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Libby’s Mini Sessions Pt 1

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Mexican Basics, Info, Oamc 1 Text

INGREDIENTS

INSTRUCTIONS

I prefer to cook in mini-sessions built around one type of food. I
usually choose based on what is already in my cooked meal inventory,
what uncooked meat is in the freezer that I need to use, or what is  on
sale at the store that week.  Plan. I spend more time planning that I
actually do cooking. 2. Take  stock of what you have on hand and then
make your grocery list. 3.  Organize your pre-prep (chopping onions
only once, shredding all the  cheese at once, etc.) 4. Cook 5. Package.
Once I've decided on a meat, I go to my recipe files and computer
program to select four to five recipes using that meat. I'll use
ground beef as an example. I will select my recipes to be somewhat
different from one another. You do not want a freezer full of
taco/Mexican flavored dishes all at the same timeor at least I don't.
You'll get tired of the monotony really soon!!! Anyway, I might pick
two that call for browned ground beef, one made into meatballs and  one
made into a meatloaf. It is also a good idea not to have all the
recipes call for baking space in your mini-session or to have them  all
take stove-top space (unless you are only doing four recipesone  per
burner). If you don't already have a bit of a freezer stockpile,  I
wouldn't recommend trying all new recipes. Do two tried and true  and
two new, but you could end up with a bunch of food that you don't
really like. Be sure to note on your recipes any changes that you  made
(so you can repeat a success) and make notes on the day you  serve as
to how you did it and how well it was liked. This will help  in the
future as you begin to collect more and more freezer recipes.  I'll
make a grocery list of the ingredients and check that against my
current stock.  I then make a list that would look something like this:
2 lb. Browned 1 * lb. For meat loaf 1 lb. For meatballs 2 * cups
chopped onion 3 c. shredded Cheddar Etc. for all the items that
require any more prep than opening a can  Clear off the kitchen
counters. Assemble all the spices and canned  goods that you'll need.
Tape your recipes up on the cabinet doors  along with the preparation
list. Do all the chopping, shredding,  bread crumb making, etc. and get
that out of the way. You can even do  ahead if you want.  Then proceed
to make your four recipes. If most of them make six  servings, that's a
total of twenty-four single servings or 12  servings for two. I will
admit that most of my portions are probably  1 * to 2 in reality, but I
can stand to eat leftovers oncejust not  all week!!! This usually only
takes about two hours unless you have  to bake for 1 * hours or so.
Even at that, you can use the baking  time to do clean-up and start to
package all the other things.  As you finish your recipes place in the
refrigerator to cool or begin  to package (this will depend a little on
how much attention the still  cooking dishes demand). I use a variety
of types of packaging, but  the most common are the mini loaf pans
(both foil and metalbaker's  secret that I found on practically a give
away sale after the  holidays one year) and the square rigid freezer
containers (plastic)  that they sell at Big Lots, Meijer, Wal-Mart,
just about everywhere.  The come in pint, 1 * pint and quart sizes. I
use mostly the pint  size. Layered casseroles go in the loaf pans as do
meats on top of  potato mixture, stuffing mixtures, or rice mixtures.
Soupy types of  things and fully mixed casseroles go into the plastic
containers  (spaghetti sauce, chicken tetrazzini, Italian beef, etc.).
I place the mini loaf pans in the freezer uncovered and freeze. They
aren't packaged and labeled until the next day. I label the rigid
containers by placing freezer tape diagonally across and writing on
with a permanent marker (don't use a water based marker!!). When the
loaf pans are frozen, I freeze the pan and all (cause I really have a
lot of the pans) wrapped in freezer paper done in a standard butcher
wrap style. There's a diagram on the roll of freezer paper of how to
do this. Label and return to the freezer.  If you don't have enough
loaf pans, you can remove the frozen dish  from the pan (not the foil
ones, just the permanent ones). Just run a  table knife around the edge
and twist the pan a little. It will  probably just pop out. If it
doesn't, set it on a warm (lowest  possible temp.) burner for about a
minute. It will come out then.  Then wrap and return to freezer.  I
keep a notebook of all the recipes of things that I have in the
freezer with the recipes protected by plastic sleeves. I use this to
refer to when reheating as to whether to add cheese the last ten
minutes of baking or a crumb topping.  Final prep. Well, the best thing
to do is to always take out the dish  you want the night before and
thaw in the refrigerator. I seldom  continued in part 2  Posted to
MM-Recipes Digest  by Petra Hildebrandt <phildeb@ibm.net>  on Nov 01,
1999

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