Guidelines:


1. Put all food in disposable containers.

2. Once you have prepared the food, double wrap it with foil, clear plastic wrap or freezer bags.

3. Label pan with ALL ingredients.

4. Include thawing and reheating instructions.

5. Write the date the meal was made and the expiration
date. (1, 2, or 3 months)

6. List the number of servings.

7. Put your initials on the package so we can call you if we have any questions.

8. Feel free to add frozen vegetables, bread and desserts.

Thank you for helping with this ministry.

Monday, November 22, 2010

Rosemary Chicken

3 chickens, quartered

3 cups ketchip
1 1/2 cups dry white wine
1 bunch parsley, chopped
3 cloves garlic, minced
3/4 tsp basil, chopped
9 sprigs rosemary, chopped

Combine sauce. Divide chicken into three casseroles and pour 1/3 sauce in each container. Freeze.

On cooking day:
Defrost. Preheat oven to 325F and cook in casserole or baking dish for 90 minutes or until heated through, basting regularly. Serve with rice.

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