How To Make And Freeze Apple Pie Filling And Applesauce

During the fall months when apples are in season here on the east coast, I like to go to our local orchard and purchase Gala’s by the bushel. Once I get them home, I like to make and freeze applesauce and apple pie filling.

It is really a simple process and can save you a lot of money. I take one weekend afternoon and have it done within a few hours. When purchasing your apples, buy them in bulk and check them over for bad spots. Stay away from any apples that have been sitting out in the heat for a long period of time. You will want to cut out any bad spots that you come across.

The following 2 recipes were given to me by my grandmother back in the 1980′s and to this day, they are the 2 recipes that I use.

Apple Pie Filling Recipe

4-6 apples
1/2 cup granulated sugar
1 teaspoon lemon juice

Wash apples and then pat dry. Peel, core and slice into wedges. In a medium-sized bowl, combine wedges, granulated sugar and 1 teaspoon lemon juice. Gently stir apples until coated with sugar and lemon juice. Pack into freezer safe bags or plastic containers leaving a 1/2″ of head space.

Note: You can use an anti-darkening agent such as Fruit Fresh instead of lemon juice.

Applesauce Recipe

4-6 apples
water
1/2 cup granulated sugar
1 teaspoon lemon juice
1 teaspoon cinnamon

Wash apples and then peel, core and slice into small chunks. Place chunks into a saucepan with just enough water to prevent scorching. Stir in granulated sugar, lemon juice and cinnamon. Turn burner to low heat and slowly simmer mixture until the apples cook down and become soft. Drain any left-over water. Run mixture in a blender or food processor until it’s the consistency of applesauce. Let cool and then spoon into freezer-safe containers leaving a 1/2″ of head space. If desired, you can sprinkle
additional cinnamon on top before sealing.

Shelly Hill has been working from home in Direct Sales since 1989 and is a Manager with Tupperware. Shelly enjoys cooking, baking and canning food for her family. You can visit Shelly online at http://my.tupperware.com/Ravish30 or her Shakin ‘N Bakin recipe blog at
http://wahmshelly.blogspot.com for additional free recipes.

3 Delicious Beef Casserole Dinner Recipes

As a busy mother and wife, I am a big fan of casserole dishes for our family dinners because I can get them onto the table in less than 60 minutes. If you are as busy as I am, I think you will appreciate these 3 recipes.

I will make all 3 of these casserole dishes and then freeze them for later use.

Time Saving Tips:

1. Brown up your hamburger ahead of time and freeze in airtight freezer containers.
2. Chop all vegetables the night before and store in the refrigerator.
3. To save money, purchase your ground beef in large family value packs.

Onion Beef Macaroni Casserole

1 1/2 lbs. ground beef
1 tablespoons flour
2 cups water
1/4 cup cheddar cheese, shredded
1 envelope onion soup mix
1 cup tomato sauce
1 cup uncooked macaroni

Brown meat in large skillet, drain off grease. Stir in onion soup mix, flour, tomato sauce, water and macaroni. Simmer covered for approximately 10 minutes or until macaroni is almost done. Pour mixture into a lightly greased casserole dish. Sprinkle the cheese on top. Bake in a preheated oven set at 400 degrees for 15 minutes.

Taco Hamburger Casserole

1 lb. lean ground beef
1 package taco seasoning mix
1 cup water
9 oz. package frozen green beans
1/2 cup sharp cheddar cheese, shredded
1/2 cup mozzarella cheese, shredded

Preheat oven to 325 degrees. Brown ground beef in a large skillet then drain off excess fat. Add taco mix and water. Cook over low heat 8-10 minutes or until liquid has been absorbed. Meanwhile, cook green beans according to package directions, drain. Spread meat in a greased baking pan. Spread beans over meat and sprinkle with cheese. Bake 15-20 minutes or until hot and cheese melted.

Beef and Rice Casserole

1 cup uncooked rice
1 lb. lean ground beef
1 cup black olives, chopped
1/2 cup onion, chopped
1 cup celery, finely chopped
2 1/2 cups canned stewed tomatoes
1 cup water
1 teaspoon chili powder
1/2 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
1 teaspoon salt

Brown ground beef in a frying pan until browned. Stir in chopped onion, celery and rice. Simmer until browned and softened. Add tomatoes, water and seasonings. Cook for 5-7 minutes and then transfer to a 2 quart casserole dish. Bake covered in a preheated 350 degree oven for 45 minutes.

Shelly Hill has been working from home in Direct Sales since 1989 and is a Manager with Tupperware. Shelly enjoys cooking and baking for her family and friends. You can visit her website at: http://my.tupperware.com/Ravish30 or her recipe blog at:

http://wahmshelly.blogspot.com

3 Easy To Make Chicken Casserole Recipes For Freezer Meals

As a busy mother and grandmother, I am always looking for ways to prepare delicious meals for my family…for those busy nights when I don’t have hours to spend in the kitchen. To solve that problem, I like to make casserole dishes and freeze them for future meals.

When I make these 3 recipes, I make all of them in one day. You can freeze them in your baking dishes, however I like to go to the dollar store and purchase disposable foil baking pans. I can usually get them 3 for $1.00. I let them completely cool and then properly wrap them for freezing. They will keep in your freezer for up to 6 months.

Cheesy Chicken Casserole

1 lb. Velveeta cheese, cubed
1 cup milk
1/2 cup salad dressing
2 cups cooked chicken, cubed
2 cups peas, cooked and drained
8 oz. noodles, cooked and drained
1 tablespoon chives, chopped

Heat Velveeta cheese, milk and salad dressing over low heat. Stir until cheese sauce is smooth and creamy. Stir in the remaining ingredients. Mix well. Pour into casserole dish and bake at 350 degrees for 35 to 40 minutes.

Chicken and Rice Casserole

2 cans cream of chicken soup
1 small box of instant white rice
6 boneless, skinless chicken breasts
1 package onion soup mix
1/4 dry bread crumbs

Put one can of soup in bottom of casserole dish, cover with rice. Place chicken breasts on top of rice, sprinkle with onion soup mix, top with second can of soup. Cover and bake at 350 degrees for 1 hour and 30 minutes. Remove from oven and sprinkle bread crumbs on top. Place back into the oven for an additional 15 minutes.

Chicken Oriental Casserole

2 3/4 cups cooked chicken, cubed
1 small can of mushrooms or 1 cup of fresh mushrooms
3 tablespoons soy sauce
1/2 cup cashews
1 can cream of mushroom soup
1/2 cup celery, diced
1 teaspoon onion, finely diced
1 3/4 cups chow mein noodles

Place 1 cup of chow mein noodles in the bottom of your baking dish. In a large bowl combine all other ingredients except for the remaining 3/4 cup of chow mein noodles. Mix until combined. Sprinkle remaining chow mein noodles on top. Bake in a 350 degree oven for 35-45 minutes or until done.

Shelly Hill has been working from home in Direct Sales since 1989 and is a Manager with Tupperware. Shelly enjoys cooking and baking for her family and preparing make-ahead freezer meals. You can contact Shelly at: Web: http://my.tupperware.com/Ravish30 or visit her recipe blog at: http://wahmshelly.blogspot.com