Fix, Freeze, Feast - Kati Neville [41]
4. Place a bag of stuffing and a bag of sauce directly into each bag with roast. Seal and freeze.
TO COOK ONE ENTRÉE
1. Completely thaw one entrée in the refrigerator. Stuff roast pocket with the apricot and sausage mixture.
2. Preheat the oven to 350ºF.
3. Place roast in an ungreased baking dish. Spread sauce over the roast, covering completely. Bake, uncovered, for 45 to 60 minutes, or until an instant-read thermometer inserted into the stuffing and the thickest part of the roast reads 160ºF.
4. When roast is done, transfer drippings to a small saucepan and simmer until liquid reduces by about half. Stir in ¼ cup sour cream and spoon over pork slices.
SMALL FREEZER BAGS
One-pint freezer bags are great for holding smaller portions, such as the mustard sauce for this recipe. While most warehouse clubs do not carry pint-size bags, they can be found at the grocery store and used in place of the quart-size bags in many of our recipes.
My husband’s father and stepmother were born and raised in Austria. They’re excellent models of living simply and sensibly, making every dollar count while still enjoying life to the fullest. Anything my mother-in-law makes immediately becomes a family favorite—she’s an excellent cook! —LT
AUSTRIAN PORK GOULASH
MAKES 3 ENTRÉES, 6 SERVINGS EACH
1 PORK LOIN (ABOUT 8 POUNDS; DO NOT USE TIED PORK LOIN ROAST)
¼ cup vegetable oil
5 pounds onions, chopped
1 cup water
¼ cup beef bouillon granules
¼ cup minced garlic (about 36 cloves)
3 tablespoons dried thyme
2 tablespoons paprika
2 teaspoons salt
2 teaspoons black pepper
3 one-gallon freezer bags, labeled
1. Rinse and trim loin as desired. Cut pork into small cubes, removing all visible fat. Divide evenly among the freezer bags.
2. Heat oil in a large stockpot over medium heat. Add onions and cook, stirring occasionally, until soft, about 15 minutes. Add water and stir. Add bouillon, garlic, thyme, paprika, salt, and pepper. Cook, stirring occasionally, for 10 minutes longer. Cool.
3. Divide cooled onion mixture evenly over the pork.
4. Seal and freeze.
TO COOK ONE ENTRÉE
1. Completely thaw one entrée in the refrigerator.
2. Put pork and onion mixture in a large stockpot and add 1½ cups water. Cook goulash over medium heat until pork is completely cooked through and sauce has thickened, 30 to 40 minutes. Add more water during cooking if goulash becomes dry. Serve over hot rice.
CLASSIC FAVORITES
Traditional family favorites such as goulash and hash may seem old-fashioned, but you’ll be surprised at how our updates give these authentic recipes modern appeal.
Simmered in the slow cooker all day, this zesty roast shreds easily with a fork. Serve it over pasta or cheese ravioli. Or cook and shred one roast to make two pans of the Pork Ragout Lasagna on the next page. —KN
PORK LOIN RAGOUT
MAKES 3 ENTRÉES, 6 – 8 SERVINGS EACH
1 PORK LOIN (ABOUT 8 POUNDS; DO NOT USE TIED PORK LOIN ROAST)
1 tablespoon dried oregano
1 tablespoon dried basil
2 tablespoons granulated garlic
½ teaspoon salt
½ teaspoon black pepper
9 cups (72 ounces) marinara sauce (try our Basic Red Sauce on page 178)
6 tablespoons balsamic or red wine vinegar
6 bay leaves
2 large onions, coarsely chopped
2 large green bell peppers, coarsely chopped
6 one-gallon freezer bags, label 3
3 one-quart freezer bags
1. Mix oregano, basil, garlic, salt, and black pepper in a small bowl and set aside.
2. Rinse and trim loin as desired. Cut loin into three equal roasts. Rub each roast with one-third of the oregano seasoning mixture. Place one roast into each unlabeled 1-gallon bag.
3. Over each roast, measure 3 cups marinara sauce, 2 tablespoons vinegar, and 2 bay leaves. Seal bag.
4. Divide the onion and pepper pieces evenly among the 1-quart bags. Seal. Place a bag of pork and sauce and a bag of peppers and onions into each labeled 1-gallon bag.
5. Seal and freeze.
TO COOK ONE ENTRÉE
1. Completely thaw one entrée in the refrigerator.
2. Put onion