I recently organized a meal swap between five other friends and myself. This is our first week, and so far so good! Basically once a week we cook for two other families and two other nights a week we receive meals. It has worked out great for me so far! I enjoyed my cooking day, and we swap right after school at 3:15, so that meant I had our family’s dinner ready to go early as well! So essentially 3 nights a week I don’t have the dinner hour chaos! I can just focus on my kiddo’s (and their homework). It has been soooo nice! Anyway, I thought I would share what I made on my first cooking day.
Corn Chowder
Serves 8 (I tripled it for the swap)
1 1/2 c. sliced carrots
1 c. chopped celery
1 c. chopped onion (I just used a bit of dried minced onion since one family I was cooking for did not care for onions)
1/4 t. garlic salt
3 beef bouillon cubes
6 c. water
1 c. diced potatoes
1 lb. ground beef
1/2 t. pepper
2 cans cream style corn
1 can evaporated milk
PREP: Chop carrots, celery, onion & potatoes. Shape hamburger into mini bite-size meatballs.
1. Combine in a large kettle: Carrots, Celery, Onion, Garlic Salt, Bouillon Cubes, and Water – Bring to a boil and simmer 30 min.
2. After 30 min. add potatoes, mini-meatballs, & pepper. Cook for 30 min. more.
3. After the potatoes and meatballs have cooked, add the creamed corn and evaporated milk. Cook for approx. 10 more minutes or until completely warm. Do not boil once the corn and milk has been added.
Lemon Pudding Cake
This was a new recipe for me. I still haven’t tried it, but was told it was yummy.
3 T. butter – room temperature
1 c. sugar
4 eggs
1/2 c. lemon juice
1/4 t. salt
3 T. all-purpose flour
1 c. milk
Powdered Sugar (optional)
1. Preheat oven to 325 degrees. Lightly grease a 6 cup casserole dish or 8×8 pan.
2. Beat butter and sugar until fluffy. Separate egg yolks and whites. Add the yolks to the butter mixture and beat well. Set aside the egg whites.
3. Add the lemon juice, salt and flour to the mixture. Beat well. Add the milk and mix until blended.
4. Beat egg whites until stiff. Gently fold into lemon mixture. Pour batter into prepared pan. Bake 50 minutes, covering last 10 minutes with foil if the top begins to brown too much. Sprinkle with powdered sugar if desired. Serve warm or chilled. Should be stored in the refrigerator
Finally I also just bought some frozen yeast rolls at Sam’s Club that just needed to be warmed up.
Made for a great meal!
Christine