Cooking Among Friends Guidelines
| Members will: 1) Prepare 8 meals (4 generous-sized servings per meal) by the given meeting date. Enter meal idea on Google Docs or contact the host at least two weeks before the meeting if unable to participate so a sub can be found. 2) Be at the meeting 15 minutes before the start time so meals can be exchanged before the meeting and the meeting can begin on time. If unable to be at the meeting on time, members will arrange for meals to be brought to the host home before the exchange. 3) Try to spend between $65 - $85 for the 8 meals. Items can be added to enhance the meal (i.e., noodles, bread, rice, etc.) 4) Bring to each meeting: a cooler, 7 prepared and labeled meals (with instructions and recipe enclosed), calendar to schedule future meal exchanges, and possible recipe ideas picked out for the next exchange. 5) Use Ziploc brand freezer quality bags. (Glad bags with the zipper top have caused problems.) 6) Label all meals with the following information: name of dish, your name, date (e.g. February, 2007), recipe, and cooking directions. Labels can be written on the outside of the bag, printed on labels, or inserted in the bag in clear view, and without chance of getting soaked. 7) All bags should be together -- if unable, then label and number all parts (i.e., "CAF February" or "Bag 1 of 2"). Double check that all bags are sealed tight with as little air as possible and flattened. Clean off bags if necessary. 8) No seafood. 9) No members require precautions for food allergies. 10) Use yellow onions rather than white onions, unless specified by recipe, as they keep their color when frozen. 11) All-meat meals should include approx. 2 lbs. of meat. 12) Meals should be assembled but ready to bake (rather than already cooked) to improve quality of the meals and ease of preparation (e.g., chop/mix ingredients, prepare sauces, etc.) 13) Enter meal preparation instructions on the Google Docs page (look for the link in host's email) at least 24 hours before the meal exchange, so the information can be printed and handed out at the meeting. List parts of the meal (e.g., "1 frozen bag, 1 can, 1 fridge dough") 14) Take turns being the meal exchange host. The host expectations are listed below. |
Substitutes will:
1) Follow all of the guidelines listed for members.
2) Member may assign a recipe to the sub for the first month of participation, to guide the sub, avoid repeats, and coordinate with other meals for the month.
The host will:
1) Host and lead the meal exchange for the given month.
2) Have 8 laundry baskets set up outside and labeled with members/subs names on them before the exchange begins.
3) E-mail the group during the time before the exchange with links to Google Docs, confirmation of date, and home address.
4) Coordinate meals made for the month, to make sure there are no duplicates, including a variety (e.g., chicken, beef, pork). Identify any needed subs, with help of members.
5) Edit list of meal preparation instructions on Google Docs. Make 8 paper copies to distribute at the meeting.
Meeting Agenda
1) Exchange meals and extras before meeting begins.
2) Set up dates and hosts for future meal exchanges.
3) Pass out current month’s meal list with instructions. Members add comments if needed.
4) Discuss if subs are needed for the upcoming month(s). Ideally, potential subs are identified ahead of time on Google Docs.
5) Agree on meals for the next month. Each participant will at least decide on the category of meal to be made for next month (e.g, pork, chicken, beef.)
6 comments:
Tonia - this was a comment on the glazed carrots you made (I am pretty sure it was you). We just ate them tonight and they were terrific! Thanks!
Greta- It was me, glad you enjoyed them.
Hmmm, I'm not sure how to rate this. Here are my suggestions though. The marinade blackened really fast on the grill. The chops probably weren't thick enough so the meat got done fast and the stuffing inside was still soft. If I had to make this again I'd just marinade the chops and forget about stuffing them. The flavor was good, but they were hard to cook. I'd recommend lowering the temp of your grill. BTW does anyone know approximately what temp your grill should be at when a recipe calls for high, med, low? Our grill gets really hot and maybe that's part of the problem. Darn, I wanted all my contributions to be 3's!!!
1 - I agree with Tonia's comment. I think it would have worked better to have had thicker pork chops. We like stuffed pork chops, but prefer other stuffings to this one.
2: These were pretty good. I overcooked a bit, cause they were so darn thick.
2+ We thought these were great! I baked them and they turned out wonderful. The citrus flavor and raisins were my favorite. The reason it is rated with a 2+ is because Phil doesn't like raisins.
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