Category Archives: Cook to Freeze

Noodle Pudding

1 pound wide noodles
1 quart buttermilk
¼ pound butter or margarine, melted
½ cup golden raisins
½ cup sugar
6 eggs, slightly beaten
⅓ cup brown sugar
⅔ cup cornflakes, crumbled
⅓ cup pecans, chopped
2 tablespoons butter

Preheat oven to 350°. Cook noodles in boiling, salted water; drain. Combine noodles, buttermilk, eggs, melted butter, raisins and sugar. Pour into one 9×14-inch or two smaller well-greased baking dishes. Bake 30 minutes. Cool. Wrap to freeze. On serving day: Bake casserole 15 minutes in a 350° oven. Meanwhile, mix brown sugar, cornflakes and nuts; sprinkle on top of casserole and dot with 2 tablespoons butter. Return dish to oven for 15 minutes more, until topping is browned.

Serves: 24
Preparation time: 1 hr., 20 min.
Approximate calories per serving: 195


SUGGESTED MENU
Romaine Salad
Roast Chicken
Broccoli
Noodle Pudding
Prune Whip


©1973 Curtin Publications, Inc., New Yor, N.Y. Printed in U.S.A.

Baked Stuffed Potatoes

15 baking potatoes
⅔ cup sour cream
⅓ cup milk
⅓ cup butter or margarine
Salt and pepper
¼ cup chopped onion
3 strips bacon, crisply fried and crumbled
1/4 cup shredded Cheddar cheese
8 stuffed green olives
2 tablespoons chopped pimento
2 teaspoons horseradish

Preheat oven to 400°. Scrub potatoes, prick with a fork to allow steam to escape and bake 1 to 1 ¼ hours until done. Cut thin slice from tops of potatoes. Leaving a thin wall, scoop out insides and mash with sour cream, milk and all but 1 tablespoon butter. Season with salt and pepper. Divide mashed potatoes into 5 equal portions. Portion 1: Add onions, sauteed in reserved butter. Portion 2: Add bacon. Portion 3: Add cheese. Portion 4: Add 6 chopped olives (reserve 2 for garnish). Portion 5: Add pimento and horseradish. Stuff 3 shells with each of these fillings. Place in a flat storage container and wrap for freezing or freeze on a flat pan and place in plastic bags when completely frozen. Serving day: bake unthawed potatoes at 375 oven 30 minutes. Brown under broiler last 5 minutes – watch carefully to prevent burning.

Serves 15

Preparation time: 1 3/4 HR. Preparation Day 30 Min. Serving Day
Approximate calories per serving: 150


HELPFUL HINT: This all-American dish is a perfect accompaniment for almost any meat, fish or poultry dish. Take them from your freezer as you need them.


©1973 Curtin Publications, Inc. New York, N.Y. PRINTED IN U.S.A.

Beef Chowder & Cauliflower-Tuna Ahoy

1 1/2 pounds ground beef
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green pepper
2 10 3/4 ounce cans condensed cream of celery soup
2 16-ounce cans tomatoes, cut up
1 17-ounce can whole kernel corn
1/4 cup snipped parsley
1/2 teaspoon salt

Advance preparation: Cook beef, celery, onion, and green pepper till meat is browned; drain. Add condensed soup, undrained tomatoes and corn, the parsley and salt. Simmer, covered, 30 minutes. Cool quickly. Pour into freezer containers. Seal, label, and freeze.

Before serving: In saucepan heat soup, covered, about 30 minutes or till bubbly. Stir often. Add salt to taste. Makes 8 to 10 servings.

CAULIFLOWER-TUNA AHOY
(Pictured on Divider Card)

Advance preparation: In large covered saucepan cook 1 cup chopped onion in 2 tablespoons water. Stir in: two 11-ounce cans condensed cheddar cheese soup; one 6-ounce can sliced mushrooms, drained; 1/2 cup milk; 2 tablespoons snipped parsley; 1 teaspoon worcestershire sauce; dash cayenne; and dash pepper. Cook two 10-ounce packages frozen cauliflower; drain and coarsely chop. Drain two 6 1/2- or 7-ounce cans tuna; break into chunks. Fold cauliflower and tuna into cheese sauce mixture. Spoon into two 1 1/2 quart freezer-to-oven casseroles. Cover tightly. Seal, label, and freeze.

Before serving: Bake frozen casserole, covered, in 400° oven for 1 hour. Uncover; continue baking 15 to 20 minutes more or till heated through. If desired, top with buttered crumbs and sprinkle with paprika. (Bake unfrozen casserole in 350° oven for 15 to 20 minutes.) Makes 2 casseroles, 4 servings each.


© Meredith Corporation, MCMLXXX. All Rights Reserved. Printed in U.S.A.

Tuna Lasagna

16 ounces lasagna noodles
1 cup chopped onion
2 cloves garlic, minced
1/4 cup butter or margarine
4 6 1/2- or 7-ounce cans tuna, drained and flaked
2 10 3/4-ounce cans condensed cream of celery soup
2/3 cup milk
1 teaspoon dried oregano, crushed
1/4 teaspoon pepper
8 slices mozzarella cheese (12 ounces)
16 slices American cheese (16 ounces)
1 cup grated parmesan cheese

Advance preparation: Cook lasagna noodles according to package directions; drain. In medium saucepan cook onion and garlic in butter or margarine till tender. Add tuna, condensed celery soup, milk, oregano, and pepper. In each of two 12×71/2×2-inch freezer to oven baking dishes, arranged one-fourth of the noodles, half of the tuna sauce, half of the mozzarella cheese and American cheese and half of the grated parmesan. Top each casserole with another one-fourth of the noodles. Cover tightly. Seal, label, and freeze.

Before serving: Bake frozen casserole, covered, in 400° oven for 1 1/2 hours or till heated through. Garnish with fresh fennel tops or pickled red peppers, if desired. (Bake unfrozen casserole in 350° oven for 30 minutes or till heated through.) Makes 2 casseroles, 6 to 8 servings each.


©Meredith Corporations, MCMLXXX. All Rights Reserved. Printed in U.S.A.

Manicotti

400°
12 Manicotti pasta shells
1 1/2 pounds Ricotta cheese
1/2 pound Mozarella cheese, shredded
1 tablespoon chopped parsley
2 teaspoons sugar
1 egg, slightly beaten
1/2 teaspoon salt
1/8 teaspoon pepper
1 pound ground beef
1/2 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, crushed
32-ounce jar spaghetti sauce with mushrooms
1/3 cup water
1/3 cup grated Parmesan cheese

Cook pasta 4 minutes in salted boiling water; gently drain and remove (do not overcook – shells will fall apart). Mix Ricotta, Mozzarella, parsley, sugar, egg. 1/2 teaspoon salt and 1/8 teaspoon pepper; fill shells with this mixture. Brown meat with remaining salt and pepper. Drain off excess fat and add garlic, spaghetti sauce and water; simmer 5 minutes. Cool. Pour 1/2 sauce mixture in baking pan; top with filled shells. Pour remaining sauce over all. Wrap and freeze. Serving day: Heat in 400° oven until sauce bubbles – 45 to 55 minutes. Sprinkle with Parmesan; heat 5 minutes longer.

NOTE: If not freezing, bake manicotti about 30 minutes in all.

Serves 6
Preparation time: 1 1/4 HR.

Approximate calories per serving…550


SUGGESTED MENU
Manicotti
Antipasto
Orange Ambrosia


© 1973 Curtin Publications, Inc., New York, N.Y.

Sauerbraten Meatballs

350°
2 pounds ground beef
1/2 cup chopped onion
3/4 cup dried bread crumbs
3 1/2 teaspoons salt
1/2 teaspoon pepper
2 eggs
1/2 cup milk
2 tablespoons oil
2 cups water
2/3 cup red wine vinegar
1 cup sliced onions
1/4 cup brown sugar
1 teaspoon whole black pepper
1/2 teaspoon dried tarragon
1 bay leaf
9 whole cloves
1 teaspoon mustard seed
2 tablespoons flour
1/4 cup water
1/2 cup sour cream

Mix beef, chopped onion, crumbs, 2 teaspoons salt, pepper, eggs and milk. Shape into 1-inch balls. Sauté in oil in Dutch oven until brown on all sides. Mix water, vinegar, sliced onions, 1 1/2 teaspoon salt and brown sugar. Add to meat. Make a bag from cheesecloth; fill with whole pepper, tarragon, bay leave, cloves and mustard seed. Tie bag securely with a string; place in pot, cover and simmer 30 minutes. Remove bag with spices. Cool and freeze in plastic freezer containers. Serving day: Place in a 350° oven for 45 minutes or until heated through. Make a paste of flour and 1/4 cup water; add to sauce, stirring until slightly thickened. Stir in sour cream and heat through, being careful not to boil.

Serves:6 to 8
Preparation time: 1 1/4 HR

Approximate calories per serving… 365


SUGGESTED MENU
Red Cabbage-Apple Slaw
Sauerbraten Meatballs
Potato Dumplings
Garden Peas
Cherry Strudel


©1973 Curtin Publications, Inc., New York, N.Y. Printed in U.S.A.

Chicken Stack-Ups

Chicken Stack-Up

1 1 1/4-ounce envelope sour cream sauce mix
2/3 cup milk
1/8 teaspoon ground nutmeg
1 1/2 cups chopped cooked chicken
2 tablespoons chopped green pepper

•••

1 beaten egg
2/3 cup milk
1 1/2 cups packaged biscuit mix

•••

2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/8 teaspoon salt
Dash pepper
1 cup milk
3/4 cup shredded American cheese (3 ounces)
1 8-ounce can jellied cranberry sauce

Advance preparation: Prepare the sour cream sauce mix according to package directions except use the 2/3 cup milk. Stir in the nutmeg, then add the chicken and green pepper; set mixture aside.
Combine the egg, 2/3 cup milk, and biscuit mix; beat with rotary beater till blended but still slightly lumpy. Bake batter on hot, lightly greased griddle using about 3 tablespoons mixture for each pancake (makes 8 pancakes). Place half of the pancakes in a shallow baking pan. Spread each with about a fourth of the chicken mixture. Top with remaining pancakes. Cover tightly. Seal, label, and freeze.

Before serving: Bake frozen stack-ups, covered, in 350° oven for 35 to 40 minutes. Meanwhile, in saucepan melt the butter or margarine; blend in the flour, salt and pepper. Add the 1 cup milk all at once. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 2 minutes more. Stir in the cheese till melted. Spoon over pancakes. Top with cranberry sauce cutouts. Garnish with parsley, if desired. Makes 4 servings.


©Meredith Corporation, MCMLXXX. All Rights Reserved. Printed in U.S.A.

Quiche Lorraine

quiche_lorraine

Pastry for one-crust, 9-inch pie shell
2 tablespoons butter
1/2 cup finely chopped onion
1/2 pound bacon, crisply fried and crumbled
1 1/4 cups Swiss cheese, grated
4 eggs
2 cups cream
1 teaspoon salt
1/8 teaspoon pepper

Heat oven to 425°. Prepare pastry, following recipe directions. Roll out 1/8 inch thick and line a 9-inch pie plate. Bake in hot oven 5 minutes. Cool and put in the freezer for at least 1 hour. Sauté onions in butter until transparent. Sprinkle bacon, cheese and onion in bottom of frozen shell. Beat eggs, cream and seasonings; add to pie shell. Put on a flat shelf in freezer; wrap when frozen. To serve: Heat oven to 425° and bake 15 minutes; reduce heat to 350° and bake for 50 minutes or until knife inserted 1 inch from edge comes out clean. NOTE: To bake without freezing, reduce final baking time to 30 minutes.

Serves 6
Preparation time: 2 Hr., 40Min.

Approximate calories per serving… 500

SUGGESTED MENU
Quiche Lorraine
Tomato Cup with Vegetable Salad
Peaches with Cherry Sauce

From the Kitchens of Dorothy Taylor

HELPFUL HINT: Ham or lobster may be substituted for bacon.


© 1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.

Freezer Dinners

freezer_dinners

3- 3 1/2 pound beef pot roast
1 1/2 cups water
1 large onion, chopped (about 1 cup)
1 package (about 1 ounce) brown gravy mix
1/4 teaspoon salt
1/8 teaspoon pepper
Instant mashed potato puffs (enough for 8 servings)
1/2 cup milk
2 packages (9 or 10 ounces each) frozen vegetables
4 teaspoons butter or margarine

Trim excess fat from beef pot roast. Rub Dutch oven with fat cut from beef. Brown beef in Dutch oven. Add water, onion, gravy mix, salt and pepper. Heat to boiling; reduce heat. Cover and simmer until beef is tender, 1 1/2 to 2 hours.

Remove beef from gravy; cool beef and gravy quickly. Cut beef into serving pieces. For each dinner, place 3 ounces beef pieces in divided foil trays as pictured. Pour 1/3 to 1/2 cup of gravy on each serving of beef.

Prepare instant mashed potato puffs as directed on package for 8 servings except – add milk. Divide among foil trays. Place 1/2 cup frozen vegetables topped with 1/2 teaspoon butter in each tray. Cover tightly with foil and label; freeze up to 3 weeks.

35 minutes before serving, heat oven to 450°. Heat frozen dinners 25 minutes. (When heating 2 or more dinners at the same time, allow 5 minutes longer.) Just before serving, remove foil and stir gravy. Spook gravy onto beef.

8 Dinners.


© 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Barley Casserole

Ingredients

1/2 cup butter or margarine
1 pound mushrooms, sliced
1 1/2 cups chopped onion
1 pound medium barley
5 cups chicken broth
4 ounces egg noodle spirals, cooked
1 teaspoon salt
1/4 teaspoon pepper
Pinch of saffron (optional)

Directions

Preheat oven to 350°. Melt 1/4 cup butter in a large skillet. Saute mushrooms for 3 to 4 minutes; remove mushrooms, add remaining butter and saute onion until transparent. Add barley and lightly brown, while stirring. Add 2 1/2 cups broth, noodles and seasonings. Bake in a greased casserole, covered for 30 minutes. Remove from oven; when cooled, wrap and freeze.

To serve: Add remaining 2 1/2 cups broth to casserole, cover and bake for 2 hours. Uncover during last 30 minutes. To prepare without freezing: add all of the broth at one time; cover and bake 1 1/2 hours (uncover during last 30 minutes.)

Serves: 10

Preparation time: 3 hours

Approximate calories per serving: 300

Helpful Hint: It may be practical to prepare this recipe in two smaller casseroles to use for smaller groups.


Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973