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.

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