Cook Once Serve Twice

Batch Cooking

Batch Cooking is a great way to save time. Prepare a large portion of the main ingredient and divide up into portions. Use one right away and freeze the rest. When ready to use it in a recipe, take out the portion and thaw in the refrigerator. You can do this with completed casseroles also. Just double the recipe when preparing and put into 2 casseroles dishes. Cover one tightly with foil and freeze. When ready to fix, put in a cold oven and heat at 350 degrees 45 minutes to an hour or until hot all the way through.

Easy Meatballs

• 1 egg
• 1/4 cup milk
• 1/4 cup finely chopped onion
• 2 tsp Worcestershire sauce
• 1 1/2 cups soft bread crumbs
• 1 tsp salt
• 1/4 tsp pepper
• 1 1/2 lb ground beef

In a bowl, combine the egg, milk, onion, and Worcestershire sauce. Stir in breadcrumbs, salt and pepper. Add beef. Mix well. Preheat oven to 350 degrees. Shape into 1-inch balls. Place on a lightly greased 15×10 inch baking pan or 9X13 inch baking dish. Bake uncovered for 15 to 20 minutes or until meat is no longer pink.

Stroganoff Meatballs

• 1/2 batch of Easy Meatballs
• 8 to 10 oz egg noodles
• 1 1/2 cup sliced fresh mushrooms
• 1/2 cup chopped onion
• 1/4 cup margarine
• 4 Tbsp flour, divided
• 1/4 tsp salt
• 1 1/2 cups beef broth
• 1 cup sour cream

Cook noodles according to package directions and drain. In a saucepan, sauté mushrooms and onion in butter until tender. Stir in 3 Tbsp flour and salt until blended. Gradually add broth. Brint to a boil over medium heat. Cook and stir for 2 minutes; reduce heat. Combine sour cream and 1 Tbsp flour until smooth; stir into mushroom mixture. Add meatballs. Simmer, uncovered, for 4 – 5 minutes or until heated through, stirring occasionally. Serve over noodles. Makes 4 servings

Tips to make it fit your family

• Make your own breadcrumbs from old bread and heels. Allow bread to dry out and then mince in a blender or food processor.
• May substitute ground pork, turkey or chicken for beef.
• Can add parsley, garlic or other herbs to change flavor.
• Substitute sausage for part of the beef.
• Divide batch in half and freeze half.

Quick Ideas for Using Meatballs

• Serve by themselves
• Serve with Spaghetti sauce on spaghetti noodles
• Serve with pizza sauce and mozzarella on a hoggie
• Serve with favorite BBQ Sauce

Stroganoff Tips

• May substitute a different style of pasta.
• For picky eaters, serve the sauce, pasta, and meatballs separately and they can dip the meatballs in the sauce.
• May use 2 cans of mushrooms drained instead of fresh.
• May substitute bullion for the broth.
• Can add chopped or dried parsley for freshness.

Taco-seasoned Meat

• 3 pounds of ground beef
• 2 packets of taco seasoning mix
• 2 medium onions, chopped

In a large pot, cook beef and onions until meat is no longer pink, drain off the grease. (use a colander in a bowl). Add the taco seasoning mix and mix well. Divide into 3 resealable freezer bags. Freeze (up to 3 months) until ready to use. Use meat to make 3 meals.

Taco Twist Bake

• 1 bag of cooked taco-seasoned meat
• 2 cans (8 ounce) tomato sauce
• 1.4 cup chopped green pepper
• 1 pkg (8 ounce) spiral pasta cooked and drained
• 1 cup sour cream
• 1 cup shredded cheddar cheese, divided

In a small saucepan, combine the taco meat, tomato sauce, and green pepper, bring to a boil. Meanwhile, combine pasta and sour cream, place in a greased 8-inch square baking dish. Sprinkle with 1/2 cup of cheese. Top with meat mixture. Bake uncovered at 350 degrees for 25 minutes. Sprinkle with remaining cheese. Bake 5 to 10 minutes longer or until the cheese is melted. Yield 4 servings

Taco Cornbread Squares

• 1 pkg (8 1/2 ounces) corn bread/muffin mix
• 1 egg
• 1/3 cup milk
• 1 bag of cooked taco-seasoned meat
• 1 can refried beans
• 1 cup sour cream
• 1 1/2 cups shredded Mexican cheese blend, divided
• 1/2 cup chopped onion
• 1 medium tomato, chopped
• 1 cup shredded lettuce
• 1 can (2 1/4 ounces) sliced ripe olives, drained

In a bowl, combine cornbread mix, egg and milk until blended. Spread into a greased 9-inch square baking dish. Bake at 350 degrees for 15 minutes. Combine taco meat and beans; spread over the cornbread mixture. Combine sour cream, 1 cup cheese and onion, spread over meat mixture. Bake for 20 – 25 minutes or until heated through and cheese is melted. Sprinkle with tomato, lettuce, olives, and remaining cheese. Yield 6 servings.

Tips to Fit Your Family

• Use ground turkey, chicken or pork instead of beef or a mixture
• Create your own taco mix with your favorite spices and herbs.

Quick recipes for using Taco-seasoned Meat

• Use one bag as tacos. Add a 1/2 cup water and simmer for 8 to 10 minutes. Stirring occasionally. Fill 8 taco shells and top with favorite toppings like cheese, lettuce, olives, sour cream and tomatoes.
• Use one bag as burritos with or without a can of beans. Add 1/2 cup water and simmer for 8 to 10 minutes. Spoon 1/4 batch into a tortilla add cheese and favorite salsa. Roll and serve. Makes 4.
• Make quick nachos by spreading out chips on a plate, top with cheese, add warmed meat and microwave for 1 to 2 minutes until cheese is melted. Can add beans and favorite toppings.
• Add 1 bag to 1 8 ounce can of tomato sauce and simmer for 8 to 10 minutes. Serve over corn chips and top with cheese, lettuce and tomato

Taco Twist Bake Tips

• Use any color of bell pepper
• Add a can of corn
• Can substitute a different type of pasta
• Can substitute another type of cheese

Taco Cornbread Squares Tips

• Can use whole beans instead of refried
• Can substitute another type of cheese