Tortilla Soup

One can– 16 oz Refried Beans
One can– 15 oz Black Beans
One can– 14 oz Chicken Broth
1 ½ Cup frozen Corn
¾ Cup Chunky Salsa
1 ½ Cup Cooked Chicken
½ Cup Water

Simmer 30 Minutes

Crunch Tortilla chips into bottom of bowl, add Soup and
Top with Shredded Cheese and Sour Cream

Stuffed Green Peppers

1 lb. ground beef, browned and drained
1/3 cup minced onions
½ tsp. salt
3 (8 oz.) cans tomato sauce
¾ cup water
½ cup uncooked long grain rice
1 tsp. Worcestershire sauce
1 cup shredded cheddar cheese
6 medium green peppers with tops off and seeds cleaned out

Mix all ingredients except cheese and green peppers together. Cover and simmer 15-20 minutes until rice is tender. Stir in cheese. Spoon mixture into green peppers. Place in muffin tins and bake at 350 degrees for 30-35 minutes.

If freezing: after spooning the mixture into the peppers, wrap peppers in foil and place in a freezer bag to freeze. You can also freeze the meat and the peppers separately.

Note: the meat mixture is also great just in the muffin tins without the green peppers for small ones who may not like the peppers.

Garlic Mashed Potatoes

Makes 4 side dishes, 6 servings each

10 lbs russet potatoes, peeled and cut into large chunks
1 tbls minced garlic
2 (8 oz) packages cream cheese, cut into quarters
1 tsp salt
1 tsp pepper
1 cup chicken broth

Four 8 inch sq baking dishes
Plastic wrap
Aluminum foil

1. Put potatoes in a large stockpot with water to cover. Bring to a boil and cook potatoes until they break apart easily with a fork, 9 to 12 minutes.

2. Meanwhile, heat oil in a small skillet over medium heat. Add garlic and cook, stirring occasionally, until soft, about 3 minutes. Remove pan from heat.

3. Drain potatoes and return them to the pot. Add garlic with oil, cream cheese, salt and pepper: mash potatoes. Stir in chicken broth. Divide potatoes evenly among the baking dishes. Wrap each dish entirely in plastic wrap and cover with foil.

4. Label and freeze.

To cook one side dish
1. Thaw one side dish in the refrigerator or bake straight from the freezer.
2. Preheat oven to 350 degrees
3. Remove plastic wrap and foil from baking dish and replace foil. Bake for 1 hour if frozen, 30 minutes if thawed, or until potatoes are hot all the way through.

French Bread

3 Tlbs Yeast
3 ½ Cups Water
¾ Cup Sugar
1/3 Cup Butter or Oil
4 tsp Salt
6 to 10 Cups Flour

Dissolve yeast in warm water. Add sugar, butter, and salt. Add flour 2 cups at a time until you have a soft elastic dough. Let rise until double. Divide into 9-12 parts; roll them out and braid into loaves. Put on a greased cookie sheet. Let rise then bake at 400 degrees for 20 minutes. After removing from the oven, brush the top of the loaves with butter.

Variations: Brush with egg or mild and sprinkle with sesame seed or poppy seeds before baking. Make into individual French rolls: small braided rolls or just round rolls.

Baked Potato Chowder

10 lbs russet potatoes,

Baked and cooled

1 C (2 sticks) butter

2 C chopped onion (bout 2 med.)

¼ C dried parsley

2 Tbls beef bouillon granules

1 Tbls minced garlic (bout 9 cloves)

1 Tbls dried basil

2 tsp salt

2 tsp black pepper

2 C flout

12 C water

4 C half-and-half (or light cream)

1 lb sharp Cheddar cheese,

Cut into large chucks

4 one-gallon freezer bags

1. Cut potatoes in half; scoop out flesh. Set potato aside and discard skins, or save for another use.

2. Melt butter in a large stockpot over medium heat. Add onions and cook, stirring, until soft, about 5 mins. Add parsley, bouillon, garlic, basil, salt and pepper; cook, stirring, for 2 mins. Add flour; cook, stirring, 2 mins longer. Mixture will be like a paste. Gradually add water, half-and-half, and potato; cook, stirring frequently, until soup has thickened, about 30 mins. Add cheese; cook, stirring until melted. Cool.

3. Divide cooled soup evenly among the freezer bags. Seal and freeze.

To Cook one Entrée

1. Completely thaw one entrée in the refrigerator.
2. Bring the soup to a simmer in a large saucepan over medium heat. Do not boil.

Teriyaki Chicken

2 lbs boneless, skinless chicken breasts or tenderloins
10 oz. bottle teriyaki sauce
1 T vinegar
2-3 cloves freshly pressed garlic
1/2 finely chopped onion

Place chicken and all ingredients into freezer bag, coat chicken well. Squeeze air out of bag and freeze. Chicken will marinate as it defrost in refrigerator for 24 hours. Remove chicken from bag and place in baking dish. Bake, uncovered, at 400 degrees for 45 minutes (30 for tenderloins). Serve with rice and vegetables.

King Ranch Chicken

King Ranch Chicken

Season 2 pounds chicken with onion, garlic, and celery,
Simmer until done; save stock.  If this is a whole chicken,
debone.  Cut into bite-size pieces.

1 doz. corn tortillas   1/2 c. chopped bell pepper
1 can cream of mushroom soup  1/8 tsp. Tabasco sauce
1 c. sour cream    1 lb. grated cheddar cheese
1 small can sliced black olives  1 can Ro-Tel tomatoes

Line bottom of 9X13 inch pan with one layer of corn tortillas (3 to 4).
Sprinkle 1/4 cup of stock over this.
Combine in bowl: Soup, sour cream, pepper, half of the olives, and Tabasco.
Layer half of the chicken, then half of the combined sauces, and half of the cheese (like Lasagna).
Repeat the tortillas, stock, chicken, sauce, and half the cheese.
Top with the entire can of Ro-Tel tomatoes and the remaining olives.
Bake at 350 until hot and bubbly.

Meat Loaf

Meat Loaf

2 lbs. ground beef
1 c. cracker crumbs
3/4 c. chopped onion
1 1/2 tsp. salt
3/4 tsp. oregano
1 egg
1 (6-oz.) can tomato paste
1/4 tsp. pepper
2 c. grated cheese
1/4 tsp. celery salt
1/4 tsp. dry mustard
1 T. Worcestershire Sauce

Mix all ingredients except cheese.  Flatten out on wax paper; sprinkle with cheese and roll up.  Place in loaf pan.  Bake at 350 for 1 hour.  After 45 minutes spread on sauce and continue cooking.

Sauce
1/4 c. ketchup
1 1/2 T. brown sugar
1/2 tsp. prepared mustard

Citrus Pork Chops

Ingredients

• 2 tablespoons lime juice
• 2 tablespoons orange juice
• 2 tablespoons lemon juice
• 2 tablespoons balsamic vinegar
• 3 tablespoons honey
• 1 teaspoon Dijon mustard
• 1 teaspoon paprika
• 1 1/2 teaspoons instant minced garlic
• 1 teaspoon garlic pepper seasoning
• 1/2 teaspoon garlic sea salt
• 6 boneless pork chops

Directions

1. Combine ingredients in a large Ziploc freezer bag.
2. Remove as much air as possible.
3. Label and freeze.
4. Defrost overnight in the fridge; pork will marinate as it defrosts.
5. To serve, remove chops from bag and place in a non-stick skillet; reserve marinade.
6. Cook for 5 minutes, or until brown, repeat for other side.
7. Add marinade, and reduce heat to medium. Cover and cook for 7 minutes, or until chops are no longer pink in the middle. Transfer pork to a plate and cover. Turn heat to high and whisk for 3-5 minutes until sauce is thick. Spoon over pork.
8. OR cook on heated grill until done, baste with marinade while cooking