If you are still in bed when your spouse comes home from work, dab a little liquid cleaner behind your ears to make him think you deserve the rest from cleaning all day.
Joan has been compiling recipes for many years and "Old Reliable" is the fruit of her labour. A "Table of Contents" follows which will no doubt start your stomach grumbling!
Reggie's Freezer-Friendly Holiday Menus
- Colorful Mixed Vegetables
- Easy Roast Turkey
- Frozen Christmas Bombe
- Layered Potatoes and Yams
- Make Ahead Gravy
- Stuffing Balls
- Succotash
Appetizers
- Antipasto
- Carol's Oriental Shrimp
- Cheese Crispies
- Clam Dip
- JELLIED LIVER PATE
- Spinach Dip
- Steak Tartare
Breads
Desserts
- AWESOME OATMEAL COOKIES
- DARK FRUIT CAKE
- Fiona's Pecan Pie
- Hello Dolly Cookies
- Mama Betty's Strawberry Jam
- Martha Washington Cake
- Mocha Torte
- Natalie's Cheesecake
- Old-Fashioned Chocolate Chip Cookies
- Pavlova
- Peanut Butter Cookies
- Pineapple Whip
- Rich Wedding Cake
- Sugar Pie
Meats
- Chicken Divan
- CHILI CON CARNE A LA ALPHA GAMMA DELTA
- Filet of Sole a la Gillies
- Jean's Ham Loaf
- Old Fashioned Mince and Onions
- Original Quebec Tourtiere
- Pepper Steak Marinade
- Shepherd's Pie
- Veal Corden Blue
Pastas
Soups, sauces
Reggie's Freezer-Friendly Holiday Menus
Colorful Mixed Vegetables
Total cooking time: 1 hour after thawing overnight in refrigerator
3 CARROTS
2 CELERY STALKS
½ TURNIP, PEELED
2 CUPS BRUSSEL SPROUTS
12 SMALL WHOLE ONIONS
1 CUP CHICKEN (OR VEGETABLE) STOCK
1/4 CUP BUTTER
2 TBSP LEMON JUICE
1 TBSP SUGAR
1/2 TSP DRIED BASIL
1/2 TSP DRIED SAVORY
SALT AND PEPPER
2 CELERY STALKS
½ TURNIP, PEELED
2 CUPS BRUSSEL SPROUTS
12 SMALL WHOLE ONIONS
1 CUP CHICKEN (OR VEGETABLE) STOCK
1/4 CUP BUTTER
2 TBSP LEMON JUICE
1 TBSP SUGAR
1/2 TSP DRIED BASIL
1/2 TSP DRIED SAVORY
SALT AND PEPPER
- Cut carrots, celery and turnips to julienne strips.
- Trim outside leaves from sprouts; peel onions.
- Combine stock, butter, lemon juice, sugar, basil, savory, salt and pepper in saucepan. Bring to a boil and add vegetables.
- Simmer 3 minutes.
- Drain vegetables, reserving cooking liquid; cool.
- Arrange vegetables in greased 8 cup casserole. Pour cooled cooking liquid over. Cover and freeze.
- Day before serving, thaw in refrigerator overnight.
- Bake, covered, in 350 preheated oven 1 hour or until bubbly and heated through.
- Serves 8
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ROYAL LEPAGE HÉRITAGE REAL ESTATE AGENCY
INDEPENDENTLY OWNED AND OPERATED
INDEPENDENTLY OWNED AND OPERATED
