Thursday, October 15, 2015

Freezer Meals

Handout for my class tonight at our Relief Society Activity.  

FREEZER MEALS    aka:  Compassionate Service Meals                                                                        
Ziti
Meat Sauce:
1 lb. mild sausage or hamburger or both
1 T. minced Garlic
1 chopped Onion
28 oz. tomato puree
16 oz. diced tomatoes (2 cups fresh)
8 oz. tomato paste
1 t. marjoram
1 t. basil
1 t. oregano
1 T. Parsley
1 t. thyme
2 T. sugar
1 t. salt
1/2 t. pepper
If desired, can also add......chopped bell peppers or grated zucchini.  


1 lb. Ziti noodles
2 c. grated mozzarella cheese (for topping)

Alfredo Sauce:
1/2 cube butter
8 oz. cream cheese
1 tsp garlic powder
1 c. whipping cream
1/3 c. parmesan cheese


Brown meat with 1 T. minced garlic and chopped onion. Drain fat, if desired.  Add all tomato ingredients, marjoram, basil, oregano, parsley, thyme, sugar, salt and pepper. (if desired, add bell peppers or zucchini)   Simmer about 20 minutes.  
Meanwhile, cook Ziti noodles in water with a little olive oil and salt. Drain and rinse.
Alfredo Sauce:
In pan, melt butter, cream cheese, and 1 tsp minced garlic. Add whipping cream and parmesan cheese and heat thru over medium heat.

Put Ziti noodles in baking pan sprayed with non-stick spray. Makes 2- 8x8 inch pans or 1-9x13 inch pan.  Cover noodles with Alfredo Sauce mixture, spoon meat sauce mixture on top, cover with mozzarella cheese.
Cover with foil and bake @350 for 30-40 minutes or until bubbling on top.
(if desired, remove foil the last 10 minutes to insure cheese does not burn and top is golden)

This is a great dish to put in the freezer.  I make one to eat & one to freeze. I like to use foil pans in the freezer.  Cover with foil and be sure to label with the cooking directions.  Thaw in the fridge for 24 hours and bake as directed above.  If frozen when baking it will take about 90 minutes to bake or more.  HINT:  Bake on a cookie sheet for more even baking and to catch any boil overs.  


FAVORITE DISHES TO FREEZE: 
Enchiladas, lasagna, soups, chili, pulled pork, spaghetti casserole, meatballs, sloppy joes, ziti, rice

OTHER THINGS I LIKE TO HAVE IN MY FREEZER:
Rolls, bread (all kinds), cream cheese brownies, pumpkin rolls, cookie dough, pies, lemon pound cake

NEED A FAST MEAL:
Corn chip casserole, Tuna Casserole, Home canned Mandarin sauce & chicken over rice, Microwave Meatloaf




Monday, October 12, 2015

Cream of Chicken Soup Mix

Cream of Chicken Soup Mix

1 c. non-fat dried milk

¾ c. cornstarch

¼ c. chicken bouillon (not cubes)

4 T. freeze dried minced onion

1 t. dried basil

½ t. dried thyme

1 t. pepper

Measure all ingredients into a pint jar and shake well.

To use: mix 1¼ cup water with ⅓ cup of dry mix and cook over medium heat until it reaches the consistency of canned cream soup.

Makes approx. 4 cans of cream of chicken soup.



 

Dehydrating Basics......


General Dehydrating Guidelines

There are no absolutes and quite a few variables in food dehydration.  

Certain varieties of produce, the humidity in the air, and even methods of food handling make a difference in the drying time and quality of dried product.

• Experiment with different thicknesses of produce, pretreatment versus no pretreatment, and different rehydration methods. You will determine what works best for your particular needs and preferences.

• To save nutrients and produce a quality product, start with a quality product.  Selecting produce at the peak of ripeness and flavor.  Wash carefully and remove any damaged produce.  Dry at low temperatures with good air flow. Once placed in the dehydrator, foods need to dry continuously for the recommended time. Do not turn off the dehydrator and leave partially dried foods sitting on the trays for extended amounts of time, as they may spoil or develop “off” flavors.

• Spread all foods evenly to dry in single layers. If slices overlap, the areas that are overlapping will take twice as long to dry.

 • Do not add fresh produce to a partially dried batch. It will slow the rate of drying for both products. It is possible however, to combine partially dried foods onto fewer trays.

• If you have more than one dehydrator, it’s easy to combine a load from both dehydrators after a few hours and start a new batch in your second dehydrator using the remaining trays.

Pre-Treatment

Pre-treatments can vary from soaking in fruit juice, ascorbic acid mixtures, syrup blanching, steaming, to sulfating. The results of each of these methods also vary. Experiment and decide for yourself which one you like best.

Use one of the following methods of pre-treatment:

Fruit juices containing ascorbic acid may be used as a natural pre-treatment to reduce browning.  Although there will still be some loss of color, pineapple, orange, lemon, or lime juice can be used.  Soda pop does a good job along with Ascorbic acid or Vitamin C tables dissolved in water or citric acid mixtures.   Follow the directions on the package for amounts or experiment.  Slice fruit directly into chosen mixture.  Soak 5 to 10 minutes and place on trays.  Fruits can also be dipped in honey or a honey/fruit juice mixture.  Salt water is also very effective. 

Garnishes

After fruits have been prepared for drying, garnish with spices, gelatin powders or coconut to give fruits a snappy flavor. Granola, chopped nuts, poppy seeds, sesame seeds, or sunflower seeds can also be sprinkled on fruits. These adhere best to fresh fruits if the fruits have first been dipped in a fruit juice or honey. Use your imagination for other dips or sprinkles.

***Conditioning *** Moisture will tend to equalize throughout a container of dried fruit when left at room temperature for several days. If some pieces are drier than others, the conditioning process will allow the moisture to equalize. If any condensation appears on the lid of the container, fruits are insufficiently dried. Return to the dryer and check periodically for dryness.

Blanching

Softens the cell structure and allows moisture to escape.  Most vegetables must be blanched.  This can be done with water, steam or microwave.  Blanch for about ½ to 1/3 of the cooking time.

Drying

Place on rack making sure the air can move freely around each piece.  Rotate trays as needed to allow all to dry.  Most fruits have about 20% moisture left when dried.  If there is excessive moisture in the storage container then it needs to be dried more. 

Labeling

All dehydrated foods should be labeled with the name of the product, date dried.  You may also want to list the quantity or weight.  Clear labeling allows you to rotate foods to minimize waste and nutrient loss.

Storage

The storage area should be cool, dry, and as dark as possible. The darker and cooler the storage area, the longer the dehydrated foods will last with good quality and nutritional value. For every 18°F (10°C) drop in storage temperature, the shelf life of dehydrated foods increases three to four times. The ideal storage temperature for dehydrated food is 60°F (15°C) to below freezing. The ideal storage place is your freezer or refrigerator, particularly for storing low-acid foods such as meats, fish, and vegetables.

All fruits dried with skins intact should be packaged and frozen for a minimum of 48 hours to prevent any possibility of insect infestation. Onions and tomatoes are especially prone to absorbing moisture from the air and should be packaged immediately after removing from the dehydrator.



Drying Herbs

A quick and easy way to preserve herbs for use all year long.  Gather herbs in the morning, rinse and shake to remove excess moisture.  Most dry in 1 to 4 hours in a dehydrator.  My favorite way to dry herbs is in the microwave.  Place herbs on paper towels and microwave on high 30 seconds at a time until dry and brittle.  They can also be air dried or in an oven.  Dried herbs are 3 to 4 times stronger than fresh herbs. 



Recipes using dried herbs:

Salsa Mix

1/2 c. of crushed, dried red pepper flakes

 1 T. dried parsley flakes

 3 T. dried cilantro flakes

 1/2 c. of dried onion flakes

 2 T. dried, minced garlic

 2 T. of canning salt (table salt, will turn it cloudy)

 1 T. of black pepper

 Measure all ingredients in a pint jar & shake well.

To use:   one 28 ounce can of tomatoes (if you buy canned tomatoes), or enough diced fresh tomatoes to fill up as many canning jars as you want. Use 1-2 tablespoons of the mix for a pint and 2-3 tablespoons for a quart.  I used 6 c. chopped  fresh tomatoes and ¼ c. mix. 



Cream of Chicken Soup Mix

1 c. non-fat dried milk

¾ c. cornstarch

¼ c. chicken bouillon (not cubes)

4 T. freeze dried minced onion

1 t. dried basil

½ t. dried thyme

1 t. pepper

Measure all ingredients into a pint jar and shake well.

To use: mix 1¼ cup water with ⅓ cup of dry mix and cook over medium heat until it reaches the consistency of canned cream soup.

Makes approx. 4 cans of cream of chicken soup.







Dehydrating Resources =      




Salsa Mix

This year I dried 2 gallons of minced onions....so I was looking for things to make to help use them.  I found this recipe and we have loved it!!!  Makes a great salsa a bit on the hot side.


Salsa Mix
1/2 c. of crushed, dried red pepper flakes
1 T. dried parsley flakes
3 T. dried cilantro flakes
1/2 c. of dried onion flakes
2 T. dried, minced garlic
2 T. of canning salt (table salt, will turn it cloudy)
1 T. of black pepper
Measure all ingredients in a pint jar & shake well.

To use: one 28 ounce can of tomatoes (if you buy canned tomatoes), or enough diced fresh tomatoes to fill up as many canning jars as you want. Use 1-2 tablespoons of the mix for a pint and 2-3 tablespoons for a quart.  **  I used 6 c. chopped fresh tomatoes and ¼ c. mix.

Sue's Sweet Dry Rub

This rub recipe was given to me by Sue Grunig.  It is great on pork chops, pork loin, and even steaks and chicken. 

Sue's Sweet Dry Rub
1/2 c. sugar
1/2 c. brown sugar
1/4 c. Kosher salt (I use 2 T.)
1 T. pepper
2 T. granulated onion
1 T. paprika
1 T. garlic salt
Combine in pint jar.  Rub on meat at least 60 minutes before grilling. 

Pizza Dough....in the bread machine

Pizza Dough in the Bread Machine
1 1/8 c. warm water
2 T. oil
3 c. bread flour
1 t. sugar
1 t. salt
1 T. yeast
Makes 2 pizzas
Bake @ 425 for 7 minutes.
Add sauce & toppings.
Bake 10 to 12 minutes more.



Karla's Bread Machine Bread

This is the recipe that came with my first bread machine......After the fire I lost it for awhile....thank goodness Kara had a copy of it!!

Karla's Bread Machine Bread
1 1/8 c. water
2 T. powdered milk powder
1 1/2 T. butter
3 c. bread flour
1 1/2 t. yeast
2 T. sugar
1 1/2 t. salt

Place in bread machine in the listed order....

Ziti

This recipe came to me from Tammy Malone.  It freezes great too!! 

Ziti
Meat Sauce:
1 lb. mild sausage or hamburger or both 
1 T. minced Garlic
1 chopped Onion
28 oz.  tomato puree
16 oz. diced tomatoes
8 oz. tomato paste
1 t. marjoram
1 t. basil
1 t. oregano
1 T. Parsley
1 t. thyme
2 T. sugar
1 t. salt
1/2 t. pepper
If desired add....chopped bell peppers or grated zucchini

1 lb. box Ziti noodles
2 c. grated mozzarella cheese (for topping)

Alfredo Sauce:
1/4 c. butter
1 8-oz cream cheese
1 t. garlic
1/2 pint whipping cream
1/3 c. parmesan cheese

Brown meat with 1 T. minced garlic and chopped onion. Drain fat. Add tomato ingredients, all. Add marjoram, basil, oregano, parsley, thyme, sugar, salt and pepper (add peppers or zucchini, if desired). Simmer about 20 minutes.
 Meanwhile, cook Ziti noodles in water with a little olive oil and salt. Drain and rinse.
Alfredo Sauce:
In pan, melt butter, cream cheese, and 1 tsp minced garlic. Add whipping cream and parmesan cheese and heat thru over medium heat.

Put Ziti noodles in baking pan sprayed with non-stick spray.  Makes 2- 8x8 inch pans or 1-9x13 inch pan.  Cover noodles with Alfredo Sauce mixture, spoon meat sauce mixture on top, cover with mozzarella cheese.  Cover with foil and bake @350 for 30-40 minutes or until bubbling on top.
(if desired, remove foil the last 10 minutes to insure cheese does not burn and top is golden)

This is a great dish to put in the freezer.  I make one to eat & one to freeze.  I like to use foil pans in the freezer.  Cover with foil and be sure to label with the cooking directions.  Thaw in the fridge for 24 hours and bake as directed above.  If frozen when baking it will take about 90 minutes to bake or more.  HINT:  Bake on a cookie sheet for more even baking and to catch any boil overs.  

Lacey Making Teddy Bear Cookies