Sunday, January 24, 2010

Bulk Spaghetti Sauce-Freezer

(36 servings)

2 pounds italian sausage
2 cups onions, chopped
1/2 cup green pepper, chopped
1/2 cups celery, chopped
2 tespoons garlic, minced
5 jars commercial spaghetti sauce (Hunts)
4 16-oz cans italian-style stewed tomatoes, cut up, undrained

Brown sausage, onion, green pepper, celery and garlic in large stock pot.  Add spaghetti sauce and stewed tomatoes. Simmer on low on medium heat for at least 1 hour. Stir occasionally. Allow to cool. Set aside sauce needed for other recipes and freeze the rest in bags for sauce over pasta meals.

Lazy Lasagna
(10 servings)
12 oz. lasagna noodles, uncooked
5-6 cups spaghetti sauce
2 cups cream style cottage cheese, or ricotta
12 oz. mozzarella cheese,(make your own from powdered milk)
1/2 cups grated parmesan cheese

in two greased casserole baking dishes, make layers in the following order: half each noodles, cottage cheese, mozarella slices, spaghetti sauce, and sprinkled Parmesan cheese. Repeat. Make certain the dry noodles are completely covered by sauce. Wrap pans with foil. Label and freeze.
To serve: To thaw, take meal out of freezer at least 24 hours before serving. Place in refrigerator. Bake tightly covered at 350 for about 45 min.

More to come !

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