Saturday, January 31, 2009

Party Punch

I had a group of women over last night and I made a new punch recipe. It was very good and I had requests to share the recipe so here it is.

Party Punch
3 (3 ounce packages) fruit flavored gelatin
4 cups white sugar
13 cups boiling water
2 cans (46 ounces) pineapple juice
16 ounce bottle lemon juice concentrate
2 (2 liter) bottles Ginger Ale
  1. In a large bowl, combine gelatin and sugar. Stir in boiling water until mixture is dissolved. Stir in pineapple juice and lemon juice concentrate. Divide into 2 containers or 4 zip-loc freezer bags, and freeze until solid.
  2. To serve, place gelatin mixture in punch bowl, and chop into pieces. Pour in ginger ale.
I used raspberry jello and it was very refreshing. I also used freezer bags. It was easy to freeze and thaw. Make sure you take it out of the freezer about 45 minutes before you mix it, so it has time to thaw. This is a slushy type of punch.
It made two punch bowls full.

*I got lots of compliments on this and my family loved it too. It gets a 10!

Friday, January 9, 2009

More Freezer meals

I recently made more freezer meals and have a few recipes to share.

Mexican Manicotti
1 pound lean ground beef
1 can (16 0z) refried beans
2 1/2 tablespoons chili powder
1 1/2 tablespoons dried oregano
8 ounce pkg manicotti shells
2 1/2 cups water
16 ounce jar picante sauce
To use when serving:
2 cups sour cream
8 ounces Montery Jack cheese
1/4 cup sliced green onions
sliced ripe olives - optional

In a bowl, combine the UNCOOKED beef, beans, chili powder and oregano. Spoon into UNCOOKED manicotti shells. Arrange in greased 9X13 baking dish. Combine water and picante sauce, pour over shells. Cover and seal dish tightly with aluminum foil. Freeze.
To serve: Thaw completely in refrigerator. Leave covered and bake for 1 hour at 350 degrees. Uncover, spoon sour cream over top, sprinkle with cheese, onions and olives if desired. Bake another 10 minutes until cheese is melted.
Serves 6
* We rated this an 8. Bob and Heather liked it. I thought it was okay, but didn't care for the texture of the pasta. It was too soft for my taste

Cheesy Chicken Spaghetti
4-6 chicken breasts, cooked and shredded.
1 green pepper, chopped
1 onion, chopped
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Ro-Tel tomatoes with green chilies, drained
1 can stewed tomatoes, with juice
16 ounces cheddar cheese
16 ounces spaghetti

Cook spaghetti for about 2/3 time listed on package (this ensures it doesn't become mushy when freezing), and rinse drain.
In large bowl, stir together chicken, onion, green pepper, soup, Ro-Tel, stewed tomatoes and cheese. Then stir in cooked spaghetti.
Divide into 2 - 9X13 pans.
To serve: Thaw completely in refrigerator. Bake at 350 degrees for 30-45 minutes until bubbly.
* This was good. It doesn't taste at all like regular spaghetti. It's spicy but not too much. We rated this one a 9.

Parsley Parmesan Chicken
12 boneless, skinless chicken breast - or what ever type of chicken you like. (the quantity is quite flexible)
1 bottle Italian salad dressing
1 1/4 cup shredded parmesan cheese
3/4 cup Italian bread crumbs
1/4 cup parsley flakes
1 tablespoon paprika
salt and pepper

Marinate chicken in dressing overnight. Mix remaining ingredients and dread each breast with coating. Place each breast on a cookie sheet and allow to freeze, then place together in zip-loc bag and freeze.
To serve: Thaw completely in refrigerator. They may then be grilled or bake uncovered at 350 degrees for 30 minutes or until done.
*We rated this a 9. Bob loved the chicken. I did it on my Foreman grill and next time will do it in the oven on parchment paper, because the coating stuck to the grill.