July Cooking Recipes-Part II

Here are the rest of the recipes we cooked in July for our bulk cooking...

Gobble-icious Chicken Strips (This recipe originally called for turkey)

Marinade
1 egg
1/4 cup hoisin sauce
1 t. sesame oil
1 1/2 lbs. boneless, skinless chicken breast cut into strips

Coating
2/3 cup coconut, shredded
2 T. sesame seeds
1/2 cup unseasoned bread crumbs
1/4. t each salt, garlic powder and onion powder

Sauce
1/2 cup plum sauce
1/3 cup unsweetened frozen pineapple juice concentrate, thawed
1 1/2 t. each prepared mustard and cornstarch

In a large bowl, whisk together all the marinade ingredients and put in chicken. Let marinade 30 minutes in the fridge. Meanwhile in a small dry skillet, cook sesame seeds and cocout until golden brown. Take off heat and mix all coating ingredients together. Roll strips in the coating and lay on a baking sheet. Bake at 350 until chicken is done. Mix up the sauce ingredient and heat to thicken it a bit. Bag up the chicken and put the sauce (which is like a dipping sauce) in a separate bag to freeze.

Penne and Sausage Casserole
1 1/2 lbs. uncooked penne pasta
1 lb. bulk Italian sausage
1 lb. sliced mushrooms
1 large onion, chopped
3 T. oil
6 garlic cloves, pressed
1 T. dried oregano
1 1/2 cups red wine or beef broth, divided
2 cans stewed tomatoes, cut up
1 - 15oz. can tomato sauce
1 cup beef broth
4 cups shredded mozzarella
4 cups shredded fontina
Cook pasta. Meanwhile, in a dutch oven cook sausage over medium heat until no longer pink. Drain and set aside. In the same Dutch oven saute the mushrooms and onion in oil until tender. Add garlic and oregano. Cook 1 minute longer. Stir in 1 cup of wine. Bring to a boil and cook until the liquid is reduced by half. Stir in the tomatoes, tomato sauce, broth, sausage and remaining wine. Bring to a boil. Reduce heat. Cover and simmer for 15 min. Drain pasta. Spread 1/2 cup of the sauce in each of two greased 9 by 13 pans. Divide half of the pasta between the dishes. Top each with 2 1/2 cups of the sauce and 1 cup each of the cheese. Repeat the layers. Freeze. When ready to eat, thaw and bake at 350 for 25-35min.