You will find MAKE-AHEAD Chicken Mix, and Meatballs posted below.

These recipes were taken from Better Homes and Gardens MAKE-AHEAD COOK BOOK,
and typed for you by Velma McMahanMake-Ahead Basic Stew Mixture

1/3 cup shortening
5 pounds beef stew meat, cut into 1 1/2 inch cubes.
(I prefer to buy a very lean roast, and then cut it into cubes, cutting away fat as I go)
4 cups water
2 cups chopped onion
2 cloves garlic, minced
1 teaspoon salt

Melt shortening in Dutch oven. Brown a portion of the meat on all sides in the hot
shortening. Remove browned meat from Dutch oven; set aside. Repeat browning
till all meat is cooked. Return all of the meat to the Dutch Oven. Add water,
chopped onion, minced garlic,. and salt. Bring to boiling on med-high heat, and
reduce heat , and simmer, covered, till meat is tender, about 1 1/2 to 2 hours.
Cover and refrigerate. When cold, skim fat from surface. Pour stew mixture into
three 1-qt. freezer containers. Seal, label, and freeze. Makes 3 quarts.

BEEF PIE

10 minutes to assemble
50 minutes cooking time

1/3 recipe Basic Stew Mixture (1 quart)
1 1/2 tsps. salt or to suit taste
1 teaspoon liquid gravy base (Kitchen Bouquet Seasoning & Browning Sauce)
1 10-oz. pkg. frozen peas and carrots
2 tablespoons snipped parsley if fresh--less if dry
1/4 cup all-purpose flour
1 pkg. refrigerated buttermilk biscuits (10 biscuits)

BEFORE SERVING: In saucepan combine stew, 1/2 cup water, salt, and gravy
base. Cover and cook over low heat till thawed, about 20 minutes, or thaw in
microwave. Add peas and carrots, and parsley. Cover and simmer till tender,
about 5 minutes. Blend flour and 1/2 cup water; stir into stew. Cook and stir
until thick. Pour into a 2-quart baking dish. Cut 7 biscuits in half; place atop
hot stew. Bake at 450 F degrees for 20 to 25 minutes. Makes 5 or 6 servings.
Bake remaining biscuits separately.

GERMAN STEW

15 minutes to assemble
35 minutes cooking time

1/3 recipe frozen Basic Stew Mixture (1 quart)
1/4 cup red wine vinegar
1 tsp. salt
1 beef bouillon cube, crushed
2 cups shredded cabbage
1 cup shredded, peeled apple
1/2 cup broken gingersnaps
6 ounces medium noodles, cooked and drained.
1/2 tsp poppy or caraway seed

BEFORE SERVING: Combine stew, 1/2 cup water, vinegar, salt, and
bouillon cube; thaw, covered over low heat, about 20 minutes. Add
cabbage and apple; cover and simmer for 15 minutes. Add gingersnaps;
cook and stir til thick. Toss noodles with poppy seed or caraway seed;
serve with stew. Serves 4 or 5.

OLD-FASHIONED STEW

15 minutes to assemble
55 minutes cooking time

1/3 recipe Basic Stew Mixture (1 quart)
2 teaspoons salt or to suit taste
1 teaspoon Worcestershire sauce
1/2 teaspoon paprika
Dash pepper
1 bay leaf
6 carrots, peeled and quartered
4 potatoes, peeled and quartered
1/4 cup flour

BEFORE SERVING: In Dutch oven combine stew, 1 1/2 cups water, salt,
Worcestershire sauce, paprika, pepper, and bay leaf. Cover and cook
over low heat till thawed, about 20 minutes. Bring to boiling; add carrots
and potatoes. Cover and simmer till vegetables are tender, about 35 mins.
Remove bay leaf. Push meat and vegetables to side of pan. Blend 1/2 cup
water with flour. Stir slowly into hot liquid. Cook and stir until
thickened and bubbly. Makes 6 servings.

SHORTCUT STEW

10 minutes to assemble
55 minutes cooking time

1/3 recipe frozen Basic Stew Mixture (1 quart)
1 8-oz. can stewed tomatoes
1 tsp. salt
1 tsp. prepared horseradish
4 carrots, peeled and sliced
1 10-ounce pkg. frozen corn and lima beans, thawed
2 Tablespoons all-purposek flour

BEFORE SERVING: In a large saucepan or Dutch oven, combine stew,
tomatoes, 1/2 cup water, salt, and horseradish. Cover and cook over low
heat till thawed, 20 to 30 minutes. Add carrots; simmer covered 10 mins.
Add corn and lima beans; simmer covered, till tender, 15 to 20 minutes.
Combine flour and 1/4 cup water until smooth. Stir into stew; cook and
stir till thick and bubbly. Serves 5 or 6