Heather Solos's Blog, page 70

Hearty Mushroom, Bacon and Green Onion Spread or Dip Recipe

 

Bobbie says:

Another Christmas behind us. I hope yours was "merry and bright" even if it wasn't white – ours was a somewhat pale greenish yellow, but at least the company was pleasant. Anyway, a shiny New Year is just around the corner, and you know what that means: more parties. If you're like me, you've had enough with the sweets already. This savory Mushroom, Bacon and Green Onion Spread is a perfect hearty appetizer or snack for holiday get-togethers or any time. Serve it as a warm dip with breadsticks or veggies. On Christmas Day, I served it chilled as a cracker spread, and it was a huge hit, especially with one of my brothers-in-law, who repeatedly made sure I knew how much he liked it. May be made ahead and re-warmed over very low heat. Remember, keep hot foods hot and cold foods cold. Don't leave it out at room temperature for hours. Serve it in a small crockpot with a "warm" setting. I spread it in a small heatproof dish and use a vintage warming tray to keep it at serving temperature.

 

*Note from Heather* This recipe is easily converted to gluten free by using rice flour in place of all-purpose and using a gluten free soy sauce, Lee and Perrin's Worcestershire Sauce is gluten free, check the brand you use..

: Mushroom, Bacon and Green Onion Spread Recipe8 ounces fresh mushrooms (common white or button mushrooms)1 bunch green onions (scallions, spring onions)2 cloves fresh garlic (I used 4, actually, but I'm a little crazy for garlic)4 slices bacon2 tablespoons all-purpose flour2 teaspoons Worcestershire sauce2 teaspoons soy sauce1/4 teaspoon salt1/8 teaspoon black pepper8 ounces cream cheese, cut into 8 cubes1/2 cup sour cream

Finely mince the mushrooms. I did this in my food processor, with the steel blade, and using an on/off pulsing motion. Set aside.Slice green onions using a very sharp knife, so you can slice them very thinly. Set aside.Finely mince the garlic. Add this to the onions.In a large heavy skillet, fry the bacon until crisp. Remove bacon from skillet and set aside to cool, leaving the bacon grease in the pan.Saute the minced mushrooms in the bacon grease until they've given up all their liquid and have begun to brown a bit. Stir in the flour, mixing well, then add the Worcestershire sauce, soy sauce, salt & pepper. Stir thoroughly.

Reduce the heat to low, and add the cubed cream cheese, stirring it into the mushrooms as it melts.Add the sliced green onions and garlic and mix well.

Crumble the bacon and add to the mixture, along with the sour cream. Stir over low heat just until hot throughout.Transfer to a heated serving dish and serve with breadsticks, veggie dippers or crackers, or chill thoroughly and serve cold as a cracker spread.

 

~20 servings 2 TBSP each

Bobbie Laughman is an elder caregiver, writer, and Generally Nice Person, who lives in Gettysburg.  Have a question you'd like Bobbie to answer? Just want to say Hi, There? Contact her at Bobbie@home-ec101.com

Click here to leave a comment on Hearty Mushroom, Bacon and Green Onion Spread or Dip Recipe . We'd love to hear your say.This is a post from: Home-Ec101 ©Home-Ec 101.com 2007 - 2011

Getting Ready for the New Year

Heather says:

2011 is rapidly winding down, and for many of friends 2011 was a rough year. They are looking to 2012 for a fresh, new start. Are you?

At this time of year, many people are searching for a cleaning routine or a printable chore schedule and you're in luck, I've got one just for you. Are you thinking of learning how to cook? Are you determined to start menu planning? Perhaps you're just looking to start cutting out processed foods?

Are you making resolutions or setting goals?

What are they?

My goals for this site are:

To continue adding recipes, cooking tutorials, and answering reader questions as I have done for nearly 5 years. (Don't forget, you can send your household and cooking questions to helpme@home-ec101.com)To continue working to make the information already on the site more easily accessed. I think I've made a good start with the new Clean It pageTo encourage more of a community feel to Home-Ec 101 without losing the tone or voice.

Is there anything you want to see happen with Home-Ec 101 over the next year? I can't promise it'll happen, but I can certainly listen and give your ideas consideration. And no, I'm not coming over to clean your house. Completely unrelated, I hate it when I make an offhand comment about completing some chore or another and someone pipes up with, "Now come do that at my house." Dude, I never said I enjoyed doing said task, what on earth makes you think I'm all gung-ho about doing it for you? Chances are it took all my will power to complete the task for myself. Grr.

Are you hosting this New Year's Eve?

Bobbie will be sharing a couple of savory snacks for New Year's later this week. We're having friends over for a nerds' night in. If you want to be technical, we're more geeky than nerdy, but that lacks consonance. We'll be playing Settlers of Catan, watching some form of Sci-Fi marathon, and stuffing ourselves silly on things like Ree Drummond's bacon wrapped jalapenos, albondigas, and other gluten-free treats that make homemade margaritas extra good. (My last goal for 2011 is to finally get around to posting the how to make margaritas tutorial.)

How about New Year's Day? Do you have any traditions?

I always make hoppin' john, collard greens, and cornbread for luck and prosperity (settle down, it's tradition not superstition). I know it sounds sacrilegious, but I'm thinking of making these vegetarian collard greens, as I am in the mood for some peppery, spicy goodness.

What do you serve?

Oh and since everyone's all in a tizzy about the Mayan calendar and 2012, how about just taking some basic, rational steps toward emergency preparedness. You'll thank me during the next actual minor emergency.

 

Click here to leave a comment on Getting Ready for the New Year . We'd love to hear your say.This is a post from: Home-Ec101 ©Home-Ec 101.com 2007 - 2011

Holiday Cocktails with Sierra Mist (and a Giveaway)

Heather says:

Last week we covered a couple of mocktail recipes made with Sierra Mist to serve to those who abstain from alcohol. This week I'm sharing two cocktail recipes that also use Sierra Mist Natural, which is made with real sugar, no artificial ingredients, 100% natural flavoring. Those things make total sense with mocktails, but if you're actually drinking alcohol, we're choosing Sierra Mist based on the flavor or we risk looking silly to the friends who will enjoy pointing out, "Heather, alcohol is a poison, why do you care about HFCS" and we never want to look silly to those people, right? (Additionally, Sierra Mist Natural is also a great choice for people like my friend who can't have corn).

Psst! Keep reading after the recipes, I have details about a giveaway.

Now that we're all on the same page -and by that I mean Sierra Mists' Fanpage over on Facebook, where you'll find lots more holiday cocktail and mocktail recipes- today I'm sharing a recipe for a berry mint martini and a cran-raspberry martini, both loosely based on the classic cosmopolitan.

I served both cocktails in sugar rimmed martini glasses, this step looks very fancy, but is actually quite simple. If you have a wedge of lime or lemon, simply run it around the rim of your glass and then carefully dip the glass in sugar. If all you have is bottled lemon or lime juice -don't look at me, I'm not judging- this also works. Just dampen a paper towel with the juice and roll the rim of the glass on that before dipping in the sugar. Too much juice on the rim will cause the sugar to drip into the drink, ruining the effect, but not the flavor.

To make the drinks extra special for a party, float a couple of berries and a mint leaf in glass.

I thoroughly enjoyed both of these cocktails as neither were over-the-top fruity or strong. My usual cocktail of choice is a salty dog (grapefruit juice and vodka in a salt rimmed glass). If you prefer your drinks fruitier experiment with more fruit juice and less Sierra Mist, but don't leave the soda out entirely as it adds a touch of sparkle which is quite nice.

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: Cran-Raspberry Mist Martini2 oz Cran-Raspberry Juice Cocktail1.5 oz Raspberry Flavored Vodka (Regular vodka works fine)2 oz Sierra Mist Naturalhandful of raspberries Instructions:In a shaker filled with ice, vigorously shake together the cran-raspberry juice cocktail, vodka, and raspberries.Shake the heck out of them. Since the raspberries are so delicate, they will squash and become part of your drink.Carefully pour into a sugar rimmed martini glass and top with the Sierra Mist Natural and a couple of raspberries.

Number of servings (yield): 1

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: Berry Mint Martini1/2 oz lime juice (fresh squeezed if you're an over-achiever)3 – 4 mint leaves1.5 oz blueberry juice1.5 oz raspberry vodka (or regular)2 oz (estimation) Sierra Mist Natural InstructionsIn a glass or bowl muddle (crush) the mint leaves in the lime juice.Add the lime juice and muddled mint to a shaker full of ice, add the blueberry juice, and vodka to the shaker.Shake.Strain into a sugar rimmed martini glass and add Sierra Mist Natural until full.

Number of servings (yield): 1

Now it's your turn!

Share, in the comments, your most creative cocktail or mocktail using Sierra Mist Natural. One winner will receive a Sierra Mist Natural holiday gift pack (shaker, drink garnish/sugars, party glasses & a $50 Amex Gift Card) to help them do their own holiday entertaining.

Keep in mind this is limited to the US and to adults 21 and older, no purchase necessary.

The comment section will be closed at 9pm Eastern December 30th, 2011. (Holy cow, 2012 is almost here). The winner will be selected based on the creativity / appeal of the recipe. This winner will be chosen on my discretion and perhaps with the opinion of one or two other trusted friends (Amy, I'm looking at you, you can't enter but I'll buy you a drink in February to make up for it). The winner will be announced on New Year's Eve.

Sierra Mist would also love it if you'd also share your recipe on the Sierra Mixology Tab on Facebook, they'd love to see how you enjoy mixing up their beverage.

Good luck and have fun. . . responsibly.

This is a sponsored campaign, I was compensated for my time and the ingredients. All opinions are my own.

Click here to leave a comment on Holiday Cocktails with Sierra Mist (and a Giveaway) . We'd love to hear your say.This is a post from: Home-Ec101 ©Home-Ec 101.com 2007 - 2011

Crunchy Nut Toffee Recipe and Candy Thermometer Calibration

Bobbie says:

Buttery, crunchy, goodness topped with chocolate and nuts. What's not to love? Not much, in my mind, even without the chocolate. Toffee is an excellent example of the whole being greater than the sum of the parts. Greater, delicious-er, abundantly gift-worthy and not too difficult to master.

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The hardest part about candy making is having a good recipe. I've completely given up on those that rely on timing, because they never come out right for me. There are too many variables – do you have the same size pan as the recipe writer? Does it conduct heat the same way? Do you have the heat at exactly the same level? Just too many ways too mess it up a tiny bit, but in candy making, that tiny bit can make all the difference between fondant and hard candy. Ask me how I know.

So, now I always look for candy recipes that rely on temperature, because that is quantifiable and replicate-able, independent of the variables of each kitchen. Very science-y.

That is, as long as you have a good, reliable thermometer.

After trial and error and tears and sadness, I settled upon the one kind that, in my experience, seems to be the most reliable. Here's a picture of mine:

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This is my thermometer. There are many others like it, but this one is mine.

Note that the glass is entirely sealed. One of those that made me cry was glass, except for the top, which was a plastic cap. This one used to have a wooden knob on the clip, as a handle, but my thermometer has served me for many years now, and at some point, that broke off. It was handy, but not required to the functionality.

Since success in candymaking is a mattter of degrees, it's essential to know that your thermometer is going to give you an accurate reading. No matter what kind of thermometer you settle upon, you should calibrate it, to verify that it does give you an accurate reading. It's not hard to do, requiring just a pot of boiling water and a few minutes.

Water boils at 212°F at sea level. At higher elevations, the boiling point is higher, due to the changes in air pressure, but at all elevations, changes in atmospheric conditions (weather) can cause a change of a few degrees in the temperature at which anything will come to a boil. To avoid wasting money spent on ingredients in a failed recipe, take a few minutes to calibrate your thermometer before starting your day's candy making.

How to Calibrate a Candy Thermometer [image error]

Don't let it touch the bottom of the pot

Bring a pot of water to a boil, and insert the thermometer. Most candy thermometers have a clip of some sort. Clip it to the side of the pot so that it does not rest on the bottom, because that will not give you an accurate reading of the water temperature. Leave it in for a few minutes, then read the temperature. If the water is boiling at a temperature different than 212°F degrees, adjust the temperature in your recipe accordingly.

 

For example: the water boiled at 208°F degrees. 212°F – 208°F = 4°F, so if your recipe requires cooking to 300, you should adjust it down by four degrees to 296°F, for that day. (If the weather changes significantly that day, it may be wise to check it again.)

 

Oh, one more tip on candymaking. If it's a recipe that requires cooking to a certain temperature, like this one does, follow the instructions AND the list of ingredients precisely. If you think you can wing it, I've saved you the trouble of testing that theory, because I'm a wing-it kind of cook. Trust me, don't do it. Just…don't. So, when the recipe says to use butter, then use butter. And by butter, I mean NOT margarine. NOT "lite" butter. Sugar means granulated white sugar. Not Splenda, not sucanat, or any other kind of sugar or sweetening substance. Substitutions will cause failure because the recipe was not formulated to work with it. Okay, let's do science.

: Crunchy Nut Toffee Recipe1 1/2 cups coarsely chopped nuts of your choice, toasted if desired1 cup butter1 1/3 cups granulated sugar3 tablespoons light corn syrup3 tablespoons water6 ounces semi-sweet chocolate chips1/4 cup very finely chopped nuts (for topping)Have an ungreased baking sheet or 13x9x2 pan ready.[image error]Melt butter over low heat in a 2 quart heavy saucepan. Add sugar, corn syrup and water, stirring to combine, then cook over medium heat, stirring constantly with a metal spoon, until mixture comes to a boil.Clip thermometer to side of pan, ensuring it does not touch the bottom, to avoid a false reading. [image error] Continue cooking, stirring constantly, until mixture reaches 300°F. Stirring is important to keep the temperature increasing evenly. [image error] [image error] The candy mixture will go through several color changes with the rise in temperature, from a pale yellow, to golden, and finally to the rich brown of caramels.Once the temperature gets to 275°F, pay very close attention, since it can rise VERY quickly from there to 300°F and higher. Remove from heat and immediately stir in nuts. [image error] Pour onto waiting pan, scraping with a silicone spatula, and spreading it evenly in pan. You needn't spread it out to the edges – keep it the thickness you prefer. Cool completely. Melt the chocolate chips in the microwave or in the top of a double boiler, and spread on the cooled candy. Sprinkle evenly with finely chopped nuts. Chill in refrigerator to set the chocolate. Turn out of pan onto waxed paper. If desired, spread addtional melted chocolate and nuts on the other side. Once cool and chocolate is set, break into bite-sized pieces.

Number of servings (yield): 12

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 Bobbie Laughman is an elder caregiver, writer and Avoider of Shopping (Whenever Possible) who lives in Gettysburg, Pennsylvania. If you have a question you'd like Bobbie to answer, send it to her: Bobbie@home-ec101.com

 

Click here to leave a comment on Crunchy Nut Toffee Recipe and Candy Thermometer Calibration . We'd love to hear your say.This is a post from: Home-Ec101 ©Home-Ec 101.com 2007 - 2011

Sue Polinsky's No Tomato Chili

Heather says:

When it comes to chili, I'm not picky, really. There have been very few chili recipes I've met that I haven't enjoyed. That said, I know how some of you feel about chili, there are those who feel it isn't chili if it contains: [insert ingredient here]. I'm just happy when you share your chili recipes with me. The following chili recipe is from my dear friend Sue Polinsky. The recipe originated from The Impoverished Student's Cookbook with as Sue puts it, "many significant embellishments by. . . me"

Enjoy! (I've made this several times over the past few years and I recently asked her to send me the recipe. She changed her website and it no longer exists on the web). As with many chili recipes, this is a method more than an exact recipe. You will adjust the seasonings based on your preferences and tastes.

SUE POLINSKY'S "NO TOMATO" CHILI RECIPE

For a large batch today, I used 4lbs of 93/7 ground sirloin, 3 lbs DRIED pinto beans, 2 medium
white onions. The rest is all spices including:
1. Black pepper
2. Chili powder
3. Cumin
4. Oregano
5. Parsley
6. Ground red pepper
7. Minced garlic
8. Vinegar
9. I don't cook much with salt; people can add it later.

PROCESS:
Cut up onions.

Get a BIG pot (for this quantity)

Brown meat and onions together. I used 4lbs meat and added cut up onions.

Add garlic. I add a lot of minced garlic before the meat is fully browned. We consider garlic a vegetable.

Add chili powder (see picture)

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The rest of the spices:
1. A lot of black pepper. Probably 3-5 T.
2. Shook cumin to cover the top of everything, thin layer.
3. Added 2x oregano to 1 parsley. Total 2-3T.
4. Shook ground red pepper 3-5 times.

Vinegar
Stick nose in pot. Pour in vinegar until you can smell it. That should be enough. Mix.

Pinto beans, added after spices

Add pinto beans that you have let sit overnight in plain water and then cooked in the morning.
They need to boil at least 45 minutes and taste one to be sure it's done. If using canned beans, drain the beans, but KEEP liquid. Add beans using a slotted spoon, reserve liquid. Mix once, mixing too much mushes up the beans.

Add bean liquid so there is some liquid in the pot and taste. Adjust.
Let simmer a few hours.
Freeze extra.

*Chili Powder Photo Credit: Sue Polinsky of Tech Triad Design, Hosting, and Social Marketing

Click here to leave a comment on Sue Polinsky's No Tomato Chili . We'd love to hear your say.This is a post from: Home-Ec101 ©Home-Ec 101.com 2007 - 2011

Is There Such Thing as? An Ask the Audience

Heather says:

Today over on Facebook I asked if anyone had recommendations for a programmable coffeemaker that grinds beans but doesn't get clogged every other day. It's disappointing to expect coffee and find barely colored water.

Well, do you?

There are bonus points involved if it costs less than a major appliance.

And no, I don't want a Keurig, I typically drink my coffee out of a pint glass. Yes, I may have a slight caffeine addiction, there are worse things to have.

Click here to leave a comment on Is There Such Thing as? An Ask the Audience . We'd love to hear your say.This is a post from: Home-Ec101 ©Home-Ec 101.com 2007 - 2011

Faking It for Christmas

Heather says:

I suppose it's the wrong day of the week for a confessional, but whatever.

I'm about to (finally) bust out the Christmas decor, throw on some Christmas music (thank you, Spotify), and fake it for the kids. In all honesty, I'm just not feeling it this year. Yes, before you ask we are doing all of our usual religious observations.

Maybe it's just inertia, I've been in head-down, work mode for a while and I sometimes I have a hard time shaking that off. I've had a couple of rejections (requested titles / outlines) and maybe I'm taking it too personally.

Maybe it's the fact that it'll be 77°F today. (I like the warm weather, it's just one more non-Christmas thing).

I'm just wondering if anyone else is feeling the same and how you deal with it?

Whatever it is, I have to get my act in gear because it's not about me.

If you need me, I'll be decorating the tree and making cookies. If one of you could take that nap I need, I'd really, really appreciate it.

Click here to leave a comment on Faking It for Christmas . We'd love to hear your say.This is a post from: Home-Ec101 ©Home-Ec 101.com 2007 - 2011

Home-Ec 101 Christmas Treat Round Up

Heather says:

In the past I did a Sweets for the Season series, but this year I just didn't have time. So, here is a quick round up of all the cookie, biscotti, and other treat recipes here on Home-Ec 101. Some of these old posts are in desperate need of better pictures, but there's always next year, right?

I've starred my favorite recipes. I also included the recipe for homemade ranch mix, as it makes a great, last minute gift in a mason jar with the directions attached.

[image error] Almond Buttons

Black and Whites

Brownies

Caramel Popcorn

Chocolate Biscotti*

Chocolate Chip Cookies

Chocolate Cookies with Peanut Butter Chips

Chocolate Drop Cookies

Chocolate Oatmeal Cookies

Chocolate Pudding

Chocolate Thumbprint with Caramel Filling

Cinnamon Rolls* (Great for Christmas morning or a New Years Brunch and can be made the night before and baked in the morning)

Gingersnaps

Honey Butter Cookies

Molasses Cookies Recipe*

No Bake Chocolate – Peanut Butter – Oatmeal Cookies*

No Bake Oatmeal Cookies*

[image error]Nutella No Bake Oatmeal Cookies*

Oatmeal Raisin Cookies Recipe*

Oatmeal Scotchies with Toasted Pecans Recipe*

3 ingredient peanut butter cookies recipe

Peanut Butter Balls*

Peanut Butter Cookies Recipe

Peanut Butter Fudge

Peppermint Crunch Bark

Popcorn Snack Mix

[image error] Ranch Seasoning Mix: A Fearless Friday Feat

Russian Tea Cakes 

Shortbread Cookies

Sugar Cookies & Royal Icing

Triple Chocolate Cookies

White Chocolate Macadamia Nut

Vanilla, Cranberry, Almond Biscotti

What are your favorite holiday treats?

Click here to leave a comment on Home-Ec 101 Christmas Treat Round Up . We'd love to hear your say.This is a post from: Home-Ec101 ©Home-Ec 101.com 2007 - 2011

Holiday Mocktails with Sierra Mist

Heather says:

Not everyone imbibes. I know, I know, this may come as a shock to some of you, but it's true. Some people who abstain from alcohol do so for religious, health, or practical reasons. Hey, being the designated driver is very practical and here at Home-Ec 101 we encourage adults to act responsibly and taking your turn as DD is part of acting responsibly.

A good host or hostess will always provide plenty of non-alcoholic beverages.

Always.

Did you know that people who aren't drinking alcohol also enjoy the occasional festive drink? Treat them right, no really. Don't relegate them to plain old fruit juice or soda. They are the ones responsible for getting everyone home safely, show a little appreciation.

How?

Well for starters, here are two mocktail recipes from Sierra Mist Natural and there are plenty more recipes on Sierra Mist's Fanpage or you can follow them on Twitter.

First up is the Meet Me at the Mist-letoe Martini -see what they did there? I had to make a quick substitution, I live in a somewhat small town and apparently raspberry juice is just too fancy for us. I thought cherry juice would make a fine substitution because I am far too lazy to juice raspberries for my guests, even if that means I'm a terrible hostess. However Sierra Mist Natural is much nicer than me, the soda is made with real sugar, no artificial ingredients, 100% natural flavoring and I'm sure the fine folks at Sierra Mist would happily juice raspberries for you.  Just ask.

My kids were thrilled to get to drink out of the "fancy" glasses when they sampled the mocktails. They felt six kinds of special.

Don't worry, next week we'll try out a couple of cocktails, just for fun.

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: Mist-letoe Martini Mocktail2 oz Sierra Mist Natural1 1/2 oz Raspberry Juice (or cherry juice)3 Leaves fresh basil1/2 oz fresh lime juice1 oz blueberry juice DirectionsIn a glass, muddle two basil leaves and lime juice. (Unless you actually have pestle, just use a wooden spoon to mush the crud out of the leaves against the bottom of the glass. The point is to bruise the leaves so the basil flavor mixes into the lime juice)Add the raspberry (or cherry) juice and blueberry juice to the shaker, shake well and strain into a martini glass.Fill the glass with Sierra Mist NaturalGarnish with basil and blueberries, if desired.

Cooking time: 3 minute(s)

Number of servings (yield): 1

The second option is the Frost Bite.

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: Frost Bite Mocktail3 oz Sierra Mist Natural1 oz of White Grape JuiceFresh BlueberriesFresh Mint1 oz pineapple juiceIn a shaker filled with ice, mix fresh lime juice and pineapple juice.Add white grape juice, mint, and blueberriesShake all ingredients well and strain into a large glass filled with ice.Top with Sierra Mist Natural and fresh blueberries.

Number of servings (yield): 1

In my house, the Mist-letoe Martini was preferred four to zero by the underage set. In all honesty, I believe it all was in the delivery mechanism. I think they just wanted the opportunity to use the fancy martini glasses. Personally, I liked the flavor of the Frost Bite, but I bet I'd be much more interested in the Mist-letoe Martini with mint instead of basil. (Did I ever tell you about the basil ice cream fiasco from when I was in LA last month? Let's just say it left a bad, bad taste in my mouth)

So tell me, Home-Eccers are you into Frost Bite or Mist-letoe based on these recipes?

This is a sponsored campaign, I was compensated for my time and the ingredients. All opinions are my own (except for the idea that non-alcoholic drinks taste better out of martini glasses, that was all the kids).

Holiday Mocktails with Sierra Mist is a post from: Home Ec 101 ©Home Ec 101.com 2007 - 2011

A Day of Freezer Cooking

Heather says:

Recently someone sent in an email or left a comment -I can't remember which- asking for recipes fit for the freezer. I know we've covered it in the past, but I thought today would be a good time to post a refresher.

It's been a very hectic season in our home. This has lead to more evenings of slacker frittata's, sausage, peppers, and onions, and other quick meals than I care to admit. This morning I woke up with the actual desire, time, and energy to invest in some serious cooking. I also have willing help, something I must take advantage of while I can.

Today I'll be cooking a bunch of meals for the freezer including:

Beef Stew - maybe I'll get around to replacing that picture. . . or maybe not, we'll see.

Refried beans

Sue Polinsky's Chili – recipe to follow, later today or tomorrow, hopefully

Chicken Gumbo

Chicken Bog

and Shrimp Étouffée – that's dinner

What are your favorite meals to make for the freezer?

You may also find the following posts helpful:

How to Freeze Food

Freezing Food, Part Two

and A Guide to Choosing Freezer Friendly Meals.

I've got a bunch of podcasts -you know I'm a geek, it shouldn't be surprised- on my phone and I'll be in the kitchen if you need me.

A Day of Freezer Cooking is a post from: Home Ec 101 ©Home Ec 101.com 2007 - 2011