More Kitchen Travels
November 13th, 2008. Filed under: Nancy's Recipe Box, Thursday's Travels.Today we are once again traveling back to the kitchen for more freezer cooking. I’m going to give you a few recipes to try out for your freezer meals. This is another freezer prep day for me.
The first recipe is one from my OBC years. It’s Florence Douglas’s Chicken Pie. The second is Sheila McKinney’s recipe for All-In-One Spaghetti Supper. Sheila was a friend and neighbor when our children were small. The recipe for Chicken Salad Bake is from a very special lady, Thelma Sanders. Thelma is my mother’s cousin, an RN club member and a friend.
CHICKEN PIE
Stew 1 chicken or parts until tender. Season as desired. Cool and remove bones. Make a rich gravy with the broth. If you don’t want to make gravy from scratch, here is where those nice gravy mixes or jars of prepared gravy come in handy. Also, you can cook the chicken in the crock pot the day before you want to prepare the chicken pies. You can separate the chicken into individual casseroles or make one large pie. If desired, add some peas or mixed vegetables to the gravy. Cover with the gravy and then make the following batter.
- 2 cups flour
- 1/2 tsp salt
- 1 egg, beaten
- 2 tsp baking powder
- 2 tbsp shortening or butter
- 1 cup milk
Mix all together and drop by spoonfuls over the chicken and gravy. Bake in 350F oven until the dumplings are nice and brown – about 20 minutes
ALL-IN-ONE SPAGHETTI SUPPER
Cook and drain one box spaghetti. Then brown
- 1 lb ground beef
- cup chopped onions
- 2 cloves garlic (sliced)
Add
- 8 oz can tomato sauce
- 6 oz can tomato paste
- 1 pt can tomato juice
- 1 1/2 cup water
- 1 tbsp chili powder
- 2 tsp salt
- dash pepper
- 1 tsp oregano
- 1 tsp sugar
Bring to a boil, cover and let simmer 30 minutes. Stir spaghetti into sauce, cover and simmer 30 minutes.
CHICKEN SALAD BAKE
- 4 cups cooked chicken, diced
- 1 cup celery, diced
- 1 cup shredded cheddar cheese
- 1 cup water chestnuts, sliced
- 1 cup chopped onion
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tbsp Real Lemon juice
- 1 cup mayonnaise
- 1 cup potato chips, crushed
Mix all ingredients except potato chips. Place in casserole or 9″ x 13″ baking dish. Top with potato chips. Bake 30 minutes at 350F.
Are you ready to get in that kitchen and get some meals in your freezer? Right now I have spaghetti sauce in the crock pot and the ingredients for a tuna casserole and a pizza casserole ready to put together and into the oven.