We did talk about whole cows during our freezer cooking class!
Our class in full swing at our local church and we are having a lot of fun while we learn together and make items for the freezer. We’ve talked about menu planning, freezer inventories, facebook, double and triple couponing and organic verses conventional foods. Women shared about their experiences with local CSA’s and buying meat in bulk (whole and half cows).
You might consider getting a group together at your church or community center and duplicating some of the items we have made. So far, we have made black bean lasagna and Italian meatballs. The lasagna was a no cook recipe and it’s so easy to make. The ladies brought their own meatball ingredients and we mixed them in class. I showed them how to mix them with a mixer, instead of by hand, and scoop them out with a 1 inch cookie scoop on a rimmed cookie sheet. They took their meatballs home and baked, cooled and bagged them for their freezer.
This upcoming week we are preparing no cook manicotti. Yep, you heard it right, it’s no boiling of the manicotti prior to freezing. This is a $5 or less recipe I’ve adapted just for the freezer. The ladies do not need to bring a mixing bowl or spoon for this recipe because we throw all the filling ingredients in a gallon size freezer bag (which they do need to bring) and they gently knead the ingredients straight in the bag to mix. We cut the tip of the bag to pipe the filling into the manicotti.
We’re also making the Asian Honey Sesame marinade for chicken, beef or pork. Each lady will bring the marinade ingredients and a large coffee mug or 2 cup glass measuring cup to stabilize the bag. The marinade will go into two quart size bags for their own meat. I suggest waiting for a meat sale and cutting the meat into desired strips, cubes or leave whole. The meat will go into the freezer and marinate itself while it thaws. It can be grilled or stir-fried.
Ladies, please print your Class 4 supply list and bring it to our next meeting. Click on the recipe links above for your ingredients.
If you are attending this class, will you please share your thoughts about the class?
