I found this very interesting and informative article on the King Arthur Flour blog. I had previously frozen my own pre-made crusts with mixed results. While it saved me time in that I did not have to roll out the crusts, the quality of the crusts were not consistent with a freshly made crust. Just a little too tough and not enough flakiness. This approach appears to be a great compromise between time saving and quality of the finished pie.

So,check it out. Pie Crumbs!

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Cranberry Pork Roast

by admin on February 3, 2018

This is a wonderful recipe for company. It tastes great, is quick and easy to prepare.

1 boneless pork loin (2 1/2 to 3 lbs)
1 can (16 ounces) jellied cranberry sauce
½ cup sugar
½ cup cranberry juice
1 tsp. dry mustard
¼ tsp. ground cloves
2 Tbsp cornstarch
2 Tbsp cold water

Place pork roast in slow cooker. In a medium bowl, mash cranberry sauce; stir in sugar, cranberry juice, mustard and cloves. Pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. Remove roast and keep warm. Skim fat from juices; measure 2 cups adding water if necessary, and pour into a saucepan. Bring to a boil over medium-high heat. Combine the cornstarch and cold water to make a paste; stir into gravy. Cook and stir until thickened. Season with salt. Serve with sliced pork. Yield: 4-6 servings.

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Swiss Chicken Casserole

by admin on February 3, 2018

This is a family favorite and one of my reliable recipes for serving company. I like it because it can be prepared ahead of time and it freezes very well.

6 boneless, skinless chicken breasts (Iactually prefer boneless, skinless thighs)
6 (4X4) slices Swiss cheese
1 (10 ¾-oz) can cream of chicken soup, undiluted
¼ cup milk
2 cups herb-seasoned stuffing mix
¼ cup butter or margarine, melted

Arrange chicken in an aluminum foiled lined 11 X 7 X 1 ½-inch baking dish. Top with cheese. Combine soup and milk: spoon over chicken. Sprinkle with stuffing mix, and drizzle with butter. Bake at 350 degrees for 45 minutes or until thoroughly heated. Yield: 6 servings.

To freeze: I place the chicken, cheese and stuffing in a foil freezer pan and cover with the lid. To serve, thaw overnight in the refrigerator and bake as directed. I’ve also taken the frozen pan straight from the freezer to the oven which does take longer to cook (like an hour to hour 15 minutes). Make sure chicken in center of pan is thoroughly cooked before serving.

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Easy Chicken and Stuffing

February 3, 2018

In every crock pot chicken and stuffing recipe I’ve seen online, the recipe calls for placing the chicken on the bottom of the crock pot and layering the stuffing and liquid on the chicken.  This recipe does the reverse, i.e. the stuffing is on the bottom with the chicken breasts laid on top of the […]

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Taco Rice Casserole

February 3, 2018

Ingredients • 1 pound of ground turkey (or ground beef) • 1/2 onion, chopped (you can find fresh chopped onions in the salad section of store) • 1 zucchini shredded (optional) • 1 cup of corn (frozen is fine) • 1 can of black beans (drained) • 1 can of diced tomatoes with green chilis […]

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Lasagna Casserole

January 19, 2018

This recipe has quickly become a new favorite.  And it freezes very well!  Ingredients 1 pound ground beef 1/4 cup chopped onion 1/2 teaspoon salt 1/2 teaspoon pepper, divided 1 pound medium pasta shells, cooked and drained 4 cups shredded part-skim mozzarella cheese, divided 3 cups 4% cottage cheese 2 large eggs, lightly beaten 1/3 […]

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Chicken Noodle Casserole

January 19, 2018

Ingredients 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted 1/2 cup mayonnaise 2 tablespoons lemon juice 2 cups cubed cooked chicken 1 small onion, chopped 1/4 cup chopped green pepper 1/4 cup chopped sweet red pepper 1 cup shredded Monterey Jack cheese, divided 1 cup shredded sharp cheddar cheese, divided 12 ounces egg […]

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