The following recipes come from Sarah Smith.
Homemade Freezer Meatballs
4 eggs
1 cup breadcrumbs (for home-style I use crushed stuffing)
½ cup chopped onion
Home style: ¼ cup snipped parsley, 1 tsp. dried thyme
Italian: 2 pkgs spaghetti sauce dry mix
2 tsp. salt
¼ tsp. pepper
3 pounds ground beef
Mix well and shape into balls. I used the cookie size scoop. Place on a cookie sheet and bake 30 min. at 350 degrees.
Cool on paper towels and then freeze in storage bags for up to six months. I think it would work best to freeze separately on a cookie sheet and then bag.
Freezer Burritos
This is one that I make and keep in the freezer for a quick meal.
6 pounds ground beef cooked with fresh pepper, paper towel any excess oil off.
1 (7 ounce) can dices mild chilies
4 (2 pound) cans refried beans
1 (10 ounce) can mild enchilada sauce
½ cup hot taco sauce
1 large can olives sliced
1 ½ pounds grated cheddar cheese
2 bunches finely chopped green onions
½ tsp. salt
40 large flour tortillas
Mix ingredients together, except cheese and tortillas. Spread mixture evenly over tortilla, ¼” thick to ½” from edge. Sprinkle with cheese and roll up. Wrap in foil and freeze. To heat: place frozen burritos in oven at 350 for 45 min. or microwave on high for 2 minutes flipping over half way through. Serve with whatever toppings sour cream, salsa, etc.
Chicken Puffs
8 oz. package cream cheese 2 -3 cups diced cooked chicken
2 TB. Margarine (optional) 2 tsp. chopped green onion
½ tsp. pepper 1 TB. Chopped pimento (optional)
2- 8 count pkg. crescent rolls 4 oz can mushrooms chopped
Mix all ingredients but rolls. Place a large spoonful of filling on each stretched out triangle and wrap to enclose. Dip in melted butter and crushed bread crumbs or stuffing. Bake on cookie sheet for 20 in. at 350. To freeze, place on cookie sheet and freeze then store in baggies. Defrost and cook as above or microwave for 2-3 min.
