Recipe Source: Alicia Ross / desperationdinners.com
When I came home from the publicity tour, I didn’t have a clue what was in my pantry, refrigerator or freezer. So I took stock. What I found was a bunch of half-used and nearly-used bags of everything in the freezer and not much of anything anywhere else. Time for Clean the Freezer Soup.
How fast you can make this soup depends on how fast you can clean your freezer, but assembly should take no more than 10 minutes of actual effort. Anything goes in this soup, except do not use broccoli, cauliflower, Brussels sprouts or frozen spinach.
8 ounces frozen extra-lean meat, such as round steak, hamburger or chicken
6 cups assorted frozen vegetables, such as corn, peas, beans, potatoes, carrots
3 cups water
1 can (14 1/2 ounces) nonfat chicken broth
1 1/2 cups bottled spaghetti sauce or tomato sauce
1 can (14 1/2 ounces) crushed or stewed tomatoes, optional
1 cup (1 large) onion, peeled and coarsely chopped
2 teaspoons Worcestershire sauce
1 teaspoon sugar
1/2 teaspoon each salt and pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1 teaspoon reduced-sodium chicken-flavor bouillon crystals (or 1 cube), optional
Put all ingredients in an electric slow-cooker (3-quart or larger). (If freezer vegetables do not include potatoes, you can add 1 1/2 cups fresh potato cubes.)
Cook on low heat overnight or for 8 to 10 hours. When the soup is cooked, remove any large pieces of meat and shred them. Return meat to pot and stir. Soup keeps refrigerated for several days.
Makes 8 servings (1 1/2 cups each).
Recipe Source: cooks.com
8 c. sliced apples
2 c. sugar
2 c. water
1 1/2 tsp. apples spice
3 tsp. cornstarch
2 tbsp. butter
6 c. flour
2 tsp. salt
1 1/2 c. sugar
3 tsp. baking powder
2 tsp. apple pie spice
1 c. shortening
Filling: Bring all ingredients to boil for 45 minutes until apples are soft. Add cornstarch in 1/2 cup water to thicken. Add butter, cool before making empanadas.
Dough: Make dough like you would for flour tortillas. Let it stand for 10 minutes. Make balls, smaller than for tortillas, (smaller than a golf ball). Roll out to 4 inch diameter. Put filling in center, fold one side over. Press sides with fork to seal. Place on cookie sheet. Bake at 350 degrees until done.
Recipe Source: cooks.com
6 c. flour
2 c. butter flavored Crisco
8 to 10 oz. Coke, at room temperature
1 (16 oz.) jar pineapple preserves
4 to 5 tbsp. cornstarch
1/2 c. sugar
Bring filling ingredients to boil.
Mix flour and shortening together. Make sure shortening is well mixed. Add Coke, gradually mix well. Make dough into balls, according to the size of empanadas you want and press ball using tortilla press. Press around edges after filling has been added. Bake in ungreased cookie sheet at 350 degrees. Sugar the empanadas as soon as they are done.
Makes 4 dozen.
Recipe Source: bushbeans.com & White Lily Foods
1 can (15.5 ounces BUSH’S BEST Chili Magic
1 pound lean top round steak, cut into 1″ strips
1 small onion, cut into strips
1 green bell pepper, cut into strips
1 container (8 ounces) sour cream
9 (6-inch) corn tortillas, cut into one-inch strips
1 jar (16 ounces) salsa
2 cups (8 ounces) shredded Cheddar cheese
Preheat Oven to 350° F. Drain Chili Magic, reserving the liquid. Pour the drained liquid over the steak strips. The steak may marinate for up to 24 hours or use immediately.
Pour the liquid and steak into large skillet. Cook steak, onion, and peppers over medium heat for 12 to 15 minutes or until steak is done.
In large bowl, combine drained Chili Magic and sour cream.
In lightly greased 9×13-inch baking dish, layer 1/3 of tortilla strips. Layer with half of steak mixture, half of bean mixture, and 1/3 of cheddar cheese. Repeat layers. Top with remaining tortilla strips. Spread with salsa. Bake for 25 minutes. Sprinkle top with remaining cheese. Bake 5 more minutes.
Makes 8 servings.
Recipe Source: Star Pooley / allrecipes.com
Prep/Cooking Time: 40 Min
1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth
1 1/4 cups water
1 cup whole corn kernels, cooked
1 cup white hominy
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
crushed tortilla chips
shredded Monterey Jack cheese
chopped green onions
In a medium stock pot, heat oil over medium heat. Sauté onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
Stir in corn, hominy, chilies, beans, cilantro, and chicken. Simmer for 10 minutes.
Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.
Recipe Source: DivaDee / allrecipes.com
Prep/Cooking Time: 1 Hr 15 Min
1 cup chicken broth
1 cup tomato sauce
6 slices bacon
2 onions, diced
1 cup uncooked white rice
2 tomatoes, diced
2 green bell peppers, diced
1/2 teaspoon chili powder
1/2 teaspoon salt and pepper to taste
1 (10 ounce) can sliced black olives, drained (optional)
1 (10 ounce) can whole kernel corn, drained (optional)
In a small saucepan over medium heat, combine chicken broth and tomato sauce. Bring to a boil while cooking the following.
In a large skillet over medium heat, cook bacon until evenly brown. Chop bacon, and set aside, reserving the bacon fat. Add onion to skillet, and sauté until tender. Stir in rice, and cook until lightly browned, 3 to 5 minutes. Pour in boiling chicken broth and tomato sauce. Add diced tomatoes, green peppers, and chopped bacon. Season with chili powder, salt, and pepper. Cover, and simmer for 30 to 40 minutes. Stir in black olives and corn.
If you are going to double the recipe (I usually make a doubled recipe), use the same amount of bacon strips and oil, and keep to 1 can of olives and 1 can of corn, double all other ingredients.
Recipe Source: Lyda Burnette, Test Kitchens Director for Southern Living / MyFoxAL.com
1 (2- to 3-pound) boneless pork loin roast
1/4 cup honey
2 tablespoons Dijon mustard
2 tablespoons mixed or black peppercorns, crushed
1/2 teaspoon dried thyme
1/2 teaspoon salt
Garnish: watercress sprigs (optional)
Place roast on a lightly greased rack in a shallow, aluminum foil-lined roasting pan.
Combine honey and next 4 ingredients; brush half of mixture over roast.
Bake at 325° for 1 hour; brush with remaining honey mixture. Bake 30 more minutes or until a meat thermometer inserted in thickest portion of roast registers 155°. Cover lightly with foil; let stand 10 minutes before slicing. Garnish, if desired.
Recipe Source: Chef Bob
1 recipe cornbread (crumbled)
1 small onion, chopped
4 stalks celery, chopped
6 to 7 cups chicken stock
1 Tbsp rubbed sage
1 1/2 tsp black pepper
1 Tbsp chopped parsley
1 Tbsp butter
Saute onions and celery in butter til soft. Add all ingredients together and bake at 350F for 40-50 minutes.
Recipe Source: deliciousdecisions.org
1/2 cup no-salt-added tomato sauce
1/2 cup salsa
8 6-inch corn tortillas
1/2 pound lean ground beef
1 cup canned nonfat refried beans
1 teaspoon chili powder
1 teaspoon ground cumin
1/8 teaspoon black pepper
1/2 cup shredded low-fat cheddar cheese
In a small bowl, stir together tomato sauce and salsa. Using about half the tomato sauce mixture, brush both sides of each tortilla. Stack tortillas on a plate and set aside. (This allows tortillas to soften.)
In a large skillet, cook beef over medium-high heat until brown, about 5 minutes, stirring occasionally. Place in a colander and rinse under hot water. Drain well. Wipe skillet with a paper towel. Return beef to skillet. Stir in refried beans, chili powder, cumin and pepper. Cook and stir for 2 minutes, or until heated through.
Spoon about 1/4 cup of the mixture down the center of each tortilla. Roll up tortillas and place, seam side down, in a 10x6x2-inch or 9x9x2-inch glass baking dish. Top with remaining tomato sauce mixture.
Broil 4 inches from the heat for 5 minutes, or until browned. Sprinkle with cheese. Let stand 5 minutes before serving.
Serves 4; 2 enchiladas per serving
Recipe Source: allthingssouthern.com
Sometimes it doesn’t pay to cut corners, but you have my word, this one is every bit as good as the “stand and stir the day away” recipe your grandmother used.
4 cups sugar
1 cup light corn syrup
3/4 cups water
dash of salt
3 egg whites
1 tsp. vanilla
enough chopped pecans to suit your taste
Mix first four ingredients in glass dish. Cook in microwave for 19 minutes, stirring every five. Should reach 250′ on candy thermometer. Cook to hard ball stage. Beat egg whites very stiff in large bowl. Gradually pour hot syrup over egg whites at high speed. Continue beating for 12 minutes until candy loses its gloss. Add vanilla and nuts and drop in bite-size pieces.
I’ve even been successful with this one on an overcast day, though the cooks in my family always admonished me not to even think about making divinity if the weather wasn’t clear and dry. If you choose to ignore their tried and true warnings too, well, you’re on your own. 🙂