I package my ground beef the same way. But I don't put in water to thaw.
Me too ! Bulk / One Pounders / thaw in Tupperware in fridge.......
I package my ground beef the same way. But I don't put in water to thaw.
The water thaw is fast, and just before I cook with it.Me too ! Bulk / One Pounders / thaw in Tupperware in fridge.......
This does sound good, and easy- but don't you need to add a little milk, so it doesn't dry out?This is a quick and easy meal to put together. Simple ingredients, simple prep - the taste of course relies on a good chunk of ham and the blend of cheeses. Yukon Gold potatoes are also a significant flavor in the dish.
preheat oven to 350'F / 175'C
for a 9x9 casserole (23x23 cm) you'll need:
- one pound / 500 g of Yukon gold, washed and sliced. for the small quantity, slicing by hand is not much fuss. I don't peel them.
- 5 ounces by weight / 150g ham slice
I used a 1/4" thick (6 mm) slice of a sweet smoked ham - trimmed and diced fairly small.
- 6 ounces by weight (170 g) - total - mix of cheddar + Monterey Jack in a large grated size.
- medium size sweet green pepper, diced
- medium size onion, diced
- salt & fresh ground black pepper
- olive oil
wet the casserole with olive oil, arrange bottom layer of sliced potatoes.
salt & pepper to taste.
add ham, green pepper, onion.
sprinkle with just under half the cheese - which acts as a 'glue' for the ham/pepper/onion mix.
top with another layer of sliced potatoes.
cover with remaining cheese.
bake at 350'F for 50-60 minutes; check potato slices for doneness.
pix of assembly:
pre-post bake:
I package the bulk into quart zip-lock freezer bags, 1 LB each, and pressed flat, at the same time pressing out the air. Freeze for meals....take out i.e. a Package, and drop into a bath of cool water. Takes usually 20 minutes to thaw, and it's still cold.
Peep, do you have the recipe posted somewhere for the sausage/spinach pie?
Chowder, I love the look and sound of that casserole and the bean Caesar salad!
Lee