What Would Martha Cook?

Too Busy to Be Unprepared

Archives for August 2009

Killer Queso

By

1 can cream of chicken soup
¾ c. evaporated milk
1 – 7 oz. can diced green chilies
2 T. minced jalapeños
1 – 4 oz. jar chopped pimientos, drained
1 t. ground cumin
1 – 1 oz. pkg. ranch dip mix
1 can Ro*tel tomatoes
1 lb. Velveeta, cut into cubes
¼ c. minced fresh cilantro
Minced fresh cilantro for garnish
Tortilla Chips for dipping

Combine soup, evaporated milk, green chilies, jalapenos, pimiento, cumin, dip mix, and Ro*tel in a medium saucepan. Cook over low heat, stirring frequently. When bubbly, add cheese and cilantro, and stir until cheese melts and mixture is combined. Be sure to keep the heat low, and stir constantly after adding the cheese to prevent scorching. Serve warm with tortilla, reheating as needed.

From Molly Fowler, The Dining Diva, in Menus for Entertaining

Grocery List
cream of chicken soup
evaporated milk
green chilies
jalapeños
pimiento
ground cumin
ranch dip packet
Ro*tel tomatoes
Velveeta
cilantro
tortilla chips

Approximate Cost: $7.89

Broccoli Rice Casserole (Freezer Method)

By

4 c. fresh broccoli florets
1/2 c. butter, melted
1/4 c. chopped onion
1 – 10 oz. can of cream of mushroom soup
8 oz. Velveeta, cubed
1 c. cooked rice

In a large covered sauce pan, cook broccoli in small amount of boiling water for 6-8 minutes. Drain and sauté onion in melted butter for 2-3 minutes. Add soup, cheese broccoli and rice. Mix well. Place in lined 9X13 inch baking dish and freeze, using foil and plastic.

On serving day, unwrap and return to original baking dish. Thaw completely. Bake uncovered at 350 degrees for 30 minutes or until heated through. From Don’t Panic More Dinner’s in the Freezer.

Grocery List
broccoli
butter
onion
cream of mushroom soup
Velveeta
rice

Approximate Cost: $5.15

Four Corners Refried Beans

By

1 lb. bacon
3 c. uncooked pinto beans
7 c. water
1 1/2 c. chopped onion
4 cloves garlic
1 T. salt (to start)
1-2 c. fresh or canned green chilies, diced

Fry bacon until crisp. Crumble and drain, reserving half of the bacon grease. Place bacon, remainder of ingredients and reserved bacon grease in the crock pot and cover.

Cook beans on high for 1 hour, then reduce to low for 10 hours. Cool and then mash pinto beans, in batches using a potato masher. Add more salt to taste.

Cool mashed beans completely and freeze using the freezer method. From Don’t Panic More Dinner’s in the Freezer.

Grocery List
bacon
pinto beans
onion
garlic
salt
green chilies

Approximate Cost: $4.68

Harvest Sweet Potato Cranberry Casserole

By

3 1/2 lbs. sweet potatoes, peeled and cut into 3/4 inch cubes
1 large onion, diced
olive oil or vegetable oil cooking spray
1 1/2 c. fresh cranberries (or frozen–do not thaw, if frozen)
2/3 c. light brown sugar
2 T. butter, melted
1/4 c. orange juice
3/4 t. salt
1 t. nutmeg
1/2 t. ground ginger
3/4 t. cinnamon
1 c. chopped pecans

Preheat oven to 450 degrees. Spray two shallow baking dishes (about 9 X 13 each) with oil. Mix sweet potatoes and onions and place half in each prepared baking dish. Spray lightly with oil and bake until sweet potatoes are just tender about 20-25 minutes. In a large bowl, combine remaining ingredients and mix well. Stir in sweet potato mixture. Place mixture in two freezer bags. Freeze, using freezer bag method.

On serving day, slightly defrost or thaw to a slushy state. Preheat oven to 350 degrees. Place potato/ cranberry mixture in two 9 by 11 inch baking dishes. Bake uncovered about 30-40 minutes or until tender and slightly sticky. Stir once during cooking. From Don’t Panic More
Dinner’s in the Freezer.

Grocery List
sweet potatoes
onion
vegetable. olive oil spray
cranberries
light brown sugar
butter
orange juice
salt
nutmeg
ginger
cinnamon
pecans

Approximate Cost: $10.45

Chicken Marsala

By

6 boneless, skinless chicken breasts
1 c. butter
1/2 c. flour
1 1/2 c. fresh mushrooms, finely sliced
1 1/4 c. Marsala wine
1 c. chicken broth
3/4 t. salt
1/4 t. pepper
1 c. shredded mozzarella cheese
1 c. fresh Parmesan cheese

Pound chicken to 1/4 inch thickness. Dredge chicken in flour and then sauté in 1/2 c. melted butter, 3-4 minutes per side. Place chicken breasts in a lined 9 X 13 inch baking dish, overlapping edges. In separate sauce pan, sauté mushrooms in remaining 1/2 c. butter until tender. Then spoon over chicken. Stir wine and chicken broth into skillet containing chicken drippings. Simmer for 10 minutes. Add salt and pepper spoon sauce over chicken. Cool completely, then freeze using foil and plastic wrap method.

On the serving day, place chicken in original baking dish and thaw completely (I’d leave it overnight in the refrigerator to do this). Bake chicken at 450 degrees for 12-15 minutes. Sprinkle Parmesan and mozzarella cheeses over chicken and broil on high heat for 1-2 minutes, until cheeses are lightly browned. From Don’t Panic More Dinner’s in the Freezer.

Grocery List
chicken breasts
butter
flour
fresh mushrooms
Marsala wine
chicken broth
salt
pepper
mozzarella cheese
Parmesan cheese

Approximate Cost: $8.49

Bombay Chicken Curry

By

1/2 c. butter, melted
1 c. onion, diced
1 clove garlic, minced
1/4 c. flour
2 T. curry powder
1 t/ salt
1/4 t. pepper
1/4 t. ground ginger
1/4 t. cayenne pepper
3 c. water
2 c. cooked chicken, chopped

In a medium sauce pan, sauté onion and garlic in butter. Add flour, curry, salt, pepper, ginger and cayenne. Continue cooking and stirring over medium heat until smooth. Add water and cooked chicken; simmer for 20-30 minutes, stirring occasionally, until sauce is bubble and slightly thickened. Cool completely; freeze, using the freezer bag method.

On the serving day, thaw completely. Reheat over medium heat until heated through. Serve over rice with desired variety of toppings, such as mandarin oranges, banana slices, raisins, dry roasted peanuts, steamed snow peas, pineapples chunks or flaked coconut. From Don’t Panic More Dinner’s in the Freezer.

Grocery List
butter
onion
garlic
flour
curry powder
salt
pepper
ground ginger
cayenne pepper
water
chicken

Approximate Cost: $4.89