easpoons sugar; let stand for 5 minutes.
Add milk
he electric skillet works well to hold everything), heat oil over
Heat oven to 350 degrees F.
Spray mini muffin tins with cooking spray.
In very large bowl, mix all ingredients together.
You may also divide ingredients EVENLY and mix in two seperate large bowls.
Using a pastry bag, fill mini muffin tins (recipes makes approx. 96 mini quiches; recipe halves very easy) almost full with quiche mixture.
Bake for approximately 30 minutes.
You may serve these at once, or freeze for later use.
If frozen, they can easily be reheated in a microwave for 1-2 mins, serving immediately.
ast to breadmaker.
Bake on the \"Whole Wheat\" setting for
t 350\u00b0 for 30 minutes.
You may freeze dish before
east together.
Wait for it to foam, about 2-4
nd cover. Set aside to steam for 10 minutes.
Meanwhile, combine
Fry hamburger and drain. Put hamburger in medium sized pot. Mix all the ingredients with hamburger in pot.
Simmer for 20 minutes.
Cook box of stuffing shells by directions on box, drain. When mix is simmered, take a spoon and fill your shells.
Heat in oven until cheese is melted.
Serve with garlic bread if desired. Great to freeze for later.
hunk, WOK, and vac-bag freeze for later use.
Put all the
Saute the onion, celery and green pepper in 3 tablespoons butter or margarine. Add soup and rest of the ingredients in a 2 1/2-quart casserole (or use 2 smaller ones to bake and 1 to freeze for later).
riginal butter container and freeze. Make sure to label top of container
edium sized pot and bring to a simmer.
while cream
Whisk ingredients together until smooth.
Add skim milk to thin for dipping.
wn cranberry sauce and freeze for later use in recipes. Or, if you have
.
Cook at 325F for 34-38 minutes per pound
eat in salted water to cover for 15 to 20 minutes, or until
Combine vinegar, oil, green onions, parsley, salt, dry mustard, basil and pepper, stir well.
Set aside.
Carefully remove and discard stems (or freeze for later use) Add caps to vinegar mixture, toss gently to coat evenly.
Fridge for 4 hours.
Keep up airtight container.
*When I make this for home I ususally use the stems but you don't have to, otherwise I will freeze the stems for other recipes such as sauces.
use a food processor to grind to similar consistency of the
poon. Add enough remaining flour to make a soft, slightly sticky
Mix together the milk and potatoes; add yeast.
Stir until dissolved.
Add dry ingredients and mix until easy to handle. Shape into desired shapes and let rise until doubled (45 to 60 minutes).
Bake until golden brown at 400\u00b0 for 15 to 20 minutes. Makes 1 1/2 dozen rolls.
(Measure leftover mashed potatoes into 1 cup portions and freeze for later use in recipes.)