Fix, Freeze, Feast - Kati Neville [57]
4. Wrap each tortilla burrito-style, then wrap each individually in foil. Divide evenly among freezer bags. Seal and freeze.
TO COOK ONE ENTRÉE
Thaw the burritos in the refrigerator or reheat them straight from the freezer.
MICROWAVE
Remove foil, defrost, and reheat.
OVEN
Bake in foil at 375ºF for 30 minutes if frozen, 300ºF for 30 minutes if thawed.
SHREDDED CHEESE
It used to be that the customer paid a high price for the convenience of products such as shredded cheese. Not anymore, thanks to the warehouse clubs. Shredded Cheddar and mozzarella cheeses are readily available for about the same price per pound as the whole bricks, taking the economic factor out of the decision to use these products. The same does not hold true at the supermarket, however. The identical brand of shredded Cheddar cheese at the grocery store costs almost four times more per pound than at the warehouse. A 5-pound bag of shredded cheese is almost 20 cups, so if you have a lot left over, divide it among one-quart freezer bags and freeze for up to three months.
These biscuits have half the amount of butter of traditional biscuits, but you’d never know it by their rich flavor. Enjoy them with many of our entrées, especially the soups and chilis. —LT
CHEESE BISCUIT MIX
MAKES 8 BATC H E S, 8 SERVINGS EACH
2 POUNDS SHARP CHEDDAR CHEESE, SHREDDED
16 cups all-purpose flour
cup baking powder
¼ cup sugar
1 tablespoon salt
2 cups (4 sticks) butter, cut into 1-inch cubes
8 one-gallon freezer bags, labeled
ON HAND FOR BAKING EACH BATCH
¾ cup milk
1. Combine cheese, flour, baking powder, sugar, and salt in a large bowl. Add butter; rub into flour until the butter is in tiny pieces. Divide the mixture evenly among the freezer bags.
2. Seal and freeze.
TO BAKE ONE BATCH
1. Completely thaw one batch in the refrigerator.
2. Preheat the oven to 425ºF.
3. Put the mixture in a medium bowl. Add milk and stir to form a dough. Turn dough out onto a lightly floured work surface and knead until dough holds together. Pat into a circle 2 inches thick. Cut into 8 wedges.
4. Place wedges on an ungreased rimmed baking sheet. Bake for 15 to 20 minutes, or until biscuits are golden brown.
At my house, I pull these versatile snacks out of the freezer to serve spur-of-the-moment visitors, to give dinner guests something to snack on before the meal is ready, as a make-ahead appetizer for the busy holiday season, or as a warm snack for the family on a cold afternoon. You can vary these snacks by adding an olive or a nut to the center of each ball. —LT
CHEESE BITES
MAKES 8 DOZEN
2 POUNDS SHARP CHEDDAR CHEESE, SHREDDED
2 cups (4 sticks) butter, softened
5 cups all-purpose flour
1 teaspoon salt ½ teaspoon cayenne pepper
Small pimento-stuffed green olives, well drained (optional)
Raw pecan halves (optional)
8 one-quart freezer bags, labeled
1. Combine cheese, butter, flour, salt, and cayenne in a large bowl; knead into dough. Roll dough into 1-inch balls and place on an ungreased rimmed baking sheet.
2. If using olives, form each ball around 1 olive. If using pecans, press 1 pecan half onto each ball.
3. Place cheese balls in freezer for 30 minutes.
4. Remove cheese balls from freezer. Place a dozen into each freezer bag.
5. Seal and freeze.
TO BAKE ONE DOZEN CHEESE BITES
1. Thaw one bag in the refrigerator or bake straight from the freezer.
2. Preheat the oven to 425ºF.
3. Place cheese balls 3 inches apart on an ungreased baking sheet. Do not flatten. Bake 15 to 17 minutes if frozen, 13 to 15 minutes if thawed.
My mom made granola from scratch when I was growing up, and to this day I cannot eat the boxed stuff from the store—it just doesn’t compare! Here’s my version of my mom’s recipe. I keep this on hand, not just for my family to eat but also to give as birthday, housewarming, or hostess gifts. —LT
GRANOLA
MAKES 24 CUPS
12 CUPS OLD-FASHIONED ROLLED OATS
2 cups