Servings 6

INGREDIENTS:

1 cup uncooked elbow macaroni

1 pound lean ground beef OR 1 pound Italian sausage links, casing removed

1 medium onion, chopped

4 garlic cloves, minced (garlic lovers can use more!)

1 teaspoon ground cumin OR can use 1/2 to 1 package taco seasoning mix

1 teaspoon crushed chili flakes, or adjust to taste

1 (28 ounce) can diced tomatoes, undrained

1/2 cup frozen corn (can use more)

1 (8 ounce) can tomato sauce

1 (4 ounce) can chopped green chilies

seasoned salt and fresh ground black pepper, to taste

shredded cheddar cheese (use as much as you like)

Servings 8

INGREDIENTS:

1  (16 ounce) package uncooked elbow macaroni

1 pound ground beef

1 medium onion, chopped

1 jalapeno pepper, seeded and finely chopped (can omit or use pickled jalapeno)

4 large garlic cloves, minced (garlic loves can use more)

1 envelope taco seasoning mix (mild or spicy)

1 (14-1/2 ounce) ounce diced tomatoes, undrained

1 (10-3/4 ounce) can condensed tomato soup, undiluted

1 can (8 ounces) tomato sauce

seasoned salt and fresh ground black pepper, to taste

shredded cheddar cheese OR Mexi blend cheese (use as much as you like)

INSTRUCTIONS:————————————————–

Cook macaroni according to package directions; drain.

In a Dutch oven, cook beef with onion and jalapeno over medium heat until meat is no longer pink; drain.

Add in garlic and continue cooking until meat is lightly browned (about 10-12 minutes).

Add in taco seasoning mix; cook stirring for 1 minute.

Stir in the tomatoes, condensed soup and tomato sauce;  bring to a boil stirring, reduce heat to medium-low and simmer  uncovered for about 25-30 minutes or until thickened.

Stir cooked macaroni into meat mixture and heat through.

Season with salt and pepper to taste.

Sprinkle with shredded cheddar cheese and allow to melt.

You will also find this recipe on Recipezazz.com

Plan ahead there is a 24 hour chilling time

Servings 6

INGREDIENTS:

1 pound ground beef

1 pound ground pork

3 slices white bread, coarsely crumbled

6 tablespoons milk

3 large egg, lightly beaten

8 large garlic cloves, minced

1/4 cup chopped fresh parsley

1 teaspoon dried Italian seasoning (rubbed between fingers to release the flavor)

1/2 cup freshly grated Parmesan cheese

2 teaspoons seasoned salt

2-3 teaspoons fresh ground black pepper

INSTRUCTIONS:

Place all ingredients in a bowl.

Using clean hands mix until well combined.

Cover and refrigerate for 24 hours.

Shape into desired size meatballs.

At this point you can freeze the meatballs or use right away.

Drop into simmering sauce or bake on a greased baking sheet in a preheated 350 degree F oven until cooked though.

You will also find the recipe on Recipezazz.com

Taken from my “Favorites” folder!

Purchase the packages with the pan rolls attached together and do not separate the rolls

To make ahead; prepare as directed but omit oven warming, freeze up to 6 weeks, thaw in refrigerator overnight and then warm in oven as directed

INGREDIENTS:

1-1/2 cups finely chopped walnuts OR pecans

2 (9.25 ounce) packages pan rolls (do not separate the rolls!)

2/3 cup peach preserves

1/2 cup Hellman’s Dijonnaise mustard-mayonnaise blend

1 pound thinly sliced deli roast beef, chopped

1/2 pound provolone cheese slices ( can use cheddar cheese)

fresh ground black pepper

INSTRUCTIONS:—————————————————-

Preheat oven to 325 degrees F.

Heat walnuts in a small nonstick skillet over medium-low heat, stirring often (about 5 to 6 minutes or until lightly toasted and fragrant, do not omit the toasting!)

Remove rolls from packages. (do not separate the rolls).

Using a large serrated knife cut rolls in half horizontally, creating 1 top and 1 bottom per package.

Spread preserves on cut sides of top of rolls, then sprinkle with walnuts (about 3/4 cup for each pan roll package).

Spread mustard-mayonnaise blend on cut sides of bottom of rolls, then top with roast beef and cheese.

Sprinkle with pepper.

Cover with top halves of rolls, preserves sides facing down.

Wrap in aluminum foil.

At this point you may freeze for up to 6 weeks.

Bake at 325 degrees F for 20-25 minutes or until cheese is melted.

Slice into individual sandwiches.

Serve immediately.

This freezes very well so make a double batch to have ready in your freezer, thaw overnight in refrigerator or in microwave for a quick thaw

If you are making the chili to freeze then do not add in the water and cornstarch

INGREDIENTS:

1 pound lean ground beef

2 medium onions, chopped

6 large garlic cloves, minced (garlic lovers can use more!)

1 tablespoons crushed chili flakes, or to taste

2 (14 ounce) cans petite diced tomatoes, undrained

1 (15 ounce) cans tomato sauce

1 cup beef broth

1 tablespoon chili powder, or to taste

2 teaspoons ground cumin

2 teaspoons seasoned  salt, or to taste

2 (15 ounce) cans red kidney beans, rinsed and drained

fresh ground black pepper, to taste

2 tablespoons cornstarch

1/4 cup water

INSTRUCTIONS:——————————————–

Cook ground beef with onions and garlic in heavy skillet until beef is no longer pink.

Add in garlic and chili flakes; continue to cook until the meat is browned (this may take about 12 minutes). vegetables are tender; drain.

Add in all ingredients except cornstarch and water; bring to a boil stirring constantly.

Reduce heat to low cover and simmer uncovered for 50-60 minutes.

If you want a thicker chili, mix cornstarch and water in small bowl until smooth and add to chili, stirring vigorously, then and simmer for about 10 minutes, until slightly thickened.

If you are making the chili to freeze; do not add cornstarch and water. Cool

Cool to room temperature then place in refrigerator for 24 hours or up to 3 days.

Divide in plastic containers and freeze until solid.

To reheat, place chili in saucepan with 1/4 cup water and cook over medium heat, stirring occasionally until reheated (at this point you can add the cornstarch and water mixture if you’d like a thicker chili).

Brushing the bones with tomato paste then oven roasting will produce a darker richer tasting stock, I strongly recommend not to skip this step, if you want you can roast the bones days ahead and refrigerate until ready to make the stock or you can even freeze them until ready to use, you will need a 12-quart stockpot for this

INGREDIENTS:

10-12 large beef bones with marrow (must use only marrow bones!)

1 (6 ounce) can tomato paste

2 large onions, chopped (leave the skin on onions)

2 large carrots,

1 large whole garlic bulb, separated into whole cloves then skin removed

8 -10 peppercorns

2 tablespoons salt, or to taste

water(enough to cover the bones)

INSTRUCTIONS:———————————————–

Place the bones on a greased baking sheet and brush lightly with tomato paste on all sides (use only tomato paste not tomato sauce).

Bake at 350 degrees F turning once during baking.

Bake for about 25 minutes on each side or until browned.

Place in the large stock pot along with remaining ingredients, then add in enough water to cover; bring to a gentle boil over medium heat (this may takes about 30 minutes to bring to a boil).

When the stock is boiling reduce heat to low (if cooked on high boil the stock will be lighter in color and less concentrated) and simmer on lowest heat for about 4-6 hours.

Allow the stock to cool, then place the pot (with all ingredients left in) and refrigerate for 1-4 days.

Remove the bones, then stain the liquid.

Freeze in plastic containers for up to 3 months (I use plastic cottage cheese or sour cream containers).

You can thaw in the fridge or thaw in the microwave.

You will also find this recipe on www.recipezazz.com

This is an OAMC recipe, cool then freeze in 3-cup plastic containers for meals in a jiffy,  just thaw overnight in the fridge warm on top of the stove with an additional water or broth, this is also great with bulk Italian sausage meat

Yield 15 servings

INGREDIENTS:

2 pounds ground beef

2 medium onions, chopped

8 large garlic cloves, minced

1 tablespoons crushed chili flakes

4 (14-1/2 ounce) cans stewed tomatoes, undrained

8 medium carrots, thinly sliced

4 celery ribs, diced

2 large potatoes, peeled and cubed

1 cup water

1 cup beef broth

3/4 cup uncooked long grain rice

1 tablespoon seasoned salt, or to taste

2 teaspoons fresh ground black pepper

water or beef broth (to be added in after thawing and when heating on the stove)

INGREDIENTS:————————————————

In a Dutch oven cook beef and onions over medium heat until meat is no longer pink; drain.

Add in garlic and chili flakes; cook until meat is browned (about 10-12 minutes).

Add the tomatoes, carrots, celery, potatoes, broth, water, rice, salt and pepper; bring to a boil,  reduce heat cover and simmer for 30 minutes or until vegetables and rice are tender.

Uncover, then simmer 20-30 minutes longer or until thickened.

Cool completely then freeze in 3-cup portions for up to 3 months.

When ready to use; thaw in the refrigerator for 24 hours.

Transfer to a saucepan; add broth or water cook until hot and bubbly.