The Beginner's Guide to Preserving Food at Home - Janet Chadwick [64]
Bake for 1½ hours (in large pans) or 1 hour (in small pans).
Remove the loaves from the oven. Drain excess fat. Cool completely.
Remove the loaves from the baking pans and wrap for the freezer. Label. Freeze.
To serve: Defrost overnight in the refrigerator and serve cold, surrounded by fresh vegetables or in sandwiches. Or reheat in a 350°F oven for 20 to 30 minutes.
You can top meatloaf slices with Spaghetti Sauce (page 154), Sweet-and-Sour Sauce (page 148), or hot mashed potatoes covered with a slice of your favorite cheese. Slip the meat back into the oven until the cheese melts or the sauces are heated through.
Quick and Easy Lasagna
Makes 12 large servings
4 cups Spaghetti Sauce (page 154, or use your favorite recipe)
2 pounds cottage cheese
2 cups sour cream
1 pound uncooked lasagna noodles
1 pound mozzarella cheese, sliced thinly
1 cup grated Parmesan cheese
2 cups water
Preheat the oven to 350°F.
Line two 9- by 13-inch baking dishes with foil. Spread 1 cup of spaghetti sauce in the bottom of each dish. In a bowl, mix the cottage cheese with the sour cream. Layer the ingredients in the casserole dishes, beginning with the noodles, followed by the cottage cheese and sour cream mixture, then the mozzarella, ½ cup sauce, and finally the Parmesan cheese. Repeat 1 more layer, dividing the ingredients evenly between the casserole dishes. Pour 1 cup water around the sides of each dish.
Cover tightly with foil and bake for 1 hour. If both casseroles are to be frozen, remove from oven after 1 hour. If a pan of lasagna is to be eaten immediately, bake it uncovered an additional 15 minutes or until the noodles are tender. Let stand 15 minutes before serving.
Cool for 2 hours.
Freeze.
Remove the casserole from the baking dish. Wrap with freezer wrap or foil. Return to the freezer.
To serve: Return to a baking dish and defrost in the refrigerator overnight. Bake covered in a preheated, 350°F oven for 30 to 40 minutes. Let the lasagna stand 15 minutes before serving.
Freezer Meatballs
Makes about 100 meatballs
5 pounds lean ground beef
3 eggs
1½ cups quick-cooking oatmeal
3/4 cup grated Parmesan cheese
3 large cloves garlic
2 large onions, coarsely chopped
1½ teaspoons dried oregano
2 tablespoons dried basil
2 teaspoons crushed red pepper
1 tablespoon salt
3/4 teaspoon black pepper
Place the beef in a large bowl. Put the eggs, oatmeal, cheese, garlic, onions, herbs, and spices in a blender or food processor. Purée until smooth. Add to the beef and mix thoroughly with your hands.
Preheat the oven to 400°F.
Shape the meat mixture into 1-inch balls. Place on lightly greased, rimmed baking sheets.
Bake for 25 minutes at 400°F.
Cool at room temperature for 30 minutes. Drain fat.
Tray-freeze. When frozen, pack in large plastic freezer bags. Freeze.
To serve: For a 15-minute supper on the day you are making Jan’s Spicy Spaghetti Sauce (page 154), ladle some sauce into a saucepan, add the desired number of frozen meatballs and simmer until the meatballs are heated through, about 15 minutes. Meanwhile, prepare some quick-cooking vermicelli. Serve with a fresh garden salad.
Another quick meal can be made by heating the meatballs in spaghetti sauce, and serving them on hamburger rolls for hot meatball sandwiches.
Chili
Makes 25 servings
4 pounds lean ground beef
2 tablespoons vegetable oil
3 cups diced onion
3 cups diced green pepper
8 cups cooked, drained kidney beans
2 quarts canned tomatoes (page 92)
1½ cups tomato paste
1 cup water
2 tablespoons chili powder
½ teaspoon cayenne pepper
½ teaspoon paprika
3 large bay leaves, crushed finely
Salt and pepper
Brown the beef in oil. Add the remaining ingredients.
Simmer uncovered until thick, about 2 hours. Stir occasionally.
Cool for 1 hour, stirring often.
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