Swiss chalet mish mash
smileygreebins
10 years ago
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lerater
10 years ago2dogssashatess
10 years agoRelated Discussions
Is it too late for swiss chard
Comments (13)Yes, I blanch the chard before freezing. I roll up the leaf, and cut it crossways into thin strips (1/2" - 3/4"), then either chop up some of the stem or slice it thinly, and add it to the leaves. The amount of stem to add is up to your taste. Personally, I like the amount of body that the stem adds to the cooked greens... especially if I use the chard in soup. The best way to freeze chard (or any other vegetable in quantity) is to use a stainless steel kettle with a large strainer basket. It makes quick transfer simpler, and avoids over cooking. If you have two identical kettles (which I highly recommend) one basket can be cooking while the other is cooling. I just use cold running water (into another kettle shorter & wider than the basket) to cool the veggies after blanching, for a period equal to the blanching time. Then pour them out into a strainer, drain, and pack into containers. I've seen recommendations for blanching greens for only a minute or two, but in my experience, 3 minutes is the minimum. I base this upon a pound of chard at a time... and while this is a fairly large amount of chard, it will shrink down quickly once stirred into the boiling water (though not as much as spinach). After the initial weighing, I use a bowl filled to the same volume for subsequent batches. If you mix slices of stalk with the leaves, or if the leaves are larger & heavily veined, it may be necessary to use a longer blanching time, perhaps 4-5 minutes. Blanching is not a precise science, since it varies with the volume of the kettle, the heat setting, altitude, and the weight of the vegetables being blanched. The first time I blanch something, I use the recommendations of the Ball canning book as a starting point, then look for signs & make adjustments. Insufficiently blanched veggies may float after cooling, while fully blanched veggies generally sink. Blanching also causes color change, and if the color change is incomplete, then a longer time may be required. The best way to freeze chard (or any other green) is to pack the blanched chard tightly into a freezer box, freeze until solid, then vacuum seal the frozen "brick" (this avoids the bad seal you can get from vacuum sealing wet veggies). Protected this way, the chard will not get freezer burn. Alternatively, freeze the chard packed in just enough water to cover it. The ice will give some protection from freezer burn, although not for as long as vacuum sealing. This post was edited by zeedman on Fri, Jun 14, 13 at 20:53...See MoreCasseroles
Comments (21)Here's a couple more, including one for a broccoli/rice casserole. Becky * Exported from MasterCook * Broccoli Rice Casserole Recipe By :Taste of Home Serving Size : 10 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small onion -- chopped 1/2 cup celery -- chopped 10 ounces frozen broccoli -- chopped 1 tablespoon butter 8 ounces processed American cheese 10 3/4 ounces cream of mushroom soup, condensed 5 ounces evaporated milk 3 cups cooked rice In a large skillet over medium heat, saute onion, celery and broccoli in butter for 3-5 minutes. Stir in cheese, soup and milk until smooth. Place rice in a greased 8 inch square baking dish. Pour cheese mixture over; do not stir. Bake, uncovered, at 325F for 25-30 minutes or until hot and bubbly. - - - - - - - - - - - - - - - - - - - NOTES : Can use steamed fresh broccoli and regular milk instead. * Exported from MasterCook * Poulet De France Recipe By :Adapted from Once a Month Cooking Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package seasoned stuffing crumbs -- about 2 1/2 cups 1 stick butter -- melted 2 cups chicken broth 3 cups diced cooked chicken 1/2 cup onion -- chopped 1/2 cup celery -- finely chopped 1/2 cup mayonnaise 3/4 teaspoon salt 2 eggs 1 1/2 cups milk 1 can cream of mushroom soup 1 cup cheddar cheese -- shredded, or more Mix together the stuffing, butter, and 1 cup broth according to package directions. Stir together the chicken, remaining cup of broth, onion, celery, mayonnaise, and salt. Spread half of the stuffing into the bottom of a 13 x 9" baking dish. Add the chicken mixture. Top with the remaining stuffing. Whisk together the eggs, milk and mushroom soup and pour evenly over the top. Freeze with the cheese in a bag attached. When thawed, bake, covered, for 40 minutes at 325. After 30 minutes, sprinkle with cheese and continue to bake, uncovered, for the last 10 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tamale Pie Recipe By :Marilyn Chatham Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef 1 can corn -- undrained 1 can whole olives -- drained 3/4 cup onion -- chopped 2 teaspoons cumin 1 tablespoon chili powder 1 can chili Las Palmas (large size) 1 dozen corn tortillas 3 tablespoons cornmeal 2 cups grated cheddar cheese garlic powder salt pepper Brown meat, onion and spices - add cornmeal and chile powder. Add corn and liquid, cheese and olives. In 9 x 13 pan, alternate mixture with corn tortillas - cover all with sauce. Cover and bake 30 minutes at 350F. Take out, mix well until all tortillas are in pieces. Return to oven and bake 30 minutes more, covered. - - - - - - - - - - - - - - - - - - -...See MoreSOS - Really dumb fresh-killed turkey question
Comments (39)Joann, bulls can be very unpredictable, I know. I've had some who were so even tempered they became pets, and the one I borrowed from a neighbor last year was named Ethan and developed a distinct taste for powdered sugar donuts. When it was time to take him home, we just bought a box of donuts and walked him into the stock trailer, LOL. HOWEVER, and it's a darned big however, an animal that weighs over 2,000 pounds and can lift three times it's own weight with its neck muscles must be treated with respect and never taken for granted. You won't get a chance to be careless twice, that much is for certain. And that's why I was in the pasture with donuts but the kids were always required to stay on the other side of the fence. Always. Carol, my mother jumped a fence once and it was a bossy old dairy cow that chased her over. Wasn't so funny then as it is now, somehow, but Mother was not happy until that cow became burger so I guess she got her revenge. Annie...See MoreWhat's for Dinner, Monday?
Comments (17)Prairie Rose, do you barbecue all winter long, or was it because the weather was nicer today? Morz I love a well-done roast, and the slow cooker makes it easy. I also love cranberries in my salad. Have you tried them with roasted brussels sprouts? That's a favourite with us. Monica I made sweet potato fries last week and we loved them. The last time I tried baking them, they oozed out over my oven. I didn't realize they cooked so much faster than white potatoes. Rhizo, I love reading your dinner threads. You are so darn healthy! BLF, isn't it nice when a recipe from a fellow member turns into a keeper? Shirley, I wasn't sure if today classified as a "holiday" today (Family Day) so I made sure I roasted my vegetables before 5 pm to at least get the mid-rate hydro rate. I hate the smart meters. Moni, I add cheddar cheese to my broccoli soup. Probably negates any positive benefits of the broccoli, but it sure tastes good....See Moresmileygreebins
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