October 2010 Menu & Recipes

Oct. 2010 Menu & Recipes (Viewable Recipes)

Blueberry French Toast Casserole (Viewable Recipe)

If you would like comment on your family’s opinion on each recipe please do it below. You are also welcome to comment on any changes, corrections, or additions you have made to the recipes. The feedback will be greatly helpful and appreciated from all who try these recipes.

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7 thoughts on “October 2010 Menu & Recipes

  1. Maren -Loved the Tangy Pork Chop Stuffing Bake ingridients. My family don’t like there food mixed. So I marinaded the chop in sauce and took some and set it aside for basting. I prepared stuffing as box suggested and set aside. Then broiled the chops 10 min. a side. very Tasty! Hope to see this recipe be made again.

  2. I really liked the Chinese Chicken Wings. My daughter and I ate them for lunch. I cooked them a bit longer so they were carmalized.

  3. Hello.. I love the Blueberry French Toast and would loe to do this for a Supper Swap that I belong to but want to avoid having to purchase or use baking dishes for the swap. DO you have some tips or ideas for how to freeze this recipe in ziplocs or using whole slices of toast somehow to freeze this easier than in dishes?? Any help would be appreciated.

  4. Sue – Not a problem if you happen to have a roll of heavy duty foil and plastic wrap.

    Foil and Plastic Wrap method is used to freeze dishes that are cooked in a particular pan such as meatloaf or lasagna. It is a brilliant method because you don’t tie up all your baking dishes in the freezer and your food fits perfectly into the baking dish when it is time to cook.

    1. Begin by lining your pan with foil.
    2. Next put a layer of plastic wrap on top of the foil. Make sure that you use enough wrap to cover over the entire top of the dish.
    3. Place your food into the dish directly on top of the wrap.
    4. Seal all the foil and wrap securely; do not allow any air to get to the food.
    5. Place the food in the dish into the freezer. Leave it in there for a couple of hours – just until the food is frozen enough to hold the shape of the dish.
    6. Remove the dish from your freezer and leave the food all wraped up in the freezer.
    7. When you are ready to cook remove the foil and plastic wrap and place the food back in the dish to thawing.

    Hope this help you.

  5. Pingback: Top Ten: All Time Favorite Recipes « Twin Cities Supper Swappers

  6. Pingback: Meal Planning Mondays: Menu for Dec. 11 – 16 2012 « Twin Cities Supper Swappers

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