Okay...here is the next installment of our Recipes for this month. First up is the Chile-Cheese Bake. I have used it as a side a few times, but with the eggs and cheese we kind of prefer it as a main dish. So use it however you want. It is yummy.
CHILI CHEESE BAKE
1 1 lb, 11 oz can mild whole green chiles
4 cups (16 oz) shredded Monterey Jack cheese
2 cups (8 oz) shredded sharp cheddar cheese, divided
5 large eggs
1/4 cup all purpose flour
1 1/3 cups milk
1/2 tsp salt
Pepper to taste
Dash Tabasco
Paprika
Treat a 13x9x2 inch baking dish with nonstick cooking spray.
Rinse the chiles, split them open lengthwise using kitchen shears, and remove the seeds. (Wash hands after handling and don't rub your eyes!) Dry and drain the chiles on paper towels. In the prepared baking dish, layer half the peppers, half the Monterey Jack cheese, and 1/2 cup of the cheddar cheese. Repeat the layers. Place 1 cup of cheddar cheese in a 1 quart freezer bag.
Blend the eggs, flour, milk, salt, pepper, and Tabasco sauce. Pour this mixture over top of the layers. Cover the dish with heavy-duty aluminum foil, label and freeze, with 1 cup cheddar cheese in the 1 quart freezer bag attached.
TO SERVE: Thaw. Preheat the oven to 325 degrees. Sprinkle the casserole with the cheddar cheese and paprika. Bake about 1 hour, or until firm. Cut in small squares and serve.
Serves 12.
I do freeze this is smaller containers for us since there is just my husband and I. If there will be others for the meal I can thaw more than one container.
Next up...CASHEW CHICKEN
2 boneless, skinless chicken breast halves, cubed
1 cup chopped onion
1 10 oz package frozen, chopped broccoli
1 7 oz can sliced mushrooms, drained
1 Tablespoon chicken bouillon
1/2 to 1 teaspoon ground ginger
3/4 cup cashews*
1/2 cup uncooked rice*
Combine the ingredients through the ginger in a bowl. Pour into a labeled 1 gallon greezer bag and freeze. Store the cashews in a labeled sandwich bag and attach to other bag.
TO SERVE thaw the ingredients. Transfer to a prepared, shallow 1 1/2 quart baking dish that has been treated with cooking spray. Stir in 1/2 cup cashews, and sprinkle the remaining ones on top. Cover and bake in a 375 degree oven for 45 to 55 minutes. Meanwhile cook the rice according to package directions. Serve the cashew chicken over the rice.
The day before your cooking day cube the 2 boneless skinless chicken breasts; cop the onion.
Serves 4
We love this dish. It is so easy and so tasty. Now for the dessert: FROZEN LEMON PIE
3/4 cup sugar
1 whole egg
2 egg yolks
1/2 t salt
1/4 cup lemon juice
1/2 tsp lemon zest
1 1/3 cups whipping cream
2 egg whites
graham cracker crust for 9 inch pie
SERVING DAY whipped cream
COOKING DAY
In a double boiler, mix together sugar, whole egg, egg yolks, salt, lemon juice, and lemon zest. Cook mixture over medium heat until thickened; remove from heat and allow to cool.
In a separate bowl, beat egg whites until stiff peaks form. In a second mixing bowl, beat whipping cream until it forms soft peaks. Fold egg whites and whipping cream into lemon filling mixture. Spread mixture into prepared graham cracker pie crust. Cover pie with plastic wrap, then foil, and freeze.
SERVING DAY
Allow pie to thaw slightly, slice, and serve with a dollop of whipped cream on top.
This pie is delicious. I have put the pie in the refrigerator at noon to serve at the evening meal...and it was too soft. I've also taken it out about an hour before the meal....too frozen. So, it can be a hit and miss. I'd rather have it too frozen than too thawed. either way it is delicious!
Okay...that's the second set of recipes for the cooking day.
Feel free to try the recipes and leave me some feedback. Let me know what you think of the blog and the recipes.
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