Tuesday, September 27, 2011

Weekly Menu- Hamburger 9 meals


crusty French Bread

crackers and cheese tray

vegetables and dip


Garlic bread

Saturday Lunch
Sloppy Joes
potato chips

white rice

Sunday Lunch

Sunday Dinner 
Potato casserole
Fresh vegetables

Prep Day

Begin with 12-15 pounds of ground beef. (adjust according to family size/guests)
Season and form 3 pounds into meatballs.Cook and cool completely, Place half in freezer bag and label Italian. Bag and Label the other half peach glazed.
Form 1 pound into burgers, season to taste, freeze, uncooked, with wax paper between. If you have extra beef make more burgers for later.
season and form a 2-3 pound meatloaf, freeze in a disposable tin loaf pan. (you may choose to freeze raw or cooked)

Brown 5-7 pounds-
Separate 1 pound and freeze for sloppy joes.
Season 1 1/2 pound as taco meat, freeze.
Season and label 1-2 pounds as chili meat. You may choose to mix all your chili ingredients and freeze as a whole. Split remaining browned beef into the following two -
prepare enchiladas and egg rolls as directed by recipe and freeze enchiladas in pan. Freeze egg rolls separately and place into a bag so they will be ready to thaw and deep fry.

Now your meat and main dishes are prepared for the week ahead. Plan for your sides and an easy dessert.
Easy dessert ideas
ice cream sundaes

Change the sides to fit your taste, this is just a guide line to get you thinking next time hamburger is on sale!

you might want to grab- if it is not in your kitchen pantry or fridge-
pasta sauce/tomato sauce/taco sauce/sloppy joe sauce
French bread
veggies/lettuce,cucumber, tomato, onion, garlic, carrots, celery, potatoes,cabbage etc
consume (soup)
French onion soup
cornbread mix
enchilada sauce
sour cream
imitation crab
cream cheese
instant vanilla pudding mix
egg roll wrappers- found in produce dept
sweet and sour sauce
water chestnuts
peach jam
chili sauce
onion soup mix
bread crumbs/Panko
crescent rolls- like Pillsbury refrigerated
dessert items
and don't forget one frozen pizza to throw in the oven on prep day!

Joining on the Menu Monday at Stone Gable
Miz Helen’s Country Cottage

Wednesday, September 21, 2011

Coconut Shrimp

Shown in photo, coconut shrimp and regular fried shrimp. 20 count

Clean shrimp remove heads if fresh, peel but leave on tail. Devain and rinse, pat dry.
bowl one- 1 bottle beer*
                 1 c flour*
              salt and pepper to taste
 bowl  two- coconut

* based on 18- 20 shrimp or 2-3 servings, increase amounts for larger batches

Place beer in bowl and let shrimp marinate in it 20 min, remove, add flour salt and pepper
dredge shrimp in beer flour mix then cover in coconut place on a pan and let rest while oil heats.

  Preheat oil in a large pan or deep fryer to 350, add shrimp carefully and turn once cooking about 4-5 min. This depends on the size of your shrimp and the amount you have in at one time.
Serve warm with Thai dipping sauce, sweet and sour, cocktail or tartar sauce.

Tuesday, September 20, 2011

Cran Apple Crisp

Is there anything better than warm apple crisp on a cool fall evening? I don't know, first that amazing smell in the kitchen then the burst of apple and cinnamon...why not push it to the limit with a little cranberry.

6-8 large apples, peeled cored and chopped
1/4 c  white sugar
3/4 c dried cranberries
1 1/2 c brown sugar
1 c flour
1 c oats
1 1/2 tsp cinnamon
1 tsp nutmeg
2/3 c softened butter + 1/4 c

Place sliced apples into a bowl with lemon, white sugar and 1/2 tsp cinnamon. Mix well, add cranberries, set aside.
spraya 9X13 pan
In another bowl mix brown sugar, flour, oats, 1 tsp cinnamon, nutmeg, cut in 2/3 c butter with a pastry blender or fork until coarse crumbs are made.
Drain apples and cranberries and place in pan, dot with 1/4 c butter. Evenly spread crumb mixture over top and bake at 350 for 30 min or until apples are tender.

Monday, September 12, 2011

Home Made Butterfinger Bars

 Oh My! You can make your own Butterfinger with only....3 ingredients!  And I promise you wont be disappointed! In fact go ahead and get ingredients for the second batch.
   You will need ( for one batch)

16 oz candy corn
16 oz peanut butter
chocolate for coating (you can use chocolate chips or almond bark)

 Melt the candy corn in the microwave stirring every minute. My microwave is small and not too powerful, it took approx 4 min.

 Stir in peanut butter and press into 8X8 sprayed pan. Let cool completely.
 Slice into bars and melt chocolate in double boiler or microwave, I always get better results in a double boiler on a very low temp.
Spread chocolate over bars and let set.

 That is it!

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