• Manicotti pasta shells
  • 1 medium onion, chopped
  • 2 garlic cloves - minced
  • ¼ Cup olive oil
  • 3 Cup cooked ham, chopped
  • 1 Cup grated Parmesan cheese, divided
  • 6 Tablespoons butter
  • 6 Tablespoons all purpose flour
  • 3 Cups milk
  • 2 Cups shredded Swiss cheese
  • Freezer wrap
  1. Place the olive oil in a large skillet over medium heat.
  2. Add the onion and garlic.
  3. Cook until tender about 5 minutes.
  4. Remove from the heat.
  5. Add the ham and allow to cool for about 15 minutes.
  6. Stir in ½ C of the Parmesan cheese.
  7. Cook the pasta according to the directions on the box.
  8. Drain and allow to cool.
  9. Place the butter in a large saucepan over medium high heat.
  10. Cook until butter becomes foamy looking.
  11. Carefully stir in the flour.
  12. Cook 3 minutes until it begins to bubble.
  13. Be sure to stir continuously so the flour doesn't burn.
  14. Carefully pour in the milk.
  15. Stir continuously until the sauce begins to thicken.
  16. Stir in the Swiss cheese until smooth.
  17. Place ¼ of the cheese sauce into the ham mixture and stir.
  18. Fill each shell with the ham mixture.
  19. Place enough cheese sauce to cover the bottom of a large glass baking dish.
  20. Place the shells in the cheese sauce.
  21. Pour the rest of the cheese sauce over the top of the pasta shells.
  22. Place in the refrigerator to cool.
  23. Once cool wrap with the freezer wrap and freeze for up to 2 months.
  24. When ready to cook thaw the dish overnight in the refrigerator.
  25. Uncover and cover with the ½ grated Parmesan cheese.
  26. Preheat oven to 350 degrees.
  27. Bake casserole for 1 hour or until heated completely through.


In a Snap Meat Loaf


In a Snap Meat Loaf
  • 2 eggs
  • 1 Cup milk
  • ½ Cup white bread crumbs, soft
  • 3 teaspoon salt
  • ½ teaspoon pepper
  • 2 lb ground chuck
  • Aluminum foil
  1. Beat eggs and milk together in a large mixing bowl.
  2. Add the breadcrumbs, salt and pepper and blend together well.
  3. Sprinkle in the salt and pepper.
  4. Place the ground chuck in with the milk mixture and mix well.
  5. Use your hands to mix making sure all the ingredients are combined.
  6. Place a piece of aluminum foil in a 9X9 inch pan.
  7. Be sure the aluminum foil comes about 6 inches over the edges of the pan.
  8. Form meat mixture into the pan.
  9. Pull the aluminum foil over the top and seal well.
  10. Remove from pan and freeze for up to 2 months.
  11. To heat preheat oven to 350 degrees
  12. Spray a 9X9 inch baking pan slightly with a non stick cooking spray.
  13. Unwrap the meatloaf and place in the pan.
  14. Bake 1 hour 30 minutes or until set.


In a Flash Burgers


In a Flash Burgers
  • 2 lb ground chuck
  • Wax paper
  • Freezer paper
  • Butter or margarine
  1. Shape the ground chuck into four inch patties.
  2. Place the wax paper on a flat surface.
  3. Place a patty on the wax paper.
  4. Add a piece of wax paper to the top of the patty.
  5. Add another patty.
  6. Continue until all the patties are stacked alternating back and forth between the patties and wax paper and being sure to end with the wax paper.
  7. Wrap in the freezer paper and secure tightly.
  8. Freeze for up to 2 months.
  9. When ready to use place the butter in a skillet.
  10. Heat on medium heat until butter is melted.
  11. Add the patties.
  12. Cook 7 minutes.
  13. Flip and cook an addition 7 minutes or until as well as you like.


Arctic Pickles


Arctic Pickles
  • 6 cucumbers, sliced thin
  • 1 large red onion, sliced thin
  • 2 Tablespoon salt
  • 1 Cup white vinegar
  • ¾ Cup sugar
  • Freezer containers
  1. Place the cucumbers and onions together in a large mixing bowl,
  2. Add the salt.
  3. Mix well.
  4. Let stand for 2 hours at room temperature.
  5. Rinse the cucumbers and onion in cool water.
  6. Drain.
  7. Place them in the freezer containers.
  8. Mix the vinegar and sugar together until the sugar is completely dissolved.
  9. Pour the mixture over the cucumbers and onions.
  10. Freeze for at least 3 weeks before eating.
  11. When ready to eat thaw in the refrigerator overnight or run under cold water if you want to thaw faster.


Sausage Gravy


Sausage Gravy
  • 1 lb. pork sausage
  • ⅔ cup flour
  • 3 cups milk
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  1. Cook sausage and remove from pan.
  2. Add ⅔ cup flour to drippings in pan. Cook and stir over medium heat for 5 to 10 minutes or mixture starts to turn golden brown.
  3. Slowly add milk stirring constantly.
  4. Add salt and pepper.
  5. Cook gravy until it boils and thickens.
  6. Add sausage to gravy mixture.
  7. Server over warm biscuits.


Simple Curried Pineapple Rice

Simple Curried Pineapple Rice
Recipe type: Side
Cuisine: Indian
Serves: 4
  • 3 cups vegetable broth
  • 1½ cups uncooked rice
  • 1 Tablespoon butter
  • 1 small onion, finely diced
  • 1 teaspoon curry powder
  • ¼ teaspoon garlic powder
  • 1½ cup diced pineapple
  1. Put broth and rice in a saucepan; bring to a boil.
  2. Reduce heat to low, cover saucepan and simmer for 25 to 30 minutes or until rice is tender.
  3. Remove from heat and set aside.
  4. In a large skillet heat butter over medium-low heat, then add onion, curry powder, garlic powder, and diced pineapple and cook together just until onion are tender.
  5. Add the cooked rice to the skillet over low heat, stir and allow to heat until rice is mixed with all ingredients and warm.
  6. Server Immediately while still hot.


Tuna Rice And Veggie Bake

Tuna Rice And Veggie Bake
Recipe type: Side
Cuisine: American
Serves: 4
  • 1 bag (16 oz) frozen mixed vegetables
  • 1 cup mayonnaise
  • ¼ cup sour cream
  • 3 cups cooked rice
  • ½ cup diced green pepper
  • ¼ cup diced onion
  • 2 teaspoons dried dill
  • 1 can (12 oz) white tuna in water, drained
  • 2 Tablespoon butter
  • 1 cup bread crumbs
  1. Preheat oven to 375°F
  2. Lightly Grease 2 quart baking dish.
  3. Mix together vegetables, mayonnaise, sour cream, cooked rice, green pepper, onion and dried dill.
  4. Mix in Tuna.
  5. Place in Greased baking dish.
  6. In a small saucepan, melt the butter, add the bread crumbs and heat just until combined, then spoon on top of the tuna mixture in baking dish.
  7. Bake (uncovered) in oven for 30 minutes or until hot and lightly browned on top and around the edges.

Viva Verde Roasted Pepper Rice Pot


Viva Verde Roasted Pepper Rice Pot
Recipe type: Side
Cuisine: American
Serves: 6
  • 4 large bell peppers
  • 4 cups chicken stock, divided
  • 1 cup fresh chopped parsley
  • ½ cup chopped onion
  • 1 garlic clove
  • 1 teaspoon kosher or sea salt
  • ⅛ teaspoon black pepper
  • ¼ cup olive oil
  • 2 cups (uncooked) long grain white rice or brown rice
  1. Heat oven to 400°F
  2. Lightly coat whole bell peppers with olive oil then place on a baking sheet.
  3. Roast until softened and slightly charred, then remove from oven.
  4. Place in a heat resistant bowl and cover with plastic wrap and let sit to sweat off the skins.
  5. Remove and discard the skins, stems, seeds, and membranes.
  6. Place the cleaned peppers in a blender or food processor with 2 cups of the chicken stock and pulse until blended well.
  7. Add in the parsley, onions, garlic, salt, and pepper a little at a time, pulsing in between until the mixture is a smooth puree consistency.
  8. Set aside.
  9. In a big pot over medium heat, add the olive oil and rice, stirring to coat the rice well with the oil; continue stirring the rice in the oil for about 2 minutes until warmed through, then add the pureed green pepper mixture to the rice in the pot, turn heat down to low and simmer gently for 5 minutes, stirring occasionally.
  10. Get out a small saucepan and heat the remaining 2 cups of chicken stock until just boiling, then pour the hot chicken stock into the big pot with rice and stir gently to combine.
  11. Bring the mixture to a boil, then immediately turn heat to very low, cover the pot and simmer gently for 20 minutes or until rice is tender and all the liquid is absorbed.
  12. Fluff the rice with a fork and serve hot.

Frozen Creamy Broccoli


Frozen Creamy Broccoli
Recipe type: Side
Cuisine: American
  • 2 lbs fresh broccoli cut into 2 in pieces
  • 1 Cup water
  • ½ teaspoon Salt
  • 1 small onion, chopped
  • 1 (4 oz) can mushrooms, drained
  • 3 Tablespoon butter or margarine
  • 1 (8 oz) can sliced water chestnuts, drained
  • 1 (10.5 oz) can cream of mushroom soup
  • ½ lb Velveeta cheese, cubed
  • ¼ teaspoon garlic salt
  • ¼ teaspoon pepper
  • 1 Cup shredded cheddar cheese
  • Freezer containers
  1. Place the water in a large saucepan and add the salt.
  2. Bring to a rapid boil and add the broccoli.
  3. Steam for 6 minutes and drain well when finished.
  4. Place the butter in a large skillet over medium heat.
  5. Let the butter completely melt.
  6. Add the onion and mushrooms.
  7. Cook until the onion becomes tender about 5 minutes and drain well.
  8. Place the broccoli, onion, mushrooms and water chestnuts together in a large mixing bowl.
  9. In a small saucepan over low heat stir the Velveeta cheese and mushroom soup together.
  10. Cook until the cheese is completely melted and mixture is smooth being sure to stir constantly so the cheese doesn't burn.
  11. When smooth add the garlic salt and pepper.
  12. Stir well.
  13. Pour over the broccoli.
  14. Allow the mixture to cool to room temperature.
  15. Place mixture into freezer containers.
  16. Freeze for up to 1 month.
  17. When ready to bake place in the refrigerator to thaw overnight.
  18. Preheat oven to 350°F
  19. Lightly spray a 2 qt casserole with a non stick cooking spray.
  20. Place the broccoli mixture in the casserole dish.
  21. Bake 30 minutes.
  22. Sprinkle the top with the cheddar cheese and continue baking 5 more minutes or until cheese has melted completely.

Andouille Cajun Rice Casserole


Andouille Cajun Rice Casserole
Recipe type: Main
Cuisine: Southern
Serves: 6
  • ½ lb Andouille sausage
  • ½ teaspoon paprika
  • ½ teaspoon dried marjoram
  • ½ teaspoon dried basil
  • ⅛ teaspoon hot sauce
  • 1 teaspoon Worcestershire (if you are allergic to fish do not put this in)
  • ½ cup tomato puree
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups cooked brown rice
  • ½ cup finely chopped celery
  • ½ cup finely chopped green bell pepper
  • ¼ cup finely chopped onion
  1. Put sausage on broiler pan and broil just until slightly crisp, turning to cook evenly. Remove and set aside.
  2. Preheat oven to 350°F. Use 2 quart Casserole Dish.
  3. Put remaining ingredients in a large bowl and stir to combine.
  4. Cut andouille sausage into ½ inch circles, then add to the other ingredients and toss to combine.
  5. Turn mixture into a casserole dish, cover, then put in preheated oven and bake for 20 to 25 minutes or until bubbly hot.
  6. Remove and let stand for 5 minutes before uncovering to serve.