Tzatziki is a cucumber yogurt dill sauce that makes a refreshing dip or a topper for gyros and pita sandwiches. The sauce is served chilled or at room temperature. Do use fresh mint or dill. Plan ahead to drain the yogurt overnight.
Prep Time: 15 minutes
Ingredients:
1 container (16 ounces) plain lowfat yogurt
1/2 English (seedless) cucumber, not peeled, seeded and finely chopped plus a few thin slices
1/1-2 teaspoons salt
1 to 2 garlic cloves, chopped
1 Tablespoon chopped fresh mint or dill plus additional sprigs
1 Tablespoon extra virgin olive oil
1/2 teaspoon red wine vinegar
1/4 teaspoon ground black pepper
Preparation:
Spoon yogurt into sieve lined with cheesecloth or coffee filter set over bowl; cover and refrigerate overnight. Transfer drained yogurt to medium bowl and discard liquid.
Meanwhile, in colander set over bowl, toss chopped cucumber with 1 teaspoon salt. Let drain at least 1 hour at room temperature, or cover and refrigerate up to 8 hours. In batches, wrap chopped cucumber in kitchen towel and squeeze to remove as much liquid as possible. Pat dry with paper towels, then add to bowl with yogurt.
With flat side of chef's knife, mash garlic to a paste with remaining 1/2 teaspoon salt. Add garlic, chopped mint or dill, oil, wine vinegar, and pepper to yogurt and stir to combine. Cover and refrigerate at least 2 or up to 4 hours. Serve tzatziki sauce chilled or at room temperature, topped with cucumber slices and mint sprigs.
Yield: about 1-1/2 cups
Per Tablespoon: about 17 calories, 1 gram protein, 1 gram carbohydrate, 1 gram total fat (0 gram saturated), 1 mg cholesterol, 182 mg sodium.
Recipe Source: The All New Good Housekeeping Cookbook edited by Susan Westmoreland (Hearst Books)
Showing posts with label Other. Show all posts
Showing posts with label Other. Show all posts
Wednesday, August 13, 2008
Monday, August 11, 2008
Thai Chicken & Noodles
8 ounces rice noodles
1 T peanut oil
2 cloves garlic, minced
1 T peeled and minced fresh ginger
1 1/4 pounds boneless, skinless chicken breast, cut into 1-inch pieces
1/4 cup reduced-sodium soy sauce
2 t toasted sesame oil
2 T fresh lime juice
Dash of hot sauce
1/4 cup chopped scallions (white and green parts)
Lime wedges for garnish (optional)
1. Cook noodles according to the package directions. Drain, reserving 1/4 cup of the cooking water.
2. Meanwhile, heat the peanut oil in a large skillet over med-high heat. Add the garlic and ginger and cook for 1 minute. Add the chicken and cook until golden brown on all sides, 3-5 minutes. Add the reserved cooking water, the soy sauce, sesame oil, lime juice, and hot sauce and bring to a simmer. Add the noodles and cook for 2 minutes to heat through, stirring frequently.
3. Remove from the heat and stir in the scallions. Serve with the lime wedges on the side if you like.
From Robin to the Rescue by Robin Miller
FREEZER CHICKS DIRECTIONS: Thaw overnight in the frig or in the microwave for 5-7 minutes on LOW. Cook and drain the noodles. Reserve 1/4 cup of the cooking water. Reheat chicken mixture on the stove top in a large saucepan or in the microwave for a few minutes on HIGH. Add the reserved water to chicken mixture. Bring to a simmer. Add the noodles and cook for 2 minutes to heat through, stirring frequently. Top with scallions and salted peanuts for more flavor and crunch.
1 T peanut oil
2 cloves garlic, minced
1 T peeled and minced fresh ginger
1 1/4 pounds boneless, skinless chicken breast, cut into 1-inch pieces
1/4 cup reduced-sodium soy sauce
2 t toasted sesame oil
2 T fresh lime juice
Dash of hot sauce
1/4 cup chopped scallions (white and green parts)
Lime wedges for garnish (optional)
1. Cook noodles according to the package directions. Drain, reserving 1/4 cup of the cooking water.
2. Meanwhile, heat the peanut oil in a large skillet over med-high heat. Add the garlic and ginger and cook for 1 minute. Add the chicken and cook until golden brown on all sides, 3-5 minutes. Add the reserved cooking water, the soy sauce, sesame oil, lime juice, and hot sauce and bring to a simmer. Add the noodles and cook for 2 minutes to heat through, stirring frequently.
3. Remove from the heat and stir in the scallions. Serve with the lime wedges on the side if you like.
From Robin to the Rescue by Robin Miller
FREEZER CHICKS DIRECTIONS: Thaw overnight in the frig or in the microwave for 5-7 minutes on LOW. Cook and drain the noodles. Reserve 1/4 cup of the cooking water. Reheat chicken mixture on the stove top in a large saucepan or in the microwave for a few minutes on HIGH. Add the reserved water to chicken mixture. Bring to a simmer. Add the noodles and cook for 2 minutes to heat through, stirring frequently. Top with scallions and salted peanuts for more flavor and crunch.
Tuesday, January 8, 2008
More than just dinner in the freezer....
Last Friday I received some excellent news from my husband. He received a great job for a major corporation that he has always wanted to work for! But this great news was ended with some sad news for our family. We will have to move away from the home town that we love so much. In the past few days my emotions have gone up and down from extreme happiness to absolute grief over some of the impending losses. While I look forward to the new adventure there are some things that I feel may never be replaced in my life. I trust that God has a plan for the next steps in my life and will bring new and joyous experiences for our family.
Today I am going to go to the grocery store to pick up the ingredients to cook for this month's exchange. As I began the process that I do each month I started to feel very sad that in a few months everything is going to change. Including how I prepare dinner. I didn't want to get busy and let the feeling pass me by. I decided that now is the time to say some of the things that I have felt about this group rather than putting it off because of fear that I might sound sappy.
My adventure with co-op freezer cooking began about two years ago. I had joined a group because a friend of a friend had an opening. I was excited since I had been freezer cooking on my own and really wanted to "up the game" a bit. Eventually this group evolved into the group that maintains this blog. Every month we get together over lunch and plan our exchange for the next month. It is more than just a meal exchange! We enjoy each other's company, so much so that hours can pass with barely a notice. We laugh about the food disasters from the past months, we praise each other for a job well done, and we all get excited over a new and different recipe. Our love for reading cookbooks connects us together! We talk about our families and how our lives are going. Not a month passes by that I don't look forward to our meetings and our time together.
This is so much more than a club. Maybe this is true of the many other groups that have been meeting as long as we have? I don't know for sure. But I do know that what this group has is very special and I will treasure the last months of cooking for these wonderful ladies.
I'm writing this not only to say what I feel needs to be said to them, but also so that everyone reading this blog might be inspired to reach outside their own comfort zone and try something like a freezer cooking co-op. You may find yourself with a new group of friends. I hope to find a way to put together a new group in my new hometown. Look out, I may just ask YOU! :)
I love you, chicks! Thanks for making dinner for my family for all these years! :)
Today I am going to go to the grocery store to pick up the ingredients to cook for this month's exchange. As I began the process that I do each month I started to feel very sad that in a few months everything is going to change. Including how I prepare dinner. I didn't want to get busy and let the feeling pass me by. I decided that now is the time to say some of the things that I have felt about this group rather than putting it off because of fear that I might sound sappy.
My adventure with co-op freezer cooking began about two years ago. I had joined a group because a friend of a friend had an opening. I was excited since I had been freezer cooking on my own and really wanted to "up the game" a bit. Eventually this group evolved into the group that maintains this blog. Every month we get together over lunch and plan our exchange for the next month. It is more than just a meal exchange! We enjoy each other's company, so much so that hours can pass with barely a notice. We laugh about the food disasters from the past months, we praise each other for a job well done, and we all get excited over a new and different recipe. Our love for reading cookbooks connects us together! We talk about our families and how our lives are going. Not a month passes by that I don't look forward to our meetings and our time together.
This is so much more than a club. Maybe this is true of the many other groups that have been meeting as long as we have? I don't know for sure. But I do know that what this group has is very special and I will treasure the last months of cooking for these wonderful ladies.
I'm writing this not only to say what I feel needs to be said to them, but also so that everyone reading this blog might be inspired to reach outside their own comfort zone and try something like a freezer cooking co-op. You may find yourself with a new group of friends. I hope to find a way to put together a new group in my new hometown. Look out, I may just ask YOU! :)
I love you, chicks! Thanks for making dinner for my family for all these years! :)
Friday, January 4, 2008
Krabby Patties
Big time risk for our families this month - Crab Cakes - of course we have renamed it to Krabby Patties to make them kid friendly!
Here's the recipe from recipezaar:
Crab Cakes
1 lb crabmeat (fresh or canned)
1/3 cup breadcrumbs (I use Italian seasoned)
3 green onions (finely chopped both green & white parts)
1/2 cup red bell peppers (finely chopped)
1/4 cup mayonnaise
1 egg
1 teaspoon worcestershire sauce
1 teaspoon dry mustard
1 tablespoon lemon juice
1 dash cayenne pepper
flour, for dusting
1/2 cup olive oil
Whole Grain Mustard Remoulade
1 cup mayonnaise
1 tablespoon chili powder
1 tablespoon stone ground mustard
1 tablespoon lemon juice
For Crab Cakes:.
Mix all ingredients, except flour& oil in a large bowl.
Shape into patties and dust with flour.
NOTE: Can be frozen at this point.
Heat oil in a large skiiet over medium heaat.
When oil is hot, carefully place crab cakes, in batches,& fry until browned.
About 4- 5 minutes.
Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes.
Serve with Whole Grain Mustard Remoulade or favorite sauce.
--------------------------------
For Whole Grain Mustard Remoulade:.
Combine all ingredients and serve with cakes.
--------------------------------
If cakes were frozen, heat in 350 degree oven until desired warmness is achieved.
(Approximately 15 minutes).
Here's the recipe from recipezaar:
Crab Cakes
1 lb crabmeat (fresh or canned)
1/3 cup breadcrumbs (I use Italian seasoned)
3 green onions (finely chopped both green & white parts)
1/2 cup red bell peppers (finely chopped)
1/4 cup mayonnaise
1 egg
1 teaspoon worcestershire sauce
1 teaspoon dry mustard
1 tablespoon lemon juice
1 dash cayenne pepper
flour, for dusting
1/2 cup olive oil
Whole Grain Mustard Remoulade
1 cup mayonnaise
1 tablespoon chili powder
1 tablespoon stone ground mustard
1 tablespoon lemon juice
For Crab Cakes:.
Mix all ingredients, except flour& oil in a large bowl.
Shape into patties and dust with flour.
NOTE: Can be frozen at this point.
Heat oil in a large skiiet over medium heaat.
When oil is hot, carefully place crab cakes, in batches,& fry until browned.
About 4- 5 minutes.
Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes.
Serve with Whole Grain Mustard Remoulade or favorite sauce.
--------------------------------
For Whole Grain Mustard Remoulade:.
Combine all ingredients and serve with cakes.
--------------------------------
If cakes were frozen, heat in 350 degree oven until desired warmness is achieved.
(Approximately 15 minutes).
Tuesday, December 11, 2007
Do you wear an apron?
I have become really tired of grease stains and wearing my house clothes to cook in - why should I have to change into a slob to cook or ruin clothes. I thought aprons were for really domestic divas, but I've come around to think that it's just plain common sense!
Jannylynn has cut me off from spending money on a fancy pants apron, but I think I really need one - I stumbled onto the kitchen madonna tonight & thought I would see what you thought.
Jannylynn has cut me off from spending money on a fancy pants apron, but I think I really need one - I stumbled onto the kitchen madonna tonight & thought I would see what you thought.
Here's a picture of the kitchen madonna's work:
So do you wear an apron?
Where did you get it?
Is it a frilly one so you can feel pretty while you cook?
I think because I've cooked so long in my dumpy clothes (mmm doesn't that make you hungry?) that I want to be hot! No wait smokin' hot!
from tina...
Where did you get it?
Is it a frilly one so you can feel pretty while you cook?
I think because I've cooked so long in my dumpy clothes (mmm doesn't that make you hungry?) that I want to be hot! No wait smokin' hot!
from tina...
Monday, November 19, 2007
Hot Colby Ham Sandwiches
1/2 cup butter, melted
2 tablespoons prepared mustard
1 tablespoon dried minced onion
1 tablespoon poppy seeds
2 to 3 teaspoons sugar
15 dinner rolls (about 3-inch diameter), sliced
15 slices Colby cheese
15 thin slices deli ham (about 1 pound)
2 cups (8 ounces) shredded mozzarella cheese
In a small bowl, combine the butter, mustard, onion, poppy seeds and sugar. Place roll bottoms, cut side up, in an ungreased 15-in. x 10-in. x 1-in. baking pan. Top each with Colby cheese, ham and mozzarella. Drizzle with half of the butter mixture. Replace roll tops. Drizzle with remaining butter mixture. Bake, uncovered, at 350° for 10-15 minutes or until cheese is melted. Yield: 15 servings.
Here are instructions from another recipe that calls for similar sandwiches to be wrapped individually in foil.... Bake at 350° for 6-10 minutes or until cheese is melted, or freeze for up to 2 months.To use frozen sandwiches: Bake at 350° for 30-35 minutes or until cheese is melted.
Yield: 8 servings.
From www.rd.com
2 tablespoons prepared mustard
1 tablespoon dried minced onion
1 tablespoon poppy seeds
2 to 3 teaspoons sugar
15 dinner rolls (about 3-inch diameter), sliced
15 slices Colby cheese
15 thin slices deli ham (about 1 pound)
2 cups (8 ounces) shredded mozzarella cheese
In a small bowl, combine the butter, mustard, onion, poppy seeds and sugar. Place roll bottoms, cut side up, in an ungreased 15-in. x 10-in. x 1-in. baking pan. Top each with Colby cheese, ham and mozzarella. Drizzle with half of the butter mixture. Replace roll tops. Drizzle with remaining butter mixture. Bake, uncovered, at 350° for 10-15 minutes or until cheese is melted. Yield: 15 servings.
Here are instructions from another recipe that calls for similar sandwiches to be wrapped individually in foil.... Bake at 350° for 6-10 minutes or until cheese is melted, or freeze for up to 2 months.To use frozen sandwiches: Bake at 350° for 30-35 minutes or until cheese is melted.
Yield: 8 servings.
From www.rd.com
Monday, October 15, 2007
Quiche In A Bag
1 Cup cooked meat -- diced or browned
3/4 Cup vegetable -- blanched, thawed
1 Cup Cheddar cheese
1/4 Cup onion -- diced
1 3/4 Cups Milk
4 eggs
1/8 Teaspoon Tabasco sauce
1/2 Cup flour (whole wheat works fine)
2 Teaspoons baking powder
Combine meat, vegetable, cheese and onion. Place this mixture in a gallon Ziploc bag. With a mixer or blender combine milk, eggs, Tabasco sauce, flour and baking powder. Mix well and pour into the bag with the meat/vegetable mixture. Seal bag label and freeze.
To serve thaw completely. Shake bag well and pour into a spray treated or greased deep dish pie plate or quiche pan. Sprinkle with paprika if desired.
Bake at 350 degrees for 35 to 45 minutes until lightly browned on top and well set in center. Cool about 5 minutes before serving
3/4 Cup vegetable -- blanched, thawed
1 Cup Cheddar cheese
1/4 Cup onion -- diced
1 3/4 Cups Milk
4 eggs
1/8 Teaspoon Tabasco sauce
1/2 Cup flour (whole wheat works fine)
2 Teaspoons baking powder
Combine meat, vegetable, cheese and onion. Place this mixture in a gallon Ziploc bag. With a mixer or blender combine milk, eggs, Tabasco sauce, flour and baking powder. Mix well and pour into the bag with the meat/vegetable mixture. Seal bag label and freeze.
To serve thaw completely. Shake bag well and pour into a spray treated or greased deep dish pie plate or quiche pan. Sprinkle with paprika if desired.
Bake at 350 degrees for 35 to 45 minutes until lightly browned on top and well set in center. Cool about 5 minutes before serving
Sassy Spinach Quiches
Makes 2 quiches, 4 servings each
1 box (10 ounces) frozen chopped spinach
1 package (15 ounces; 2 crusts) refrigerated pie crusts, such as Pillsbury
1 large onion (for about 1 cup chopped)
1 cup shredded Swiss cheese
1 cup shredded cheddar cheese
6 large eggs
1 tablespoon all-purpose flour
1/3 cup half-and-half
2 teaspoons Worcestershire sauce
1 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
Preheat the oven to 350 degrees. Place the spinach on a microwave-safe plate and microwave on high for 2 minutes to thaw. Remove the spinach from the microwave and place in a colander to drain. Press well to remove excess water. Set aside.
Place one crust in each of two deep-dish pie plates, following the directions on the package to form edges. Peel and coarsely chop the onion and divide it between the two crusts. Scatter half of each cheese over the onion in both pie crusts. Set aside.
Break the eggs into a medium-size mixing bowl and whisk until light and foamy. Add the flour and vigorously whisk to blend well. (All of the lumps may not disappear.) Add the half-and-half, Worcestershire sauce, basil, garlic powder, pepper and reserved chopped spinach. Stir well to mix.
Ladle (or spoon) half of the egg mixture into each crust. Bake, uncovered, until set and lightly browned, about 45 to 50 minutes. Let the quiche rest for 10 minutes before slicing and serving.
Do-ahead: Cool to room temperature and cover tightly with foil. Can be refrigerated for up to 2 days or frozen for up to 1 month. Thaw frozen quiches in the refrigerator for 24 hours and reheat, uncovered, in a 325-degree oven for 20 minutes, or until heated through.
Start to finish: 15 minutes preparation, 45 minutes unattended baking time, 10 minutes resting time.
Per serving: 483 calories (59 percent from fat), 32 g fat (16 g saturated), 214 mg cholesterol, 17 g protein, 33 g carbohydrates, 1 g dietary fiber, 429 mg sodium.
1 box (10 ounces) frozen chopped spinach
1 package (15 ounces; 2 crusts) refrigerated pie crusts, such as Pillsbury
1 large onion (for about 1 cup chopped)
1 cup shredded Swiss cheese
1 cup shredded cheddar cheese
6 large eggs
1 tablespoon all-purpose flour
1/3 cup half-and-half
2 teaspoons Worcestershire sauce
1 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
Preheat the oven to 350 degrees. Place the spinach on a microwave-safe plate and microwave on high for 2 minutes to thaw. Remove the spinach from the microwave and place in a colander to drain. Press well to remove excess water. Set aside.
Place one crust in each of two deep-dish pie plates, following the directions on the package to form edges. Peel and coarsely chop the onion and divide it between the two crusts. Scatter half of each cheese over the onion in both pie crusts. Set aside.
Break the eggs into a medium-size mixing bowl and whisk until light and foamy. Add the flour and vigorously whisk to blend well. (All of the lumps may not disappear.) Add the half-and-half, Worcestershire sauce, basil, garlic powder, pepper and reserved chopped spinach. Stir well to mix.
Ladle (or spoon) half of the egg mixture into each crust. Bake, uncovered, until set and lightly browned, about 45 to 50 minutes. Let the quiche rest for 10 minutes before slicing and serving.
Do-ahead: Cool to room temperature and cover tightly with foil. Can be refrigerated for up to 2 days or frozen for up to 1 month. Thaw frozen quiches in the refrigerator for 24 hours and reheat, uncovered, in a 325-degree oven for 20 minutes, or until heated through.
Start to finish: 15 minutes preparation, 45 minutes unattended baking time, 10 minutes resting time.
Per serving: 483 calories (59 percent from fat), 32 g fat (16 g saturated), 214 mg cholesterol, 17 g protein, 33 g carbohydrates, 1 g dietary fiber, 429 mg sodium.
Monday, July 16, 2007
Tuna Tortellini
I have to confess I have been fighting the group on any dish that contains tuna - HOT tuna!
Oh and did I mention that I don't like hot tuna?
The results of this dish were fabulous! It froze really well (Ok it was only frozen for a week) and the flavor was perfect!
Heck, not only did I discover I like the hot tuna, but that I actually broiled something and it didn't burn!
The funny was I decided again that I wasn't going to inform the family it was a tuna dish. The kids came running in the kitchen and screaming 'what's for dinner?' I replied 'cheesy ravioli noodles' 'COOL!' So out they fly to the table outside - which we have been eating outside most of this summer - so if you haven't cleaned that table off to use, go for it!
I waited breathlessly for everyone to try it.
Cole DS10 - 'I love it - thumbs up!'
Rebekah DD9 - 'It's good, I don't really like the sauce and the meat, but I will eat it and I love the noodles!'
Quinten DS3 - 'Fumbs up mommy!'
As the meal progressed, the conversation turned to how Cole went fishing and they caught trout. He thought the trout was ok, but he likes salmon better. Rebekah declares loudly 'I hate fish!'
Larry immediately says 'Don't even say it' I look at him and say 'I wasn't going to, it's part of my new dinner program.'
I've decided my natives don't really have to know it all - they can eat what is on the table, since I started this program, they eat and they really don't ask what's in it. I always just offered the information - hello!!!! I am part of the problem again - ughhhh, so unless they ask for ingredients they aren't going to know!
from Tina's house
Saturday, July 14, 2007
Chicken Bruschetta
Reading this blog, you may think we have it all together. Let me take you into the kitchens and a little fun group history.
Starting out, you have to know that just like cooking at home, you will have recipes that are real 'stinkers'. As a group, we evaluate the meals and try to determine if it was the recipe, was it preparation - did the meal not need to be pre-cooked or cooked before freezing. At the end of the evaluation, we generally just say 'that was a stinker!'
And so it was with Chicken Bruschetta. J made this recipe almost a year ago and it got classified as a stinker. It was such a stinker that it got the label at my house as dogfood! If a recipe got labeled dogfood at our house, our second serving was cooked for our dog Lucy to eat. Larry, my DH, determined to never put that on the menu again!
We had another J join our group, who tried to convince us that is was really good recipe. After a couple of sessions of cooking with us, we let her put it on the menu. We discovered from J that you cannot pre-cook the meal. It is a meal that needs to be assembled and frozen with the meat uncooked.
Last night I thought I would pull the formerly notorious stinker meal from the freezer. I pulled it out and it smelled so good. I could smell the garlic coming through the foil. That is always a good sign. I did not tell Larry what it was until after he tried a few bites.
He declared it good. He called it really good! I announced it was Chicken Bruschetta - he stopped chewing and said 'no way'. Then he asked - who cooked it and made it better? Luckily, my DH is a great cook as well and will discuss food prep with me quite often.
I served this with zucchini fresh from my brother-in-laws' garden. The zucchini ws simply sauteed in butter with onions, season all, salt & pepper. Before I sat down to eat , what I thought was WOW what a great picture! It was nice to sit outside and eat a beautiful dinner.
from Tina's house
Friday, July 13, 2007
Stromboli
1 loaf frozen bread dough
Sliced mozzarella cheese
Sliced pepperoni
Sliced ham
Sliced hard salami
Bottled Italian salad dressing
1 egg
1 envelope dry zesty Italian salad dressing
Prepared marinara sauce
Grease a baking sheet, and roll the dough out to fit th
e shape of the pan. Layer the center one-third of the dough with the cheese & meats. Sprinkle with bottled Italian dressing, to taste. Using a pizza cutter, cut the sides of the dough diagonally, about every inch. Starting at the top edge of the filling and working your way down each side "braid" the sides by folding strips over the top of the filing, alternating left-right, left right. Be sure to seal the ends of the loaf by tucking the ends up under the "braid."
Beat together the egg and dry Italian dressing. Brush over the top of the stromboli.
To cook: Bake the stromboli at 350 degrees 15 minutes, just until the loaf begins to brown. Cool completely, wrap and freeze.
To serve: Thaw and finish cooking at 250 degrees for 15 to 20 minutes or until brown and the cheese is melted.
Variations: Use broccoli and onion; broccoli, ham and cheddar cheese, or sausage and pepperoni.
Serves 1 loaf serves 4.
Sliced mozzarella cheese
Sliced pepperoni
Sliced ham
Sliced hard salami
Bottled Italian salad dressing
1 egg
1 envelope dry zesty Italian salad dressing
Prepared marinara sauce
Grease a baking sheet, and roll the dough out to fit th
e shape of the pan. Layer the center one-third of the dough with the cheese & meats. Sprinkle with bottled Italian dressing, to taste. Using a pizza cutter, cut the sides of the dough diagonally, about every inch. Starting at the top edge of the filling and working your way down each side "braid" the sides by folding strips over the top of the filing, alternating left-right, left right. Be sure to seal the ends of the loaf by tucking the ends up under the "braid."Beat together the egg and dry Italian dressing. Brush over the top of the stromboli.
To cook: Bake the stromboli at 350 degrees 15 minutes, just until the loaf begins to brown. Cool completely, wrap and freeze.
To serve: Thaw and finish cooking at 250 degrees for 15 to 20 minutes or until brown and the cheese is melted.
Variations: Use broccoli and onion; broccoli, ham and cheddar cheese, or sausage and pepperoni.
Serves 1 loaf serves 4.
Sweet & Sour Kielbasa
2 pounds polska kielbasa
1 cup brown sugar
1/3 cup spicy mustard
1/2 cup onions
Put all in the crock pot on low for 2 hours. The recipe can be modified to save time by making the sauce and cutting up the sausage & put them both in the freezer bag.
To reheat, place in a skillet for 15 mintues until heated through. Serve with rice or eat solo!
1 cup brown sugar
1/3 cup spicy mustard
1/2 cup onions
Put all in the crock pot on low for 2 hours. The recipe can be modified to save time by making the sauce and cutting up the sausage & put them both in the freezer bag.
To reheat, place in a skillet for 15 mintues until heated through. Serve with rice or eat solo!
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