1 package (8 1/2 oz) corn bread/muffin mix
1 egg
1/3 cup milk
3 cups cooked taco seasoned meat
1 can black beans
1 cup (8 oz) sour cream, light
1 cup colby jack, cheddar or mexican cheese, shredded and divided
1/2 cup onion, chopped
1 medium tomato, chopped
1 cup shredded lettuce
1 can sliced olives (optional, I didn't use)
In a large bowl, combine the corn bread, egg and milk until blended. Spread into an 8 x 8 pan sprayed with cooking spray. Bake at 350 for 15 minutes. Combine taco meat and beans, spread over corn bread. Combine sour cream, 3/4 cup cheese and onion. Spread over meat mixture. Bake for 20 - 25 minutes longer or until heated through and cheese is melted. Sprinkle with tomato, lettuce and remaining 1/4 cup of cheese.
Sunday, December 11, 2011
Sunday, October 30, 2011
Cream Cheese Crockpot Chicken
3-4 chicken breasts
8 oz. cream cheese
1 can cream of chicken soup
1 cup chicken broth
1 packet italian seasoning
brocolli
Combine all ingredients except brocolli in crockpot and cook on low for 6-8 hours. Add brocolli about one hour before you're finished cooking. Shred chicken and serve over rice or egg noodles.
8 oz. cream cheese
1 can cream of chicken soup
1 cup chicken broth
1 packet italian seasoning
brocolli
Combine all ingredients except brocolli in crockpot and cook on low for 6-8 hours. Add brocolli about one hour before you're finished cooking. Shred chicken and serve over rice or egg noodles.
Thursday, September 29, 2011
Oatmeal Breakfast Muffins
Oatmeal Breakfast Muffins
1 egg
1/4 c. canola oil
1/2 c. applesauce
4 bananas
3 T. sour cream
1 t. vanilla
Mix above ingredients together.
1 1/4 c. whole wheat flour
1/2 c. flax (if you have flax in seed form, put in a blender with the wet mixture above for 1 minute until well blended)
1 1/4 c. quick oats
1/3 c. brown sugar or honey
1 t. cinnamon
1 t. baking soda
1/2 t. salt
1 1/2 t. baking powder
1/2 c. raisins or craisins
1/2 c. chocolate chips (optional)
(I use 1 cup of chocolate chips and no raisins)
Mix together the wet ingredients. Add the remaining ingredients and mix well. Put muffins in a greased muffin tin and bake at 350 for 10-15 minutes (until they are browned on top and have a cake-like texture).
1 egg
1/4 c. canola oil
1/2 c. applesauce
4 bananas
3 T. sour cream
1 t. vanilla
Mix above ingredients together.
1 1/4 c. whole wheat flour
1/2 c. flax (if you have flax in seed form, put in a blender with the wet mixture above for 1 minute until well blended)
1 1/4 c. quick oats
1/3 c. brown sugar or honey
1 t. cinnamon
1 t. baking soda
1/2 t. salt
1 1/2 t. baking powder
1/2 c. raisins or craisins
1/2 c. chocolate chips (optional)
(I use 1 cup of chocolate chips and no raisins)
Mix together the wet ingredients. Add the remaining ingredients and mix well. Put muffins in a greased muffin tin and bake at 350 for 10-15 minutes (until they are browned on top and have a cake-like texture).
Monday, July 25, 2011
Cream of "anything" mix
Makes the equivalent of 9 cans
2 cups nonfat powdered milk
3/4 cup cornstarch
1 tsp basil leaves
1 tsp thyme leaves
2 T. dried onion flakes
1/2 tsp pepper
1/4 cup instant chicken bouillon
To make 1 can of soup:
1/3 cup dry mix
1 1/4 cup cold water
Mix in sauce pan and cook until thickened
2 cups nonfat powdered milk
3/4 cup cornstarch
1 tsp basil leaves
1 tsp thyme leaves
2 T. dried onion flakes
1/2 tsp pepper
1/4 cup instant chicken bouillon
To make 1 can of soup:
1/3 cup dry mix
1 1/4 cup cold water
Mix in sauce pan and cook until thickened
Taco Seasoning
6 T. dried minced onion
2 1/2 T. salt
2 T. chili powder
1 1/2 T. flour or cornstarch
2 tsp red pepper flakes
2 tsp garlic powder
1 tsp oregano
2 T. cumin
Combine and store (don't blend)
Creamy Taco Dip
1/2 cup sour cream
1/2 cup mayo
1 tsp lime juice chopped cilantro (optional)
1 T. dry taco seasoning mix
2 1/2 T. salt
2 T. chili powder
1 1/2 T. flour or cornstarch
2 tsp red pepper flakes
2 tsp garlic powder
1 tsp oregano
2 T. cumin
Combine and store (don't blend)
Creamy Taco Dip
1/2 cup sour cream
1/2 cup mayo
1 tsp lime juice chopped cilantro (optional)
1 T. dry taco seasoning mix
Italian Seasoning
2 T. garlic salt or powder
2 T. dried minced onion
2 T. sugar
4 T. dried oregano
2 tsp black pepper
1 tsp dried thyme
2 tsp dried basil
2 T. dried parsley
1/2 tsp. celery salt
4 T. salt
1/2 tsp paprika
Blend ingredients in food processor.
Italian Salad Dressing
1/4 plus 2 T. white vinegar
2/3 cup canola or veg. oil
2 T. water
1 1/2 T. dry Italian Seasoning Mix
Whisk together until smooth.
2 T. dried minced onion
2 T. sugar
4 T. dried oregano
2 tsp black pepper
1 tsp dried thyme
2 tsp dried basil
2 T. dried parsley
1/2 tsp. celery salt
4 T. salt
1/2 tsp paprika
Blend ingredients in food processor.
Italian Salad Dressing
1/4 plus 2 T. white vinegar
2/3 cup canola or veg. oil
2 T. water
1 1/2 T. dry Italian Seasoning Mix
Whisk together until smooth.
Ranch Dressing Mix
8 T. dried parsley
2 T. dried minced onion
1 T. dried chives (optional)
2 T. black pepper
2 T. garlic powder
1 tsp paprika
2 tsp thyme
2 tsp oregano
3 tsp salt
2 tsp seasoning salt
2 tsp dried dill
1/2 tsp cayenne pepper
Place all ingredients into a food processor or blender and blend until smooth.
Dip:
1/2 cup mayo
1/2 cup sour cream
1 tsp. lemon juice
1 T. dry ranch mix
For dressing add milk or buttermilk to desired consistency.
2 T. dried minced onion
1 T. dried chives (optional)
2 T. black pepper
2 T. garlic powder
1 tsp paprika
2 tsp thyme
2 tsp oregano
3 tsp salt
2 tsp seasoning salt
2 tsp dried dill
1/2 tsp cayenne pepper
Place all ingredients into a food processor or blender and blend until smooth.
Dip:
1/2 cup mayo
1/2 cup sour cream
1 tsp. lemon juice
1 T. dry ranch mix
For dressing add milk or buttermilk to desired consistency.
Wednesday, July 13, 2011
Rice Pudding
Creamy R2-3 c. cooked rice (brown or white will do--whatever day old rice you have around will work)
1 1/2 t. nutmeg
3/4-1 c. sugar (depending how sweet you like it)
2 t. vanilla extract
1/2 t. salt
1 1/2 t. cinnamon
1 c. raisins (optional)
2 eggs
4 c. water
1 c. dry non instant powdered milk
In a saucepan, combine the sugar, nutmeg, cinnamon, and powdered milk together until combined. Add the 4 c. of hot water (from the tap) to the pan and bring mixture to a low boil on medium heat. Do not boil on a high temperature or you could burn the mixture. Simmer on low for 5-10 minutes or until mixture begins to chicken. Once the mixture is combined, add the cooked rice to the pan and stir. In a small bowl, beat the eggs and then slowly temper the eggs with some of the hot rice mixture. Once the eggs have been warmed through,a dd them to the rice pudding and mix continually for another 3-5 minutes. The eggs will thicken the pudding as you continue to simmer. Once the pudding is to your desired thickness, you can serve warm or cold with whipped cream. Garnish with a dash of nutmeg.
1 1/2 t. nutmeg
3/4-1 c. sugar (depending how sweet you like it)
2 t. vanilla extract
1/2 t. salt
1 1/2 t. cinnamon
1 c. raisins (optional)
2 eggs
4 c. water
1 c. dry non instant powdered milk
In a saucepan, combine the sugar, nutmeg, cinnamon, and powdered milk together until combined. Add the 4 c. of hot water (from the tap) to the pan and bring mixture to a low boil on medium heat. Do not boil on a high temperature or you could burn the mixture. Simmer on low for 5-10 minutes or until mixture begins to chicken. Once the mixture is combined, add the cooked rice to the pan and stir. In a small bowl, beat the eggs and then slowly temper the eggs with some of the hot rice mixture. Once the eggs have been warmed through,a dd them to the rice pudding and mix continually for another 3-5 minutes. The eggs will thicken the pudding as you continue to simmer. Once the pudding is to your desired thickness, you can serve warm or cold with whipped cream. Garnish with a dash of nutmeg.
Monday, April 25, 2011
Fluffy Banana Bread
In small bowl mash 3 over ripe bananas until runny.
In large bowl combine:
1/2 cup shortening
1 tsp vanilla
1 1/2 cups sugar
2 large eggs unbeaten
Beat with mixer until light and fluffy. Blend together with bananas.
Sift together:
2 cups sifted flour
1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/2 cup chopped nuts (optional)
Blend sifted dry ingredients and nuts into wet mixture. Slowly beat in enough milk to this mixture until it looks like the consistency of a boxed cake mix. Pour into greased and floured bread pans and bake at 325 degrees for about 50 minutes or until a toothpick in the middle shows the bread is done. If you double the recipe do not double the bananas. Four-five are enough.
In large bowl combine:
1/2 cup shortening
1 tsp vanilla
1 1/2 cups sugar
2 large eggs unbeaten
Beat with mixer until light and fluffy. Blend together with bananas.
Sift together:
2 cups sifted flour
1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/2 cup chopped nuts (optional)
Blend sifted dry ingredients and nuts into wet mixture. Slowly beat in enough milk to this mixture until it looks like the consistency of a boxed cake mix. Pour into greased and floured bread pans and bake at 325 degrees for about 50 minutes or until a toothpick in the middle shows the bread is done. If you double the recipe do not double the bananas. Four-five are enough.
Egg Hats from Candace Wrights blog
Whole wheat bread
Eggs
Sliced Cheddar Cheese
Sliced ham
Heat your griddle very hot so the eggs don't run. Using the lid of your spray oil, cut a circle out of the middle of the bread. Spray the griddle with oil and place the bread on the griddle. Crack an egg in the hole. I like to "scramble" it a little with a fork. Cook for a few minutes and flip over. The egg may run a little. Place a slice of cheese and a slice of ham on the cooked side of the bread. Cook for a few more minutes to let the cheese melt and finish cooking the egg. Serve. I also throw the little holes on the griddle for "toast". We put jelly on the little toast pieces and the kids love it.
Eggs
Sliced Cheddar Cheese
Sliced ham
Heat your griddle very hot so the eggs don't run. Using the lid of your spray oil, cut a circle out of the middle of the bread. Spray the griddle with oil and place the bread on the griddle. Crack an egg in the hole. I like to "scramble" it a little with a fork. Cook for a few minutes and flip over. The egg may run a little. Place a slice of cheese and a slice of ham on the cooked side of the bread. Cook for a few more minutes to let the cheese melt and finish cooking the egg. Serve. I also throw the little holes on the griddle for "toast". We put jelly on the little toast pieces and the kids love it.
Hamburger & Vegetable Soup from Candace Wrights blog
1 lb. extra lean ground beef
1 medium onion, diced
2 stalks of celery, diced
3-4 cups cabbage, shredded
1 1/2 cups carrots, sliced
1 can corn kernels
1 can diced tomatoes
2 cups potatoes, cubed (optional)
12 cups beef broth (low-sodium if preferred)
pepper, to taste
In a large soup pot, brown the ground beef with the diced onion until completely cooked.
Add chopped vegetables and beef broth.
Open cans of corn and tomatoes and pour into the soup undrained.
Bring to a boil and simmer for 15-20 minutes.
Add pepper to desired taste.
Serve hot. *It keeps well in the fridge for a week.
1 medium onion, diced
2 stalks of celery, diced
3-4 cups cabbage, shredded
1 1/2 cups carrots, sliced
1 can corn kernels
1 can diced tomatoes
2 cups potatoes, cubed (optional)
12 cups beef broth (low-sodium if preferred)
pepper, to taste
In a large soup pot, brown the ground beef with the diced onion until completely cooked.
Add chopped vegetables and beef broth.
Open cans of corn and tomatoes and pour into the soup undrained.
Bring to a boil and simmer for 15-20 minutes.
Add pepper to desired taste.
Serve hot. *It keeps well in the fridge for a week.
Creamy Chicken & Wild Rice Soup
1 large onion, diced
2 c. carrots, diced
1 c. celery, diced
1 cube butter, melted
1 c. flour
Saute the carrots, celery and onions in a large soup/stock pot with the butter. Saute on medium heat until the vegetables are soft. Add the flour to the vegetables and season with salt, pepper, parsley and garlic powder (or fresh garlic). Combine until flour is evenly distributed on the vegetables. to the vegetables and flour mixture add the following:
5-6 c. whole milk, half & half, heavy whipping cream or water with powdered milk
1-2 cans chicken broth (start with one and see if you need the other)
4 c. cooked white rice (long grain, basmati, jasmine, etc. will work well)
1/2 c. cooked wild rice
4 large chicken breasts, cooked and shredded (if you have frozen cooked chicken in your freezer, use that--if not, just saute or boil the chicken breasts and then shred or cube before adding to the soup)
2 T. salt
1 T. pepper
2 t. garlic powder
Dash of cayenne pepper
2 T. dried parsley
Stir in the milk and chicken broth until combined and everything is mixed together. Once the milk/soup is warmed through, add the chicken breasts and rice. If the soup is too thick, add more milk or chicken broth. This recipe can easily be adjusted with more broth or milk to make the soup to your desired consistency. Simmer the soup for 30 minutes on low heat until ready to serve. Taste soup to see if any more seasonings, salt or pepper are needed. Garnish soup with extra parsley (dried or fresh). **Soup will be as thick as the type of milk product you use. If you use heavy whipping cream your soup with be extra thick and creamy. Using 2% milk however, will give you a thinner soup but still be delicious. If your soup is too thin you can always add a little more flour or cornstarch to your soup and let it simmer.
2 c. carrots, diced
1 c. celery, diced
1 cube butter, melted
1 c. flour
Saute the carrots, celery and onions in a large soup/stock pot with the butter. Saute on medium heat until the vegetables are soft. Add the flour to the vegetables and season with salt, pepper, parsley and garlic powder (or fresh garlic). Combine until flour is evenly distributed on the vegetables. to the vegetables and flour mixture add the following:
5-6 c. whole milk, half & half, heavy whipping cream or water with powdered milk
1-2 cans chicken broth (start with one and see if you need the other)
4 c. cooked white rice (long grain, basmati, jasmine, etc. will work well)
1/2 c. cooked wild rice
4 large chicken breasts, cooked and shredded (if you have frozen cooked chicken in your freezer, use that--if not, just saute or boil the chicken breasts and then shred or cube before adding to the soup)
2 T. salt
1 T. pepper
2 t. garlic powder
Dash of cayenne pepper
2 T. dried parsley
Stir in the milk and chicken broth until combined and everything is mixed together. Once the milk/soup is warmed through, add the chicken breasts and rice. If the soup is too thick, add more milk or chicken broth. This recipe can easily be adjusted with more broth or milk to make the soup to your desired consistency. Simmer the soup for 30 minutes on low heat until ready to serve. Taste soup to see if any more seasonings, salt or pepper are needed. Garnish soup with extra parsley (dried or fresh). **Soup will be as thick as the type of milk product you use. If you use heavy whipping cream your soup with be extra thick and creamy. Using 2% milk however, will give you a thinner soup but still be delicious. If your soup is too thin you can always add a little more flour or cornstarch to your soup and let it simmer.
Friday, April 22, 2011
Mrs. Fields Cookies
2 cup brown sugar
2 cup white sugar
2 cup butter
Beat top ingredients then add
4 eggs
2 tsp vanilla
Mix together
Add
4-5 cups flour
2 tsp baking powder
2 tsp soda
1 tsp salt
2 cup chocolate chips
5 cups oatmeal
Mix together and place cookies on sheet
Bake at 350 for 10 minutes
Makes about 6-7 dozen
2 cup white sugar
2 cup butter
Beat top ingredients then add
4 eggs
2 tsp vanilla
Mix together
Add
4-5 cups flour
2 tsp baking powder
2 tsp soda
1 tsp salt
2 cup chocolate chips
5 cups oatmeal
Mix together and place cookies on sheet
Bake at 350 for 10 minutes
Makes about 6-7 dozen
Sour Cream Enchiladas
Shredded chicken or beef
1 can cream of chicken soup
1 small container sour cream
1 can green chilis
Flour or corn tortillas
Shredded cheddar cheese
Mix chicken, soup, sour cream and chilis
Spread on tortillas
roll tortillas and place in 9x3 pan
Top with remainder of mixture and cheese
Ake at 365 for 30 minutes
1 can cream of chicken soup
1 small container sour cream
1 can green chilis
Flour or corn tortillas
Shredded cheddar cheese
Mix chicken, soup, sour cream and chilis
Spread on tortillas
roll tortillas and place in 9x3 pan
Top with remainder of mixture and cheese
Ake at 365 for 30 minutes
Corn Chowder
1 lb. bacon fried and crumbled (cook with 1 onion diced)
In same pan add 2 cans creamed corn, 16 oz. half and half, 1 small container sour cream, 1 cup shredded cheddar cheese, and 2 cups potatos cooked and diced
Cook on simmer until warm
In same pan add 2 cans creamed corn, 16 oz. half and half, 1 small container sour cream, 1 cup shredded cheddar cheese, and 2 cups potatos cooked and diced
Cook on simmer until warm
Cilantro Lime Chicken and Rice Salad
3 Cup cooked rice
2 Chicken breasts cooked and shredded
Saute in pan
Chicken, 1 onion diced, 1 can diced tomatos, 1 can green chilis, 2 tsp chili powder, 1 tsp salt
Mix in rice then add
2 cans black beans, drained and rinsed
1.5 cup frozen corn
1 cup cilantro, chopped
0.25 cup green onions, chopped
3 tomatos, diced
2 avacados, peeled and diced
Dressing
0.5 cup lime juice
0.25 cup white vinegar
0.25 cup brown sugar
1/3 cup veg. oil
2 tsp chili powder
2 tsp cumin
salt
mix dressing then stir into salad
can serve hot or cold
2 Chicken breasts cooked and shredded
Saute in pan
Chicken, 1 onion diced, 1 can diced tomatos, 1 can green chilis, 2 tsp chili powder, 1 tsp salt
Mix in rice then add
2 cans black beans, drained and rinsed
1.5 cup frozen corn
1 cup cilantro, chopped
0.25 cup green onions, chopped
3 tomatos, diced
2 avacados, peeled and diced
Dressing
0.5 cup lime juice
0.25 cup white vinegar
0.25 cup brown sugar
1/3 cup veg. oil
2 tsp chili powder
2 tsp cumin
salt
mix dressing then stir into salad
can serve hot or cold
Sunday, February 13, 2011
Buttermilk Biscuits
Buttermilk Biscuits
Makes 12
2 c. flour
1 T. cornstarch
2 t. baking powder
1 t. sugar
1/2 t. baking soda
1/2 t. salt
8 T. butter, cut into 1/4 in. cubes and chilled
3/4 c. cold buttermilk (or 1/4 c. milk & 1 t. lemon juice--you could also use powdered milk if you didn't have milk on hand with the lemon juice)
Preheat oven to 450 degrees. Put all of the dry ingredients into a large bowl and mix with a wisk. Scatter the butter evenly over the top and pules to combine, about 12 pulses (or use a dough blender/pastry knife to cut butter into dry ingredients). Stir in the buttermilk with a spatula until the mixture forms a soft, slightly sticky ball. Do not over mix. Divide the dough into 12 even pieces (I just grabbed balls and eyeballed 12). Roll into a rough ball and place on an ungreased baking sheet. If you want cute and evenly formed biscuits you can roll the dough out onto a floured counter, roll the dough out, and use a cup to make perfectly shaped biscuits. Bake until the biscuit tops are light brown, 10-12 minutes. Serve warm with jam or gravy.
Makes 12
2 c. flour
1 T. cornstarch
2 t. baking powder
1 t. sugar
1/2 t. baking soda
1/2 t. salt
8 T. butter, cut into 1/4 in. cubes and chilled
3/4 c. cold buttermilk (or 1/4 c. milk & 1 t. lemon juice--you could also use powdered milk if you didn't have milk on hand with the lemon juice)
Preheat oven to 450 degrees. Put all of the dry ingredients into a large bowl and mix with a wisk. Scatter the butter evenly over the top and pules to combine, about 12 pulses (or use a dough blender/pastry knife to cut butter into dry ingredients). Stir in the buttermilk with a spatula until the mixture forms a soft, slightly sticky ball. Do not over mix. Divide the dough into 12 even pieces (I just grabbed balls and eyeballed 12). Roll into a rough ball and place on an ungreased baking sheet. If you want cute and evenly formed biscuits you can roll the dough out onto a floured counter, roll the dough out, and use a cup to make perfectly shaped biscuits. Bake until the biscuit tops are light brown, 10-12 minutes. Serve warm with jam or gravy.
Marinara Sauce
Marinara Red Sauce (great for freezing!)
Makes 18 qts. (can 1/2 recipe for a smaller batch)
4 lb. ground Italian sausage (spicy is optional)
1 8 oz. pkg. mushrooms, sliced
3 large fresh garlic cloves
1/3 c. salt (or more depending on taste)
1 T. pepper
Red pepper flakes (optional—to taste)
1 1/2 lb. mini carrots finely blended/diced
1 bunch celery finely blended/diced
3 medium white onions/diced
Other vegetables-optional (zucchini, peppers, etc.)
1 tbsp. olive oil
5 T. basil (Add at the end of the cooking process to retain it's flavor)
2 T. sugar
30 cans of stewed tomatoes (15oz.), with juices (whole) or frozen/fresh tomatoes from your garden-if they are fresh, add a little more sugar and salt to balance the acidic flavor. If you use only fresh tomatoes you will need anywhere from 40-50 tomatoes (depending on their size).
4 cans tomato paste for thickening
Use food processor to dice carrots, onions and celery (and any other vegetables) into small chunks. Sauté all above ingredients (carrots, onions, celery, sausage, mushrooms & spices) in large saucepan with 1 tablespoon olive oil. Add tomatoes including juice from can. For a smooth red sauce, puree all tomatoes and ingredients together in blender (or use blender/wand-- they work great!). Or, for meatier sauce, puree tomatoes only, and leave other ingredients in chunks. Allow sauce to simmer 2-5 hours on low with out the lid, sauce should reduce about one third. Add basil right before serving. Taste to make sure sauce does not need any more salt, sugar or seasoning. Simmer on stove or in roaster pan until thick. Let sauce cool and then freeze sauce in Tupperware’s or freezer bags for later meals.
Makes 18 qts. (can 1/2 recipe for a smaller batch)
4 lb. ground Italian sausage (spicy is optional)
1 8 oz. pkg. mushrooms, sliced
3 large fresh garlic cloves
1/3 c. salt (or more depending on taste)
1 T. pepper
Red pepper flakes (optional—to taste)
1 1/2 lb. mini carrots finely blended/diced
1 bunch celery finely blended/diced
3 medium white onions/diced
Other vegetables-optional (zucchini, peppers, etc.)
1 tbsp. olive oil
5 T. basil (Add at the end of the cooking process to retain it's flavor)
2 T. sugar
30 cans of stewed tomatoes (15oz.), with juices (whole) or frozen/fresh tomatoes from your garden-if they are fresh, add a little more sugar and salt to balance the acidic flavor. If you use only fresh tomatoes you will need anywhere from 40-50 tomatoes (depending on their size).
4 cans tomato paste for thickening
Use food processor to dice carrots, onions and celery (and any other vegetables) into small chunks. Sauté all above ingredients (carrots, onions, celery, sausage, mushrooms & spices) in large saucepan with 1 tablespoon olive oil. Add tomatoes including juice from can. For a smooth red sauce, puree all tomatoes and ingredients together in blender (or use blender/wand-- they work great!). Or, for meatier sauce, puree tomatoes only, and leave other ingredients in chunks. Allow sauce to simmer 2-5 hours on low with out the lid, sauce should reduce about one third. Add basil right before serving. Taste to make sure sauce does not need any more salt, sugar or seasoning. Simmer on stove or in roaster pan until thick. Let sauce cool and then freeze sauce in Tupperware’s or freezer bags for later meals.
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