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

These freeze wonderful but the potatoes must be baked firstly cooled completely before freezing don’t think about freezing them before cooking or you will have a watery filling!

The potatoes may be served right away or frozen and the directions include method for both, purchase only russet potatoes for this and the largest you can find,  for more flavor add in 1/2 cup freshly grated Parmesan cheese if desired

Servings 14

INGREDIENTS:

7 jumbo russet potatoes (skins rinsed and scrubbed)

1/2 cup heavy whipping cream (33-35%)

3/4 cup butter, cut into cubes (no substitutes)

2 egg yolks

1/8 teaspoon ground nutmeg

1 cup shredded cheddar cheese

6 green onions, finely chopped (or to taste)

2 teaspoons salt, or to taste

fresh ground black pepper, or to taste

shredded cheddar cheese (to sprinkle on top of the hot potatoes after baking)

INSTRUCTIONS:——————————————————

Prick a few holes in each potato with a fork.

Bake potatoes in a preheated 350 degree  F oven until tender and a knife slides in the potato easily (jumbo potatoes could take over an hour).

Let cool for about 20-30 minutes then slice in half.

Carefully scoop out the pulp with a spoon leaving about 1/4-in potato inside the shell.

Place the pulp into a large bowl.

In a saucepan heat the whipping cream with butter over low heat until the butter has melted; cool for about 15 minutes, then pour over the potato pulp.

Add the egg yolks  and nutmeg; beat using an electric mixer on medium speed until  smooth.

Mix in 1 cup cheddar cheese and finely chopped green onions.

Season with  salt then black pepper to taste.

Fill each potato shell with the mashed potato mixture.

Place on a baking sheet,

Sprinkle the tops with a small amount parmesan cheese.

Bake in a preheated 350 degree F oven for about 25 minutes or until the tops are golden brown and the filling is set.

If serving right away sprinkle the tops of each hot potato with cheddar cheese and allow to melt.

To freeze; omit the cheddar cheese on top, cool completely then freeze on a tray, when completely frozen wrap each potato in foil to prevent freezer odors and freezer burn.

A day before serving remove potato/s from freezer and thaw the potatoes in the refrigerator overnight.

Heat in a preheated 300 degree F oven until hot.

Remove from oven then sprinkle with grated cheddar cheese and allow to melt.

You will also find this recipe on 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.

This makes a great spread for fish burgers or a dip for fish sticks, plan ahead the sauce must chill for at least 2 or more hours before using

INGREDIENTS:

1/4 cup sweet dill pickle relish

1/2 cup Miracle Whip salad dressing

1/2 teaspoon garlic powder

2 tablespoons minced yellow onion

1/2 teaspoon cayenne pepper

1 teaspoon prepared yellow mustard

fresh lemon juice, to taste (start with 1 teaspoon)

INSTRUCTIONS:———————————————

Combine all ingredients together until well blended.

Chill for 2 or more hours before using.

Spread on  buns.

You will also find this recipe on Recipezazz.com

Yield 5 dozen

INGREDIENTS:

1-1/2 cups quick-cooking oats

1 cup each or a combination of all — Skor toffee bits OR mini chocolate chips OR M&M’s miniature baking bits

1/2 cup all-purpose flour

1/2 cup packed brown sugar

1/2 rice cereal

1/2 teaspoon baking soda

1/2 cup butter, melted

1 package fudge brownie mix (for a 13-inch x 9-inch pan)

If you are a lover of Reeses peanut butter cups then you will LOVE these bars, I could eat the whole pan myself! 

For easy slicing refrigerate the pan for about 1 hour, remove then slice with a small sharp knife and place back in refrigerator until firm

INGREDIENTS:

2 cups confectioners sugar, sifted to remove small lumps

pinch salt

1 cup creamy peanut butter

2/3 cup graham cracker crumbs

1/2 cup butter, melted

For the best flavor the meatballs and sauce should simmer for at least 1-1/2 hours

Servings 6

INGREDIENTS:

1-1/2 pounds lean ground beef (prepared into your favorite meatball recipe then shaped into about 1-inch balls or as desired)

oil, as needed

Sauce: