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Beans And Sausage

Yield: 24 Servings

4 lb Bulk pork sausage

1 c Instant minced onion

1/3 c Sweet pepper flakes

108 oz Kidney beans -- (No. 10

Can)*

105 oz Tomatoes -- (No. 10 can)

2 tb Salt

2 tb Chili powder

1/8 ts Garlic powder

1/2 c Flour -- unsifted

1/2 c Water

* A No. 10 can is the equivalent of 7 (16-oz) cans of kidney beans or

4 (28-oz) cans.

Line four 8x8-inch baking pans with heat-resistant freezer wrap. Allow

enough extra wrap to fold over top. Use one pan for each six servings

or one-fourth of the recipe. Do not line pans for food to be served

without freezing.

Crumble sausage; brown with onion and pepper flakes. Drain off fat.

Add beans, tomatoes, salt, chili powder, and garlic powder. Mix flour

and water until smooth. Stir into sausage mixture. Simmer about 30

minutes or until thickened, stirring occasionally.

TO SERVE WITHOUT FREEZING: Serve hot mixture over cooked rice.

TO FREEZE: Pour each part to be frozen into a baking pan. Pack food

tightly to avoid air pockets. Cool for 30 minutes at room

temperature. Complete wrapping by pulling paper up over top of food.

Put edges of wrap together and fold several times so paper lies

directly on top of food. Fold ends of freezer wrap over the top and

seal with freezer tape. Label with name of food, date of freezing,

and last date the food should be used for best eating quality (about

4 months). Freeze immediately for 10 to 12 hours before removing

packages from the pans.

TO HEAT FROZEN FOOD: Preheat oven to 400 F. (hot). Remove freezer

wrap. Place food in baking pan. Heat 1 1/2 hours or until mixture is

bubbly at edges and center is hot. Serve over cooked rice.

NOTES : This recipe is for 24 servings (about 1 cup each). Directions

are given for dividing the prepared food into four parts of six

servings each. One part may be completely cooked and served at the

time of preparation. The remaining parts may be frozen.

BACON-WRAPPED CHICKEN

Ready in 1 hour or less

12 boneless skinless chicken breast halves

2 cartons (8 oz each) whipped cream cheese with onion and chives2 tablespoons butter

salt to taste

12 bacon strips

Flatten chicken to ½ inch thickness. Spread 3 tablespoons cream cheese over each. Dot with butter and sprinkle with salt; roll up. Wrap each with a bacon strip. Place, seam side down, in a greased pan. Bake, uncovered, at 400 for 35-40 minutes or until juices run clear. Broil 6 inches from the heat for 5 minutes or until bacon is crisp.

Freeze these uncooked.

Homemade Sloppy Joes

2 pounds Lean Ground Beef

1 medium Onion -- chopped

3/4 cup Brown Sugar

1 tablespoon Prepared Mustard

1/2 cup Barbecue Sauce

2 tablespoons Catsup

Brown ground beef & onion in a large skillet and drain. Add other ingredients and simmer for 5 minutes. Serve on buns or over broken bread.

This recipe freezes very well.

Serves 12

King Ranch Chicken Casserole

1 cup Onions -- diced

1 cup Green Bell Peppers -- diced

1/2 pound Mushrooms

1/4 cup Butter or Margarine

1 can Cream of Mushroom soup

1 can Cream of Chicken soup

1 pound Cheddar Cheese -- shredded

2 cups Chicken -- cooked and diced

1 can Tomatoes with Green Chilis

1 clove Garlic -- minced

2 tablespoon Chili Powder

1 tablespoon Chicken Broth

12 Corn Tortillas -- torn into quarters

In a large pan, sauté onion, bell pepper, and mushrooms in butter, Add soups, tomatoes & chilies, garlic, chili powder, and chicken broth. Line bottom of a 9x13 inch pan with pieces of tortillas. Spread half the chicken over the tortillas and top with half of the sauce, then half of the cheese. Cover with another layer of torn corn tortillas, and repeat the chicken, sauce and cheese layers. Bake at 350 degrees F for 30 minutes or until bubbly.

Serves 6

(When freezing, put in freezer after assembling casserole, and bake when ready to eat.)

FREEZER LASAGNA

2 pkgs. lasagna noodles (DO NOT COOK)

2 (15 oz.) containers ricotta cheese

3 pkgs. Mozzarella cheese, grated

3 pkgs. sharp cheese, grated

2 c. Parmesan cheese, grated

Sugar, to taste

Ground beef

Prego or Ragu spaghetti sauce

Cook ground beef until well browned, add spaghetti sauce and sugar. Heat.

In 13 x 9 x 2 inch tin foil baking pan, spoon a little sauce in bottom of pan evenly. Layer noodles, ricotta, Mozzarella, spaghetti sauce and Parmesan. Repeat until all ingredients are used, ending with sauce and Parmesan.

Cover with tin foil and freeze. Thaw. Bake at 350 degrees for 1 hour. Makes 2 lasagnas. Can make meatballs and put around on top before freezing

SPAGHETTI SAUCE TO FREEZER

2 tbsp. olive oil

1 lb. ground beef

2 med. onions, chopped

1 clove garlic, minced

1 (4 oz.) can mushrooms

1 lb. can tomatoes

1 (6 oz.) can tomato paste

2 tsp. salt

1 bay leaf

1/8 tsp. thyme

1/2 tsp. hot sauce

1 tsp. Worcestershire

Heat olive oil in large heavy saucepan. Add beef, breaking up with fork, add onions and garlic. Cook until beef is brown. Add remaining ingredients and simmer for 30 minutes. Chill quickly by setting pan in refrigerator. Spoon into freezer containers and freeze. Label and store up to 3 months. Place frozen block of sauce into saucepan and heat slowly when ready to serve.

Shepherds Pie.

500g (1lb) Minced Lamb.(beef will do)

1 Large onion.

2 Beef cubes.

1 ½ C Water.

½ C Frozen peas.

½ C Diced carrot.

2T Cornflour.

4C Potato. (mashed)

½ C Grated cheese.

Season to taste.

Chop onion and brown lightly, add mince and brown. Crumble in the stock cubes, add 1C of water, carrots and peas.

Simmer for 10 minutes

Thicken with cornflour mixed with ½ cup water and cook for a couple of minutes.

Spread out in a pie or baking dish and cover with mashed potatoes. Sprinkle with cheese and bake at 190C (375F) for 20 minutes until the potato has browned and the cheese has melted.

If made with beef it would be called Cottage Pie.

Make a big one ans transfer to meal or snack sized containers.

almost anything can be individually packages and then frozen. u could make a lasgana then freeze it, or some chicken, anything pretty much

pizza bases or soups