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 Read Free Book Online Page A

in a large pot over high heat. Add the bouillon
    cubes to create the broth.
     
Add the potatoes, celery, onion, parsley, bay leaf and salt.
     
Bring to a rapid boil.
     
Reduce heat to low.
     
Cover the pot and simmer 1 hour.
     
Allow the mixture to cool in the broth.
     
Remove the potatoes with a slotted spoon.
     
Dice into cubes.
     
Add the carrots, green peas and mushrooms.  Cook until carrots
    are tender, about 10 minutes.
     
Add the potato chunks.
     
Place 1 C of broth into a small saucepan.
     
Using the remaining 4 cups or so of broth still in the large pot,
    stir in the cream, nutmeg, celery salt and pepper and bring to a
    boil.
     
In the small pot, combine the C of broth and the flour, stir over a
    low flame until smooth and not lumpy.
     
Pour into the large pot carefully, avoiding splashing and any lumps
    or clumps.
     
Reduce heat to low and simmer 2 minutes. Remove the bay leaf and
    discard.
     
Allow to cool completely.
     
Flour a flat surface.
     
Roll out piecrust.
     
Divide each crust in to two parts.
     
Place 1/2 of the crust into the bottom a foil pan.
     
Fill with chicken mixture.
     
Cover with the remaining crust.
     
Pinch to seal all the way around and put the lids on top.
     
Wrap tightly in freezer paper.
     
Freeze for up to three months.
     
To bake, preheat the oven to 450 degrees.
     
Unwrap each tin and place it on a cookie sheet.
     
Cut a slit in the top of each crust to vent the steam.
     
Bake 40 minutes or until crust on top is golden brown and the
    ingredients inside are heated through.
     
     

 
Homemade Vegetable Stock
     
     
Vegetable stock
     
1 to 2 onions
     
2 to 3 carrots
     
3 to 4 celery stalks
     
4 to 5 sprigs fresh thyme
     
1 bay leaf
     
1 small bunch parsley (about 1 cup)
     
1 teaspoon whole peppercorns
     
     
Optional vegetables depending on your style of cuisine:
     
leeks (especially the green parts-wash well as they can be very
    sandy)
     
tomatoes
     
mushrooms
     
mushroom stems
     
parsnips
     
turnips
     
     
Alternative Herbs:
     
oregano
     
marjoram
     
     
Or 1 bouquet garni per 4 cups of ingredients
     
Recipes here: http://www.wikihow.com/Make-Bouquet-Garni
     
     
Simmer all the ingredients for at least an hour. Strain into
    containers or another pot using a sieve.
     
Discard the bay leaf and bouquet garni if you have used one.
     
Discard the vegetable or pulverize them in a food processor and add
    them to any soup or stew you plan to make with the vegetable stock.
    They might not have that much flavor but will certainly add fiber to
    help you feel fuller, and body to any dish such as soup, stew or
    vegetable lasagna.
     
     

 
BEAN BURRITOS
     
     
1 t olive oil
     
16 ounces red kidney beans
     
16 ounces black beans
     
16 ounces homemade salsa (see recipe earlier in
     guide)
     
1 large green pepper, diced
     
1 large red or yellow pepper, diced
     
1 (8 oz) pkg shredded taco cheese
     
1 (8 count) pkg burrito size tortillas
     
Waxed paper
     
Freezer bags
     
     
Heat the oil in a skillet.
     
Add the diced peppers to the pot and heat over medium flame,
    stirring well.
     
Add the beans to the pan, stir well, and cook over a low flame for
    about 5 minutes, until well mixed and heated through.
     
Cover the mixture in the pan with the salsa.
     
Place over medium high heat.
     
Bring to a boil.
     
Reduce heat to low and simmer 15 minutes.
     
Bring back to a boil to reduce the liquid of the mixture so that it
    no longer looks too watery.
     
When the mixture becomes as thick as you like, remove it from the
    heat. Let it cool for about 10 minutes so that you can handle it
    safely.
     
Lay a tortilla flat on a piece of waxed paper.
     
Place about 6 T of the bean and pepper mixture onto the tortilla and
    then sprinkle with about an ounce of the shredded cheese.
     
Begin to roll up the sides of the tortilla to tuck in the ends and
    any mixture spilling out of the bottom or top. Roll until completely
    closed.
     
Repeat with each