Sample Cooking Session
hot dishPart Four: Miscellaneous Dishes hot dish


hot dish RECIPES
hot dish SHOPPING LIST
hot dish PREPARATION



hot dish RECIPES hot dish


hot dishQuiche
  • 2 pie crusts
  • 6 eggs
  • 2 cups evaporated milk
  • 1/2 cup milk, scalded
  • 1 tsp salt
  • dash pepper
  • dash nutmeg
  • 2 cups grated Swiss cheese
  • Optional: leftover cooked vegetables, chopped
    •
    Place pie crusts in pans. Prick crusts and bake at 400 degrees for 10 minutes. Beat all remaining ingredients except cheese until well-blended. Add cheese and stir. Divide into two pastry shells. Bake at 375 degrees F for 45-50 minutes. Cool before serving.
    FREEZING: Bake at 375 for 30 minutes or until partially set. Cool. Wrap and freeze. TO SERVE: Put in 400 degree oven for 45 minutes or until knife inserted into quiche comes out clean.

    hot dishSquash Soup
  • 3 cups cooked winter squash (from fresh or frozen)
  • 2 Tbsp butter
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1/2 tsp ground cumin
  • 1/2 tsp coriander
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp dry mustard
  • 2 1/2 cups chicken stock
  • 1/4 cup brown sugar
  • optional:toasted almonds for garnish
    •
    Prepare squash, either fresh or frozen, cooking until tender. Set aside. Sauté onion, garlic and spices in melted butter until very soft. Puree together with squash. Place in large pot and add chicken stock. Stir in brown sugar until it dissolves. Cook until it is hot. Adjust spices to taste. Sprinkle a few toasted almonds on top of each bowl as it is served. FREEZING: Let cool. Ladle into bags, label and freeze. Reheat in microwave.

    hot dishTortilla Black Bean Casserole
  • 2 cups onions, chopped (about 2 medium)
  • 1 cup green bell pepper chopped (about 1 medium)
  • 1 (14 oz) can whole tomatoes, chopped, juice reserved
  • 3/4 cup picante sauce
  • 2 cloves garlic, minced
  • 2 tsp ground cumin
  • 2 (14 oz) cans black beans, drained OR 8 oz dried black beans, cooked and cooled
  • 12 6 inch corn tortillas
  • 2 cups low-fat Monterey Jack cheese, shredded
  • optional:pickled jalapeño slices
    •
    In a large skillet, combine onion, garlic, green pepper, tomatoes with juice, picante sauce and spices. Simmer over low heat for 30 minutes, stirring occasionally. Add beans, stir well and heat through. Set aside. In one 13x9 pan or two 8x8 pans, spread 1/3 of bean mixture on the bottom. Top with 1/2 of tortillas. Trim to fit tortillas to pan. Sprinkle half of the cheese on top. Repeat in order: bean mixture, tortillas, bean mixture, tortillas and cheese. Sprinkle jalapeño slices over top if desired. Cover with foil. Bake at 350 for 30-35 minutes or until heated through, bubbly, and cheese is melted.
    FREEZING:Wrap, label and freeze without baking. TO SERVE: Remove wrap. Cover only top with foil. Place in cold oven, turn on heat and bake at 400 for 35-45 minutes.

    hot dishGerman Farmer's Breakfast
  • 1/2 lb. bacon or sausage
  • 1 medium onion, chopped
  • 4 tsp flour
  • 1/2 cup vinegar
  • 4 Tbsp brown sugar
  • 2 tsp celery seed
  • dash salt and pepper
  • 8 medium potatoes, baked, peeled and cubed
  • 8 eggs, beaten
  • 1 cup milk

    • Brown meat and onion in skillet. Drain off fat and crumble meat into small pieces. Coat a 10 inch microwave safe dish with no-stick spray. Place meat and onion in dish and add flour, vinegar, sugar and spices. Stir until lumps are gone. Microwave on HIGH (100% power) 2-3 minutes or until slightly thickened. Stir. In a medium bowl, stir together the eggs, milk and potatoes. Add to the microwave dish and mix well. Cover dish with plastic wrap. Leave one corner partially open to vent the steam. Microwave on MEDIUM (50% power) 10-12 minutes or until the eggs are thoroughly cooked. Turn dish 90 degrees every 3 minutes, stirring the outside of the dish in towards the middle. (The edges will cook first.) Remove plastic wrap. Cover with lid. Let stand 2 minutes and serve. FREEZING:Allow to cool, bag and freeze. Re-heat in microwave. Some people do not like the texture of the cooked, then frozen, then re-heated potatoes. It doesn't bother us. :^)

    hot dishRice and Black Bean Burritos
  • 1 1/2 cups cooked rice
  • 8 (6 inch) flour tortillas
  • 2 (14 oz) cans black beans, OR 8 oz dried black beans, cooked and cooled
  • 3/4 cup salsa
  • 1/4 cup diced fresh tomato
  • 1 cup shredded cheddar cheese
    •
    Heat beans, salsa and tomato together in a large skillet. Stir in rice. Warm tortillas. Divide filling among tortillas. Top filling with cheese. Roll up burrito style (fold in ends first, then roll.) Place seam down on platter.
    FREEZING: Place rolled tortillas on paper plate. Cover and freeze. TO SERVE: Place on microwave safe dish. Heat 4-5 minutes for 4 tortillas. Check to see if filling is hot. Reheat if necessary. Serve with additional salsa on top.





    hot dish SHOPPING LIST hot dish


  • 2 pie crusts (frozen or home-made)
  • 2 dozen large eggs
  • 1 can evaporated milk
  • 1% or other low fat milk
  • 8 medium potatoes
  • 8 oz brown rice
  • 8 (6 inch) flour tortillas
  • 1 (8 oz) jar salsa
  • 1 tomato
  • 2 1/2 cups chicken stock
  • 1 small, 3 medium onions
  • 1 cup shredded cheddar cheese
  • 2 cups grated Swiss cheese
  • 1 medium winter squash OR 1 (16 oz) bag frozen butternut or acorn squash
  • 1 medium green bell pepper
  • 1 (14 oz) can whole tomatoes
  • 1 (8 oz) jar picante sauce
  • 4 (14 oz) cans black beans, drained OR 16 oz dried black beans
  • 12 (6 inch) corn tortillas
  • 2 cups low-fat Monterey Jack cheese, shredded
  • 1/2 lb. bacon or sausage
  • butter
  • 4 cloves garlic
  • salt
  • pepper
  • nutmeg
  • ground cumin
  • coriander
  • cinnamon
  • ground ginger
  • dry mustard
  • brown sugar
  • flour
  • cider vinegar
  • celery seed
  • optional:toasted almonds for garnish on Squash Soup
  • optional:pickled jalapeño slices for Tortilla Black Bean Casserole



    • hot dish PREPARATION hot dish


    1. If using dried black beans, soak overnight. In the morning, bring to a boil, then simmer until tender.
    2. Prepare pie crusts. Bake as directed.
    3. Chop onions, green pepper, tomato and garlic as directed.
    4. Cook squash until tender in large pot, drain and set aside to cool.
    5. Beat quiche ingredients, add cheese and put in pre-baked shells.
    6. Wash potatoes; bake.
    7. Cook rice; set aside.
    8. Assemble Rice and Black Bean Burritos. Set aside to cool.
    9. Remove quiches when firm. Cool, cover and freeze.
    10. Saute vegetables and picante sauce for Tortilla Black Bean Casserole. Simmer.
    11. Check potatoes and remove when done. Set aside to cool.
    12. Assemble Tortilla Black Bean Casserole in pan/s. Cover and freeze.
    13. Sauté onion, garlic and spices for Squash Soup. Purée with squash. Return to pot with chicken stock and simmer.
    14. Cover Rice and Black Bean Burritos. Freeze.
    15. Check seasoning on Squash Soup. Adjust as needed. Let cool slightly. Put in meal-size containers and freeze.
    16. Peel and chop baked potatoes for German Farmer's Breakfast.
    17. Microwave ingredients for German Farmer's Breakfast in order given. Cool and freeze.







    Copyright © 2000 by Deb Vaughn. All rights reserved.
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