Saturday, October 25, 2008

Sweet & Sour Chicken (freezer recipe)

This is a great recipe to make ahead of time and then store in your freezer.

Sweet & Sour Chicken II
Meat Mixture

2 1/2 cups chicken or pork, baked or boiled, cut into pieces
1 cup celery, sliced
1 cup green pepper, cut into pieces
1 cup onion, cut into pieces
1 (4 oz) can pineapple chunks, reserve juice
1 (5 oz) can sliced water chestnuts, drained

1 clove garlic, minced
1/2 tsp. fresh ginger, finely chopped
Reserved pineapple juice from can
3 Tbsp. cornstarch
1/4 cup soy sauce
3/4 cup sugar
1/2 cup white vinegar
1/2 tsp. paprika
1/2 tsp. salt

In a freezer container (casserole dish or ovenproof pan), layer meat, veggies, and fruit.

In a medium saucepan, combine the sauce ingredients; bring to a boil. Simmer over low heat, stirring constantly until thick and bubbly. Pour sauce over meat mixture. Freeze.

Bake: If thawed, bake uncovered at 350 for 45 minutes. If frozen, bake uncovered at 350 for 1 1/4 hours.

Serve over rice.

Saturday, October 4, 2008

Apple Pound Cake

This pound cake is so easy to make and, of course, yummy!

Apple Pound Cake

1 1/2 cups vegetable oil
2 cups sugar
3 eggs
3 cups flour
1 tsp. salt
1 tsp. baking soda
2 tsp. vanilla
1 1/2 tsp. cinnamon
3 large apples, peeled & cubed
1 cup chopped nuts
1 stick butter
1/2 cup brown sugar

Combine oil, eggs, & sugar. Beat for 3 minutes. Blend in flour, salt, baking soda, cinnamon, & vanilla. Fold in apples & nuts. (The batter will be very thick)

Bake in a greased bundt pan for 1 hour and 20 minutes at 350.

Remove from pan immediately. Melt together butter & brown sugar. Pour over cake while hot.