Today was a cooking-food-to-put-in-the-freezer day, so that the guys will have some tasty treats while Linz and I are away. To be honest, it feels a bit strange to be getting ready for this trip. In the 26+ years that George and I have been married, it’s been a very rare occasion when I’ve gone on a trip away from the family, and most certainly never for a month. George has gone on mission trips in which he’s been gone a month, but that’s him leaving, not me. Oh, I know he and the boys will be just fine and will even enjoy some guy time together, but it’s always been my job to take care of them, and I like it that way just fine. I imagine Luke will be appointed as the official “chef”, because that guy has developed quite a talent for coming up with some great cuisine! “Okay, guys, how do you want your meat barbequed today?” Ha! (He can do more than that, really.)
Back to today’s work: today’s creations included: bbq meatballs, a meatloaf, sloppy joe mix, a baked chicken, a roasted impala loin, biscuits, 2 loaves of whole wheat bread, and some orange rolls. Whew! I’m tired! (The only glitch was a slice to the finger. I sure hope no blood got in the icing for the orange rolls! hehe)
I like to make a batch of biscuits and then flash-freeze them on a cookie sheet. When they are frozen, I bag them up, and then pull as many out as needed and bake. A nice way to have fresh biscuits in short order!
Here is my biscuit recipe. Give it a try!
SOUTHERN GAL BISCUITS
4 cups flour (I used 2 cups whole wheat, two cups white)
8 tsp. baking powder
1 tsp. cream of tartar
1 tsp. salt
4 TBS. sugar (I think that’s too much; I use 1 TBS).
1 cup shortening
2 eggs, unbeaten
1 1/3 cups milk
Sift dry ingredients into bowl. Blend in shortening until it looks like corn meal. Add eggs and mix together thoroughly. Pour in milk slowly and stir to a stiff dough. Roll out to 1/2″ thick. Cut out biscuits, place on cookie sheet and bake at 400 for 10-15 minutes.
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Impala tastes pretty close to beef. The grain of the meat is a lot tighter, though, so it’s hard to get a flavor to permeate throughout. I usually cook it, and then slice it real fine and then let the pieces soak in the juice. The leftovers (if there are any, ha!) make great sandwiches!
haha! love the title of the recipe.
it made me smile…
yay for cooking days! impala loin?! what’s that like?
Wow! You are one busy momma, and a very good wifey/momma too! I know you will have such a wonderful time on your stateside visit, but I would feel a bit clumped about being gone for so long too.
I love you, Joy. Thank you for all the encouragement you give by your kind words and Godly example. You mean so much to me.
I have even baked biscuits to a light color, then freeze. Then it only takes a few minutes in a hot oven to thaw and heat. With just two people at home, a normal sized recipe can last a few meals. And especially since we can’t eat that biscuit and sausage every morning! Sad to say.
I remember your blog awhile back about flash freezing biscuits and we LOVE it. I love any kind of freezer meals. That is pretty neat that Luke is such a good cook.
I hope it works for you, Amanda! Let me know.
Also, you might try NOT preheating the oven, just turn the oven on and put the biscuits in. They can start to thaw as the oven warms up.
Thanks for the biscuit recipe! I’ve tried freezing them before and they don’t turn out when I go to bake them. Maybe it will work this time for me??
I flash freeze biscuits, too. Except I use a store bought mix. I have not kept shortening on hand for years. I put my biscuits in plastic bags, two to a bag. With just the two of us one each is all we need. I have tried to tell other wives that this is the way to make biscuits, but they just look at me like, DUH?
Have a good trip!
Barbara
Thanks for the recipe, Joy – you’re family is very blessed to have you! If you have time, I’d love your BBQ meatball & your sloppy joe recipes…
Can’t wait to see you!