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.