February 2011

Feb.2011 Menu (Viewable Menu)

Feb. 2011 Recipes (Viewable Recipes)

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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12 thoughts on “February 2011

  1. I have to comment on the Company Sandwiches… They were great. I am able to make 2 meals out of them. What a great meal, one of the reasons I love OAMC!!!

  2. Very Tasty Meatloaf, but had to bake it 1 1/2 hours and microwaved it for 4 minutes in the end. It served 4 adults and six kids with leftovers.

  3. Email from Kristine in the Meal Swap group – had the company sandwiches tonight. they were to die for! i think they should be made every month! 🙂 all the food has been delicious and i LOVE having a freezer full of food to choose from! we had the lasagna for valentine’s day with a store bought dessert – how easy and unstressful (ie. romantic!) is that?!! THANKS GALS!!!

  4. We are having the company sandwiches tonight, I’m so excited! We had the cream of brocolli soup last week, I loved the quantity, plenty for everyone, but it was kind of bitter. We added salt and pepper, but it didn’t go over very well with the kids. Maybe tweak the recipe if used again?

  5. Hey gals Jolean’s Cream of Broccoli Soup is similar to the one in my culinary textbook, but is missing the veloute’ sauce. Add this sauce below and it should remedy the bitterness.

    Recipe for Veloute Sauce

    Ingredients:

    2 cups of chicken (fish or veal stock)
    4 tbsp of flour
    4 tbsp of butter
    salt and pepper

    Method:

    In a medium sized saucepan melt the butter.

    Remove the pan from the stove and quickly stir in the flour.

    Return the pan to the heat and cook the paste mixture, stirring frequently until it turns pale and straw-like in colour. This should take several minutes.

    Take the pan off the heat again and whisk or stir in half of the stock. Make sure that the paste has dissolved and a liquid has formed without any lumps.

    Return the pan to the heat and stir in the remaining stock. Bring the liquid to a gentle simmer.

    Reduce the heat but continue to simmer the sauce for about 25 minutes, stirring from time to time and skimming off any skin that forms on the top.

    Once the sauce has reached the desired consistency, season with salt and pepper and strain the sauce through a sieve.

    Combine with Jolean’s soup and Serve warm .

  6. Hey Ladies,

    Sorry about the soup. I got the recipe out of the Williams Sonoma’s cookbook. I hate when a meal is a flop-especially when lots of time went into making it. So if you have not eaten the soup yet,please add Vanessa’s “fix”.

  7. i am unable to access your february 2011 recipes anymore. it gives me a bad gateway error. am i doing something wrong

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