Freezer Cheese Sauce Food

FREEZER CHEESY BEEF PASTA SAUCE

Steps:

• Combine beef and onion in a Dutch oven (or a large pot that has a lid).
• Saute until lightly browned.
• Drain off fat if necessary.
• Add salt, Worcestershire sauce, and tomato sauce.
• Simmer, covered 45 minutes, stirring occasionally.
• Add cheese; stir until melted.
• Cool.
• Divide into equal parts and freeze in jars or plastic containers.
• Thaw to use (then heat) for lasagne, spaghetti, or your favourite pasta.

FREEZER SPAGHETTI SAUCE

Steps:

• Combine onion, garlic, green pepper and vegetable oil in pan. Cook until onion is transparent.
• In large pot add the chopped tomatoes, oregano, basil, parsley, sugar, salt, pepper and tomato paste. Cook for 2-3 hours on low heat stirring frequently.
• Let sauce cool. Pour sauce into quart size containers or freezer bags. Store in freezer.
• Note: You may add hamburger, mushrooms etc. when preparing the sauce to eat.

MACARONI AND CHEESE- FREEZER FRIENDLY

Steps:

• Cook pasta according to package directions.
• Meanwhile, melt butter in a heavy saucepan. Stir in flour until combined. Next add milk. Let cook until thickened, about 10 minutes, stirring often. Finally add in bouillon.
• Add the softened cream cheese and the shredded cheddar to the white sauce. Cook and stir until cheeses are melted.
• Drain pasta and combine with cheese sauce.
• Melt butter and add to crushed crackers.
• Transfer pasta to a greased casserole dish and top with cracker crumbs.
• Bake in a preheated oven at 375 for about 30 minutes until the edges are bubbly.

FREEZER CHEESE SAUCE

Steps:

• In a small bowl, combine flour, salt and nutmeg; set aside. In a heavy large saucepan, melt butter over medium heat. Gradually stir in flour mixture, milk, bullion, and water until smooth. Cook and stir until smooth and slightly thickened, about 2 minutes. Remove from heat.
• In a medium bowl, stir half-and-half into egg yolks. Blend in about half of the hot sauce. Stir egg mixture into remaining sauce. Cook and stir over medium heat about 2 minutes; do not boil. Remove from heat. Stir in cheese until melted. Cool to room temperature.
• Refrigerate sauce until cooled. Pour serving sizes into freezer containers with tight fitting lids. Leave 1-inch space at top of each container. Attach lids. Label with date and contents. Store in freezer. Use within 6 months.
• Serving size recommend was 1 1/3 cup (meaning recipe makes 6 servings) but we have a small family and I use 1/2 to 2/3 size servings.