Recipe(tried): 10 Make Ahead Recipes - Nancy, What A Coincidence!

Dear Nancy,

What a coinsidence, about 2 1/2 years ago, our daughter Heather and husband John, welcomed twins Max and Kate into the world. I went down before she gave birth to make food and freeze for them to enjoy later on.

I bought disposable aluminum baking dishes and made them lasagna, hot chicken salad, meatballs and marinara sauce, chicken and dumplings, meatloaf, poundcake, and chili.

Here are some recipes for you to make and freeze. They will love you for it! Enjoy the tiwns, they are so much fun!

Congratulations! Gina

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MARIA BERLIN'S ULTIMATE LASAGNA
Servings: 9

1 1/2 lbs. ground beef
1 cup chopped onion
1 clove garlic, minced
1 large can tomatoes cut up
1 (12 oz.) can tomato paste
1 1/2 tsp. salt
1 tsp. dried basil
1 tsp. oregano
1/4 tsp. pepper
4 cups ricotta cheese
1/2 cup parmesan
3 eggs, beaten
2 tbsp. chopped fresh parsley
1 1/2 tsp. salt
1 lb. lasagna noodles, cooked
1 lb. mozzarella cheese, thinly sliced

Brown beef; drain. Add onion, garlic, tomatoes, tomato paste, 1 1/2 teaspoons salt, basil, oregano, and pepper. Simmer 30 minutes, stirring occasionally.

Combine ricotta, parmesan, eggs, parsley, and 1 1/2 teaspoons salt.

Trim noodles to fit 9x13-inch pan. Layer with ricotta, sauce, and mozzarella. Repeat layers.

Bake at 375 degrees F for 30 minutes. Let stand 10 minutes. before cutting into 3-inch squares.

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COTTAGE STYLE MEAT LOAF
Servings: 6

1 cup dry bread crumbs
1/2 cup ketchup
1/3 cup tomato juice
1/4 cup finely minced onion
2 eggs beaten
1 garlic clove, minced
2 tsp. mustard
1/2 tsp. salt and pepper
1/8 tsp. cayenne pepper
1 lb. ground sirloin
FOR THE TOPPING:
1/4 cup ketchup
1/2 tsp. mustard
2 tsp. brown sugar

Combine bread crumbs, 1/2 cup ketchup, tomato juice, onion, eggs, garlic, mustard, salt, pepper, and cayenne pepper; mix well. Add the meat and mix gently.

Line a loaf pan with foil. Press in the meat loaf mixture.

Combine topping ingredients and put over the meat.

Bake at 400 for 45 minutes. Drain any fat and let rest for 5 minutes before cutting.

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HOT CHICKEN SALAD
Servings: 6

2 Tbsp. grated onion
2 Tbsp. lemon juice
1/2 tsp. salt
1 cup mayonnaise
2 cups diced cooked chicken
2 cups diced celery
1/2 cup chopped toasted almonds
1 cup grated cheddar cheese
1 cup crushed potato chips

Mix onion, lemon juice and salt with mayonnaise; fold into chicken and refrigerate overnight.

Next day, add celery, stir gently and pour into greased 2-quart casserole. Sprinkle with almonds, then cheese. Top with potato chips.

Bake at 450 degrees for 10 minutes or until well heated and cheese is melted. Serve at once.

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GINA'S CHILI
Servings: 8

2 lbs. ground sirloin, browned in chunks
1 Tbsp. olive oil
1 large onion chopped
2 bell peppers, green and red, seeded and chopped
4 cloves garlic, minced
2 cans (15 oz. each) kidney beans, 1 light and 1 dark, with juices

1 (28 oz.) can crushed tomatoes
1 (28 oz.) can peeled tomatoes
2 Tbsp. chili powder
1 tsp. cumin
1 tsp. oregano
1 tsp. paprika
1 tsp. sugar
1 tsp. salt
1/8 tsp. cayenne pepper (more if you want heat)
grated cheddar cheese (for garnish)

Brown beef, discard any fat, and aside.

In a skillet with olive oil, saute onion, peppers, and garlic. Add to beef in a pot with all other ingredients and cook on low for 2 hours.

I serve this with a garnish of grated cheddar cheese and corn bread squares slathered with butter! Yum!!

Here are some more ideas that freeze well and are delicious!!

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CHICKEN AND STUFFING CASSEROLE
Servings: 6-8

4 skinless, boneless chicken breasts
salt and pepper to taste
3 Tbsp. olive oil
1/2 large onion, chopped
1 cup sliced fresh mushrooms
3 garlic cloves, pressed
1 (16 oz.) container sour cream
1 (10 1/2 oz) can condensed cream of mushroom soup
1 cup mixed frozen vegetables, thawed and drained
1 whole roasted red pepper, chopped
1/2 cup frozen peas, thawed
8 oz. herb-seasoned stuffing mix
1/2 cup golden raisins
1/2 cup chopped pecans
1/4 cup melted butter
1 cup chicken broth (Superior Touch)


Season chicken with salt and pepper. In a skillet, saute the chicken in the oil with the onion and mushrooms until browned. Add garlic and saute for 1 more minute.

Cube meat and add to a bowl with all the skillet contents, sour cream, soup, and all veggies. Blend well. Pour mixture into a 2-quart casserole dish.

Mix together stuffing mix, golden raisins, pecans, butter and broth. Spread stuffing evenly over casserole.

Bake for 45 minutes at 350 degrees F.

Serve with cranberry sauce, salad, and biscuits.

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CHICKEN SPINACH ENCHILADA CASSEROLE
From: Gina,Fla
Makes 6 servings

2 chicken breasts
1/2 large coarsely chopped onion
1/2 red bell pepper, chopped
3 garlic cloves, minced
2 Tbsp. butter
1/2 lb. fresh spinach
1 cup chopped green chili pepper (or to taste)
1 cup sour cream
1/2 tsp. ground cumin
12 oz. grated cheddar cheese
12 oz. grated Monterey Jack cheese
3 or 4 large flour tortillas
GARNISHES:
Diced tomatoes, chopped avocados, chopped scallions, sliced black olives, chopped cilantro

Poach the breasts for 20 minutes. Allow to cool. Remove meat from bones and cut into bite-size pieces. Set aside.

Saute onion, red bell pepper and garlic in butter till limp. Remove skillet from heat and add spinach and cover. Allow spinach to steam in skillet for 15 minutes.

Add the chili pepper, sour cream, chicken and cumin; blend well.

Line a greased casserole (I used a shallow corning ware white casserole 3 1/2 quart) with a tortilla, layer chicken mixture on and top with a layer of cheddar and Jack cheeses. Layer once more again and end with a layer of tortilla covered with a layer of cheeses.

Bake at 350 degrees F for 30 minutes.

Top with all the garnishes listed. Delicious!!

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72 MARKET STREET MEAT LOAF WITH MEAT LOAF GRAVY
Source: 72 Market St. Dishes It Out!: A Collection of Recipes and Portraits from a Classic Venice Restaurant by Roland Gibert, Robert Lia
Servings: 6

This recipe by 72's first chef, Leonard Schwartz, remains the restaurant's most popular dish. After you try it we are certain it will become one of your favorites at home as well. It's also great for sandwiches too!

1 tablespoon butter
3/4 cup minced green onion
3/4 cup minced white onion
1/2 cup minced carrot
1/2 cup minced celery
1/4 cup minced red bell pepper
1/4 cup minced green bell pepper
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon nutmeg
1/2 teaspoon cumin
3 eggs, beaten
1/2 cup ketchup
1/2 cup half and half
1 1/2 pounds lean ground beef
1/2 pound lean ground pork sausage, with no herbs or seasonings added
3 /4 cup prepared bread crumbs
Meat Loaf Gravy (recipe follows)

Preheat the oven to 350 degrees F.

Heat the butter in a heavy skillet and add the green onion, white onion, carrots, celery, red bell pepper, green bell pepper, and garlic. Cook, stirring often, for 10 minutes, or until the moisture has evaporated. Cool.

In a large mixing bowl, combine the salt, pepper, cayenne pepper, nutmeg, cumin, and eggs and mix well. Add the ketchup and half and half. Blend thoroughly. Add the ground beef, ground pork, bread crumbs, and the vegetable mixture. It might be easier to mix this with your hands.

Grease a loaf pan and add the meat mixture, pressing it into the corners. Put the loaf pan in a larger pan filled 1-inch-high with boiling water.

Cook in a 350 degrees F oven for 45 to 60 minutes. Let rest for 10 minutes before serving. Serve with Meat Loaf Gravy.

MEAT LOAF GRAVY
Servings: 10

2 tablespoons butter, divided use
4 shallots, minced
1 sprig thyme
1 bay leaf
Dash of crushed peppercorns
1/4 cup chopped red bell peppers
1/4 cup chopped yellow bell peppers
1 cup dry white wine
1 cup veal or beef stock
1 cup chicken stock
2 Roma tomatoes, peeled, seeded, and diced
Salt and pepper

In a heavy pan, melt 1 tablespoon of the butter, and saute the shallots, thyme, bay leaf, peppercorns, and red and yellow bell peppers over medium-high heat for 3 minutes.

Add the wine and simmer over high heat until reduced by three-fourths, to make a glaze.

Add the beef stock and chicken stock, and simmer, uncovered, over high heat until reduced by one-fourth.

Add the tomatoes and bring to a slow simmer. Cook, covered, for 20 minutes.

Stir in the remaining 1 tablespoon of butter and season with salt and pepper to taste. Strain, discarding bay leaf and thyme before serving.

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NEW ENGLAND STYLE POT ROAST
Serves 4-6

1 (3 lb.) boneless beef chuck roast
2 Tbsp. olive oil
1 medium onion, chopped
3 garlic cloves, chopped
3/4 cup Tawney Port
3/4 cup dry red wine
2 cups beef or vegetable broth
2 Tbsp. worcestershire sauce
1 Tbsp. brown sugar
3-inch sliced piece of ginger, minced
1 (28 oz.) can whole tomatoes, drained and chopped
1 tsp. oregano
1 tsp. thyme
3 bay leaves
3/4 lbs. carrots, sliced
1/2 lb. turnips, peeled and sliced
1/2 lb. parsnips, peeled and sliced
6 oz. mushrooms, sliced
3 Tbsp. cornstarch
3 Tbsp. water

Pat meat dry and season with salt and pepper. Brown roast in olive oil heavy kettle. Tranfer roast to a platter; set aside.

In kettle, add onions, cook until golden. Add garlic, cook 1 minute.

Add Port and wine, scraping the brown bits up. Stir in broth, worcestershire sauce, brown sugar, ginger, tomatoes, and spices. Bring to a boil, add meat and veggies. Bring heat down to simmer and simmer covered for 3 hours. Turn roast after 1 1/2 hours.

Transfer the roast to platter, let stand for 10 minutes.

In a small bowl, combine the cornstarch and water, stir in to the sauce to thicken.

Cut roast into 1/2-inch slices and arrange on a platter, spoon veggies around and sauce over.

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LEFTOVER POT ROAST VEGETABLE BEEF SOUP

THIS IS A WINNER FOLKS!!

leftover pot roast and vegetables
1 quart water
1/4 cup tomato paste
1/2 can drained corn kernals
1/2 can drained cut green beans

Stir together the leftovers with the quart of water. Put on heat and bring to a simmer, skimming off fat.

Add the tomato paste and mix well. Add corn and beans, simmer for 45 minutes.

Serve with hunks of 5-grain bread.

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CLASSIC SOUTHERN POUND CAKE
(This is great served with strawberry sauce)

1 1/2 cup butter softened at room temperature
3 cups sugar
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 tablespoon fresh lemon juice
1 teaspoon grated lemon rind
6 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup evaporated milk

Heat oven to 325 degrees F. Grease and flour 10-inch tube pan.

Beat butter in large mixing bowl until light and fluffy. Add sugar 1/2 cup at a time, creaming well after each addition. Stir in vanilla, lemon extract, juice and rind. Add eggs, one at a time, blending well after each addition.

Sift together flour, baking powder and salt; add to creamed mixture alternately with evaporated milk. Stir thoroughly after each addition. Pour into prepared pan.

Bake until wooden pick inserted in center comes out clean; about 70 to 80 minutes. Cool 20 minutes; remove from pan.

Yields 1 cake