By Mrs. Crystal Paine
As one of the oldest children in a family of nine, I know that cooking for a crowd can almost be a full-time job. Once-a-month-cooking has been a lifesaver for our family. In the beginning though, when we first heard of cooking 30 meals in one day, it sounded rather impossible. It was not until we had tried it, though, that we found it is not only possible, but it can even be quite simple and fun!
If you are skeptical about taking on what might seem like an overwhelming task to you, let me first share some of the blessings which have resulted for our family from once-a-month-cooking.
Proper planning is essential for a successful cooking day. I usually start planning at least a week in advance. First, pick which day will be your cooking day. Clear your schedule that day. You will want to focus your energies entirely on cooking.
Menu Planning: After you have chosen your cooking day, begin menu planning. Go through your cookbooks and find recipes suitable for freezing. Strive for variety. My list usually includes: one-dish dinners, meatloaf, meatballs, layered casseroles, soups, chili, hamburgers, meatless dishes, and so on. Make sure that you include a number of family favorites, in addition to any new recipes you may be trying out. You do not want to fill your freezer with meals your family won’t find appetizing! When you write down your menu, make sure and write down the cookbook and page number the recipe came from. In addition, mark whether you are planning to double or triple the recipe.
Make Your Grocery List: Using your menu list, write down the quantities of ingredients needed for each recipe. I like to categorize like ingredients on five to seven different lists (meats, vegetables, cheese, pasta, spices, etc.). Take these lists and combine all like ingredients onto a final list. For example, if there are fifteen recipes calling for one pound of ground beef, you will write "15 pounds ground beef" on your final grocery list.
After you have made your final grocery list, make sure and check your cupboards to see what you might already have on hand. You probably have most of the seasonings. But be sure that if you need four teaspoons of garlic powder, you actually have that much in the jar. I have not checked thoroughly before, and it has been real headache.
I have found it most helpful to keep a separate "food preparation list" along with my grocery list which states what is to be done with the items which I need large quantities (Such as, if one the items on your list is "20 pounds of chicken breasts," note beside that item how many cups need to be cooked and diced, how many chicken breasts need to be cooked and left whole, how many need to be left frozen, etc.).
You will also want to make sure you have plenty of freezer bags and foil on hand. These will be essential on your cooking day.
Cooking Day Strategy: It is wise to develop a basic cooking day strategy of what you will do when. This does not need to be an exhaustive list, but it will save you time and effort if you have planned the basic order of what you will be cooking when. If you are going to be working together as a family on cooking, plan who is responsible for what tasks. Although everyone will need to be flexible, it will definitely save hassle to have most of the schedule worked out ahead of time.
Shopping: The day before you begin cooking, do your grocery shopping. Make sure you do not rush through this. Read your list thoroughly and check to get the best deal.
The sooner you can start in the morning, the better. Begin by cooking the meats, grating the cheese, chopping the onions, or whatever bulk preparations your "food preparation list" says you need to do. If you have planned to make soups, you should start these early on, as they usually need to cook for longer.
Cooking the meat is one of the most time-consuming projects and you will probably find you end up browning ground beef and boiling chicken most of the day! As much as is possible, use all of the burners on your stove at the same time.
Keep soapy water in the sink at all times and take turns being on "dish duty." As soon as a dish is used, wash it. This will save you from having an enormous mess at the end of the day. You might also find it helpful to take a five-minute kitchen cleaning break every hour or so to wipe down the counters and put things away which you are no longer using.
What do you do with the completed dishes? Here are some guidelines for freezing:
I wholeheartedly encourage you to give once-a-month-cooking a try. If you are like us, you will soon wonder how you ever lived without cooking this way! You could also simplify this plan and just cook for two weeks at a time to start.
For further information, ideas, and recipes, I highly recommend you read Once-A-Month-Cooking by Mimi Wilson and Mary Beth Lagerborg and Dinner’s in the Freezer by Jill Bond.
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