1/4 hour. Meanwhile preheat the oven to 375°F.
  • Mix the ingredients for the sugar glaze together in a small bowl.
  • Bake 15-20 minutes or until golden brown.
  • Let cool slightly on wire rack.
  • Drizzle glaze over warm rolls.
  • Note: You can serve these in the morning for breakfast by pulling them out of the freezer the night before and let them thaw in the refrigerator overnight on a brown paper lined sheet.

CHICKEN CURRY (ONCE A MONTH COOKING)



Chicken Curry (Once a Month Cooking) image

Cooking this Chicken Curry this way is less expensive because groceries are bought in bulk, meals are planned, and nothing is wasted. And it's "from scratch" even if you did pull it out of the freezer! Cook time includes the warm up from the freezer

Provided by TishT

Categories     One Dish Meal

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 12

8 cups cooked brown rice
1/2 cup olive oil
2 cups chopped onions
1/2 cup chopped green pepper
6 cups cooked chicken, chopped
2 tablespoons flour
2 tablespoons curry powder
1 1/2 teaspoons salt
1 cup water
1/2 cup lemon juice
2 cups tomato sauce
4 cloves garlic, crushed

Steps:

  • Cook onion and green pepper in oil until tender.
  • Add chicken.
  • Sauté briefly.
  • In separate bowl mix flour, curry powder and salt.
  • Slowly stir in water and lemon juice to make paste.
  • Add tomato sauce and garlic and pour mixture over chicken mixture.
  • Mix.
  • To freeze, freeze in ziploc plastic bag.
  • Freeze rice in separate ziploc bag.
  • To serve, thaw.
  • Place rice in casserole dish.
  • Place chicken mixture over top of rice.
  • Heat through on 350°, about 30 min.

BREAKFAST BURRITOS (ONCE A MONTH COOKING)



Breakfast Burritos (Once a Month Cooking) image

These are great! It takes me and my husband about an hour to make all of these, which averages out to about 2 minutes a burrito...I'd say that is a quick breakfast!

Provided by WildLightning

Categories     Breakfast

Time 1h33m

Yield 26 serving(s)

Number Of Ingredients 8

2 lbs pork sausage
4 medium onions, diced
2 bell peppers, diced
2 tomatoes, diced
1 1/2 lbs of shredded cheese
18 eggs
26 (10 inch) flour tortillas
1 (8 ounce) jar salsa

Steps:

  • Cut up the meat and vegetables and split it into four separate equal batches.
  • Crack all sixteen eggs, blend them so the yolk is even, then separate this into four equal batches.(If you have a huge skillet, you can do this in two batches instead.).
  • Saute a batch of meat and veggies for about ten minutes, then add a batch of the eggs and stir regularly until the eggs are cooked.
  • Each small batch here makes eight burritos. Spoon some of the egg/veggie/meat mix onto a tortilla shell, put some cheese and a bit of picante sauce on top, then fold it up and wrap it in Saran wrap.
  • Toss the finished burritos in the freezer.
  • Defrost in microwave 3-5 minutes, depending on your microwave.

BREAKFAST BURRITOS (ONCE A MONTH COOKING)



Breakfast Burritos (Once a Month Cooking) image

Great for that run in the morning breakfast. You can also take frozen burritos with you when going camping. Just place the bag of frozen burritos into the ice chest, and by the time you're ready for breakfast the first morning, the burritos are fully thawed. Then simply reheat them in a large skillet over the campstove or fire grate.

Provided by TishT

Categories     Breakfast

Time 50m

Yield 24 burritos

Number Of Ingredients 13

12 eggs, beaten
1 lb bulk sausage, cooked (or crumbled links)
1/2 cup chunky salsa (your choice of heat)
2 cups cheddar cheese, shredded
24 flour tortillas (you can also use whole wheat)
1 green pepper, finely diced (optional)
6 potatoes, shredded and fried until cooked through (optional) or 6 hash browns (optional)
jalapeno, slices (optional)
1 (4 ounce) can chopped green chilies (optional)
1 -2 garlic clove, finely minced (optional)
1 onion, finely diced (optional)
1 tomatoes, peeled and chopped (optional)
2 green onions, sliced with tops (optional)

Steps:

  • Scramble eggs in large skillet until done; stir in cooked sausage and salsa.
  • Warm tortillas in microwave 20-30 seconds or until warm and flexible.
  • Place 1/2 cup egg mixture into tortilla; roll burrito-style.
  • Freeze burritos in single layer on lightly greased cookie sheet.
  • When fully frozen, wrap burritos individually; place wrapped burritos in large zip-top freezer bags; freeze.
  • TO SERVE: Unwrap burritos from foil or plastic wrap that you used for freezing.
  • Wrap in a paper towel.
  • Cook in microwave until heated through (about 2 minutes).
  • Or thaw burritos (remove plastic wrap if used in freezing), wrap burritos in foil, and bake at 350 degrees for ten minutes.

Nutrition Facts : Calories 212.4, Fat 11.3, SaturatedFat 4.3, Cholesterol 116.7, Sodium 413.1, Carbohydrate 16, Fiber 1, Sugar 0.9, Protein 10.9

P.E.I. POTATO PUDDING



P.E.I. Potato Pudding image

Prince Edward Island, Canada's tiniest province, is famous for its potatoes. This is an old fashioned dish; the recipe is from a Mme. Benoit cookbook, and she gives credit to "Dolly", her hostess in Summerside, PEI.

Provided by Lennie

Categories     Potato

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups coarsely shredded raw potatoes
1 cup thinly sliced raw onion
1 cup coarsely grated carrot
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon savory (marjoram can be substituted)
2 tablespoons cream
2 tablespoons butter

Steps:

  • Preheat oven to 350F; generously butter a medium-sized casserole dish and set aside.
  • In a mixing bowl, combine potatoes, onions, carrots, salt, pepper and savory; stir in the cream.
  • Place in prepared casserole dish and dot top with butter.
  • Bake, covered, for 45 minutes; uncover and bake for an additional 15 minutes or until a golden crust has formed.

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