Broccoli Rice Casserole
Here is the recipe for that
4 cups fresh broccoli florets
1/2 cup butter, melted
1/4 cup onion, chopped
1 10 oz can cream of mushroom soup
8 oz Velveeta cheese, cubed
1 cup cooked rice
Cooking Day
In a large, covered saucepan, cook broccoli in a small amount of boiling water for 6 - 8 minutes, until crisp tender. Drain well. In a large skillet, saute onion in melted butter over medium heat for 2-3 minutes. Add soup, then cheese, stirring until cheese is melted and well blended. Add broccoli and rice to soup mixture. Place in a lined 9 x 13 baking dish and freeze, using foil and plastic wrap method.
Serving Day
Unwrap, return to original baking dish, and thaw completely. Bake uncovered at 350 degrees for 25-30 minutes or until heated through
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.
PARMESAN POTATOES
6 medium potatoes
1/2 cup grated parmesan cheese
1/4 cup flour
1 tsp salt
1 tsp pepper
4 Tablespoons butter
Preheat oven to 350 degrees. Peel potatoes and cut each into 8 wedges. Put parmesan, flour, salt & pepper into bag, and shake. Put margarine in a 9 x 13 pan. Place in oven until margarine melts, remove and add coated potatoes. Bake 350 degrees for 30 minutes, turn potatoes over and bake 30 minutes more.
Marvelous Mashed Potatoes
Basic Mashed Potatoes
4 lbs russet potoes (approx 6-8 medium)
1 T salt
1 1/2 cups milk (more or less if needed)*
1/2 cup butter, cubed*
salt and pepper, to taste
Serving Day
Milk and/or butter, if needed
Chopped parsley for garnish
*see recipe variations for changes to these ingredients
Variation #1: Garlic Mashed Potatoes
Add:
1 head garlic, peeled (12-15 small cloves)
Variation #2: Buttermilk Mashed Potatoes
Add:
1 1/2 cups buttermilk (instead of milk)
Reduce the following
6 T butter, cubed
Variation #3: Cheesy Mashed Potatoes
Add:
2 cups grated cheddar or parmesan cheese
1/2 cup onion, finely chopped and sauteed (optional)
Serving Day
8 pieces of bacon, fried crisp and crumbled
Variation #4: Green Chiles and Cheese Mashed Potatoes
Add:
1 head garlic, peeled (12-15 small cloves)
6 oz cream cheese, softened
1 cup sour cream
1 cup green chiles, chopped (canned or fresh)
Reduce the following
2/3 cup milk (more or less if needed)
1/4 cup butter, cubed
Yield 8-10 servings
Cooking Day
Peel potatoes and cut into quarters. Place potatoes in a large stockpot. Add enough water to cover potatoes plus 1 inch more. Stir in salt. Bring potatoes to a boil; reduce and simmer until potatoes are fork-tender, about 25-30 minutes.
Drain potatoes immediately and return to pan; cover to keep warm. (For best freezing results, do not let potatoes sit in water, as they will absorb too much water and become mushy.) Heat milk in saucepan until boiling. Mash potatoes with a potato masher or an electric mixer or low speed. Add butter, salt, pepper, and enough hot milk to make potatoes smooth and creamy. Cool completely. Freeze, using freezer bag method.
Mashed Potato Variations
Variation #1: Garlic Mashed Potatoes
Add whole garlic cloves to the quartered potatoes and water. Cook as directed.
Variation #2: Buttermilk Mashed Potatoes
follow cooking day directions above, replacing hot milk with room-temperature buttermilk (do not boil). Butter is reduced; not the quantity difference
Variation #3: Cheesy Mashed Potatoes
Follow cooking day directions above; add cheese and sauteed onion to potatoes when hot milk is added. On serving day, gently mix in crumbled bacon right before serving.
Variation #4: Green Chiles and Cheese Mashed Potatoes
Follow cooking day directions above, but add whole garlic cloves to the quartered potatoes and water. Add softened cream cheese and sour cream when mashing potatoes. ot milk and butter are reduced; not eh quantity diffences. Add only as much milk as is needed to make potatoes creamy. Gently sitr in green chiles.
Serving Day
Thaw potatoes completely. To reheat in the oven, place potatoes in an oven-proof dish and reheat at 350 degrees for 25 minutes or until heated through. Cover if necessary. Stir halfway through cooking time. To reheat in the microwave, place potatoes in a microwave-safe baking dish and reheat, covered, for 10-12 minutes or until heated through, stirring occasionally. For either method, you may add just enough milk and/or butter to bring potatoes back to a smooth, creamy consistency, if necessary. Serve with suggested garnishes, if applicable.
