Pizza Roll-Ups

PIZZA ROLL-UPS

1 loaf frozen French, pizza, Italian, or all-purpose bread dough

1 lb. lean ground beef

1 tsp. salt

1/2 tsp. pepper

2 cups grated part-skim Mozzarella cheese

1 tsp. Italian seasoning

1 Tbsp. chopped fresh parsley

4 cups Italian tomato sauce (see recipe)

Thaw dough; roll it into a 14- by 24-inch rectangle about 1/4-inch thick. Brown ground beef; stir in remaining ingredients except tomato sauce. Spoon filling evenly onto dough, slightly pressing filling into dough.

Roll dough lengthwise like a jelly roll and cut into 24 1-inch slices. Treat 2 rimmed baking sheets with nonstick spray; lay slices on sheets about 1 inch apart. Preheat oven to 400 degrees. Let roll-ups stand for 10 minutes. Bake for 20 to 25 minutes, or until golden brown. Cool roll-ups and freeze in 4 1-gallon bags, 5 per bag. Slip a 1-quart bag with 1 cup sauce in each bag.

To prepare, thaw roll-ups and warm in a preheated 400-degree oven for 10 minutes. Or put them frozen into the microwave; heat on high (100 percent) for about 2 minutes. Serve with warmed Italian tomato sauce.

Stuffed Rolls

STUFFED ROLLS

1 cup onion

1 tsp. mustard

2 Tbsp. ketchup

1/2 cup part skim Mozzarella cheese

3/4 lb. ground beef, rinsed

1 can cream of mushroom soup

8-10 deli French rolls (wheat)

Mix all ingredients except rolls. Cut rolls lengthwise and scoop out some bread. Fill in with meat mix. Wrap in foil and place in freezer bag. When thawed, put rolls on cookie sheet, still wrapped in foil. Bake 350 degrees for 30 mins.

Stroganoff

STROGANOFF

1 lb. ground beef

1 can cream of mushroom soup

2 cups cooked noodles

1 tsp. salt

1/2 cup sour cream

1 small onion, chopped

1/2 cup milk

2 Tbsp. butter

1/4 tsp. pepper

Brown ground beef. Drain fat. Sauté onions until tender. Stir in soup, milk, butter, salt, and pepper. Mix. Add noodles and simmer covered 10-15 minutes. Uncover and simmer 10 minutes. Remove from heat and stir in sour cream. Heat, but do not boil.

Grandma's Spaghetti Sauce

Spaghetti. A family reunion staple, and one of my favoritest foods ever. Really, this is way better than any spaghetti sauce you could ever get out of a can. It puts it to shame. And you know what the secret ingredient is? The Shilling Sauce Mix. Weird, right? But it's AWESOME. And you really can't make spaghetti sauce without it.

GRANDMA'S SPAGHETTI SAUCE

1/2 onion, chopped

1 lb. ground beef

4 cups canned tomatoes (2 14.5-oz. cans)

1/2 cup parsley

2 cups seasoned tomato sauce

1 bay leaf

1 cup water

1 cup celery

2 Tbsp oil

2 cloves garlic, minced

1 1/2 tsp oregano

1 tsp salt

1 can mushrooms (13 oz.), sliced

1/4 teaspoon thyme

1 Tbsp sugar

1-2 Shilling spaghetti sauce mix

Cook onion and celery in hot oil until tender. Add meat and garlic. Brown light. Add remaining ingredients. Simmer uncovered 2 - 2 1/2 hours, or until nice and thick. Stir occasionally. Remove bay leaf.