Once-A-Month Cooking Family Favorites: More Great Recipes That Save You Time and Money from the Inventors of the Ultimate Do-Ahead Dinnertime Method

by Mimi Wilson, Mary Beth Lagerborg

Overview

Mimi Wilson and Mary Beth Lagerborg are back with a brand new book that features their Once-A-Month Cooking ™ technique guaranteed to save time and money. Filled with all-new cycles - two one-month cycles, two two-week cycles, and three specialty cycles: gourmet, summer, and gluten-free – their trademark method remains the same: You shop for an entire cycle all at once, buying in bulk and saving money. You do all the food prep for the cycle the next day, freezing and refrigerating what needs to be kept cold, stocking the pantry when appropriate. Then, as the family assembles for mealtime, you do some quick finishing and it’s ready - fast and delicious! Once-a-Month Cooking™ Family Favorites has something for every kind of eater and includes such soon-to-be favorites as:

-Adobe Chicken
-Baked Mediterranean Cod
-Chicken Wild Rice Soup
-County-Style Ribs
-Texas-Style Lasagna

With the perfect plan in hand and bulk shopping at economically-friendly prices, the Once-A-Month Cooking ™ technique is a surefire way to get a delicious dinner on the table fast so that you can spend more time with your family!

Product Details

ISBN-13:	9780312534042
Publisher:	St. Martin's Press
Publication date:	09/01/2009
Pages:	272
Sales rank:	272,211
Product dimensions:	7.44(w) x 9.18(h) x 0.77(d)

About the Author

MIMI WILSON and MARY BETH LAGERBORG are authors and inventors of the Once-a-Month Cooking (TM) system. Both live in Colorado and have written other books.

Read an Excerpt

Once-A-Month Cooking Family Favorites

ONE-MONTH CYCLE A
Take the family on an international journey with delicious dishes from the American Southwest, Asia, and Africa. Sweet Mustard-Glazed Salmon Fillets and Lime-Grilled Mahi Mahi Steaks give a delicious snatch of catches from rivers and oceans.

PANTRY LIST FOR ONE-MONTH CYCLE A

Herbs and Spices
Basil leaves: 3 teaspoons
Bay leaves: 4 leaves
Cayenne pepper: ¼ teaspoon
Celery salt: 2 teaspoons
Chili powder: 5 teaspoons
Cinnamon: ¼ teaspoon
Coriander, ground: 31/2 teaspoons
Cumin, ground: 6¼ teaspoons
Curry powder: 1/2 teaspoon
Dry mustard: 21/2 teaspoons
Fennel seed: 2 teaspoons
Garlic powder: 1/8 teaspoon
Ginger, ground: 2 teaspoons
Italian seasoning: 1 tablespoon
Marjoram: 1/2 teaspoon
Oregano leaves: 41/2 teaspoons
Paprika: 1 tablespoon*
Pepper
Red pepper, crushed: 1/2 teaspoon (optional)
Salt
Thyme: ¼ teaspoon
Turmeric: 1/2 teaspoon

Other
Barbecue sauce: 2 tablespoons
Breadcrumbs, dry: 11/2 cups (¾ cup*)
Brown sugar: 1/2 cup
Cornstarch: 1 tablespoon
Cooking spray
Butter: 1/2 cup (1 stick) (¼ cup*)
Eggs: 10 eggs
Evaporated milk: 1/3 cup
Flour: 2/3 cup (¼ cup*)
Honey: 1/2 cup
Ketchup: 21/2 cups
Lemon juice: 1 cup
Lime juice: ¾ cup
Mayonnaise: 1¼ cups
Milk: 2 cups
Mustard, Dijon: 7 teaspoons
Mustard, prepared: 2 tablespoons
Oatmeal, quick-cooking: 2 tablespoons
Olive oil: 11/8 cups (1 tablespoon*)
Orange juice: 1/3 cup
Peanut butter, creamy: 1/2 cup
Red wine vinegar: 1/2 cup
Soy sauce: 11/2 cups
Sugar: ¾ cup
Tabasco sauce
Vegetable oil: 2¼ cups (3 tablespoons*)
Vinegar, apple cider: 1/2 cup
Vinegar, white: 1/2 cup
White wine: ¼ cup (optional)*
Worcestershire sauce: 51/2 tablespoons

Freezing Supplies
20 1-gallon Ziploc freezer bags
8 1-quart Ziploc freezer bags
8 Ziploc sandwich bags
1 9-inch pie plate
1 9×9×2-inch baking dish
2 medium round pizza pans
3 13×9×2-inch baking dishes
1 12-cup Ziploc freezer container
1 10-cup Ziploc freezer container
1 8-cup Ziploc freezer container
Heavy-duty aluminum foil
Wax paper
Indelible marking pen
Freezer tape
ONCE-A-MONTH COOKING FAMILY FAVORITES. Copyright © 2009 by Mimi Wilson and Mary Beth Lagerborg. All rights reserved. Printed in the United States of America. For information, address St. Martin's Press, 175 Fifth Avenue, New York, N.Y. 10010.