our.
MAKE IT A FREEZER MEAL.
Place chicken, celery, onion
Cut chicken breast in 1 inch cubes. Toss with Wildtree Zesty Lemon Grapeseed Oil and Wildtree Italian Salad Dressing Mix.
Cook in pan until browned.
Serve with rice.
and soy sauce in a freezer bag. Shake and squeeze the
Combine in a very large bowl and mix well. Place in an airtight container and use for the following recipes:
Corn Meal Muffins, Corn Meal Pancakes, Corn Meal Waffles and Whole Corn Pancakes.
berries, banana, oats, and flaxseed meal in a food processor or
Place pork ribs in a gallon-size plastic storage bag which reseals well. In a small bowl, mix together the remaining ingredients and pour over pork. Seal the bag and mix well.
Early in the day before you want to serve this meal, remove from freezer and thaw in refrigerator for 24 hours.
Transfer the meat in the bag to your slow cooker and pour the sauce in the bag over the meat. Cook on HI heat for 3-4 hours or on LO heat for 6-7 hours.
he chicken mixture in a freezer bag or container. Remove excess
ish in a 2-gallon freezer bag. Or, if you want
lash Freeze then move to Freezer Bag.
Make Sauce: Mix
Dice onion, cheese and pepper and mix with other ingredients. Season to taste.
Bake at 350\u00b0 for 30 to 40 minutes.
Cool and slice. Can be wrapped in foil and put in freezer.
prinkled with a little corn meal.
Brush with oil.
Cut beef into two-inch chunks and salt generously.
Combine all other ingredients except red wine and stir to combine thoroughly.
Stir in beef, divide into five packs and freeze. Thaw before cooking.
Combine contents of one freezer pack with two cups red wine.
Pressure cooker directions: Bring to pressure, cook 45 minutes, use natural release.
Slow cooker directions: Cook 8-10 hours on low.
Cut pork into two-inch chunks and salt.
Combine all ingredients except orange juice. Divide into five packs and freeze.
Pressure cook or slow cook, adding 1/2 cup orange juice per freezer pack.
erries; set aside.
Combine freezer jam pectin and sugar in
Sift flour.
Measure and sift with baking soda, salt and baking powder.
Mix with corn meal.
Combine bacon fat, sugar and eggs.
Add sour milk.
Combine with dry ingredients.
Beat only until smooth.
Fill well-oiled muffin pan 2/3 full.
Bake in hot oven (435\u00b0) for 15 to 20 minutes.
ell.
Add flax seed meal, flours and pulse until just
up sugar, the malt-o-meal & sour cream and baking soda
Cook corn meal.
Turn cooked corn meal into greased 2-quart casserole.
Level top of corn meal with spoon.
Melt butter in skillet and saute mushrooms 3 minutes.
Add tomato sauce and stir. Pour over cooked corn meal.
Sprinkle with cheese and pepper. Bake in oven at 350\u00b0 for 30 minutes.
pint size zip-lock freezer baggie.
1 - 1 gallon
Scald milk.
Add butter, sugar and salt.
Bring to boil and slowly add corn meal.
Stir until thickened.
Put aside.
Cool until lukewarm.
Dissolve yeast in warm water.
Stir into mush. Add eggs.
Add flour for soft dough.
Let rise double.
Punch down.
Let rise again.
Make into rolls or roll out and cut with glass.
Butter top of rolls and sprinkle corn meal.
Bake at 350\u00b0 for 15 minutes.
Delicious!