Fix, Freeze, Feast - Kati Neville [48]
WILD RICE AND NUT BAKE
MAKES 4 ENTRÉES, 6 SERVINGS EACH
8½ CUPS COOKED WILD RICE BLEND, COOLED (ABOUT 2¾– 3 CUPS UNCOOKED RICE BLEND)
10 cups Cheddar-Jack cheese blend (about 2½ pounds total, or 1¼ pounds of each)
6 cups milk
12 eggs, lightly beaten
4 cups diced onion (about 4 medium)
2 cups pine nuts (about 5 ounces)
1½ cups chopped pecans (about 6 ounces)
1½ cups chopped walnuts (6 ounces)
¼ cup dried parsley
4 one-gallon freezer bags, labeled
1. Mix rice, cheeses, milk, eggs, onions, pine nuts, pecans, walnuts, and parsley in a large bowl. The mixture will be wet.
2. Divide evenly among the freezer bags.
3. Seal and freeze.
TO COOK ONE ENTRÉE
1. Completely thaw one entrée in the refrigerator.
2. Preheat the oven to 350ºF.
3. Put the rice and nut mixture in a greased baking dish. Bake, uncovered, for 1 to 1½ hours, or until set and a knife inserted into the center comes out clean.
EXTRA SUPPORT
It can be difficult to fill freezer bags if they don’t have enough support—not to mention the mess floppy bags can cause. To make the bags easy to fill, place them in cracker boxes, cottage cheese tubs, or other rigid containers. Fold the top of the bag over the container rim before filling. For other helpful packaging tips, see page 15.
Substitute scallops for the shrimp in this dish to create an equally tasty entrée. Serve over rice with any of the following toppings: toasted shredded coconut, toasted sliced almonds, apple pieces, pineapple tidbits, raisins, dried cranberries, chopped scallions, mango chutney, hot chili paste, or sweet chili sauce. —LT
SHRIMP CURRY
MAKES 3 ENTRÉES, 4 – 6 SERVINGS EACH
2 POUNDS CLEANED AND COOKED PRAWNS OR SHRIMP, FRESH OR FROZEN
1 cup (2 sticks) butter
2 cups chopped onion (about 2 medium)
¼ cup curry powder
2 tablespoons minced ginger
2 tablespoons minced garlic (about 18 cloves)
2 tablespoons sugar
2 tablespoons chicken bouillon granules
1 tablespoon salt
1½ cups all-purpose flour
4 cups water
4 cups milk
2 tablespoons lemon juice
3–9 one-gallon freezer bags, label 3
1. Melt butter in a large saucepan over medium heat. Add onions and cook, stirring, until soft, about 5 minutes. Add curry, ginger, garlic, sugar, bouillon, and salt; cook, stirring, for 2 minutes. Add flour; cook, stirring, 2 minutes longer. Mixture will be like a paste.
2. Gradually add water and milk; cook, stirring constantly, until the sauce has thickened. Add lemon juice only after sauce has thickened. Cool sauce.
IF USING FRESH, COOKED SHRIMP
1. Divide shrimp evenly among the three labeled freezer bags. Divide cooled sauce evenly over shrimp.
2. Seal and freeze.
IF USING FROZEN, COOKED SHRIMP
1. Divide shrimp evenly among three of the unlabeled 1-gallon bags. Divide the cooled sauce evenly among three other unlabeled bags. Seal bags. Into each labeled bag, place a bag of shrimp and a bag of sauce.
2. Seal and freeze.
TO COOK ONE ENTRÉE
1. Completely thaw one entrée in the refrigerator.
2. In a large skillet over medium heat, bring the shrimp and curry sauce to a simmer. Do not boil. Serve over rice.
Once I discovered how much easier it is to make lasagna by using uncooked noodles, I decided to revisit manicotti; I had long ago given up on struggling with the limp, easily torn cooked manicotti noodles. This entrée is a favorite that I like to give to a friend or neighbor in need of a meal. —LT
MANICOTTI
MAKES 4 ENTRÉES, 4 SERVINGS EACH
1 (48-OUNCE) CONTAINER COTTAGE CHEESE (6 CUPS)
2 eggs, lightly beaten
3 cups shredded mozzarella cheese (about 12 ounces)
1 cup shredded Parmesan cheese
½ teaspoon salt
½ teaspoon black pepper
2 (8-ounce) boxes manicotti (12–14 shells in each box), uncooked
12 cups Basic Red Sauce (page178)
Four 8-inch square baking dishes
Plastic wrap
Aluminum foil
1. Mix cottage cheese, eggs, mozzarella, Parmesan, salt, and pepper in a large bowl. With your fingers or a spoon, stuff filling into manicotti shells.
2. Spread ½ cup