Banana Bread
2 eggs
1/2 cup shortening
1 cup sugar
1 tsp vanilla
2 cups flour
1 tsp salt
3/4 tsp soda
1/4 cup sour milk (or 1/4 cup milk + 1 tsp vinegar)
1 cup mashed bananas
1/2 cup nuts (optional)
Mix ingredients in order given.
Pour into well-greased loaf pan.
Bake @ 350:  1 large loaf: 60-70 minutes, or 3 small loaves for 45 minutes.

Green Bean Chicken Casserole

I'm not sure what happened on the last post but it posted some crazy flowers so you cannot read it. Here it is again.

GREEN BEAN CHICKEN CASSEROLE
Ingredients
1 package (6 ounces) long grain and wild rice mix
4 cups cubed cooked chicken
1-3/4 cups frozen French-style green beans
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained
2/3 cup chopped onion
2/3 cup chopped green pepper
1 envelope onion soup mix
3/4 cup shredded Colby cheese
ADDITIONAL INGREDIENT (for each casserole):
2/3 cup french-fried onions

Directions
Prepare wild rice according to package directions. Stir in the chicken, beans, soups, mushrooms, onion, green pepper and soup mix. Spoon into two greased 1-1/2-qt. baking dishes. Sprinkle with cheese.
Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350° for 25-30 minutes or until heated through. Uncover and sprinkle with french-fried onions; bake 5 minutes longer or until onions are golden.

To use frozen casserole: Completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 60-65 minutes or until heated through. Uncover and sprinkle with french-fried onions; bake 5 minutes longer.

Green Bean Chicken Casserole

Green Bean Chicken Casserole 

pg. 28 Taste of Home Fall 2010 Issue

Ingredients

• 1 package (6 ounces) long grain and wild rice mix
• 4 cups cubed cooked chicken
• 1-3/4 cups frozen French-style green beans
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
• 1 can (4 ounces) mushroom stems and pieces, drained
• 2/3 cup chopped onion
• 2/3 cup chopped green pepper
• 1 envelope onion soup mix
• 3/4 cup shredded Colby cheese
• ADDITIONAL INGREDIENT (for each casserole):
• 2/3 cup french-fried onions

Directions

• Prepare wild rice according to package directions. Stir in the chicken, beans, soups, mushrooms, onion, green pepper and soup mix. Spoon into two greased 1-1/2-qt. baking dishes. Sprinkle with cheese.
• Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350° for 25-30 minutes or until heated through. Uncover and sprinkle with french-fried onions; bake 5 minutes longer or until onions are golden.
• To use frozen casserole: Completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 60-65 minutes or until heated through. Uncover and sprinkle with french-fried onions; bake 5 minutes longer. Yield: 2 casseroles (4-6 servings each).

Anyone interested in freezer meals this month?  If so, please email me and I will set up a time to exchange!
Thanks
Mitzi

Freezer Meals for November!
I will be hosting the next exchange, which will be Thursday, November 8th at 7 PM
Please let me know if you can make it by Nov. 1st.
Thanks!
Mitzi

Thanks!

I just wanted to say thank you to those of you who made me a freezer meal last month (May), they were DELICIOUS and MUCH APPRECIATED. I really should try and spread them out more :) I also wanted to ask who made the spaghetti sauce? It was Yummy and I would love the recipe. Thanks! -Erin

Campurritos (Breakfast Burritos) 

 

* 16 Eggs

* 1 lb. Sausage

* 1 Yellow Onion

* 3 Cloves Garlic, minced

* 6 Med. Potatoes, chopped

* 2 Cups Cheddar Cheese, shredded

* 4 Green Onions, chopped

* 3 T. Parsley, chopped

* 8 or 9 Tortilla Shells

* Salt & Pepper to taste

* Tin Foil for wrapping

Optional: Salsa and/or hot sauce 

The Simple directions: 

Chop potatoes and boil until soft.  Chop green onions and set aside.  Crack 16 eggs and cook over low heat until you have soft, scrambled eggs.  Salt and pepper to taste.  Saute yellow onions and garlic in 2 T. olive oil until fragrant.  Add sausage to onion mixture and cook all the way through.  In large bowl combine Sausage mixture, scrambled eggs, potatoes,  cheese, green onions, parsley, and Salt & Pepper.  Divide ingredients into 8 or 9 tortilla shells.  Roll and wrap in tin foil -- ready to throw on the fire! (Or throw in the oven at 350 for 30 minutes.  We take them to the pool with us, and keep them in the cooler.  They stay warm in the tin foil for a few hours!

Enjoy:)