PLAN AHEAD MEALS

We studied today about how to 

Restore the Household for Equipping and Evangelism. 

 Being  able to share hospitality at a moments 

notice requires us to plan ahead and be ready to share from what we have. 

Today in class we learned different ways to plan and prepare meals in

advance and have the makings of a quick meal starter in the freezer.

It was a bit of a challenge today being in a new kitchen and locating all

the different things we needed to be able to cook.  

Also add the challenge of one less hour in which to prepare. 

Our class rose the the technical challenges and 

here are some of the dishes we prepared.

Chicken a’la King

1 strip diced bacon (optional)

1/4 cup flour

1/4 cup finely chopped onion

1 tsp salt

1/2 cup green peas

1/4 tsp pepper

1/4 cup diced red pepper

(or 1 Tbsp pimientos)

2/3 cup chicken broth

1 cup cooked, chopped chicken

1 Tbsp margarine or butter

1 cup half and half  (or canned evaporated milk)

*In a large saucepan, cook and stir bacon, onion, and pepper in margarine over medium heat until vegetables are tender. 

• Blend in flour, salt, and pepper.  
• Cook over low heat, stirring constantly until well mixed.  

*Remove from heat, 

*Stir in Half-n-half (or evaporated milk) and chicken broth.  Heat to a boil, stirring constantly for 1 minute.  

*Stir in chicken (and pimientos if using). 

*Serve over biscuits, toast or puff pastry shells. 

******If omitting bacon increase margarine to 3 tablespoons.

Serves 4-5

Chicken Packets

2 cups chicken, cooked and chopped

1/2 cup  seasoned crouton, crushed to crumbs

1 3 oz pkg. Cream cheese, softened

2 6 oz. pkgs.  refrigerated crescent rolls

1 Tbsp chives, chopped

1/4 cup (1/2 stick) melted margarine

2 Tbsp milk

salt to taste

*Mix chicken, cream cheese, chives, milk and salt in a medium bowl.  

*Preheat oven to 350 degrees. Unroll crescent rolls. Each tube will contain 4 rectangles of  dough with a diagonal perforation.  Press dough along each perforation so the rectangle halves will not separate,  

*Place about 1/4 cup of chicken mixture into center of each rectangle. 

*Fold dough over the filling, and pinch  the edges to seal tightly.  

*Dip each packet in melted margarine, and coat with crouton crumbs.  

*Place packets on a baking sheet.  

*Bake for 20 minutes or until golden brown.  

*Packets are good either hot or cold. 

Makes 8 packets

Chicken Broccoli Au Gratin Serves: 4-6

1/4 cup Butter    

1   4 oz can sliced Mushrooms

1/4 cup Onion, chopped    

1   13 oz can evaporated Milk

1/4 cup Flour                    

1-10 oz Broccoli spears cooked, cut

 2   cups Chicken cubed

1/2 tsp curry powder  

 1   cup Monterey Jack Cheese, shredded

1 tsp. Salt dash black pepper                                          

Melt butter in skillet, sauté onions until tender, remove from heat. Stir in flour, salt, curry powder and pepper.  Drain mushrooms (save liquid). Add water to liquid to make 1 cup.  Gradually whisk water into flour  mixture.  Blend in milk until smooth. Cook and stir over medium heat until sauce thickens.  Arrange chicken and broccoli in a 13 x 9 pan. Pour sauce over all and top  with cheese.  Bake @ 375 about 20 minutes until hot and bubbly.  To stretch this recipe to feed more add 2 cups of cooked broad egg noodles or  cooked rice) in the pan before the chicken and broccoli.

      

  Apricot Curry Chicken                   Serves 4-6

3/4 cup uncooked rice

1 cup fine chopped onion

2 1/2 cup chicken broth

1  can apricots, drained, chopped

2 1/4 cup cooked, chopped chicken

3/4 tsp salt

1/4 tsp curry powder

1/4 tsp pepper

2 tsp lemon juice

1/3 cup Craisins

Place rice, onion and chicken broth in medium saucepan.  Bring to a boil, stir, cover and reduce heat to low. Simmer 15 minutes. Drain and cut apricots into pieces.  Combine all ingredients.  Allow to cool. Seal and store in Freezer.  

To prepare:

1. Thaw and preheat oven to 350
2. Place entree in baking dish sprayed with nonstick spray. Cover with foil.
3. Bake for 45-60 minutes.
4. Add a small amount of water or apricot juice if it becomes too dry while baking

Stromboli with French Mix and Swiss Cheese

l       pound lean ground beef. browned and drained

1     4 ounces can mushrooms, undrained

1/2 teaspoon onion powder

1/2 cup chopped green onion

1 teaspoon beef base

Salt and pepper to taste

Brown together in a skillet the ground beef (drain of grease if necessary). Add green onion, and mushrooms. Add seasoning. Adjust salt and pepper as needed. Simmer until flavor is well blended. May add water as needed if mixture becomes dry.

Let cool completely. Spoon into freezer bag and store in freezer until needed.

Thaw and heat prepared French Stuffed Meat Packet 

Our sharing time today was expecially encouring and informative.

There were so many dishes to prepare and less time to accomplish the task

Thank you to Debbie for joining us and helping us get finished on time.

BEANS AND GRAINS

We shared a study today on how we need to have a Servants Heart.
Learning ways to serve others and share from what we have.
This week's class brought about learning different ways to use beans and
grains to prepare meals more economically and be able to share our hospitality
with more people. One of our all time favorite recipies is Hoppin' John.
The original recipie was published in 1847.

We like to add extra pepper spice to our recipe.

Hoppin’ John

1 lb  ground sausage

1 med onion, diced

2 cloves garlic, minced

2 cups chicken broth

2 cans black eyed peas

1 cup long grain rice

1 tsp fresh thyme  (or 1/2 tsp dried)

1/2 tsp pepper   

Brown sausage in skillet until no longer pink. Add onion, cook until tender. add garlic cook stirring one minute more. Add broth, black eyed peas. Stir in rice, thyme and pepper, cover and simmer 15-20 minutes

Campfire Beans

1 lb ground beef

1 envelope onion soup

2 cans beans, drained

(kidney, pinto, great northern, etc.)

1/4 cup chili sauce

1 1/2 cup water

*In a large skillet brown meat until no longer pink,    stirring frequently.

*Drain excess grease.

*Stir in soup mix, beans, chili sauce and water.

*Simmer covered 15-20 minutes.

Serve over Fritos or rice or with cornbread.

Serves 6-8

Tex Mex Black Bean Wraps

These sandwiches are perfect for a light lunch. Black beans are mashed with salsa to form a spread for flour tortillas, then rolled with veggies and avocado sauce.

Ingredients:  

1 ( 15 ounce) can black beans, rinsed

1/3 cup chunky salsa

1 red or green bell pepper, thinly sliced

1 tomato, thinly sliced

1 cup shredded cheddar cheese

1/2 cup shredded pepper Jack cheese

1 avocado

1/3 cup sour cream

1 tsp lemon juice

4 (8”) flour tortillas

Optional: onion, thinly sliced

Preparation:

*In medium bowl, place black beans and mash with a fork.  Leave some beans whole for a chunky texture.

*Add salsa and mix well.

*Slice bell pepper into thin strips

*slice tomato. slice onion if using.

*Shred cheeses.

*Prepare avocado. In small bowl, mash avocado with sour cream and lemon juice.

*Spread bean mixture over tortillas and top with vegetables and cheeses.

*Roll up wraps, slice in half at an angle, serve.

Cajun Quinoa

1/2 cup onion diced

6 cloves garlic minced

1 Tbsp olive oil

1 cup carrots, shredded

1 tsp Cajun seasoning

1 med. zucchini, diced

2 tsp.. fresh thyme or oregano

1 1/4 cup quinoa

2 cups water

Rinse quinoa well. Cook in pan with a tight fitting lid. 

Bring to a boil, then turn down to a simmer, cover and         

      cook  for about 20 minutes. 

Saute’ onion, garlic, carrots and zucchini in olive oil 

      until tender. 

Mix cooked quinoa and vegetables. 

Add seasoning. 

Adjust seasoning to taste

Hummus

1 16 oz can of chickpeas or garbanzo beans

1/4 cup liquid from can of chickpeas

3-5 tablespoons lemon juice (depending on taste)

1 1/2 tablespoons tahini paste

2 cloves garlic, crushed

1/2 teaspoon salt

2 tablespoons olive oil

Optional: chipotle pepper or cayenne pepper

Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth. 

Place in serving bowl, and create a shallow well in the center of the hummus.

Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).

For a spicier hummus, add a sliced red chile or a dash of cayenne pepper.

White Bean Dip with Pita Chips

• 1 (15-ounce) can Cannellini beans, drained and rinsed

• 2 cloves garlic

• 2 tablespoons fresh lemon juice

• 1/3 cup olive oil, plus 4 tablespoons

• 1/4 cup (loosely packed) fresh Italian parsley leaves
• Pita chips

Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.

Serve the pita toasts warm or at room temperature alongside the bean puree. Servings: 6

Teaching one another and tasting all the bean and grain recipies prepared today.

THE SEASON FOR FRESH HERBS

We begin our study leaning about God's gracious hospitality towards each of us

and His desire for all men to come to His banquet table.

Our recipies reflect some of the beautiful herbs and spices He has given us.

It is that time of year for all the fresh herbs to be growing strong and providing us with many new and  intresting flavors. We have a wonderful group of women this year in class. As we study ways to share  Gracious Hospitality one another we also learn new ways to prepare dishes we can share with others. 

Here are some of the tasty dishes they prepared today as we learned how to use fresh herbs in our simple vegetable dishes.

Roasted Butternut Squash

1 medium butternut squash

2 Tbsp light olive oil

    kosher salt

1/2 stick butter

3 Tbsp honey

1/4 - 1/2 tsp red curry powder

• Preheat oven to 375°F.
• Cut in half lengthwise. Scoop out seeds from the center and discard.
• Drizzle with olive oil and lightly salt
• Arrange on a greased baking sheet cut side down.
• Bake for 45-50 minutes until easily pierced with a fork.
• Remove from oven and let cool
• Scoop out inside and place in a bowl and mash
• Add butter, honey salt and curry powder to taste.

Zucchini with Thyme

2 Tbsp olive oil

1 1/2 Tbsp unsalted butter

1/4 cup finely chopped onion

2-3 sprigs fresh thyme

1 pound fresh zucchini, cut into uniform sticks

 Salt and freshly ground pepper

      In a large skillet, heat the olive oil and butter on medium heat. Add the onion cook until soft, but not browned.

      Add the zucchini sticks, , thyme and a pinch of salt and pepper. Gently stir to coat the zucchini. Cover and cook until tender, from 10 to 20 minutes, depending on how tender the raw zucchini is to begin with, and how small you have sliced the pieces. Check and stir every few minutes. Be careful not to overcook. Serves  6

Herbed Spaghetti Squash

1 small spaghetti squash, about 2 1/4 pounds

3 tablespoons butter

2 1/2 tablespoons finely chopped mixed soft herbs, 

such as basil, chives, chervil, parsley and sage

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

Directions:

Preheat the oven to 375 degrees F.

Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.

Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine. Serve immediately or cover and keep warm until ready to serve.  SERVES 4

Roasted Butternut Squash 

with Sage and Cranberries

1 medium butternut squash

4 tablespoons extra-virgin olive oil*, divided

Sea salt and ground pepper

2 medium onions

2 tablespoons chopped sage

4 tablespoons dried cranberries or cherries

    Preheat oven to 375°F.

   Cut in half lengthwise. Scoop out seeds from the center and discard. Cut squash into large chunks. Coat with 2 tablespoons of the olive oil. 

Season with salt and pepper to taste and arrange on a greased baking sheet. Bake for about 30 minutes, or until well caramelized. 

   Peel onions and cut into uniform chunks. Coat with remaining 2 tablespoons olive oil. Season to taste with salt and pepper and spread on a second greased baking sheet. Bake for about 20 minutes, or until well caramelized. When squash and onions are done, toss with sage and cranberries. Return to oven for about 5 minutes. Serve immediately.

Summer Squash and Fresh Herbs

2-3 medium summer squash, sliced

3-4 Tbsp chopped fresh herbs, choose one or more of  

      your favorites, basil, rosemary, thyme, tarragon, etc.

2 Tbsp olive oil for sautéing  

  Salt and pepper to taste

      Slice squash into uniform pieces for sautéing.  

Heat oil in sauté pan.   Add squash and stir until tender crisp. Add chopped fresh herbs. Stir until flavors are blended. Do not over cook.           4-6 servings

Cream Cheese and Dill Corn

1 pkg frozen yellow corn

4oz cream cheese 

2 Tbsp butter

1/2 tsp dried dill

*Cook corn according to package directions. In microwave safe bowl. 

*Melt butter, stir in dill, add diced cream cheese. *Microwave a few seconds until cheese is soft and 

blends well. (about 20-30 seconds)  

*Add cream cheese mixture to corn

and stir till well blended. Salt to taste if desired.  Serve warm.

This year's Dill Peas took on a little different look as the cream cheese found its way into the dish.

We discovered a new way to prepare the dish that was very tasty.

Dill Peas and Walnuts 

2 cups shelled peas or one 10 oz package frozen peas 

1/4 cup chopped onion 

1 Tablespoon butter or margarine 

1 1/2 teaspoons snipped fresh dill or 1/2 tsp dried dill 

1/4 teaspoon salt 

1/4 teaspoon black pepper 

3 Tablespoons broken walnuts or slivered almonds, toasted 

Cook fresh peas and onion, covered, in a small amount of boiling salted water for 10 to 12 minutes or until crisp-tender. (Or, cook frozen peas and onion according to the pea package directions.)   

 Drain; return to saucepan.  Stir in butter, dill, salt, pepper; heat  through.  Sprinkle with walnuts. 

Toasting walnuts:

Break into small pea sized pieces. Toast in dry skillet or in oven just until fragrant and slightly brown.  Watch carefully. 

       You can also toast almonds with the same method.

One of the best things about our Gracious Hospitality class is the time we get to share

in the kitchen preparing the recipies. 

Every week it is like another great family reunion gathered in the kitchen,

worong together to create delicious food.

Sharing information about the recipies we prepated

 is the so encouraging as we learn from one another.