Below you will find cooking directions for current menu items as well as items from previous months.
CHICKEN BREAST FRITTERS
Deep Fry: 350 degrees, 4 to 5 minutes
Conventional Oven: Preheat oven to 350 degrees, bake for 15 - 18 minutes
Microwave cooking is NOT recommended.
Convectional Oven: Preheat oven to 375 F. Take desired number of frozen Glazed Salmon Fillets out of the plastic bag and place them charred side up in a shallow baking pan.
Bake 13 -17 minutes, rotate pan in oven halfway through cooking. For best results, set fan on low.
Conventional Oven: Preheat oven to 400F. Take desired number of frozen glazed salmon fillets out of the plastic bag and place them charred side up in a shallow baking pan. Bake 24-29 minutes, rotate pan in oven halfway through cooking.
Microwave Oven: place 2 frozen glazed salmon fillets, charred side up in a microwave glass dish loosely covered with plastic wrap. Microwave on HIGH 5 1/2 to 6 1/2 minutes. Let rest in microwave for 2 minutes before serving. cooking times will vary by oven model and wattage. Recommended microwave cooking times are based on a 1200 watt oven.
Amount Per Serving
Calories 300 Calories From Fat 165
% Daily Value*
Total Fat 18g 28%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 165mg 7%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Vitamin A 0% * Vitamin C 0%
Calcium 0% * Iron 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your
Daily values may be higher or lower depending on your calorie needs.
Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g
Protein 50g 65g
Calories per gram:
Fat 9 * Carbohydrates 4 * Protein 4
Serving Size Approx.: 5oz (140gm)
Servings Per Container About 13
Individually Quick Frozen
FRENCH TOAST STICKS
Keep frozen. Cooking:
Toaster oven: preheat oven To 425 F. place stick on shallow baking dish And bake for 3 minutes on each side.
Conventional oven: preheat oven To 425 F. bake for approximately 3 minutes on each side.
Griddle: heat griddle To 325 F. heat for approximately 3 minutes on each side.
Microwave: place french toaster sticks on microwave safe plate. Microwave on high for approximately 1 minute (4 sticks).
SUPER PIZZA DEAL / Galaxy Pizzas
COOKING INSTRUCTIONS. COOK BEFORE SERVING.
Place wrapped pizzas in prepared pans. For best results, cook from frozen state.
CONVECTION OVEN: Preheat oven to 350°F, bake 20-22 minutes.
CONVENTIONAL OVEN: Preheat oven to 400°F, bake 22-24 minutes.
MICROWAVE OVEN: (1 portion, unwrapped) Cook 2-3 minutes.
NOTE: Due to oven variances, cooking times may require adjustments. Refrigerate unused portions.
"JUMBO CHICKEN WINGS"
Heating directions from a frozen state:
Deep Fry @ 375 F / 6 to 8 minutes
Microwave on Hi / 4 to 6 minutes
Convection Oven @ 350 F / 15 to 18 minutes
Conventional Oven @ 375 F / 20 - 22 minutes
"Perdue Stuffer Roaster Boneless Chicken Breasts"
Thawing: thaw in original plastic package in refrigerator for 2 to 3 days
Cooking: remove roast from plastic bag and wrap with foil folds, turned up before cooking
Place foil wrapped (frozen or thawed) roast in a 2 inch deep pan (cooking with foil wrap keeps roast moist)
Cook following temperatures and time guide
To Brown, turn roast over and peel back foil 30 minutes for a convection oven, 60 minutes for a conventional oven before end of cooking time.
Remove from oven, remove netting with scissors while roast is still hot. Let stand 20 - 30 minutes for easier slicing.
|Cooking Times:||Temperature||Cooking time, minutes per lb|
|Convection Oven||thawed||325 degrees||19 - 23 minutes per lb|
|frozen||325 degrees||33 - 37 minutes per lb|
|Conventional Oven||thawed||350 degrees||24 - 28 minutes per lb|
|frozen||350||42 - 46 minutes per lb|
"GOLD FOIL TURKEY BREAST"
Keep frozen until use, thaw in refrigerator for 24 hours or 5-6 hours in cool water.
Preheat oven to 300 degrees (convection) / 350 cake (conventional). Remove plastic bag, but leave in foil. Place in roasting pan and add 1 inch water. When center of roast reaches 110 degree F, remove from oven and peel back foil to brown. Return to oven. Remove from oven when internal temperature reaches 160 degrees. Total cooking time, approximately 20 minutes per pound. Let stand 10 minutes before carving
Schwan's Pizza Conventional Oven:
for a softer crust bake at 400; place pizza on cookie sheet in oven on center rack. Bake for about 10 - 23 minutes
for a crisper crust bake at 425 directly on center oven rack for 16 – 19 minutes.
Pizza is done when cheese is melted and edges are golden brown. Let pizza stand 5 minutes before serving.
Single serving entrees
Peel back one corner of entree, before microwaving or baking in conventional oven Microwave: Microwave 9 to 11 minutes, rotating once, let stand 5 min before serving
Conventional Oven: Bake 30 - 35 min in a preheated oven at 375 degrees, let stand 5 minutes before serving. Cooking directions are also included on each entree
"BAKED FRENCH TOAST CASSEROLE
Prep time 20 min
in active pre time 8 hours
Cook time 40 minutes
1 - 2 lb pkg french toast sticks
8 large eggs
2 cups half and half
1 cup milk
2 TLB Granulated Sugar
1 tsp Vanilla
1/4 tsp Cinammon
1/4 tsp Nutmeg
Praline Topping, receipt follows
serve with maple syrup
Directions: cut french toast sticks into bite size pieces, arrange in a generoulsy buttered 9 x 13 baking dish. In a large bowl, combine the eggs, 1/2 & 1/2, milk, sugar, vanilla, cinammon, nutmeg and salt, beat with a rotary beater or whisk until blended, but not too bubbly. Pour mixture over the cut up french toast sticks, making sure all are covered evenly with the mixture. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees
Spread the Praline topping evenly over the bread, bake 40 minutes, until puffed and lightly golden. Serve with maple syrup.
1/2 lb (2 sticks butter
1 cup packed light brown sugar
1 cup chopped pecans
2 TLB light corn syrup
1/2 tsp cinammon
1/2 tsp nutmeg
combine all ingredients in a medium bowl, blend well. spread over the top of the french toast sticks before baking.
ITALIAN SAUSAGE STEW
1 1/2 - 2 lbs of Italian Sausage
3 cans Italian Style Stewed Tomatoes
1 can or 8 oz package of the following:
1 zucchini or summer squash sliced (peeled, if desired)
Cut sausage into 1" pieces and place into Dutch oven (I use my crockpot which takes longer but is more convenient for me). Add remaining ingredients.
Season with the following:
1 tsp oregano
1 t parsley
1t onion powder
1t garlic powder
2 bay leaves
2 tablespoons (T) brown sugar
Bring to a boil and simmer 45 minutes. I set my crockpot on high and cook 4 hours, then test to see if zucchini is fork-tender, if not I allow to cook until
zucchini is fork-tender.
Serve with mozzarella and/or Parmesan cheese.
*can also added enough V-8 juice to cover the veggies.
****APRICOT-GLAZED HAM ****
6-7 lb. John Morrell Ham
1/3 c. firmly packed brown sugar
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
2/3 c. apricot nectar
2 tbsp. lemon juice
Place ham on rack in a shallow roasting pan. Bake, uncovered, in a 325°F. oven for 1 1/4 hrs or until meat thermometer registers 140°F. (about 15-18 min. per pound.)
For the glaze, in a small saucepan combine brown sugar, cornstarch, nutmeg and cloves. Stir in apricot nectar and lemon juice. Cook over medium heat until thickened and bubbly, stirring constantly. Brush ham with glaze. Continue baking 15-20 min. more, brushing occasionally with glaze. Serves 20
******CANADIAN BACON, SWEET ONION, and APPLE PIZZA******
Olive Oil cooking spray
1 pkg refrigerated pizza dough
1 cup apple butter
ÂÂÂ½ cup shredded lowfat mozzarella cheese
ÂÂÂ¼ cup diced sweet onion
ÂÂÂ½ cup cored, seeded and diced apple
ÂÂÂ½ cup sliced Canadian bacon
Preheat oven to 450 degrees. Lightly spray 1 baking sheet with Olive oil cooking spray; set aside. Press dough into a rectangle on a floured surface. Cut into quarters and place on prepared baking sheet with floured fingers. Top with apple butter, cheese, onion, apple and Canadian bacon. Bake in oven 12 to 17 minutes or until crust is golden brown. Slice and serve.
****BEEF SATAY with a PEANUT DIPPING SAUCE ****
2 pounds skirt, flank or sirloin tip steak, cut into thin, wide strips against the grain
1 cup teriyaki sauce
1 tablespoon minced ginger, plus 1 teaspoon
1 tablespoon minced garlic, plus 1 teaspoon
1 teaspoon salt
1/4 cup smooth peanut butter, plus 1 tablespoon
1/2 cup unsweetened coconut milk
1 1/2 teaspoons sesame oil
2 teaspoons soy sauce
1 teaspoon brown sugar
1 tablespoon lime juice
1/2 teaspoon Thai fish sauce
1/4 teaspoon cayenne pepper
1 tablespoon chopped cilantro
1 tablespoon toasted chopped peanuts
1 cup julienned carrots
1 cup julienned celery
2 cups shiso greens
Place the beef strips in a medium-sized bowl and pour the teriyaki sauce over them. Add 1 tablespoon of ginger, 1 tablespoon garlic and the salt to the bowl and stir to combine. Marinate, refrigerated, while you make the dipping sauce. In a small bowl, combine the remaining ginger, peanut butter and coconut milk in a small bowl and whisk together. Add the sesame oil, soy sauce, brown sugar, lime juice, fish sauce, cayenne pepper and 1 teaspoon garlic to the bowl and whisk to combine. Place the sauce in a serving bowl and garnish with the cilantro and chopped peanuts. To serve the satays, set-up a Hibachi or indoor grill on the dining table with the carrots, celery and shiso around the grill. Remove the beef strips from the refrigerator and use skewers to thread the meat. Have your guests grill the satays themselves over the grill, about 30 seconds to 1 minute on each side for medium-rare. Serve, with the dipping sauce and veggies on the side.
****SESAME CHICKEN DIP ****
2T soy sauce
4 t sesame oil
2 garlic cloves, minced
4 c shredded, cooked chicken breast
3 – 8 oz. reduced fat cream cheese
8 green onions, thinly sliced
ÂÂÂ½ c salted peanuts or cashews
2 c chopped fresh spinach
1 – 10 oz. jar sweet and sour sauce
Sesame rice crackers
In a lg. zip top bag, combine first 4 ingredients. Refrigerate at least one hour.
Spread cream cheese on a lg. serving platter; top w chicken mixture. Sprinkle with onions, nuts, and spinach. Drizzle with sweet and sour sauce. Cover and refrigerate at least 2 hours.1/4c serving= 97 calories, 6 g fat, 25 mg cholesterol, 195 mg sodium, 4g carbohydrate, 7 g protein
****GROUND BEEF SHEPHERS PIE ****
1 lb. ground beef
1 small onion, chopped
2 garlic cloves, minced
1 can (10 oz.) beef gravy
1 c frozen mixed vegetables
ÂÂÂ¼ t Worcestershire sauce
Salt and pepper
2 c mashed potatoes
· In a lg. skillet, cook the beef, onions and garlic; drain. Stir in gravy, vegetables, sauce, salt and pepper.
Transfer to a greased baking dish. Spread potatoes over the top. Bake, uncovered, at 350 for 30 minutes.
1 serving= 457 calories, 18 g fat, 93 mg cholesterol, 890 mg sodium, 37 g carbohydrate, 2 g fiber, 36 g protein.
****JALAPENO-LIME CHICKEN ****
Makes 4 servings
1 TLB.Olive Oil
1 TLB lime juice
1 jalapeno pepper ( seeded and diced )
1 teaspoon cumin
1 teaspoon grated lime peel
2 cloves garlic,minced
1/4 teaspoon salt
1 pound boneless skinless chicken breasts
sliced jalapeno peppers and black olives (optional )
Combine olive oil, lime juice, jalapeno, cumin, lime peel, garlic and salt in small bowl
.Brush mixture on both sides of chicken. Cover with plastic wrap, marinate in refrigerator 30 minutes or up to 8 hours.
preheat grill to medium high. Grill chicken 5 to 6 minutes on each side or until no longer pink in center. Garnish with jalapenos and black olives.
calories 161 total fat 5g saturated fat 1g protein 26g carbohydrate 1g cholesterol 66mg dietary fiber 1g sodium 206mg
****BUFFET MEATBALLS ****
1 c grape juice
1 c apple jelly
1 c ketchup
1 - 8 oz. can tomato sauce
1 – 64 oz. frozen fully cooked meatballs
· In a small saucepan, combine juice, jelly, ketchup, and sauce. Cook and stir over medium heat until jelly is melted. Remove from heat.
· Place meatballs in a 5 qt. slow cooker. Pour sauce over the top and gently stir to coat. Cover and cook on low for 4 hrs.
1 serving of 3 meatballs = 161 calories, 11 g fat, 32 mg cholesterol, 398 mg sodium, 10 g carbohydrate, 1 g fiber, 6 g protein.
****CALICO CORN SALAD ****
1 c frozen corn, thawed
1 c frozen peas, thawed
ÂÂÂ½ t ground cumin
1/8 t dried oregano
1 T olive oil
1 can – 15 oz. black beans, rinsed and drained
1 medium tomato, chopped
1/3 c chopped red onion
ÂÂÂ¼ c lime juice
1 T Dijon mustard
1 garlic clove, minced
ÂÂÂ½ t salt
2 T minced fresh cilantro
· In a lg. bowl, combine corn and peas. In a nonstick skillet, cook cumin and oregano in oil for 2 minutes. Pour over corn mixture; stir to coat. Stir in beans, tomato and onion.
· In a small bowl, whisk lime juice, mustard, garlic, and salt. Stir in cilantro. Pour over corn mixture and stir to coat. Serve with chips.