Spring Freezer Meals

Thursday, October 17, 2013

 I love spring! Maybe because the winters are so long here in Alaska.  Maybe because spring is a promise of better things to come...warmth, sunshine, gardening.  Here are some spring meals for the freezer:

 Our favorite soup for spring is Veggie Dumpling Soup.

Spring Veggie Soup with Dill Dumplings

2 T. butter
3 stalks celery, sliced
2 carrots, chopped
3/4 cup green onion, sliced
1 cup asparagus stalks, trimmed and cut into bite sized pieces, cooked crisp tender
6 cups broth
2 cups packed spinach leaves
1/2 t. salt
pepper to taste

1 cup + 2 T. baking mix
1/3 cup milk
3/4 t. dried dill

In Dutch oven, melt butter; add celery, carrots, green onions, and asparagus. Cook over med. heat until veggies softened (10 min.). Add broth. Cook until mixture comes to a full boil. Lower heat, simmer for about 20 min. Add spinach, salt and pepper. Continue cooking 5 min.
We will freeze the soup and on the day of serving add the dumplings. To do this: Stir together dumpling ingredients. Spoon mixture on top to make six dumplings. Cover and cook for about 10 min until dumplings are done.

Rhubarb Cake
(This is to-die-for!  Even those that don't like coffee or rhubarb eat this.  You can make it ahead and freeze it.)

2 cups sugar
2 eggs
1 cup shortening

2 t. cinnamon
2 t. baking powder
1/4 t. salt

Add alternating:
1 cup cold coffee
3 cups flour

Mix in:
3 cups finely chopped rhubarb

Pour into a greased 9 x 13 pan and sprinkle with brown sugar and nuts (optional on the nuts or you could substitute with oatmeal).  Bake 45 min. in a 350 degree oven.

Anything Mexican works because of Cinco de Mayo...tacos (make the meat ahead of time and freeze), Creamy Burrito Casserole, Green Chili Enchiladas

Pasta Primavera- Make the sauce ahead of time and freeze it. Add the cooked veggies at serving time.  You can heat up the sauce and veggies while cooking the pasta.

Grilled Cilantro Lime Chicken

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