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It’s National Frozen Food Month and, yes, there is a “father of frozen foods.” He is Clarence Birdseye, who developed the technology to freeze foods without damaging their cellular structure. In March of 1930, he was the first to freeze foods in a package that could be sold directly to consumers. It all began in 1912 when Birdseye was a young engineer in Labrador. He spent a lot of time fishing, and after catching fish would freeze them in the snow. When he was ready to eat his catch, Birdseye thawed out the fish and discovered that they were as fresh as when he caught them. That led him to go after the idea of freezing foods. Mr. Birdseye had quite an idea, didn’t he!

When it comes to frozen food, we have a hard time accepting the fact that frozen veggies really are considerably fresher than fresh ones. Produce is picked and packed within six hours of harvesting, so the veggie bought frozen will be more economical, more convenient, more nutritious and less wasteful.

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Let’s make some meals using frozen mixed veggies. I love to make vegetable beef soup but it takes a long time to get it together. With this recipe you can have soup on the table in 40 minutes.

PRONTO BEEF VEGETABLE SOUP

3 c. leftover cubed cooked roast beef

1 c. diced peeled potatoes

1/2 c. chopped onion

2-15 oz. cans diced tomatoes or 1 qt. home canned tomatoes

1 c. water

2 c. frozen peas and carrots

1 c. frozen corn

1 c. frozen green beans

1/2 t. salt

1 t. beef bouillon granules

1 t. dried basil

1 t. oregano leaves

1 T. chopped fresh parsley or 2 t. parsley flakes

In large saucepan or Dutch oven, combine first five ingredients. Bring to a boil, lower heat and simmer for 10 minutes. Turn heat to high and add rest of ingredients. Bring to a boil, lower heat and simmer 15 minutes. Serves 6.

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This is a good side-dish to serve with fish during this Lenten season.

RICE AND VEGETABLE CASSEROLE

4 T. margarine

1/2 c. minced onions

1/2 c. diced green pepper

1/2 c. diced celery

2 cloves garlic, minced

1/2 c. diced scallions or onion

2 T. dried parsley flakes

2 c. frozen mixed vegetables, thawed

2 c. cooked rice

1/3 c. milk

1/4 t. Worcestershire sauce

two 10-1/2 oz. cans cream of celery soup

1/2 c. grated sharp cheddar cheese

1/2 to 3/4 c. dry bread crumbs

Melt margarine in medium skillet; saute first four ingredients until almost soft but not browned. Add scallions and parsley and cook over medium-low heat for three minutes. Add mixed veggies and rice, mixing well. Turn into 2-1/2 qt. casserole. Combine milk, Worcestershire and soup; mix well until smooth. Pour over rice mixture evenly. Sprinkle evenly with cheese; top with crumbs. Bake at 325 degrees for 25-30 minutes or until bubbly. Serves 5-6.

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We are working at getting more fiber in our diet and this casserole recipe gives us about 4g fiber per serving. It’s delicious!

TURKEY AND WILD RICE CASSEROLE

4 c. cut-up turkey or chicken

1-16 oz. bag frozen mixed veggies, thawed

3 c. cooked wild rice

1-1/2 c. uncooked instant brown rice

1/2 t. salt

1/2 t. dried thyme leaves

1 c. chicken broth, heated to hot

3-10 oz. refrigerated reduced-fat Alfredo sauce

1/2 c. dry wheat or white bread crumbs

1/4 c. finely chopped walnuts

3 T. butter or margarine, melted

Mix turkey or chicken, veggies, wild rice, brown rice, salt and thyme in large bowl. Stir in hot broth and Alfredo sauce.

Pour into 3-qt. casserole that has been sprayed with cooking spray.

Mix bread crumbs, walnuts and melted butter in small bowl; sprinkle over turkey mixture.

Bake at 350 degrees about 45 minutes or until hot. Makes 8 servings, 1-1/3 c. each.

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Thought for the day: If your troubles are deep seated and of long-standing, try kneeling.

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