Dinner to Go Cook Instructions and Recipes
Shared by: GeorgeWhitelock
Thank you for volunteering to prepare “Dinners to Go” for the 2009 St. David's fair! Attached you will find recipes needed to make 3 dinners and desserts. They are terribly simple to prepare. You can make them anytime from now until the fair. Please mark the name of the recipe on each bag and container and tie one dinner and one dessert together with a ribbon. Feel free to decorate in any way you like. Suzanne has purchased special bags with Dinners to Go labels for Fair Day. We will have the instructions for defrosting and serving the meals when they are sold at the fair. Please bring your dinners to our booth on the day of the fair (October 3th) between 9:30 and 10:30. Please do not bring your dinners to the Undercroft freezer since there is not enough room. Call us if you need to drop dinners off before the day of the fair. They can be left in my freezer as space will permit. If you have any questions, feel free to contact Suzanne Zelov (610-520- firstname.lastname@example.org) or Denny DuPont Butler (610-993-9209/ email@example.com) Denny and Suzanne Suggestions when shopping for ingredients: Dinner to Go Recipes Chicken Chili Preparation and cook time: 50 minutes 2 lbs boneless chicken breast, washed and cut into small bite size pieces 6 large garlic cloves, minced 4 cups chopped sweet onion 2 small chopped orange (or yellow or red) sweet peppers 2 teaspoons ground coriander 5 teaspoons ground cumin 3 cans (28 0z large) diced tomatoes in juice 1 can chicken broth 3 cans black beans drained and rinsed well 1 can kidney beans drained and rinsed well Juice of 2 limes 2 14-160z bags of frozen corn kernels 6 tablespoons chopped cilantro 3 1 gallon Ziploc freezer bags Heat olive oil in large skillet over medium high heat. When oil is hot, add onion and garlic and pepper; sauté until onion and pepper are softened. Add cubed chicken and cook through. (You may have to do this in batches if your pans are too small) In large soup pot, put cooked chicken, onion and peppers, coriander, cumin and diced toma- toes, chicken broth and beans. Mix thoroughly and simmer for 30 minutes. Add chopped cilantro and corn ker- nels. Stir and simmer for another 5 minutes. Let chili cool in pot. Divide chili into 3 1 gallon Ziploc bags and freeze. Toffee Bars Preparing time: 20 minutes Cook time: 25- 30 minutes 1 cup sweet (unsalted) butter, softened 2 egg yolks 2 cups light brown sugar 4 cups unbleached all purpose flour 2 tsp. vanilla extract 2 (12 oz.) packages semi-sweet chocolate chips 2 cups chopped walnuts 3 8”x 8” aluminum foil pans 3 1 gallon Ziploc freezer bags Preheat oven to 350 degrees F. Grease 3 8 x 8 aluminum baking pans. Cream butter and sugar. Add egg yolks; beat well. Sift in flour, mixing well. Then stir in vanilla. Spread batter in the prepared pans. Bake for 25 minutes. Cover cake layer with chocolate chips and return to oven 3 to 4 minutes. Remove pan from oven and spread melted chocolate evenly with a spatula. Sprinkle with nuts. Cool in pans. Cover tightly with aluminum foil and place in Zip- loc bags and freeze. De-frosting and cooking instructions: Take both chili and dessert out of the freezer the night before you plan to serve, and leave them in the refrigerator to thaw. • For the chili, place in soup pot and bring to boil for about 10 minutes. • For dessert, no cooking is required. We suggest a chopped red onion, shredded cheddar cheese and sour cream to accompany the chili. Jiffy corn bread mix is included with easy instructions on box. FOR THOSE WHO WANT TO HAVE ONE OF THE DINNERS FOR THE EVENING OF THE FAIR. YOU WILL NEED TO PICK UP EARLY AND LEAVE OUT SOMEWHERE TO DEFROST. REMEMBER THAT CAN NOT BE RE-FROZEN. Enjoy!