Basil-Balsamic Chops

This recipe is from the great freezer book, Fix, Freeze, Feast. We highly recommend you puchase the book if you do any freezer cooking. This recipe makes 3 entress, 4 servings each.

6 - 8 lbs boneless pork loin chops
1 cup olive oil
1/2 cup balsamic vinegar
1/4 cup soy sauce
1/4 cup lemon juice
2 T honey
3 tsp minced garlic
3 tsp dried basil
2 1/4 tsp black pepper

Rinse and divide chops evenly among 3 1-gallon freezer bags.

Whisk together olice oil, vinegar, soy sauce, lemon juice, and honey in a medium bowl. Divide marinade evenly over the pork.

Into each bag measure 1 tsp garlic, 1 tsp basil, and 3/4 tsp pepper. Seal and freeze.

To prepare, thaw completely in fridge. Either grill or broil chops until a thermometer inserted into thickest part of pork reads 160d. Discard remaining marinade.

Cannelloni with Cheese Sauce

2 cups marinara sauce
1/4 lb ground beef, browned
1/4 lb italian sausage, browned
1 cup onion, chopped and sauteed
6 cannelloni, large
1 cup white sauce
6 oz cheddar cheese, grated
2 T parmesan cheese, freshly grated

To make filling, combine browned beef, browned sausage, sauteed onion and marinara sauce. Cook cannelloni as directed, but cook for only 3/4 of the recommended time; rinse and drain. Fill cannelloni with filling mixture and pack firmly into greased baking dish.

To make cheese sauce, warm white sauce until nearly boiling; add grated cheddar cheese and stir until melted. Pour over cannelloni, coating pasta generously. Cool.

To freeze, cover baking dish with foil; place in freezer bag and freeze.

To prepare, uncover and bake frozen casserole in 400d oven for 1 hour, or until hot and bubbling. Sprinkle with the Parmesan cheese, return to oven for 5 minutes to brown top.

Quiche Lorraine

1 pie crust (9-inch), uncooked
6 bacon slices, crisply cooked
6 oz swiss cheese, shredded
1 1/2 cup half and half or light cream
1/2 tsp salt
1/4 tsp nutmeg
1/2 cup cubed, cooked ham
1/4 onion, sliced
4 eggs

Sprinkle crumbled bacon and cheese on the bottom of pie crust. Put remaining ingredients in blender container. Blend on high for 10 seconds, blend until onion is mixed but do not over-blend.

Pour into pie crust over bacon and cheese.

To freeze: Flash-freeze pie on cookie sheet. When frozen, cover with foil and seal in jumbo freezer bag.

To prepare, thaw quiche completely before baking. Bake in preheated oven at 350d for 30 minutes, until top is golden brown and mixture is set. Serve warm.

Harvest Casserole

1 box Uncle Ben's Long Grain Wild Rice (not instant - use original)
1 lb pork sausage
1 medium onion, diced
1 cup celery or water chestnuts
1 green pepper, diced
1 cup grated American cheese
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1 (4oz) can mushrooms
1 cup water

Brown sausage. Add onion, celery, and green pepper. Cook until vegetables are soft. Drain fat and add un-cooked rice, cheese, and soups. Mix together. Add mushrooms and meat mixture. Stir in seasoning packet from the rice.

Cover well and freeze. To prepare, thaw in refrigerator. Bake @ 325 degrees for 1 3/4 hours.

Sticky Ribs

NOTE: This recipe from Fix, Freeze, Feast is meant to be frozen and makes 3 entrees.

9 lbs boneless country-style ribs
2 1/4 cups packed brown sugar
3 cups water
3/4 cup soy sauce
3 T minced garlic

Divide ribs evenly in 3 1-gallon freezer bags.

Into each of 3 1-quart bags, measure 3/4 cup brown sugar, 1 cup water, 1/4 cup soy sauce, and 1 T garlic (sauce stays separate from meat).

Place a bag of sauce into each bag of ribs. Seal and freeze.

To prepare: Thaw in refrigerator. Place the ribs in a large stockpot and cover with water. Set bag of sauce aside. Simmer ribs about 1 hour, or until tender. Preheat the oven to 350 degrees. Drain ribs and place in an ungreased baking dish. Pour sauce over ribs. Bake, uncovered, for about 1 hour, or until sauce is thick and sticky.