There was a recent request for some summer recipes, because the lady didn’t want to use her oven during the summer. Well this week with our temperatures up over 100 degrees I can completely relate. But remember one thing about freezer cooking. You pull your meal out of the freezer, and more than likely you pop it in the microwave or on the stove top. No oven required.
Yes, initially you will need the oven to prepare some of what you are making, but if you choose to do it one day, try to schedule that day when the heat isn’t quite so bad.
However, I did sort through my extensive collection of recipes I have from all over, and I came up with a few that are perfect for a hot summer day. Every one of them is freezable and has been tried and tested. Hope you enjoy!
Freezer Cole Slaw
- 1 medium cabbage head (approx. 10 cups shredded)
- 1 carrot, shredded
- 1 green pepper, shredded
- 1 teaspoon salt
- 1 cup vinegar
- 2 cups sugar
- 1 teaspoon celery seeds
- 1 teaspoon mustard
In a large bowl, combine shredded vegetables and salt. Let stand for 1 hour. Place remaining ingredients in a saucepan, bring to a boil, and boil for 1 minute. Cool. Drain vegetables and add vinegar mix. Stir gently. Freeze in tightly-sealed freezer containers.
To serve, thaw and serve chilled.
French Dip Sandwiches
- leftover Roast Beef, prepared as directed
- 4 large French rolls
- 1 gallon freezer bag
- 1 quart freezer bag
- 1 gravy packet (can be an au jus packet)
Using rotary slicer, slice cooked roast beef into thin slices. Package 1 pound leftover beef in aluminum foil, then place in quart freezer bag. Freeze. Bundle with: 4 large French rolls in gallon freezer bag.
To prepare: thaw meat slices completely. Warm aluminum foil packet containing meat in 250-degree oven until warm.
Meanwhile, prepare gravy according to packet directions. Toast French rolls and heap with sliced roast. Serve with small bowl of au jus gravy for dipping.
Delicious Freezer Gyro’s
- 1 pound sirloin steak
- 3 tablespoons red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon salad oil
- 3 garlic cloves
- 6 pita bread
- 1 gallon freezer bag
- 1 cucumber, peeled and grated
- 1 8 oz. Container of yogurt, plain
Place steak in freezer bag; combine red wine vinegar, Worcestershire sauce, salad oil and crushed garlic cloves; add to meat. Freeze. Bundle with: 6 pita breads.
To prepare: thaw steak in marinade. Prepare cucumber sauce. Thaw pita breads and heat. Barbecue or grill under oven broiler until medium rare.
Slice steak against the grain in thin strips. Tear thin strip from edge of pita breads; open and stuff with steak and shredded lettuce; add cucumber sauce.
Cucumber sauce: peel and grate cucumber; mix with the yogurt. Chill until ready to serve.
Summer Chicken
- 4 chicken legs
- 4 tbsp oil
- 2 tbsp butter
- 3 sliced mushrooms
- 1 small onion, chopped
- 1 garlic clove, crushed
- 8 oz summer squash, peeled, seeded and diced
- 8 tomatoes, skinned and quartered
In a frying pan, melt oil and butter and fry chicken legs for 15 minutes, turning once. Add the vegetables and seasoning. Cover and simmer on low for ten minutes. Cool. Place in freezer container and freeze.
Thaw overnight in the refrigerator, simmer in saucepan until heated through, then simmer on low for ten minutes. Serve.
Hot Sub Sandwiches
- 8 individual 6″ submarine style buns
- Margarine
- 8 slices meat (salami, ham, etc.)
- 8 slices mozzarella cheese
- 8 slices cooked turkey or chicken
- 4 oz crumbled blue cheese (optional)
Slice each bun into three pieces horizontally, spreading margarine in each layer. In the top layer, add turkey/chicken and blue cheese. Bottom layer, add salami/ham and cheese. Wrap and freeze. When you are ready to eat, remove from freezer and allow to thaw. Reheat in microwave oven for approx. 30 seconds to 1 minute.
Zesty Italian Pasta Salad
- 1-1/2 cups dry vegetable rotini
- 1/2 cup Zesty Italian Salad Dressing
- 1/2 cup Kraft Zesty Italian Dressing
- 1 cup Parmesan cheese
- 1 red pepper chopped
- 1 green pepper chopped
- 1 yellow pepper chopped
Cook rotini until barely cooked al dente. Do not overcook. Freeze in single portion servings in freezer bags or containers. Great for lunches! Put into the lunch box frozen, and it will be thawed for lunchtime.
Ham & Cheese Sandwiches
- Loaf of bread
- Miracle Whip (or provide packets when they are thawed)
- Ham
- slices of cheese
Spread miracle whip on bread. Regular mayonnaise is not recommended because it does not freeze correctly. Add ham and cheese, seal in individual freezer bags or vacuum seal. Freeze. When you are ready to serve, take it out of the freezer in the morning and it will be thawed in time for lunch.