Honey Pork Chops

6 boneless pork chops
1/2 c. honey
1/4 c. cider vinegar
1/4 tsp. ground ginger
1 clove garlic, minced
2 Tbs. soy sauce
Dash of pepper

Place all ingredients except pork chops in blender and mix thoroughly. Place pork chops and blended mixture in freezer bag. Seal securely. Freeze, using freezer bag method.

Serving instructions:
Thaw completely. Place pork chops and marinade in baking dish. Bake at 350 degrees for 1 1/4 hours, turning chops occasionally while baking. Pork chops may also be grilled.

Cocktail Meatballs

Meatballs:
12 saltine cracker squares
Splash of milk
2 lbs ground beef
1 egg
1/2 cup finely chopped onion
salt, pepper, garlic to taste

Sauce:
1 10-12 oz jar grape jelly
1 10-12 oz jar chili sauce

If making from scratch: Crush crackers and moisten with small amount of milk in large bowl. Add ground beef, onion, egg and seasonings. Roll into small balls. Brown in skillet: drain. Heat grape jelly and chili sauce to a boil or until jelly is melted. Add to pan drippings. Place meatballs in sauce. Simmer until heated through (approx. 1 hour).

From frozen state: Thaw meatballs and sauce. Place meatballs in pan and pour sauce over the top. Simmer on stove until heated through (approx. 1 hour).

Chicken Alfredo Crockpot

4 chicken breasts
16 oz. noodles (cooked separately)
2, 4 oz. cans of mushrooms (drained)
1 1/4 c. shredded mozzerella or 3/4 c. grated parmesean
2 jars alfredo sauce (approx. 24 oz.)

**Defrost completely or add 2 hours to cook time.
Empty bag into crockpot and stir making sure chicken is coated. Cook on low for 5 hours. When chicken is almost done cook pasta separately, drain and add to crockpot with mushrooms. Stir thoroughly. Sprinkle cheese on top, cover and heat for additional 10 minutes or until cheese is melted.

Broccoli Chicken

This is Amy Oviatt's wonderful Broccoli Chicken!!!

1 Bunch of Broccoli (Cooked) or 1 pkg frozen
boil 3 chicken breasts, cube
Cheddar Cheese
Ritz Cracker Crumbs
1 can of cream of chicken soup
1/3 cup mayonnaise
1 Tbsp Lemon Juice
1/2 can Chicken Stock
Combine soup, mayo, lemon juice and chicken stock in a bowl.

Layer ingredients: Broccoli, cheese, chicken, cheese, soup mix, and top with a layer of Ritz cracker crumbs.

Bake at 350 for 20 minutes
Serve over rice
Carrie Lynch (recipe provided by Amy Oviatt)

Breakfast Casserole

1 to 1 1/2 lb. ground sausage, browned
1 small onion, chopped
2 - 24 oz. bags hashbrowns
1/4 c. milk
12 eggs
1/2 T. salt
1/2 tsp. pepper
Shredded cheddar cheese

Mix all ingredients together. Pour into baking dish. Spread cheese on top and cover with foil. Bake at 375 degrees for 1 hour. (take foil off last 15 minutes)
**This makes a big batch and you will need one 9x13 pan and one 8x8 pan.

Chicken Morengo

1 can golden mushroom soup
1 can tomato soup
1 tsp. garlic
1/2 tsp. onion powder or chopped onions
1/2 basil
4-6 Chicken Breast
Bake at 350 for 1 hour or Crockpot for 1 1/2- 2 hours

Serve over pasta

Lasagna

1 pound sweet Italian sausage
1 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
2 boxes lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
1 pound mozzarella cheese, sliced
1 cup grated Parmesan cheese

(This recipe is for 2 full size pans)

DIRECTIONS
1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).

3. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

4. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.


FROZEN DINNER LABEL:
Thaw. Bake covered at 375º for 25 minutes. Remove cover and bake an additional 25 minutes. Cool 15 minutes before serving.