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1-1/4
cup warm water
2 envelopes active dry yeast
1/2 cup warm milk
1/3 cup butter
1/2 cup sugar (I use a little less)
1-1/2 teaspoon salt
5-1/2 - 6 cups flour
2 eggs
Place 1/2 cup warm water in large warm bowl. Sprinkle
in yeast; stir until dissolved. Add remaining warm
water, warm milk, butter, sugar, salt and 2 cups flour.
Beat 2 minutes at a medium speed.
Add
eggs and 1/2 cup flour. Beat at a high speed for 2
minutes. Stir in enough remaining flour to make a
soft dough.
Turn
out onto lightly floured surface. Knead until smooth
& elastic, about 8-10 minutes. Cover with plastic
wrap; let rest for 20 minutes. Punch dough down. Shape
into desired shapes for rolls.
Rolls
can be frozen and then stored for about one week.
To bake from freezer, cover and let rise in warm,
draft-free place about 1 hour and bake at 350°F
for about 15 minutes. You can also bake as rolls without
freezing by letting them rise as stated above and
then bake at 350°F for 15 minutes.
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Use
Freezer Roll Recipe listed above.
Pull off
chunks of dough, sized to your desire, and roll flat.
In the
middle of the dough, put spaghetti sauce, sausage
or hamburger, cheese and onions or olives (or anything
else your family loves!). Close the dough around the
stuffing and pinch shut (it should look like a little
triangle).
Using one
recipe of freezer rolls, you can make about 10-15
small to medium calzones.
In a bigger hurry, use frozen bread or roll dough
(such as Rhodes dough).
Bake the
fresh calzones at 325°F for about 13-15 minutes.
Serve with dipping sauce.
RC Note:
When making Calzones, I tend to run out of toppings
before dough, so I make enough calzones for dinner,
and then make rolls out of the left over dough.
Freezing:
Freeze the extra calzones in individual plastic wrap.
Store these for up to a couple of months.
Bake frozen
calazones at 350°F degrees for about 15 minutes.
Serve with dipping sauce.
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| MACARONI
and CHEESE with HAM |
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2-1/2
cups white sauce -- prepared as directed (see below)
1/2 teaspoon dry mustard
6 ounces cheddar cheese -- shredded
8 ounces macaroni -- elbow
1 1/2 cups ham cubes
1 freezer bag -- jumbo
Stir dry
mustard into white sauce; add 1 3/4 cup grated cheese
and stir until melted (reserve 1/4 cup cheese for
topping). Cook elbow macaroni for six minutes; drain.
Add cheese sauce to macaroni; stir. Turn into a greased,
2-quart casserole dish; stir in ham cubes. Top with
reserved grated cheese.
To freeze:
cover casserole with aluminum foil; seal dish in jumbo
freezer bag. Freeze.
To prepare:
place frozen casserole (covered with aluminum foil)
in
preheated 375°F oven. Bake for 25 minutes; remove
aluminum foil. Bake 25 minutes more, or until hot
and bubbly.
White
Sauce
2 tablespoons cornstarch
1 teaspoon salt
1/4 teaspoon pepper
2 cups milk
2 tablespoons butter or margarine
In medium saucepan, combine cornstarch, salt and pepper;
using wire whisk, stir in milk until smooth. Add margarine.
Stirring constantly with rubber spatula, bring to
boil over medium-high heat and boil 1 minute. Remove
from heat.
Recipe
from organizedhome.com.
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24
uncooked jumbo pasta shells
1 14-oz. can vegetable broth
1 minced carrot
1 potato, peeled and diced
1 onion, finely chopped
2 cups ricotta cheese
1 cup shredded mozzarella cheese
1 egg
1/2 cup Parmesan cheese
1 tsp. dried Italian seasoning
28-oz. jar spaghetti sauce
Cook
pasta according to package directions. Rinse, drain,
and let cool.
In
a large saucepan, heat broth to boiling. Stir in carrots,
potatoes
and onions and cook 3-4 minutes until vegetables are
tender. Drain
vegetables well. Combine with ricotta, mozzarella
and Parmesan cheese in a large bowl. Stir in Italian
seasoning. Fill each shell with this cheese mixture.
Pour 1/2 cup of the spaghetti sauce in the bottom
of a 9x13" baking
pan. Arrange stuffed shells in a single layer on the
sauce. Pour
remaining sauce over top. Sprinkle with additional
Parmesan cheese.
Cover with foil and bake at 350°F for 20-30 minutes
or until hot and bubbly.
Note: Can be frozen as a casserole or individual shells.
Recipe
from busycooks.about.com.
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2
pounds ground beef
1 medium onion -- chopped
3/4 cup brown sugar
1 tablespoon prepared mustard
1/2 cup barbecue sauce
2 tablespoons ketchup
Brown
ground beef and onion in a large skillet and drain.
Add other
ingredients and simmer for 5 minutes. Serve on buns
or over broken bread.
Freeze
your family's portion sizes in bags or containers.
Serves
12
Recipe
from www.realfood4realpeople.com.
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1
cup onion, chopped
1-28 oz. can chopped tomatoes
1/2 can green chilies, chopped
2-16 oz. cans refried beans
2 cups cheddar cheese, grated
10 flour tortillas
In a sauce pan, add all ingredients and mix until
warm. Place
spoonfuls of beans in a tortilla. Sprinkle cheese
on top. Roll up and
place in an ungreased pan or cookie sheet. Bake fresh
at 350°F for 20 minutes.
Freezing:
Wrap individual burritos in tin foil before baking.
Recipe
submitted by Tawnya Gibson.
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2
cups cooked black beans, drained
1 tablespoon minced fresh onion
1 teaspoon minced fresh garlic
3 tablespoons finely chopped green bell pepper
3 tablespoons finely chopped red bell pepper
1 teaspoon chopped fresh cilantro
1/4 teaspoon minced canned jalapeno's
salt and pepper to taste
breadcrumbs
Mash
1/2 cup of the beans. Put in a bowl with the rest
of the beans.
Mix well. Add all the rest of the ingredients except
breadcrumbs. Mix well. Add sufficient breadcrumbs
to make a mixture that can be formed into patties
that will hold together. Form into patties. Fry in
a little oil until browned.
These freeze well.
Recipe
from lotsofinfo.tripod.com.
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Can
I Freeze It?
From
Southern Living 2001 Annual Recipes
The
number one set of questions from cooks everywhere is, "Can
I freeze it? Do I cook, then freeze or freeze, then cook?"
Stick to these general rules for the best texture and flavor.
- Cook
and freeze stews, casseroles sauces, and pastries up to
three months.
- Fully
cooked dishes will loose moisture when frozen, so slightly
under cook casseroles such as lasagna or macaroni and cheese.
Do not thaw these before reheating.
- You
can also steam frozen vegetables without thawing them.
- Baked
cake layers, breads and cookies freeze very well; keep these
goodies in the freezer for two to three months.
- Remember,
all foods need to be frozen in air-tight containers to prevent
freezer burn.
Make
Ahead
Tips and Ideas
Storage
- Store
meals in freezer bags, microwavable dishes or plastic storage
containers. Bags and freezable foil are best for limited
freezer space.
- To
store things easier in your freezer, make sure you store
freezer bags flat.
- When
storing, spray freezable containers with cooking spray before
you add the meal. This helps in cleanup on the other end.
Or, if you reuse your containers at a faster rate, line
your dish with tin foil and spray. Many dishes, such as
burritos, can cook in the tinfoil - leaving your dish clean
to fill again right away.
- When
freezing soups, freeze individual segments rather than the
whole cooked soup. Store broth and veggies separate and
put together on the stove.
- Invest
in a freezer chest or stand alone freezer and place in your
garage, basement or extra room to give you more space.
Time
Cutters
- Use
the 'make one and store one' theory: as you make casseroles
or one of the recipes in this article, make enough for dinner
that night and a second batch to freeze for a later date.
-
For quick homemade breakfasts, freeze homemade pancakes
and waffles to pop in the toaster instead of buying prepackaged
ones.
- Ingredients
that are time savers always keep on hand. Things such as
broccoli, garlic, onions, peppers, cooked rice and tomato
sauce can help make quick meals when your freezer is bare.
Important
Tips
- Remember
to label you meals, including date prepared. Have an inventory
list attached to your freezer to remember what you have
and to aid anyone else who is preparing dinner.
- When
all else fails and you get busy, know where there is inexpensive,
healthy take out. The chain restaurant Baja Fresh tex-mex
grill or your local grocers deli are good examples of this.
Cost
Cutting Ideas
More
Recipes
- For
more ideas on cooking ahead, check out "Once-a-Month
Cooking," by Mimi Wilson and Mary Beth Lagerborg
- We
have more yummy casserole recipes in our "Rediscovering
your 9x13 Baking Dish" article. It not only has
great recipes, but more tips on Freezing, a list of items
to have on hand for quick meals, and great ideas for making
your "frozen dinner" a complete meal.
- How
many times have you needed a dozen cookies and ended up
buying refrigerator dough or cookies from the bakery?
Freezing cookie dough is a really easy thing to do and such
a great time saver!
Roll a long tube of dough (8-9" long and ~2" thick)
in wax paper, label with name of cookie and baking directions,
and place in large plastic freezer bag.
Or, drop dough by the spoon full on to cookie sheets (or
other flat surface) cover with plastic wrap and place in
freezer. Once completely frozen, transfer to an airtight
container, label and return to freezer. The baking time
for these cookies may need to be increased slightly when
going from the freezer to the oven.
Here are some of our favorite cookie recipes:
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