Amish Husbands Delight

• 24 ounce can tomato sauce
• 1/2 cup sour cream
• 1 cup cottage cheese
• 8 ounces cream cheese
• 1 medium onion, chopped fine
• 1 cup cheddar cheese, grated
• 1 1/2 pounds ground beef, uncooked
• 1/4 cup bell pepper, chopped
• 2 cloves garlic, chopped
• 8 oz package wide noodles, cooked
• 1 T. sugar

Brown beef, bell pepper, and garlic until done; drain.  Add cooked noodles, sugar, and tomato sauce to ground beef.  Combine sour cream, cottage cheese, cream cheese, and chopped onion.  In pan put 1/2 of meat mixture, then top with all of the cheese mixture, and then the rest of the meat mixture.  Put shredded cheese on top.  Bake at 350 degrees for 45-60 minutes or until heated through.

To freeze:  Put into foil pan.

To serve:  Thaw in fridge.  Bake as directed above.

Freezer Stuffed Peppers

• 6 large green peppers
• 1/2 pound ground beef
• 1/2 pound ground pork
• 1/2 cup chopped onion
• 1 16 ounce can tomatoes, cut up
• 1/2 cup long grain rice
• 1/2 cup water
• 1/4 cup finely chopped celery
• 1/2 t. instant chicken bouillon granules
• 1/4 t. dried basil, crushed
• 1/4 t. dried thyme, crushed
• 1 cup shredded cheddar cheese

Cut tops from peppers; discard seeds and membranes.  Cook peppers in boiling salted water for 5 minutes; drain.  Arrange in a 12 x 7 1/2 x 2 inch baking dish.

In skillet cook ground beef, pork, and onion till meal is browned and onion is tender.  Drain off fat.  Season with salt and pepper.  Stir in undrained tomatoes, uncooked rice, water, celery, bouillon, basil and thyme.  Cover; simmer about 20 minutes or till rice is tender.

Spoon mixture into peppers.  Bake at 350 for 30- 40 minutes.  Sprinkle with cheddar cheese and bake an additional 10 minutes.

To freeze:  Let peppers and filling cool.  Flash freeze and place into large zip lock bags.

To serve:  Place into baking pan (frozen), cover with foil and bake at 350 for 90 minutes.  Remove foil and sprinkle with cheese and bake an additional 10 minutes.

Meatballs Bourguignon

• 1 egg, beaten
• 1/4 cup milk
• 1 slice whole wheat bread crumbs
• 2 T. onion, chopped fine
• 1/4 t. salt
• 1/4 t. pepper
• 1 pound ground beef
• 2 cans cream of mushroom soup
• 1 cup burgundy wine
• 1/4 cup parsley
• 1/2 t. dried thyme, crushed
• 1/2 cup water
• 1 package egg noodles, cooked

In mixing bowl stir together the egg and milk.  Stir in bread crumbs, onion, salt and pepper.  Add the ground beef, mix well.  With wet hands shape mixture into 1-inch meatballs.  Place meatballs in a 15x10 baking pan.  Bake, uncovered, in a 375 degree oven for 25-30 minutes.  Drain off fat.

Combine mushroom soup, burgundy wine, parsley, and thyme.  Set aside until meatballs are froze.

To freeze:  Flash freeze meatballs.  Once frozen place in freezer bag and pour sauce over top.  Label and freeze.

To serve: Thaw in fridge.  Transfer meatballs to a 3 quart saucepan.  Add water.  Cover and heat for 20-25 minutes or until heated through.  Serve over noodles