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 Hi cooks!
Hopefully you received a post from Tammy last week letting you know that
we would be changing the format of the newsletter. After keeping it the
same length and basic layout for several years, we decided that quite
possibly many of you (along with us) were getting bored. We also
wondered if the present newsletter might be too long for some of you to
wade through in one sitting. So here's the new plan:
*1st of the month - Tammy's News will come out including our theme for
the month, several new recipes, our Recipe of the Month and Cook of the
Month contest winners, and software news/updates from Shelley.
*middle of the month - Nanci's News will come out including Website
News, Consultant Info, any upcoming seminars and media features, and a
sample cooking plan.
How's your winter going? It was 54 degrees here in Indy today so I can
hardly complain. It sure will be great when spring "officially" arrives
won't it? I'm typing this on the eve of my first born's 20th birthday.
Talk about feeling old? Where did THOSE 20 years go? Just a suggestion
for those of you with little ones - snuggle and read and take lots of
pictures. It's over in a flash!
Teaching is going well. I wasn't prepared for the post-holiday blues. It
hits the students and the teachers alike. You feel like you go to school
in the dark and come home in the dark. I have a COUNTDOWN TO SPRING
BREAK bulletin board in my room! Very academic, eh?
One thing that I have enjoyed about the winter are all of the soups and
stews that I can take to work and pop into the microwave. Since I
generally cook by protein type now, on beef day I often make a big pot
of chili and then divide it into lunch-sized containers. A pot sure goes
a long way when you're talking individual servings! If you haven't tried
all of the soups and stews that we have on the website, check 'em out!
They are some of the easiest recipes to start your freezer cooking
career with!
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Freezer Cooking Manuals - We continue to sell about 500 manuals
a month. Wow! If you still haven't purchased one of the new editions,
it's well worth your money. The formatting is easier to read and ALL of
the recipes contain nutritional information.
Ebooks - Don't forget about all of the GREAT recipes on our
ebooks. For only $6.95, you can download 25 recipes plus lots of great
info. The best part is that you get the ebook RIGHT NOW! by clicking on
the "Download Now" button after you order. Our ebook authors are always
available on the Message Boards to answer any questions that you might
have about their recipes or other info. Take advantage of their
knowledge!
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WELCOME NEW CONSULTANTS!
We've had several consultants join our ranks in the past few months.
Here are their names and cities. When their websites are ready, we'll
publish those too.
- Sandy Gibson from Belleville, Ontario (Canada)
- Shirley Verhage from Dundas, Ontario (Canada)
- Francy Moll from Watauga, Texas
Click
here to visit Francy's website
- Deloris Friske from Prior Lake, Minnesota
- Stacy BouHarb from New Hyde Park, New York
- Holli Chastain in the Military
NEW CONSULTANT WEBSITES
These consultants now have active websites. Visit them!
- Dawn Rickard from Harper's Ferry, West Virginia
Click here to visit Dawn's website
- Kathy Conway from Bismark, Missouri
Click here to visit Kathy's website
- Anissa McBreen from Cincinnati, Ohio
Click here to visit Anissa's website
Interested in becoming a consultant?
Click here for more info.
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UPCOMING MEDIA FEATURE
A reporter with the St. Joseph Press in Missouri is working on a story
about freezer cooking for a March publication. She would be interested
in talking with any local freezer cooks. Please e-mail me if you live
near St. Joseph.
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BEEF COOKING PLAN
If you work full time and just can’t do a big cooking day (like me), you can still get several meals into the freezer by spending just a few hours on a Saturday. Here’s what I did recently: Purchase 20 lbs. of ground beef Bring it home and immediately cook 10 lbs. of it in 2 skillets. Drain and cool the cooked beef. Put 3 cups of beef into a quart-sized bag. Repeat that another 8-9 times. There are lots of main entrees that you can make quickly with a pound of ground beef already cooked and ready to go in your freezer. I just take it straight out of the freezer and put it in the microwave for 4-5 minutes and it’s ready to go!
Cooked Beef Entrees
Pizza Burgers - use 1.5 lbs. to make 20 burgers
Taco Chili - use 4 lbs. to make 24 servings
Simple Spaghetti - use 2 lbs. to make 8 servings
Beefy Vegetable Soup - use 2.5 lbs. to make 12-15 servings
Uncooked Beef Entrees
With the other 10 pounds of ground beef, you can easily make up these three recipes.
Cheeseburger and Fries Delight - use 3 lbs. to make 2 entrees
"Soup"erior Meatloaf - use 4 lbs. to make 2 loaves
Meatballs with Sweet and Sour Sauce - use 3 lbs. to make 80 meatballs
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That's all for now. It's Great Gatsby week in Room 110 and I have a quiz
to type.
Happy Cooking!!
NANCI
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