Joans beef plan

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      Cindy

      Joan’s Spaghetti Sauce

      makes 36 Cups

      6 pounds ground beef — browned and drained

      1 pound gound Italian Sausage — browned and drained

      4 onions — chopped

      6 cans mushrooms (or 2 pounds fresh, sauteed) — drained

      italian seasoning

      7 jars spaghetti sauce (Approx. 180 ounces)

      3 cans tomato — diced

      1 cup chopped peppers (I have them frozen)

      1 can tomato paste — large can

      Brown beef, onions, peppers, sausage and Italian seasoning (2 pounds at a

      time). Drain well. Put in stock pot, add mushrooms, sauce, tomatoes, tomato

      paste, and remaining seasoning, simmer.

      Use 13 cups in the following recipes, Freeze the remaining in freezer bags

      in family size portions for pizza and spagetti.

      Baked Mostaccoli

      (Makes 2 meals)

      6 cups Joan’s Spaghetti Sauce

      16 ounces mozzarella cheese — shredded

      2 pounds mostaccoli noodles — just cooked

      Cook noodles until just done, drain, cool with cold water. Add sauce, divide

      in half, put each half into gallon freezer bag. Divide mozzarella and freeze

      separately in quart freezer bags. Attach cheese to mostaccoli.

      To serve: Thaw for 1 day, put into casserole dish and sprinkle cheese on top

      Microwave for 5-10 minutes.

      Lazy Lasagna

      (Makes 3 meals)

      12 ounces lasagna noodles — uncooked

      7 cups Joan’s Spaghetti Sauce

      2 cups cottage cheese

      2 eggs, beaten

      16 ounces Mozzarella –shredded

      Mix together cottage cheese and egg. In two 10x6x2-inch baking dishes,

      spread one cup of the sauce on the bottom of each dish. Then make layers in

      this order: uncooked noodles, cottage cheese/egg mixture, mozzarella cheese

      and sauce; repeat; sprinkle cheese on top. Wrap pan in foil; label and

      freeze.

      To serve: Thaw completely (takes about 1 1/2 days in refrigerator.) Bake

      tightly covered at 350-degrees F for about 45 minutes, or until the edges

      are bubbly and center is hot. Take cover off during final 10 minutes of

      baking time. Let stand 10 minutes before serving.

      Note: Make sure the noodles are completely covered with sauce – if necessary

      add a small amount – 1/2 c – of water

      Hamburger Pie

      (Makes 3 meals)

      2 onions — chopped

      3 pounds ground beef

      4 teaspoons salt

      1 teaspoon pepper

      6 9″ pie shell

      4 egg — beaten

      3 cups cottage cheese

      3 cups mozzarella cheese — shredded

      Saute onions. Add hamburger, cook until no longer red. Add salt and pepper

      and put 1/4 meat mixture in each pie shell. Beat eggs. Add cottage cheese to

      eggs, pour 1/2 over meat on each pie. Put the rest of the meat on and

      sprinkle with cheese. Place another pie crust on top, crimp edges. Cover

      with foil, flash freeze, then put into ziplock.

      To serve: Thaw all day in refrigerator, then bake at 375F for 30 minutes.

      Hamburger Stroganoff

      (Makes 3 meals)

      3 pounds ground beef — browned and drained

      2 onions — chopped

      6 cans mushroom (or 1 pound fresh, sauteed)

      6 cans cream of mushroom soup, condensed

      3 cups milk

      sprinkle pepper

      3 cups sour cream (Added after thawed)

      Brown beef & onion. Drain. Add the rest of the ingredients, simmer 10

      minutes. Divide into thirds. Put each third in a gallon freezer bag, flatten

      and freeze.

      To Serve:Thaw, and heat, adding 1 cup sour cream. Serve over noodles

      Note: My stroganoff was a bit runny when thawed, I made rice and made it

      into a casserole.

      Joan’s Meat Loaf

      (Makes 3 meals)

      6 pounds ground beef — thawed

      4 eggs — beaten

      2 packages onion & mushroom soup mix

      1 cup ketchup

      1 cup BBQ Sauce

      1/2 cup worcestershire sauce

      2 cups oatmeal

      Mix all ingredients well. Put 1/3 in each aluminum lined dish. Flash freeze.

      Remove from dish and put in ziplock.

      To Serve: Thaw for 1 day, put back in dish and bake at 350F for 1 hour.

      [Non-text portions of this message have been removed]

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