Really Lazy Holubchi Oamc Food

REALLY LAZY HOLUBCHI (OAMC)

Steps:

• Stir all 9 ingredients together in a large bowl.
• Grease a 3 quart casserole well and pour in mixture.
• Cover well and bake for 45-60 minutes at 350 degrees.
• Remove cover and bake for 15 minutes, stir and then bake for 15 minutes more.
• To make ahead: Assemble early in the day or the night before; Cover and chill; Bake as directed above.
• To Freeze: Bake as directed; cool completely then label and freeze for up to 2 months; to serve defrost overnight and then bake as directed above.

BUTTER BAKED RICE (OAMC)

Steps:

• Measure rice and salt in a bowl and pour on boiling water just to cover. Let stand 30 minutes.
• Drain and rinse with cold water.
• Melt butter in a frying pan and add rice. Saute for 5 minutes, stirring often until most of the butter is absorbed.
• Transfer to a greased 1L casserole dish.
• Combine garlic powder and chicken stock and pour over rice. Cover and bake at 350 degrees for 45-60 minutes.
• Add parsley and fluff with a fork.
• Sprinkle with almonds and bake for an additional 5 minutes.
• Cool completely, label and freeze.
• To serve, thaw overnight and reheat.
• Garnish with additional parsley if desired.
• To save time, double or triple recipe and make 2 or 3 meals at once.

CHICKEN BOMBAY (OAMC)

Steps:

• Combine all ingredients, except chicken, in a small sauce pan. Heat over medium heat until smooth and slightly warmed.
• Roll each piece of chicken into the sauce and place in a greased, 9x13 inch baking pan.
• Bake uncovered for 30 minutes at 375°F
• Spread remaining sauce over chicken and bake for an additional half hour or until chicken is done.
• To freeze: after casserole has cooled, label and freeze for up to 4 months.
• To serve: thaw overnight and bake until heated through add an additional 30-45 minutes if baking from frozen.

CREAMY DILL NOODLES (OAMC)

Steps:

• Cook noodles in boiling water for 5-7 minutes until tender but firm and then drain into a colander.
• Gradually stir milk into flour until no lumps remain.
• Add remaining ingredients and heat until boiling.
• Continue stirring until mixture begins to thicken and then remove from heat.
• Add noodles to mixture and serve.
• To freeze: Let cool and then transfer to freezer container. Label and freeze.
• To serve: Thaw completely and then bake until heated through. You may have to add a bit of milk to replace some moisture lost in the freezing process.

SANTA FE LASAGNA (OAMC)

Steps:

• For meat sauce: Scramble fry ground beef, onions, and celery until lightly brown. Stir in remaining ingredients and simmer while making cheese sauce.
• For Cheese sauce: combine ingredients and mix well.
• To assemble: put a small amount of meat sauce in a 9X13 inch baking pan. Top with 4 lasagna noodles. Add 1/3 of remaining meat sauce. Top with 1/2 of cheese sauce, 4 additional noodles, then repeat layers, ending with the meat sauce.
• Sprinkle cheddar and Monterey jack cheese over lasagna.
• Bake , uncovered, for 60 minutes at 350 degrees. Let stand for 10 minutes before serving.
• To freeze: Bake, cool, wrap well, and label. freeze up to 2 months.
• To serve, defrost overnight and then bake until warmed through, or bake from frozen for 1 hour and a half.

STRAWBERRY CREAMS (OAMC)

Steps:

• Puree the strawberries in a food processor, then strain to remove seeds.
• Whisk icing sugar and vinegar into strawberries.
• Whip the whipping cream until soft peaks form.
• Fold in sour cream.
• Add additional sugar at this point if it is not sweet enough.
• Spoon mixture into 4 ramekins and cover with saran wrap, and freeze.
• To serve: remove from freezer about 1 1/2 hours before serving.
• Garnish each dish with an additional strawberry.
• **Note:You can also make a facsimile of crème fraîche by adding a tablespoon of buttermilk or a half cup of sour cream to a cup of whipping cream, heating it gently to 110°F (45°C), then putting it in a loosely covered bottle in a warm place and letting it sit for anywhere from 8 hours to a couple of days, until thick. Store it in the refrigerator, where it will thicken further, and keep for about three weeks. In general, crème fraîche and sour cream can be used interchangeably in most recipes, but crème fraîche has two advantages over sour cream: it can be whipped like whipping cream, and it will not curdle if boiled**.

MAKE AHEAD OAMC MEATLOAF

Steps:

• Mix cracker crumbs, ground beef, onion, egg, salt, pepper, and 1/2 can of tomato sauce in large bowl.
• Divide into two small or one large loaf pan.
• Pat mixture into loaf pans evenly.
• Go wash your nasty hands, ewww!
• Cover top of each loaf with rest of tomato sauce (you may use ketchup as well, if so you will only need a small can of tomato sauce. My family doesn't like the sweetness of ketchup in this dish.).
• Cover with heavy duty foil, label, and freeze.
• When ready to make, thaw loaves completely.
• Preheat oven to 350 degrees F.
• Bake thawed loaves 1-1/2 hours (depends on if you are using the large or smaller ones.).
• Enjoy!