Well Thanksgiving has passed and December has been busy. The grandchildren are all back home and the house is again quiet and peaceful. I got the Christmas tree up and the leftover turkey has become frozen turkey tetrazzinis. They should make great meals for us when I am not in the mood to cook.
- Cook pasta el dente
- Sauté mushrooms in butter
- Mix chicken broth, soups, sour cream, peas, cooked mushrooms, shredded cheese and salt and pepper in large bowl.
- Mix in pasta and chicken
- Put in 2 greased 8X8 pan or one 13X9 pan
- Top with parmesan cheese and cover with aluminum foil greased with butter to prevent cheese sticking.
- Freeze at this point or bake in 350 degree preheated oven for 1 hour. Allow to sit once cooked to stiffen up. If frozen allow to defrost in fridge overnight before baking.
Christmas is the time of year that I take advantage of the holiday sales to restock my pantry and this year has been no exception. I have refilled the containers of sugars and baking supplies to hopefully last well into 2022. I found a great sale on some bags of chunked pineapple and bought 8 pounds. Once home I dehydrated them for snacking food. We love dried fruits and they store so well.
It's as simple as putting the sliced fruit and trays and dehydrating until rubbery kind of like raisins.