Instructions: April 2010 Menu
Print
- These are the step-by-step instructions you will need to quickly and efficiently approach your once a month (OAMC) BIG DAY!
- Google Document of Instructions – April 2010 OAMM Menu
Recipes
Please note that all recipes in this document have been altered (increased quantities) to meet the needs of TWO people participating in a OAM Cooking Day. It is indicated on each recipe whether it has been doubled or quadrupled for your convenience. If you are just one person or would like to make less of a particular recipe, you will need to make the adjustments on your own to the recipe and to the grocery shopping list.
Instructions
- Chicken – 18 pounds used and NONE of it can be frozen prior to your cooking day (Buffalo Chicken Fajitas, Molasses Glazed Chicken Breasts, Chicken Cordon Bleu, SC Chicken & Mushroom Sherry Sauce).
- Ground Beef – 9 pounds and NONE of it can be frozen prior to your cooking day (Porcupine Meatballs, Sicilian Meatloaf).
- Sausage – 4 lbs (Tasty Breakfast Burritos). This CAN be frozen prior to your cooking day as we will be cooking it before freezing.
- Ham – 3 lbs used and NONE of it can be frozen prior to your cooking day (Sicilian Meatloaf, Chicken Cordon Bleu & Ham & Cheese Quiche).
- Pork Tenderloin – 12 pounds (Mango Pork, Pork Tenderloin w/Chimichurri). This meat CAN NOT be frozen as we are not cooking it again OR you could freeze it in 8 1.5 pound portions in 8 gallon freezer bags and just add liquid ingredients on your cooking day.
Thaw (in refrigerator)
- 4 lbs of sausage
- 40 ounces of strawberries
- 20 ounces of spinach
Night Before:
- Place 4 pounds of sausage into a slow cooker, add 1 cup of water and cook for approximately 8 hours on low or until sausage is cooked through.
- Optional (but HIGHLY recommended) – chop up all vegetables and/or place 16 lbs of washed Russet Potatoes in slow cookers and bake overnight
Day of:
| Person |
What to Do |
| A | Ingredients that need CHOPPED (**indicates usually okay for food processor)
|
| B | Preheat oven to 375 degrees. |
| B | Prepare Potatoes for oven for the Twice Baked Potatoes. Bake for 1 hour. |
| A | Cook the Tasty Breakfast Burritos and prepare them for flash freezing. |
| B | While Twice Baked Potatoes are cooking, mix and ready for oven the Strawberry Bread. |
| B | When Twice Baked Potatoes are done, place them on wire rack for cooling or transfer to a cool cookie sheet for flash freezing. Decrease oven temperature to 350 degrees. |
| A | Prepare Black Bean Burgers and flash freeze. |
| A | Scoop out Twice Baked Potatoes and make filling. Allow to cool. |
| B | Bake Strawberry Bread for 40-70 minutes (loaves need more time than mini-loaves). |
| B | While Strawberry Bread are baking, prepare Delicious Pineapple Muffins and ready for oven. |
| A | Mix and prepare:
|
| B | When Strawberry Bread are done, place them on wire rack for cooling or transfer to a cool cookie sheet for flash freezing. Increase oven temperature to 375 degrees. |
| A | Wrap and freeze Twice Baked Potatoes. |
| B | Bake Delicious Pineapple Muffins for 30 minutes. |
| B | While Delicious Pineapple Muffins are baking, prepare Baked Southwestern Egg Rolls. |
| A | Prepare and assemble:
|
| A | Prepare and assemble:
|
| B | When Strawberry Breads are done, place them on wire rack for cooling or transfer to a cool cookie sheet for flash freezing. Increase oven temperature to 425 degrees. |
| B | Bake Baked Southwestern Egg Rolls for 30 minutes. |
| A | Prepare and assemble:
|
| B | Once cooled package:
|
| BOTH | Kitchen Cleanup! |
| BOTH | Congratulations you are DONE!!!!! |
This is going to be a tough month to shop. There is a lot of meat/poultry on here that isn’t supposed to be frozen before cooking day. I usually buy a little throughout the month so I don’t have a huge bill, but this is a lot of meat to buy at once if you don’t freeze before. How are others approaching this?
I was going to let you know that according to the USDA you can freeze and refreeze meat. As long as it doesn’t go bad before you freeze it again.
Here’s a link to the article
http://www.fsis.usda.gov/Fact_Sheets/Basics_for_Handling_Food_Safely/index.asp
Unless you’re doing it for other reasons besides safety??
Thanks for sharing, that is DEFINITELY a newer recommendation as I have been to that site and referenced it many times and am not familiar with that guideline. THANKS!
Good to hear about the refreezing. I’ve always done it with no problems, but worried when I saw recommendations not to.
I noticed the last A person’s job is to assemble
Black Bean Salsa Chicken – 4 freezer bags.
Pork Roast with Apples & Pears – 4 gallon freezer bags.
Asian Pork Roast – 4 gallon freezer bags.
but I don’t see the recipes in April’s menu printout… am I missing something?
Oops, that is a typo leftover from last month. I will fix that!
[...] April 2010 OAMM Instructions [...]