Posted by: Dawn | on July 15, 2016
We have been busy with all things summer, as I am sure you have been too. Our days are filled with library trips, settling sibling disputes, Vacation Bible School (the kids absolutely loved this), picking blackberries and delivering to markets, pulling off Japanese beetles on said blackberries. On a side note: we are tired of these little rascals! This week we have pulled off three 5 gallon buckets full of these nasty bugs in only 3 short days.
We do plan to have some down time, host a few people and do swimming lessons before school starts.
Here is this week’s recipe, a few days late :-).
ALPINE MEATBALLS AND RICE FOR THE FREEZER
6 cups dry rice, cook according to directions
4 lbs ground beef
1/2 cup oatmeal
1 tsp salt
5 – 12 oz mushroom soup (this is the brand I like to use because it has no MSG)
4 cups beef broth
12 cloves garlic, minced
6 cups swiss cheese, shredded
4 tbsp parsley
Prepare rice according to package, allow to cool on stove top while you prepare meatballs. Combine beef, eggs, oatmeal and salt. Form into balls and bake at 400 for 15-18 minutes.
While meatballs are baking mix mushroom soup, beef broth, garlic, cheese and parsley.
Divide rice between 4 foils or glass baking dishes. Distribute meatballs equally over rice. Pour sauce mixture over meatballs and rice. Cover with foil. Label and freeze. When ready to bake, bake at 400 for 25-30 minutes or until mixture is bubbly around the edges.
Posted by: Dawn | on July 5, 2016
I hope you had a fabulous 4th of July. Our plans got foiled due to the rain but we still partied and had a wonderful time. My children were disappointed because we were going to create our own parade on our front lawn (that was the one catch to all the guests we invited, they had to participate) but I gently reminded them that there are probably 20 more July 4th’s that we can create our own fun like that. I was planning to be Mrs Johnny Appleseed, don’t know if there ever was a Mrs but since all my boys decided they wanted to be something other then Mr J Appleseed I decided that I could wear a pan on my head, put on my plaid apron and pass out apples (think seeds inside the apples). Kinda the same thing, not really but almost. Enough about parties and parades and the likes. Here is the recipe for this week!
3 lbs ground beef, fried
14 cups pasta sauce
1 – 48 oz container cottage cheese, about 6 cups
3 cups Parmesan cheese
1/4 cup parsley, dried
1 tbsp basil, dried
18 lasagna noodles (no need to cook)
8 cups mozzarella cheese, shredded
Combine beef and pasta sauce in a large bowl; set aside. Mix cottage cheese, eggs, Parmesan cheese, parsley and basil together.
Take 3 foil pans or glass baking dishes and place 3/4 cup red sauce on bottom. Spread out thin. Add 3 lasagna noodles; put 1 1/2 cup of cottage cheese mixture, 2 cups meat sauce, 1 cup mozzarella cheese. Repeat. Top with remaining mozzarella cheese. Cover with foil. Freeze. Thaw in frig over night or all day. Bake at 375 for 45-55 minutes. Sprinkle dried parsley on top right before serving.
Posted by: Dawn | on June 27, 2016
We have been gone…..A LOT lately but oh we have had so much fun. I had blog posts ready for the 15 days we were on the farm with my parents in Ohio but I guess we were having so much fun the posts didn’t happen. So hopefully I am back to the normal schedule and can finish this marathon of freezer meal recipes! Hope your enjoying these summer days, they are GRAND!
3 lbs of ground sausage, cooked
4 cups of onions, chopped
(you can cook the sausage & onions in your slow cooker the day before for less hassle in the kitchen the day of assembly)
24 cups of shredded hashbrowns
10 cups cheddar cheese
6 cups swiss cheese
8 cups small curd cottage cheese
6 tbsp dried chives
2 tsp black pepper
4 cups of milk (you can omit this if you are not going to freeze this recipe. This is a great recipe to use when hosting large events).
Brown sausage and onions. Set aside. Mix eggs lightly, add hash browns, cheeses, cottage cheese, chives, pepper, milk and sausage mixture. Place into pans. I used 5 foil pans. Freeze, label and thaw over night for a morning bake off. Bake at 350 for 45-55 minutes or until golden.
Posted by: Dawn | on June 6, 2016
The night I came in to do this recipe, it was chaotic in my house. I had been working outside all day and the time was 4:30 p.m. I had no dinner ready and 6 lbs of beef thawed, it had been at room temperature for a long time. Needless to say it needed attended to. It was 4:45 p.m. until I got my whits about me. We usually eat dinner at 6 p.m. I did not know if it was possible but I put it into high gear and made this dish. We did eat dinner that night at 6:15 and all the meatballs were cooling while we ate. There were a few pre dinner fights I had to solve and my kitchen was a WRECK until it was all said and done. So the whole point of what I am telling you is that if time is a valuable commodity in your household you will like this recipe even if your house is a wreck for a short period of time to make it happen. This night I also started rice in the cooker while I prepped this dinner, which made things come together a bit more easily. We had Salisbury meatballs, rice and steamed broccoli with butter.
6 lbs of ground beef
3 cups of oatmeal, ground in a blender coarsely
2/3 cup cream
4 eggs, lightly beaten
1/4 cup onion, dried & minced
10 garlic cloves, minced
1 tbsp salt
2 tsp black pepper
1 cup butter (2 sticks)
1 lb white mushrooms, cleaned & sliced
(I ran mine thru my food processor with the chopping blade on them, they were more diced then sliced)
4 cups beef broth
4 cups water
1 cup flour or 4 tbsp glucomannan (if your wanting to be wheat free & low carb. You need to dissolve the gluccoman in 1/2 cup of the water. Using the glucomannan did not make a super thick sauce but it was still good and you must stir like crazy when you are dissolving it in liquid)
4 cups half & half or light cream
2 TBSP Worcestershire sauce
2 TBSP beef bouillon
1 1/2 tsp black pepper
1 tsp salt
Using your hands 🙂 thoroughly combine beef, oatmeal, cream, eggs, onion , garlic, salt and pepper in a large bowl. Once all combined take a cookie sheet and line it with parchment paper for easy clean up. With a 1″ ice-cream scoop place the meatballs on the cookie sheet. I place them very close together, almost touching. Bake at 400 for 15-18 minutes.
While the meatballs are baking. Melt the butter in a large stockpot. Add mushrooms and saute until soft, approx 7 minutes. Remove mushrooms and butter from stock pot into another bowl. Add beef broth and water, bring to a light boil, add flour or gluccoman/water mixture stir for a minute or 2. Add half and half cooking until sauce thickens, this can take 8-15 minutes. Remove from heat and add Worcestershire sauce, bouillon, salt & pepper. Cool sauce.
Divide meatballs into freezer bags and divide sauce evenly between all bags.
When you reheat for your meal, remove from freezer and allow to thaw all day. Place in a glass pan and bake for 15 – 20 minutes at 400 degrees.
Here is a simple freezer recipe for mashed potaotes. The recipe I use is when I make freezer mashed potatoes is from the book Don’t Panic More Dinner’s in the Freezer but because of copyright issues I am not posting it. You can purchase the book here. The book is so helpful on many fronts but the thing I love most about this freezer cooking book is that they offer you 3 options when you do meals. You can do the basic recipe 3x, 6x or 9x. The 9x times requires 36 lbs of potatoes. It’s a lot but you could easily use this recipe if your hosting a big group or even a smaller group and then freeze the left overs.