Cooking Instructions - April 2006 Menu

When thawing freezer bags be sure to place them in a bowl or baking dish in the fridge in case of leakage. If you forget to thaw you can thaw in the microwave or increase the cooking time by about 25 minutes for the foil pans.

Feta Cheese Burgers – Thaw overnight in fridge. Preheat grill for high heat. Oil the grill grate. Grill patties 5 minutes per side, or until well done. Serve on rolls.  Try our Mango Ketchup on these, YUMMMY! Side salad with this works. 

Beef Stroganoff – Thaw overnight in fridge. Place contents of ziplock in saucepan or crock pot. Add 1 cup water. Cook in saucepan for 45-60 minutes, until meat is tender or in crock-pot on low for 8-10 hours or high for 4-6 hours. When meat is tender, stir in sour cream and reheat gently until slightly thickened but not boiling.

Chicken Chorizo Pasta Paella with Chipotle Peppers - Thaw in fridge over night. Slowly heat contents of ziplock on the stove top add chicken stock, milk or cream to thin.This is pretty filling a side of steamed broccoli goes great with this. I have eaten this cold and it is just as good.

Coconut French Toast with Tropical Fruit Compote - French toast: Thaw in fridge. Arrange bread in single layer in greased 9x13 pan. Pour mixture over bread. Turn bread to coat. Preheat oven to 350°  bake, uncovered, for 30 minutes or until coconut is golden. Serve warm with compote.You can pan fry this as well just as if it were regular French toast.

Smoked Corn Chowder  - Thaw overnight in Fridge. Pour contents of freezer bag into pot and heat slowly add chicken stock or milk to finish this off. Serve with a crusty roll.

Pork and Parsnips Stew with Apricots - Thaw overnight in fridge. Oven: Empty ziplock into casserole dish. Bake for two hours at 325 or until meat is tender. Add dried fruit and return dish to oven for 15 minutes or until heated through. Stovetop: Empty ziplock into saucepan. Bring to a boil and reduce heat to simmer for 1 hour or until meat is tender. Add dried fruit and simmer for 5 minutes or until heated through.

Café Chicken – Thaw in fridge overnight. Oven: Preheat oven to 375 cook chicken in a shallow pan until juices run clear approx: 50 minutes Serve with rice and vegetables.

Honey Glazed Pork – Thaw in fridge overnight.  Place pork in a shallow baking dish. Pour the glaze over the slices and turn them to coat. Roast for 8 to 10 minutes, until a thermometer inserted reaches 140 degrees F for medium. Remove from the oven and keep warm, loosely covered until ready to serve. Serve pork on a platter and spoon the balsamic-honey glaze over them mashed pot and a green veg would be tasty with this.

Gingered Port Salmon - Thaw in refrigerator over night. Grill:  Preheat grill. Remove salmon steaks from marinade. Over low to medium heat, grill steaks for 10 minutes on one side, brushing once or twice with marinade. Flip and grill for 5 – 7 minutes or until meat flakes easily with a fork. Oven: Preheat oven to 450°. Place steaks in single layer in greased pan. Drizzle with marinade and bake for 10 minutes or until meat flakes easily with a fork.  Serve with rice and steamed broccoli.

Mandarin Pork Loin Chops with Horseradish -  Thaw in fridge over night. Remove pork from bag place in skillet. Cook approx: 6-8 minutes turn half way through remove pork and add sauce to pan stirring frequently, until sauce thickens. Add pork; heat through and serve over hot cooked rice, if desired.

Country Turkey Pot Pie with Fresh Herbs -  Thaw in fridge over night. Pour thawed mixture into pie shell and top with another crust. Make a few slits in the top crust for the steam to escape. Bake uncovered for 30 minutes at 350°.  Then bake covered with foil for 30 more minutes.  Let stand 10 minutes before serving.

Curry Lime Chicken - Thaw in fridge over night. Place contents of bag in shallow baking bake in preheated 375 oven for 50 minutes or until juices run clear when pierced. Serve with white rice and stir fried greens. Pour the sauce over everything.