Make and Freeze Recipes: Great Foods You Can Cook, Freeze, and Use Quickly and Easily (Eat Better For Less Guides) by Carolyn Stone, Mara Michaels
Authors: Carolyn Stone, Mara Michaels
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becomes tender, about 5 minutes, and drain
well.
Place the broccoli, onion, mushrooms and water chestnuts together in
a large mixing bowl.
In a small saucepan over low heat, stir the cream cheese and stock
together.
Cook until the cheese is completely melted and the mixture is
smooth, being sure to stir constantly so the cheese doesn't burn.
When smooth, add the garlic salt and pepper. Stir well.
Pour over the broccoli.
Allow the mixture to cool to room temperature.
Place the mixture into freezer containers.
Freeze for up to 1 month.
When ready to eat, place in the refrigerator to thaw overnight.
Preheat oven to 350 degrees.
Lightly spray a 2-qt casserole with a non-stick cooking spray.
Place the broccoli mixture in the casserole dish.
Bake 30 minutes.
Sprinkle the top with the cheddar cheese and continue baking 5 more
minutes or until cheese has melted completely.
DESSERTS
What meal would be complete without a wonderful dessert? You can
make these ahead of time and enjoy them slice by slice or as a whole
pie or cake for a larger gathering.
EASY AS PIE APRICOT PIE
1 T lemon juice
4 C apricots, sliced
3/4 C light brown sugar, packed
1/4 C sugar
2 T quick cooking tapioca
1/2 t salt
Freezer piecrust for 2 crusts (see the recipe in the Pantry
Section )
2 T butter or margarine
Heavy duty aluminum foil
Place the apricots in a large mixing bowl.
Add the lemon juice.
Toss lightly.
In a separate bowl, combine the brown sugar, regular sugar, tapioca
and salt.
Add the apricots and toss lightly, being sure to cover the apricots
with the mixture.
Let stand 15 minutes.
Line a 9-inch pie plate with the aluminum foil, extending the foil 6
inches beyond the plate.
Fill the foil with the pie filling.
Fold the foil over the top of the filling.
Freeze until firm, several hours, or overnight.
Remove from the freezer.
Wrap in another layer of aluminum foil or put in a large freezer
bag.
Freeze for up to six months.
To bake, remove both the piecrust and the filling from the freezer.
Allow the piecrust to come to room temperature.
Roll out one crust on a floured surface to make an 11-inch circle.
Place in the pie plate.
Fill crust with the filling.
Dot the top of the filling with butter.
Roll out the second crust to a 10-inch circle.
Place on top of pie and crimp the edges together.
Trim any excess crust from around the pan.
Cut slits in the top to vent the steam.
Preheat oven to 425 degrees.
Bake the pie 45 to 50 minutes or until crust is a golden brown.
Freeze any of the leftover pie in slices for a quick sweet treat any
time. You can heat it in the microwave for about 30 seconds to
defrost and heat through.
MINTY ANGEL FOOD CAKE
1 Angel Food Cake (see recipe below)
1/3 C graham crackers, crushed
3 pints Peppermint ice cream, slightly soft
1 10-inch tube pan
Aluminum foil
Freezer wrap
Bake Angel Food Cake according to recipe below.
Cut cake in two three-width wise, so that you have three 9 x 4
1/4-inch sections.
Place the ice cream into a large mixing bowl.
Add the crushed graham crackers.
Mix together well.
Place the ice cream mixture back in the freezer for about 5 minutes.
Place the base of the cake on a piece of aluminum foil large enough
to cover the entire cake when completed.
Remove the ice cream from the freezer and spread 1/3 of the mixture
over the top of the cake.
Add the next, middle section of cake.
Spread another 1/3 of the ice cream mixture.
Place the last section of cake on top.
Finish off the top with the rest of the ice cream.
Place in freezer for 2 hours to set.
Cover tightly with the aluminum foil if not serving immediately.
Cake can be stored in the freezer for up to 1
well.
Place the broccoli, onion, mushrooms and water chestnuts together in
a large mixing bowl.
In a small saucepan over low heat, stir the cream cheese and stock
together.
Cook until the cheese is completely melted and the mixture is
smooth, being sure to stir constantly so the cheese doesn't burn.
When smooth, add the garlic salt and pepper. Stir well.
Pour over the broccoli.
Allow the mixture to cool to room temperature.
Place the mixture into freezer containers.
Freeze for up to 1 month.
When ready to eat, place in the refrigerator to thaw overnight.
Preheat oven to 350 degrees.
Lightly spray a 2-qt casserole with a non-stick cooking spray.
Place the broccoli mixture in the casserole dish.
Bake 30 minutes.
Sprinkle the top with the cheddar cheese and continue baking 5 more
minutes or until cheese has melted completely.
DESSERTS
What meal would be complete without a wonderful dessert? You can
make these ahead of time and enjoy them slice by slice or as a whole
pie or cake for a larger gathering.
EASY AS PIE APRICOT PIE
1 T lemon juice
4 C apricots, sliced
3/4 C light brown sugar, packed
1/4 C sugar
2 T quick cooking tapioca
1/2 t salt
Freezer piecrust for 2 crusts (see the recipe in the Pantry
Section )
2 T butter or margarine
Heavy duty aluminum foil
Place the apricots in a large mixing bowl.
Add the lemon juice.
Toss lightly.
In a separate bowl, combine the brown sugar, regular sugar, tapioca
and salt.
Add the apricots and toss lightly, being sure to cover the apricots
with the mixture.
Let stand 15 minutes.
Line a 9-inch pie plate with the aluminum foil, extending the foil 6
inches beyond the plate.
Fill the foil with the pie filling.
Fold the foil over the top of the filling.
Freeze until firm, several hours, or overnight.
Remove from the freezer.
Wrap in another layer of aluminum foil or put in a large freezer
bag.
Freeze for up to six months.
To bake, remove both the piecrust and the filling from the freezer.
Allow the piecrust to come to room temperature.
Roll out one crust on a floured surface to make an 11-inch circle.
Place in the pie plate.
Fill crust with the filling.
Dot the top of the filling with butter.
Roll out the second crust to a 10-inch circle.
Place on top of pie and crimp the edges together.
Trim any excess crust from around the pan.
Cut slits in the top to vent the steam.
Preheat oven to 425 degrees.
Bake the pie 45 to 50 minutes or until crust is a golden brown.
Freeze any of the leftover pie in slices for a quick sweet treat any
time. You can heat it in the microwave for about 30 seconds to
defrost and heat through.
MINTY ANGEL FOOD CAKE
1 Angel Food Cake (see recipe below)
1/3 C graham crackers, crushed
3 pints Peppermint ice cream, slightly soft
1 10-inch tube pan
Aluminum foil
Freezer wrap
Bake Angel Food Cake according to recipe below.
Cut cake in two three-width wise, so that you have three 9 x 4
1/4-inch sections.
Place the ice cream into a large mixing bowl.
Add the crushed graham crackers.
Mix together well.
Place the ice cream mixture back in the freezer for about 5 minutes.
Place the base of the cake on a piece of aluminum foil large enough
to cover the entire cake when completed.
Remove the ice cream from the freezer and spread 1/3 of the mixture
over the top of the cake.
Add the next, middle section of cake.
Spread another 1/3 of the ice cream mixture.
Place the last section of cake on top.
Finish off the top with the rest of the ice cream.
Place in freezer for 2 hours to set.
Cover tightly with the aluminum foil if not serving immediately.
Cake can be stored in the freezer for up to 1
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