Chewin'

the News

July/August 2002

by Nanci Slagle

In This Issue:

NOTES FROM NANCI

• Food Safety Tips

• Freezing Summer Fruits and Veggies

BONUS RECIPES

• Camping and Reunion Recipes:

  • Pie-Iron Reubens

  • Ziploc Chicken

  • Chinese Chews

• Frozen Fruits and Vegetables Recipes:

  • Raspberry Fruit Dip

  • Very Strawberry Cake

  • Frozen Fruit Bars

  • Blueberry Freezer Bread

  • Blueberry French Toast Casserole

  • Freezing Sweet Corn

• “Freezer Lunches To Go” Ebook Sample Recipes

  • Montreal Chicken Sandwiches

  • Creamy Garlic Pasta

  • Individual Pumpkin Pies

WEB NEWS

• “Freezer Lunches To Go” ebook free sampler ready for download

• Freezer Cooking Software Coming Soon!

• 200+ Recipes Sorted by Source & Type

MESSAGE BOARD UPDATES FROM TAMMY

CONTESTS

• Crazy Cook’s Story

• My Cooking Story Contest

• Recipe of the Month Contest

GOURMET Q & A

COOKING HUMOR

CONSULTANT NEWS

WEBSITE OF THE MONTH

COMING UP IN JULY

• Back-to-school Cooking Plans

• “Freezer Lunches To Go” Ebook Available for purchase

• “Freezer Cooking for Daycare Providers” Ebook Sampler

NOTES FROM NANCI

Hi everyone!

How’s your summer going? Whew - we have sent three kids to church camp in southern Indiana, one kid on a missions trip to Cincinnati, and one kid to a weeklong youth conference in Tennessee. We camped for a weekend with our small group from church, I made a quick trip to Ohio and we hosted my sister and her family from Maine for a week. Then we headed off to a family reunion at the Michigan sand dunes and came back to 3 “catch-up” days before our NASCAR frenzied family arrived so that the adults could go to the Brickyard 400 last Sunday at the Indy Speedway. Tomorrow my mom-in-law and niece come for a long weekend visit (not a bad thing☺). I organized the food for a wedding reception for 300 in June and will cook breakfast for 200 pastors in a few weeks. Tonight I need to make two cheesecakes for tomorrow’s Bake Sale at Becky’s new school. Did I mention that school starts next Wednesday? Did I mention that I am REALLY looking forward to that day? The kids’ school supplies are even purchased and in their backpacks (lest you be impressed – that is only because my 17 year old took her siblings and my debit card to WalMart). And so it goes. Another summer for the Slagle photo albums.

Our family had a great time attending a family reunion on Lake Michigan near the Silver Lake Sand Dunes. My hubby and I both grew up in Michigan and we sure miss those lakes! I love reunion food – don’t you? But carrying it and storing it and cooking it can be a real pain. And have you ever driven home from the reunion praying that no one gets sick because you know that your potato salad sat out WAY too long ☺. Our newsletter will give you a refresher in all of those Food Safety rules. We’ve also got some great ideas for freezer foods that are easy to take along to the family picnics. And the summer wouldn’t be complete without a visit to the local produce stand. Sweet corn and blueberries were in abundance in Michigan last weekend. Read on and I’ll tell you how I bought a bunch and will still be enjoying their great taste (and low prices) this winter thanks to my freezer.

Picnic, Barbecue and Food Safety Tips – from www.fabulousfoods.com

It's not always possible to see, taste or smell dangerous bacteria that may cause illness if food is mishandled. Bacteria grow and multiply rapidly in the danger zone between 40° F and 140° F. When transporting food and cooking out, it's especially important to pay attention to matters of food safety and keep cold foods cold and hot foods hot.

Food transported without an ice source or left out in the sun at a picnic won't stay safe for long. Guests who eat mishandled food may get what's known as the "Summer Bug," the flu-like symptoms caused by mild food poisoning or even worse. Before having a picnic, be sure to prepare and store food safely, then pack it properly for traveling.

Click here for a list of great food safety tips
 

Freezing Summer Produce Ideas
When Tara and I first began freezer cooking back in 1993 she was an avid gardener. I can remember being amazed by the rows of filled jars in her “cellar” and the fruits that she had grown and frozen. One of the first newsletters that we wrote (way back in 1995 and distributed by snail mail) had a feature on freezing fruits and vegetables. Since about 14,000 of you weren’t subscribers back then, I thought that the info might bear repeating.

Click here for a list of summer produce ideas and tips
 

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BONUS RECIPES

Camping and Reunion Recipes – It can be a real trick to figure out what to take camping besides the old “stand-bys” (hot dogs, hamburgs, s’mores). For some great ideas, check out this website I found – www.chuckwagondiner.com.

Click here to view some great camping tips!

It has lots of fun stuff and if you were a Girl Scout or Boy Scout you’ll see lots of things you remember. Here are three of my favorites:

Pie-Iron Reubens – I LOVE Reuben sandwiches but was skeptical about freezing them. They were yummy! You can grill them over the fire or use one of those pie-iron contraptions. Either way they taste great.

Click here to view/print the Pie-Iron Reubens recipe.

Ziploc Chicken – I made up a batch of this and froze it in a large container that I knew would fit in our cooler. It took about 24 hours to thaw but hey – it made a great freezer pack until then. Great on the grill!

Click here to view/print the Ziploc Chicken recipe.

Chinese Chews – These freeze great and the kids love them. I think they remind them of crunchy worms or something. Give them a try!

Click here to view/print the Chinese Chews recipe.

Frozen Fruits Recipes:
Every year I say that I’m going to buy up those fruits and veggies when they are in season and freeze them for later use. Some years I’ve done it – most years I haven’t. This year I happened upon a great fruit stand on our way home from Michigan. So I went hunting for info and recipes for freezing fruits and found lots of great stuff.

Click here for specific info from the Department of Agriculture about

freezing strawberries and blueberries.

Click here to see a pix of strawberries that I vacuum sealed and froze.

Worked like a charm!
 

There are many wonderful recipes that can be made using frozen fruits or using fresh fruits and then freezing the finished product. Here are a few favorites of mine:

Raspberry Fruit Dip – This great appetizer recipe is from our “Holiday Freezer Cooking” ebook. If you don’t have one of these books yet, you can order now by clicking here. It has 25 great recipes that you can use year round and lots of info on freezing for the holidays.

Click here to view/print the Raspberry Fruit Dip recipe.
 

Very Strawberry Cake - This yummy cake is from one of last year’s newsletters. Tara made it for me for my birthday and I have made it several times since. It’s always great!

Click here to view/print the Very Strawberry Cake recipe
 

Frozen Fruit Bars – These make a great dessert or salad!

Click here to view/print the Frozen Fruit Bars recipe
 

Blueberry Freezer Bread – I made this last weekend and it was a big hit! The kids couldn’t even taste the nuts and coconut but the adults sure loved them!

Click here to view/print the Blueberry Freezer Bread recipe
 

Blueberry French Toast Casserole – I found this recipe at www.allrecipes.com. It’s a great source for good, home-tasted recipes that are submitted by readers. This one is especially yummy. Great for special mornings!

Click here to see a pix of the Blueberry French Toast

casserole hot out of my oven.

Click here to view/print the Blueberry French Toast recipe.
 

Freezing Produce Tips – Sweet Corn
Sweet corn in the summer is a BIG family tradition for me. Ever since I can remember we have ventured to roadside stands and brought home great sweet corn. My sister lives in Maine and my brother lives in Alaska and so when we get together in Indiana one of the first things we do is boil up some sweet corn. In fact, since my brother couldn’t come down this year, my dad just bought a few dozen ears yesterday and my husband Bob is sending it FedEx to Tim today (they are both employees). That’s how much we love this stuff!

Can you freeze it? Sure thing!

Click here for the details and enjoy this treat all year round.
 

Other veggies?

Click here for more Veggie Freezing Tips

And, as usual, the Cook's Corner message boards are chock full of great cooking and freezing ideas. Click here to get some great information and a chuckle all about zucchini.

Freezer Lunches To Go ebook sample recipes with photos – These recipes are the best! Curtis and I could hardly get through the photo shoot without eating everything.

Click here to view/print the Montreal Chicken Sandwiches recipe

Click here to view/print the Creamy Garlic Pasta recipe

Click here to view/print the Individual Pumpkin Pies recipe
 

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CONTEST WINNERS

Don’t forget – we’ve made some changes to our contests for 2002 and I’m lovin’ them already. Lots of you have sent great entries. Keep ‘em comin’. You don’t need to re-submit your entry each month by the way. I’ll keep them all and choose from the whole file.

CRAZY COOK’S STORY APRON WINNERS – chosen by Nanci from entries posted on the message boards or sent by e-mail to nanci@30daygourmet.com

Our apron winner will now be chosen from our Crazy Cook’s Stories. I know you’ve got ‘em so send ‘em on. I love reading about all of the zany things that happen to you because you cook the 30 Day Gourmet way. You can submit your story by e-mail or on the message boards.

Our Crazy Cook for July is Julie J. from Muncie, Indiana . Here’s her story:

Hi Nanci!
I don't send many emails simply because of time, but I had to share this story. My cooking partner Cathy and I were feeling pretty confident in our skills after a FEW short months of freezer cooking the 30 day gourmet way. So, when we were approached by another friend who was interested in cooking with us we thought it would be a great idea--especially since the new girl (Leslie) was a stupendous dessert maker. We usually cook together on Friday nights from about 6pm-midnight. We had planned a wonderful array of various recipes including sweet potato soufflé, mashed potatoes, lasagna, and a delicious ice cream pie (courtesy of our new partner in cooking) just to name a few...quite adventurous wouldn't you agree? Things seemed to be going quite smoothly in my corner...I was spending literally hours layering a lasagna that we hadn't quite perfected the quantity of yet...minding my own business. Cathy was happily browning beef for Mediterranean Beef and Noodles. All the while, Leslie was busy peeling potatoes...so many potatoes that we joked "this must be what prison is like". Little did we anticipate what was to come. I don't know if we were tired, or nervous?? But what happened next is hilarious (now). I began the recipe for the sweet potato soufflé...for which I was so proud because I had measured out exactly how much of each ingredient I needed and placed into separate, labeled bags (we were cooking at Cathy's house, not mine). Cathy was stirring something and Leslie began the task of preparing the ice cream pies. The ice cream pies started to become a little messy, so I stopped what I was doing and helped Leslie to place a few pies in the freezer (to set). I remember it was FREEZING in Indiana that day and you will soon learn why I remember that fact. Cathy noticed that we were having trouble finding space in her already filled freezers and she started to panic. While Leslie and Cathy tried to find a solution to the ice cream problem, I returned to my sweet potato soufflé carefully measuring out gallon sized bagged portions, labeling.... Finally, finished with my soufflé, I joined back in on the ice cream pie rescue effort. Somewhere during this whole fiasco, Jeff (Cathy's husband) arrived. He was quickly handed a pie and told to take it outside! Stupefied by this request, Jeff said, "but it is freezing out there!" Suddenly, we all stopped and looked at Jeff as if he was insane..."OF COURSE it is freezing out there, why else would we have you take FROZEN pies out there?" Leslie replied. Jeff continued to question our method, but was shooed out the door anyway (Men?).

After cleaning up much hot fudge and ice cream spilled on the counters, we were ready to bring the pies back in to finish. Looking around the kitchen, I noticed that there were 2-3 bags of carefully measured and nicely labeled ingredients for the sweet potato soufflé sitting on the counter. In the midst of all the chaos, I had forgotten the brown sugar, and condensed milk in the already bagged and labeled sweet potato soufflé. It was getting later and later. Jeff was still questioning our ability to cook appropriately, Leslie was furiously getting things ready for the pies, I was opening and emptying about12 bags of sweet potato soufflé back into the pan. All the while, Cathy is standing back laughing hysterically at our antics.

Looking back, I am surprised that we continued to cook together...Actually, I am more surprised that Leslie would still cook with us after that. We all enjoyed the delicious ice cream pies (after they were set in our own freezers). I am certain that our sweet potato soufflé tasted much better than it would have had I not added the ingredients that were previously left out. Jeff and Cathy, I'm sure, are glad that we won't be cooking there for awhile. We learned that perhaps next time we should do the ice cream pies first...saving freezer space for them to set.

I thought this was kind of funny, maybe it was one of those things where you "just had to be there".

Well I’m laughing. But I guess that’s because I HAVE been there. And if you haven’t – well, you just don’t know what you’re missing.

Our Crazy Cook for August is Cindy C. from Mesquite, Texas. Here’s Cindy’s crazy story:

My cooking buddy and I decided that our second cooking session should be all about meatballs (for 200 points, Alex - oops, sorry!). But we miscalculated the amount of meat it would take to make a meal for our families - we overbought....and overmade....the number of meatballs that we needed. For 2 families with small children, we ended up with 675 meatballs!!!! We were having Christmas parties with meatballs, taking them as appetizers to parties, sharing them with our friends, etc! Needless to say, meatballs won't be our freezer food of choice for a while!!!

Too bad she couldn’t have hooked up with our next winner - - - -
 

"My Cooking Story Contest" $25 WINNERS
 

Our Cook of the Month contest is changing to the “My Cooking Story Contest” contest. Tell me how you use 30 Day Gourmet cooking to help others and if your story is chosen I’ll send you $25. Again, you can submit your story by e-mail or on the message boards. It’s okay to nominate someone else, too.
 

The July “My Cooking Story Contest” winner is Cheyrl from Colorado. Her story was posted on April 25th.

I am not yet a huge freezer cook but I always buy large amounts of ground beef to make meatballs. I mix all the ingredients and bake the meatballs on foil (no greasy dishes to wash). I freeze the meatballs in packages of about 10 – some in sauce, some not in sauce.

On Monday, I prepared almost 100 meatballs – no easy task since I do in-home child care to 5 boys and have 2 children of my own! On Tuesday, a large wildfire broke out near our home in Bailey, Colorado. On Wednesday, I went to the freezer, took out the meatballs, thawed them and delivered them to the Fire Department with some jars of sauce, noodles and salad! The firemen and women were so excited to see home-cooked food! Later that day we were evacuated from our home but I know the firemen had a good meal and just one day later we have returned home. Another neighbor had frozen 5 loaves of banana bread and chocolate chip cookies and she delivered them that same day. It was a great feeling to help in our small way. I am glad to have done something for strangers that have done so much for our community!

Our August “My Cooking Story Contest” winner is Carol from Pennsylvania.

Hi!

I wanted to share with you how 30 Day Gourmet helped us to raise money at our church's flea market. I had been doing bulk cooking for several years now, so when one of the ladies in our Ladies Fellowship group suggested that we make pies to sell, I shared with her how we could make the crusts and fillings up ahead of time and freeze them. Then we could come together the day before the flea market and assemble and bake the pies so they would be fresh. Since I had the most experience, I got to plan the type of pies and the cost (I used the Holiday Freezer Manual for this).

Now for an interesting twist: There were 3 of us that were in charge. I was 8 months pregnant with our 4th child, Wanda had 6-month old twin baby girls and her 3 boys, and Melissa (our pastor's wife) had her 2-year old son and she was 6 months pregnant with twins!! We only had 3 weeks to put all of this (including the flea market) together!

I started by making the crusts, placing wax paper between each crust and freezing them flat inside a round Tupperware pie container. Then, a few days later, I made the apple pie filling according to the Holiday freezer manual. We also did blueberry, cherry, pumpkin, and cranberry nut fillings, and placed them in freezer bags and stored them in the freezer until assembly day. I also made a large batch of crumb topping. Being able to do this in our spare time over 3 weeks made it a breeze.

When assembly day finally arrived, we got all of our kids and pie ingredients together and met at the church. The kids played while we assembled the pies. Wanda and Melissa lined the pie tins with crusts. It was so nice to be able to just dump those fillings into the crusts and bake them! (I did learn that I should have taken the crusts out of the freezer the night before - we did have to wait for them to come to room temperature before we could use them or they would crack.) In spite of swollen feet and bellies, and constant interruptions from babies and kids, we got the pies done! We were able to purchase the clear plastic pie containers from our local grocery store's bakery for a great price (only 10 cents each). The pies nestled securely into the bottom of the containers and the lids flipped over the pies and snapped shut. The pies turned out beautifully and we sold every one of them! We charged $7 per pie and we sold 22 pies! We made over $750 during the flea market, and $154 came from the pies.

The week after the flea market, Melissa gave birth to identical preemie twin girls, and ten days later, I gave birth to our son. Since Wanda had twin baby girls, and we had two more pregnant women in our church, (we have a small church), we decided to use the money we earned for...a nursery, of course! :o)

Thanks to 30 Day Gourmet, we were able to have a great time because we were so organized. We are planning on getting together for a bulk cooking session for ourselves, and have been discussing having one solely for the church's freezer so we can have meals ready for new moms and shut-ins. Thanks Nanci and Tara, for helping us to make all of this possible!

Sincerely,
Carol in PA

p.s. My long term goal is, of course, to get you two to come out to the Poconos and do a seminar. There's a large group of homeschoolers in this area and I think they should have access to your system!

Hey – I’m all for that! Nanci

RECIPE OF THE MONTH $25 WINNER – chosen by Tammy, our message board moderator.

Submit your recipe for the Recipe of the Month contest!
You too can submit a recipe for this contest! Just post it on our Cook’s Corner message boards under the appropriate recipe category. All submitted recipes are considered, as long as your profile contains your email address so we can reach you. The winner receives a check for $25.
 

RECIPE OF THE MONTH CONTEST

Our July Recipe of the Month winner is Tammie Emanuel, from the St. Louis area. Her winning recipe is for Creamy Italian Noodles, and it’s definitely a winner! It’s simple, quick, and tastes great! It reminds me of the Lipton Noodles and Sauce side dish envelopes you buy… only better!! The noodles absorb some of the sauce as they reheat, so they aren’t swimming in sauce. And the flavor is just awesome!!!

When I first made this dish, my 3 kids said “I don’t want any of that… I don’t like it!” I told them it was a new recipe for the Recipe of the Month contest, and they had to taste it for me to see if it was a winner or not. I know they take their “responsibility” as Recipe of the Month tasters seriously, so I knew that would get them to change their attitude… and it did! They all 3 eagerly pushed their plates over for a scoop. And the raves started with the first bite! 4 year old Gideon promptly finished his noodles, and asked for seconds before eating anything else on his plate. 7 year old Gabe, who talks constantly, kept saying “I like these noodles! They are really good. Did you try them yet, Dad? Aren’t they good? You should have some Dad, ‘coz I really like ‘em!” (You get the idea!) And 9 year old Savannah said she wished she didn’t have to eat the rest of her meal… she’d like a bowl full of just the noodles. I must admit I gave serious thought to doing the same thing!

I claimed the leftovers for lunch the next day… until the kids protested that wasn’t fair! So I shared with them, and they complained because there wasn’t enough for everyone to have as much as they wanted. Again, Savannah said she’d like to eat just the noodles for her meal.

I made two batches of these noodles… one we ate fresh and one I froze per the recipe directions. The frozen one was just as good as the fresh one, and this time, there were no leftovers! And the kids wanted to know when we were going to have it again.

If you aren’t familiar with the Italian Dressing mix, it’s in an envelope sold in the salad dressing aisle. The most popular brand in my area is Good Seasonings. The envelopes are 0.7 ounces, and you normally mix the contents with oil and vinegar to make salad dressing. I used one whole envelope to make a double batch of the Creamy Italian Noodles.

My family likes freshly grated Parmesan, so I invested in a hand-held grater (less than $5 at Wal-Mart!) and buy a 5 ounce block of Parmesan to grate as I use it. Just drop a chunk of the cheese in the grater, turn the handle, and you have fresh grated Parmesan. The extra flavor it adds is amazing! I used the fresh Parmesan to make this recipe, but I’m sure it would work just as well to use the Parmesan from the round green can that’s so popular!
 

Click here to view/print the Creamy Italian Noodles recipe.
 

Meet Tammie, our July Recipe of the Month winner.

I've been married to my wonderful husband for 14 years. I've been a stay at home mom for 10 years, raising a daughter, 10; son, 8 1/2; and son, 3. We've attended First Christian Church of Florissant (St. Louis, MO area) for 10 1/2 years; I became a Christian and was baptized by full immersion when I was 8months and 3 weeks pregnant w/ Rachel !!!!! We are all involved with various ministries within our church.

A friend introduced me to Scrapbooking and 30 Day Gourmet at about the same time. I've been doing both for about 16 months. Freezer cooking allows me the time to make the memories w/ my family, preserve the memories in scrapbooks and still provide the family w/ a meal each night. We are one of those families who ALL sit down together for our evening meal EVERY night (except during the summer, when they take turns going to Grandma's and Grandpa's). I am so grateful for the 30 Day Gourmet way as it helps me to be relaxed at our meal times.

My first cooking day was about 8 hours w/ 10 recipes multiplied by 3 and those meals lasted roughly one month. My last cooking "day" was about 4 days w/ 30 recipes, making an average of 3 -4 of each; it's been 2 months and I expect the meals to last at least another month. That includes taking several entrees to friends in need. I am so thrilled w/ the 30 Day Gourmet way, that I can't ever imagine going back to the "old way"!!

Thanks, Tammie, for sharing such a great recipe with us! Your $25 prize check is in the mail! Try this tasty recipe… I’m sure it will become one of your family favorites, as it has become one of ours!
 

Our August Recipe of the Month is for Taco Roll-ups, submitted by Jill, of the Phoenix area. This recipe is so simple, my thought was “Why didn’t I think of doing this?!?!” Jill says her kids love these, and mine do too! What a great recipe to have in the freezer during the summer, when you don’t want to heat your kitchen up by cooking in it. Great for a filling lunch, a satisfying snack, or even an easy dinner.

When my kids smelled the taco meat cooking, they came running to see what was for dinner. They love tacos, nachos and burritos, so I was pretty sure they’d like this recipe too. And they do! They want it every day for lunch, and when Gabe didn’t like the chicken for dinner a few nights ago, he asked for Taco Rolls instead.

Taco Roll-ups also satisfied the adult taste buds at my house. Jill suggested serving the rolls with salsa or sour cream for dipping. We used both, and a little more salsa than the kids. This is one of those recipes you don’t want to make when the family is around, coz they’ll eat them as fast as they come out of the oven! And you won’t get any in the freezer!

When I buy frozen bread dough, it comes with three 1 pound loaves in a bag… I made all three into Taco Roll-ups! I found that if you finely chop the ground beef with your spatula as it cooks, it will be easier to work with when you’re making the roll. When I was rolling the dough out, I didn’t think my rectangle was big enough to hold a pound of meat and 2 cups of cheese. I ended up getting a ruler out to measure it… a good size is 20” long, and 8” or 9” wide. Might not be quite a 1/2” thick as the recipe says, but it works.

I have made Pizza Bread, Stromboli, and Hot Pockets, so I know all about cheese cooking out as it bakes. I was a little concerned if the cheese in this recipe would do that, but it doesn’t!! Spraying your cookie sheet with a cooking spray seems to seal the bottom edge, and it doesn’t leak out at all. If you make your rolls less than 1” thick, the filling may cook out a little bit. If you make them much thicker than 1”, they’ll be too thick for little mouths to bite, as well as taking longer to bake.

Jill said she got the idea for this recipe after seeing a similar recipe using Italian ingredients. Which got me thinking…… I bought more frozen bread dough yesterday, and am going to try making some with mozzarella cheese and pepperoni. If they turn out good like I expect them to, I think the kids will be able to take them in their lunches when school starts again. They can eat cold pizza, why not cold pizza rolls?!

I haven’t caught up with Jill by email yet, so we’ll have to meet her in next month’s newsletter. Congratulations, Jill! Your prize check will be in the mail as soon as I hear from you!
 

Click here to view/print the Taco Roll Ups recipe.
 

If you would like to get in on the winning, submit your favorite freezer cooking recipe on the message boards, under the appropriate category. All posted recipes are considered! Don’t forget to include the freezer directions and re-heating instructions too!
 

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GOURMET Q & A (from the E-mail Bag)

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COOKING HUMOR

My parents had not been out together in quite some time.

One Saturday, as Mom was finishing the dinner dishes, my father stepped up behind her. "Would you like to go out, girl?" he asked.

Not even turning around, my mother quickly replied, "Oh, yes, I'd love to!"

They had a wonderful time. It wasn't until the end of the evening that Dad finally confessed that his question had actually been directed to the family dog, laying near Mom's feet on the kitchen floor.

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CONSULTANT NEWS

We had four new consultants join us since the end of April. Click here to check out the whole list with contact info on the website. Please contact them if you’d like a 30 Day Gourmet speaker for your local group of frustrated cooks!

Welcome to:

• Julie B. from Estancia, New Mexico

• Carrie V. from Brighton, Michigan

• Kati N. from Wilsonville, Oregon

• Jennifer R. from Olathe, Kansas
   

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WEBSITE OF THE MONTH – www.chefmom.com

Congrats to ebook author Christi Gillentine whose article “7 Days to a Full Freezer” was recently published on the www.chefmom.com. website. Click here to read her article.

Have you thought of writing an article about 30 Day Gourmet cooking? Has the local paper offered to come over and do a feature on that crazy cooking thing you do? Would you like to put 30 Day Gourmet info on your website or another site? DO IT! We love it when our cooks help to spread the word by writing and “starring” in media publications. Did you know that we have a media section on the website where reporters can download info, photos and other great stuff? Click here to take a look. Feel free to call me anytime if you need additional info or quotes for a freezer cooking feature.
 

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COMING NEXT MONTH

COMING UP IN SEPTEMBER

• Back-To-School Cooking Plans

• Free Trial Version of our Freezer Cooking Software

• Free Sampler for our “Freezer Cooking for Daycare Providers” Ebook

• ”Freezer Lunches To Go” Ebook available for purchase - $6.95

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FINAL THOUGHTS

30 Day Gourmet

This page was last updated on Thursday, August 28, 2008.

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