Stromboli
Italian bread, sliced in half
6 slices mozzarella cheese
6 slices provolone cheese
1 lb. Italian sausage browned w/onion
Assemble sandwiches, wrap tightly in Press & Seal wrap. Freeze.
From frozen: Thaw, bake until hot and cheese is melted.
Shepherd’s Pie
1 lb. ground beef (browned w/onion)
½ C. chopped celery
1/3 C. chopped onion
1 T. olive oil
1 jar Heinz Home Style brown gravy
1 C. sliced, cooked carrots
¼ tsp. thyme leaves
2 ½ C. Bob Evans original mashed potatoes
¼ C. shredded cheddar
Brown 1 lb. ground beef and 1/3 C. onion, season with salt and pepper, (before coming). Add one jar of Heinz Home Style brown gravy, 1 C. sliced , cooked carrots, ¼ teaspoon thyme leaves. Pour into 8 x 8 baking dish.
Pipe hot mashed potatoes on top of dish and sprinkle with ¼ C. cheddar cheese.
From frozen, thaw and bake @ 375 for 45-50 min. until cooked through.
Chinese Honey Ginger Chicken
6 uncooked, boneless, skinless chicken breasts
4 tsp. chopped onion
2 T. honey
1 T. soy sauce
1 T. minced ginger
2 T. cooking sherry
¼ C. chopped chives
Combine all ingredients in Ziploc bag.
From frozen: Thaw completely. Pour chicken into casserole dish and bake @ 350 for 20 – 30 minutes. Serve with rice.
Pasta Fagioli Soup
2 lbs. ground beef, browned w/ small onion
3 chopped carrots
4 stalks chopped celery
2 cans diced tomatoes, undrained
1 can red kidney beans, drained
1 can white kidney beans, drained
3 tsp. oregano
2 tsp. pepper
5 tsp. parsley
1 tsp. Tabasco sauce
1 jar spaghetti sauce
8 oz. elbow macaroni (or pasta of your choice)
*2 (14 oz.) cans beef broth (to be added on day of preparing)
To freeze: place all ingredients, except beef broth, into gallon Ziploc bag. Freeze flat.
Serving day: Thaw and place in crock pot with 2 (14 oz.) cans of beef broth. Cook on low for 7 -8 hrs. or on high for 4- 5 hrs.
Sloppy Joes
2 lbs. ground beef, browned w/onion & salt
(½ C. chopped onion, 1 t. salt)
4 T. sugar
2-3 T. Worcestershire sauce
Small jar chili sauce
Add chili sauce to browned beef. Stir in vinegar, sugar and Worcestershire sauce. Place in Ziploc freezer bag. Thaw and heat in crockpot or saucepan.
Ravioli & Cheese Bake
1 (16 oz.) jar spaghetti sauce
1 (14 oz.) can diced tomatoes, undrained
1 (10 oz.) can beef broth
¼ C. Zesty Italian dressing
18 oz. frozen cheese-filled ravioli
1 C. shredded mozzarella cheese
Combine spaghetti sauce, tomatoes, broth and dressing in 9 X 13 pan. Add ravioli. Cover with foil and freeze.
Serving day: Thaw. Bake @ 375 with foil on for 50 minutes or until ravioli are tender. Remove foil and stir. Sprinkle with cheese and let stand 5 minutes before serving.
Anna’s Meatloaf
2 eggs
1 clove garlic
1 med. onion
8 oz. can tomato sauce
6 oz. can tomato sauce
2 tsp. season salt
½ tsp. pepper
1 tsp. celery salt
1 C. ketchup
½ lb. Tennessee Pride mild sausage
2 ½ lb. ground sirloin
1 C. Quaker oats
*uncooked bacon strips, (add at home just before baking)
Using a blender, liquefy eggs, garlic, onion, tomato sauce, tomato juice, season salt, pepper, celery salt and ketchup.
In a separate bowl, combine sausage and ground sirloin. Mix in Quaker oats. Finish by mixing in the liquefied ingredients.
Mold into a loaf shape in a 9 x 13 dish. (Or make two separate loaves.) Cover and freeze.
The day before serving: Thaw completely overnight.
Serving day: Bake covered with foil for 1 hour @ 350. Remove foil and bake @ 325 for 45 min. or until cooked through. Finally, turn up heat to 425 and baste the top of meatloaf until browned to your liking.
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