FROZEN FRUIT SALAD

I LOVE THIS RECIPE AND ON A WARM SUMMER DAY NOTHING TASTES BETTER THAN THIS SALAD SLIGHTLY THAWED AND OH SO REFRESHING.
THANK YOU SHARON FOR SHARING YOUR RECIPE WITH ME.

INGREDIENTS

12 peaches

2 C. sugar

1 lb. seedless grapes (2 C.)

1 ½ C. crushed pineapple

1/3 C. lemon juice

1 ½ C. orange juice (frozen made up)

cantaloupe balls (optional)

DIRECTIONS

Peel and cut up peaches.  Sprinkle with sugar and let peaches set while you prepare the other fruit.  Stir grapes and crushed pineapple into peaches and other juices.  Freeze in containers (size to your family’s needs). 

Serve just as it starts to thaw.  Can be served with Sprite.

TURKEY POT PIE

THE FIRST TIME I TASTED THIS RECIPE WAS WHEN WE WERE DOING FREEZER MEALS WITH OUR RELIEF SOCIETY GROUP. ONE OF THE GIRLS MADE THIS AS A FREEZER MEAL AND I REALLY LIKE IT. SO WITH FRESH TURKEY LEFTOVERS FROM THANKSGIVING I MADE THIS WITH A FEW CHANGES, AND IT WAS EQUALLY AS GOOD.
Preparation Time: Under 30 minutes
Serving Size: 6
Ingredients
1 (15-ounce) package pie crusts
1/4 cup butter
1/3 cup chopped onion
1/3 cup flour
3/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups chicken broth
1/2 cup milk
3 cups cooked, cubed JENNIE-O TURKEY STORE® Turkey Roast (I used turkey breast leftovers)
2 cups mixed vegetables

I added 2 small potatoes, cubed very small and par cooked in microwave
Directions
Heat oven to 425°F. Place pie crust in 9-inch pie pan. In medium saucepan, melt butter over medium heat. Add onion; cook until tender, about 2 minutes. Stir in flour, salt and pepper. Cook, stirring constantly, until mixture is bubbly. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in turkey and vegetables; remove from heat. Spoon turkey filling over crust. Place second crust over filling; flute edge. Cut slits in several places. Bake for 35 to 40 minutes or until crust is golden brown. I found that the crust started to brown to quick, so I put foil over the crust so it wouldnt brown to fast.

To make this as a freezer meal, put the cooked mixture into freezer bag and be sure to have pie crust on hand. Thaw pie mixture ahead of time, and following directions above for making the pot pie.

SWEET PORK AND CORN GREEN ENCHILADAS

MOVE OVER CHICKEN ENCHILADAS...THIS PORK ENCHILADA RECIPE IS THE BEST RECIPE I HAVE HAD IN A VERY LONG TIME AND MAY VERY WELL TAKE THE PLACE OF THOSE OLD CHICKEN CHILUPAS.
THIS RECIPE WILL FEED A CROWD OR CAN BE SPLIT INTO TWO TRAYS AND FEEZE ONE.
one 3-4 lb. pork butt, prepared this way (or your favorite sweet & spicy pork recipe) - you'll have leftovers for tacos or salads, freeze or use for later in the week.
corn tortillas, cooked (I love Tortillaland)
1/2 tsp. salt
1/4 tsp. pepper
2 cups salsa verde (we like Herdez)
1 1/2 c. chicken broth
1 C. sour cream
1 can chopped green chilies (I used about 3/4 can)
1 jalapeno, de-veined (optional for less heat), seeds removed, chopped fine (I used 1/2 anaheim pepper)
2 ears roasted corn, cut off cob (or use frozen, thawed and drained)
2 green onions, chopped
guacamole for garnish
2 cups monterrey jack or Mexican blend cheese, divided

Preheat oven to 350.
Mix half of your shredded pork (reserve the rest for another meal), salt, pepper, corn, green chilies, jalapeno and green onions. Add 1 cup of cheese and stir to mix.
In separate bowl, mix sour cream, salsa verde and chicken broth. Pour half of sauce mixture in bottom of well-greased pan.
Take corn tortillas, fill them with 1/3 cup o f fillling. Roll tortilla tightly, placing in pan with seam side down. Fit as many tortillas as you can in the pan. Cover with remaining sauce. Top with cheese. Cover with foil.
Bake for 20 minutes, uncover and bake 15 minutes more or until cheese begins to crisp and bubble. Serve with guacamole.
9x13 pan - makes at least 20.
To freeze, place tin foil in 8x8 pan before adding any ingredients. Grease well. Continue as directed above, do not top with shredded cheese. Remove from oven. Let cool in pan 20 minutes. Remove foil and let cool 20 more minutes. Cover completely with another layer of foil. Place in gallon sized freezer bag. Place in fridge to cool overnight. Place in freezer. Store up to 3 months. To re-heat - thaw overnight in fridge, or stick in oven for an extra 20 minutes or until heated through.

FREEZER APPLE PIE FILLING

7 CUPS PEELED AND SLICED APPLES
1 TSP. CINNAMON
1/4 TSP. NUTMEG
1/4 C (SCANT) FLOUR
3/4 C SUGAR
1 TBLSP LEMON JUICE
PINCH OF SALT
PLACE ALL INGREDIENTS IN A GALLON SIZE FREEZER BAG AND SEAL. SHAKE AND WORK BAG UNTIL ALL INGREDIENTS ARE MIXED WELL AND APPLES ARE COATED. pRESS OUT ANY AIR AND RESEAL BAG. LAY FLAT IN FREEZER. uSE FOR APPLE PIE OR APPLE CRISP. RECIPE MAKES 1 BAG.