Crockpot Veggies
1 Chopped Onion
1 Chopped Banana Squash
6 – 8 Chopped Red Potatoes
1 Chopped Green Pepper
2 teaspoons Minced Garlic
1 Tablespoon Fresh Basil
Prep Day: Put all ingredients in a Gallon Freezer Size Bag. Freeze.
Serve Day: When you are ready to cook this, cook the veggies by themselves in the Crockpot on low for 6 hours. Can serve alone or with meat.
Freezer Crescent Rolls
3 tsp active dry yeast
2 cups warm water (110 – 115 degrees)
1/2 cup butter, softened
2/3 cup nonfat dry milk powder
1/2 cup sugar
1/2 cup mashed potato flakes
2 eggs
1 1/2 tsp salt
6 to 6 1/2 cups all purpose flour
Prep Day: In a large bowl, dissolve yeast in warm water. Add the butter, milk powder, sugar, potato flakes, eggs, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.
Turn onto a heavily floured surface; knead 8 – 10 times. Divide dough in half. Roll each portion into a 12″ circle. Cut each circle into 16 wedges. Roll up wedges from the wide ends and place point side down, 2 ” apart on wax paper lined baking sheets. Curve ends to form crescents. Cover & freeze until firm.
Serve Day: arrange frozen rolls 2″ apart on baking sheet coated with cooking spray. Cover & thaw in refrigerator overnight. Let rise in warm place for 1 hour until doubled. Bake at 350 degrees for 15 – 17 minutes, until golden brown. Serve warm.
Spinach Balls
makes 27 balls
2 – 10 oz boxes frozen spinach (drained)
6 eggs
1 c parmesan cheese
1 box Stove Top stuffing mix
3/4 cup margarine
Prep Day: Combine all ingredients & shape into balls. Flash freeze on baking sheet.
Serve Day: Bake from frozen at 400 degrees for 15 minutes.
Northerly Nosh 