Still on my mission to use up what's in the freezer and make some
prepared dishes that can be ... well ... frozen again for later meals.
Sort of like purposely creating leftovers. lol I like leftovers.

One meal, a meatloaf to use up some ground beef that needs to be used.
This isn't my own freshly ground because chuck has been expensive
lately. This ground was actually cheaper for a change.

Next meal, need to use up some boneless chicken breasts. Added bonus, it
uses some frozen deli ham and deli swiss that I have to use up.

@@@@@ Now You're Cooking! Export Format

Chicken Cordon Bleu

main dish, meats, poultry

4 double chicken breasts (about 7-ounces eac; h), skinless and boneless
kosher salt and freshly ground blac; k pepper
8 thin slices deli ham
16 thin slices gruyere or swiss cheese
2 teaspoons fresh thyme leaves
1/4 cup flour
1 cup panko bread crumbs
1 teaspoon olive oil
2 eggs
2 teaspoons water

Preheat oven to 350 degrees F. Lay the chicken between 2 pieces of
plastic wrap. Using the flat side of a meat mallet, gently pound the
chicken to 1/4-inch thickness. Take care not to pound too hard because
the meat may tear or create holes. Lay 2 slices of cheese on each
breast, followed by 2 slices of ham, and 2 more of cheese; leaving a
1/2-inch margin on all sides to help seal the roll. Tuck in the sides of
the breast and roll up tight like a jellyroll. Squeeze the log gently to
seal.

Season the flour with salt and pepper; spread out on waxed paper or in a
flat dish. Mix the breadcrumbs with thyme, kosher salt, pepper, and oil.
The oil will help the crust brown. Beat together the eggs and water, the
mixture should be fluid. Lightly dust the chicken with flour, then dip
in the egg mixture. Gently coat in the bread crumbs. Carefully transfer
the roulades to a baking pan and bake for 20 minutes until browned and
cooked through. Cut into pinwheels before serving.

Notes: Tyler Florence

Yield: 8 servings


Next, I need to use up some frozen shrimp. Another bonus, I need to use
up some ricotta that's near the end of its life. And, I had a portioned
foodsaver packet of bacon that needed to be used. The author's comments
in the recipe aren't mine.

@@@@@ Now You're Cooking! Export Format

Penne With Shrimp And Bacon

main dish, pasta dishes, seafood

1 lb penne rigate pasta
1/4 pound bacon; cut in narrow
1/4 c frozen peas; thawed
1/2 lb medium shrimp; peeled/trimed
2 tb butter; (1 used less)
1/2 c ricotta cheese
salt and pepper
1 1/2 tb parmesan cheese; grated

I cut this recipe in half to serve two. We each had a very large helping
and there was a generous serving leftover. * I did not have ricotta
cheese and didnt want to buy it for the 1/4 cup I would use here, so I
used 1 slice of provolone cheese, minced and enough fatfree sour cream
to equal the 1/4 cup ricotta cheese. ** I used fat-free Parmesan cheese
Cook Penne in boiling salted water. In a large fryping pan, heat bacon
until fat begins to melt. Stir in thawed peas and saute for 1-2 minutes
before adding the shrimp. Cook until just done. Remove from heat and
stir in 1-2 Tbsp. butter until melted. In a bowl, combine ricotta, salt,
pepper and Parmesan. Just before serving add 2 Tbsp. boiling pasta water
and whisk thoroughly.

Drain penne when al dente and mix in ricotta. Add bacon-shrimp mixture
and toss well before serving. Recipe from http://www.ebicom.net/kitchen
MC formatting by Serving Ideas : Serve with wilted
spinach or spinach salad. NOTES : This was delicious. Recipe by: The New
Pasta Cookbook Posted to MC-Recipe Digest V1 #1018 by Roberta Banghart
on Jan 16, 1998

Notes: http://www.bigoven.com/recipe/3770/penne-with-shrimp-an

"Cheryl" <> wrote in part
> Still on my mission to use up what's in the freezer and make some
> prepared dishes that can be ... well ... frozen again for later meals.
> Sort of like purposely creating leftovers. lol I like leftovers.

Hurricane season will begin soon and we need to shed stuff in our freezer
too. I have a few pounds of walnuts that have a rather ho-hum taste.
Whatever can I do to make them worth adding to brownies or maybe I could use
one of those recipes for toasting and sugaring? As is, it would hurt my
frugal feelings to just toss them in the trash but they're about as tasty as
styrofoam. Actually, I don't remember ever taking a bite of styrofoam but I
hope you get my meaning. Polly

Polly Esther wrote:
>
> "Cheryl" <> wrote in part
>> Still on my mission to use up what's in the freezer and make some
>> prepared dishes that can be ... well ... frozen again for later meals.
>> Sort of like purposely creating leftovers. lol I like leftovers.
>
> Hurricane season will begin soon and we need to shed stuff in our
> freezer too. I have a few pounds of walnuts that have a rather ho-hum
> taste. Whatever can I do to make them worth adding to brownies or maybe
> I could use one of those recipes for toasting and sugaring? As is, it
> would hurt my frugal feelings to just toss them in the trash but they're
> about as tasty as styrofoam. Actually, I don't remember ever taking a
> bite of styrofoam but I hope you get my meaning. Polly


Styrofoam tastes about like stale puffed wheat cereal. HTH :-)

-Bob

On Apr 2, 12:56*am, "Polly Esther" > wrote:
> "Cheryl" <> wrote in part
>
> > Still on my mission to use up what's in the freezer and make some
> > prepared dishes that can be ... well ... frozen again for later meals.
> > Sort of like purposely creating leftovers. lol I like leftovers.
>
> Hurricane season will begin soon and we need to shed stuff in our freezer
> too. *I have a few pounds of walnuts that have a rather ho-hum taste.
> Whatever can I do to make them worth adding to brownies or maybe I could use
> one of those recipes for toasting and sugaring? *As is, it would hurt my
> frugal feelings to just toss them in the trash but they're about as tasty as
> styrofoam. *Actually, I don't remember ever taking a bite of styrofoam but I
> hope you get my meaning. *Polly

Polly, do you make anything with a nut & flour & butter crust? I have
a no
bake cheesecake recipe that uses one. That wouldn't require stellar
flavor.
Has Dream Whip & creamcheese + conf sugar in filling. Recipe on
request.
Nan in DE

"Cheryl" wrote:
>
> Still on my mission to use up what's in the freezer and make some
> prepared dishes that can be ... well ... frozen again for later meals.
> Sort of like purposely creating leftovers. lol I like leftovers.

So long as nuts haven't gone rancid toasting will freshen them better
than new.

On 4/2/2011 3:41 PM, Brooklyn1 wrote:
> "Cheryl" wrote:
>>
>> Still on my mission to use up what's in the freezer and make some
>> prepared dishes that can be ... well ... frozen again for later meals.
>> Sort of like purposely creating leftovers. lol I like leftovers.
>
> So long as nuts haven't gone rancid toasting will freshen them better
> than new.
>

Did I really put walnuts in the subject? Really? I thought I typed
"contents" not walnuts. But anything's possible.

On Sat, 02 Apr 2011 19:43:39 -0400, Cheryl >
wrote:

>On 4/2/2011 3:41 PM, Brooklyn1 wrote:
>> "Cheryl" wrote:
>>>
>>> Still on my mission to use up what's in the freezer and make some
>>> prepared dishes that can be ... well ... frozen again for later meals.
>>> Sort of like purposely creating leftovers. lol I like leftovers.
>>
>> So long as nuts haven't gone rancid toasting will freshen them better
>> than new.
>>
>
>Did I really put walnuts in the subject? Really? I thought I typed
>"contents" not walnuts. But anything's possible.

Do you really expect me to comment on your blondness and huge bazooms?
LOL

"Cheryl" <wrote>
> Did I really put walnuts in the subject? Really? I thought I typed
> "contents" not walnuts. But anything's possible.


>No, Cheryl. I added the walnuts. Some groups get their knickers all in a
>knot if someone changes the subject just a little ( or a lot) and fails to
>note the change in the subject line. It's probably not necessary here
>since most subjects wander off on all kinds of dirt roads. Polly

On Fri, 1 Apr 2011 23:56:55 -0500, "Polly Esther"
> wrote:
>
> Hurricane season will begin soon and we need to shed stuff in our freezer
> too. I have a few pounds of walnuts that have a rather ho-hum taste.
> Whatever can I do to make them worth adding to brownies or maybe I could use
> one of those recipes for toasting and sugaring? As is, it would hurt my
> frugal feelings to just toss them in the trash but they're about as tasty as
> styrofoam. Actually, I don't remember ever taking a bite of styrofoam but I
> hope you get my meaning. Polly

All of the above would work. Make banana bread too, that'll use up a
good portion.

--

Today's mighty oak is just yesterday's nut that held its ground.

sf > wrote:
> On Fri, 1 Apr 2011 23:56:55 -0500, "Polly Esther"
> > wrote:
>>
>> Hurricane season will begin soon and we need to shed stuff in our freezer
>> too. I have a few pounds of walnuts that have a rather ho-hum taste.
>> Whatever can I do to make them worth adding to brownies or maybe I could use
>> one of those recipes for toasting and sugaring? As is, it would hurt my
>> frugal feelings to just toss them in the trash but they're about as tasty as
>> styrofoam. Actually, I don't remember ever taking a bite of styrofoam but I
>> hope you get my meaning. Polly
>
> All of the above would work. Make banana bread too, that'll use up a
> good portion.

Fruit salad and Fudge for me.

--
Enjoy Life... Nad R (Garden in zone 5a Michigan)

On Fri, 1 Apr 2011 23:56:55 -0500, "Polly Esther"
> wrote:

>Hurricane season will begin soon and we need to shed stuff in our freezer
>too. I have a few pounds of walnuts that have a rather ho-hum taste.
>Whatever can I do to make them worth adding to brownies or maybe I could use
>one of those recipes for toasting and sugaring? As is, it would hurt my
>frugal feelings to just toss them in the trash but they're about as tasty as
>styrofoam. Actually, I don't remember ever taking a bite of styrofoam but I
>hope you get my meaning. Polly

Sprinkle the walnuts over yogurt or oatmeal for a healthful crunch, if
not much flavor.

Toast the walnuts in a little butter and top a green salad or make
Waldorf salad.

Spiced nuts

It seems like baking would bring out some flavor, so think about
cookies, muffins, or quick breads.

I have seen recipes for pasta topped with walnuts.

tara

On 4/1/2011 10:56 PM, Polly Esther wrote:
>
> "Cheryl" <> wrote in part
>> Still on my mission to use up what's in the freezer and make some
>> prepared dishes that can be ... well ... frozen again for later meals.
>> Sort of like purposely creating leftovers. lol I like leftovers.
>
> Hurricane season will begin soon and we need to shed stuff in our
> freezer too. I have a few pounds of walnuts that have a rather ho-hum
> taste. Whatever can I do to make them worth adding to brownies or maybe
> I could use one of those recipes for toasting and sugaring? As is, it
> would hurt my frugal feelings to just toss them in the trash but they're
> about as tasty as styrofoam. Actually, I don't remember ever taking a
> bite of styrofoam but I hope you get my meaning. Polly



Roast in a slow oven until they are lightly browned or in a little
butter, shake them in a skillet until they are aromatic and slightly
browned. Taste before you begin to make sure they are just blah and
not rancid.

Google for "spiced nuts" recipes. There are a lot of variations,
sweet and salty, herbed and savory, etc.

I haven't used walnuts in years because they often taste bitter to me.
Pecans have been a good substitute.


gloria p

On Sat, 02 Apr 2011 14:07:23 -0600, "gloria.p" >
wrote:

> Roast in a slow oven until they are lightly browned or in a little
> butter, shake them in a skillet until they are aromatic and slightly
> browned. Taste before you begin to make sure they are just blah and
> not rancid.
>
> Google for "spiced nuts" recipes. There are a lot of variations,
> sweet and salty, herbed and savory, etc.
>
> I haven't used walnuts in years because they often taste bitter to me.
> Pecans have been a good substitute.

After way to many years of non-success, I finally nailed caramelizing
sugar - so of course a suggestion is to make candied walnuts. I've
gotten so good at that sugar melting thing, I can whip out candied
walnuts (to garnish a salad) as part of making dinner now.
<polishing nails on shirt>

--

Today's mighty oak is just yesterday's nut that held its ground.