Meatloaf by Amy Sauve

This is a rerun.  Find recipe and leave comments at this link:http://freezerfriendz.blogspot.com/2010/08/meatloaf-by-amy-sauve.html

P.J.'s Chicken by Beth

Ingredients:
2-3 lbs. whole chicken, cut up (or use combination of chicken legs & thighs)
Salt and pepper
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of mushroom soup
8 oz. sharp cheddar cheese, shredded

Assembly:
Cut skin and fat off of chicken, rinse with water, and place in single layer in greased 9x13 baking dish.  Salt and pepper chicken.  In small bowl, mix the soups.  Cover chicken with the soups and sprinkle cheese on top.  Cover and freeze.

Serving Day:
Thaw completely.  Bake, uncovered, at 300 for 3 hrs.  Serve over rice.

*For the rice, bring 3 cups water to a boil.  Add 1 T. butter and 3/4 tsp. salt.  Stir in rice.  Reduce hear, cover and simmer for 20 min.  Let stand covered for 5 min or until water is absorbed.  Fluff with fork.

Sweet and Sour Meatballs by Jackie

*This is Jen's original recipe with a few adjustments to assembly and serving instructions.

Ingredients:
36 - 1 oz. frozen homestyle meatballs (I used Deluxe Meatballs from GFS.)
1 large can of pineapple chucks and juice
1 jar of Kikoman’s Teriyaki Baste and Glaze (Kroger brand works too.)
2 cups of frozen 3 pepper and onion blend
1 bag of  rice

Assembly:
Pour pineapple chunks and juice, teriyaki glaze, frozen vegetables and frozen meatballs into a gallon size Ziploc freezer bag. Freeze flat.

Serving Day:
Option 1: Cook from thawed:
Thaw completely. Pour meatball mixture into a 9x13 baking dish.  Bake covered at 350 for 30-45 mins. Serve over the cooked rice.

Option 2: Cook from frozen:
Pour frozen meatball mixture into slow cooker.  Cook on low for 7 to 8 hours, or on high setting for 4 to 5 hours, until done.

Serve both options over prepared rice.

Serving Day ~ Rice:
Stove Top Directions:
Add rice and 3 1/3c. water in a saucepan.  Add butter and salt if desired (I use 1 tablespoon butter and 3/4 tsp. salt).  Stir and bring to a boil.  Lower heat to simmer.  Cover and simmer for 20 minutes or until all water is absorbed.  Remove from heat and let stand covered for 5 minutes. 

Microwave Directions:
Add rice and 3 1/3 c. water to microwave safe container.  Add butter and salt if desired (I use
1 tablespoon butter and 3/4 tsp. salt).  Stir and cover.  Cook on Meduim (50%) power for 20-25 minutes.  Remove from microwave and let stand covered for 5 minutes.

Baked Ham & Cheese Sliders by Jen

(Re-run from Jackie)

Ingredients
12 slider buns
3/4 lb. thinly sliced deli ham
6 oz. sliced Swiss cheese
3/4 c. melted butter
1 1/2 T. yellow mustard
1 1/2 tsp. Worcestershire sauce
1 T. poppy seeds (I cut back a little bit based on comments)
1 T. dried, minced onion

Assembly Line baking pan with buns. Remove tops of buns and set aside. Layer ham evenly on all buns. Layer cheese evenly on all buns. Place tops of buns onto the sandwiches. In small bowl, mix butter, mustard, Worcestershire sauce, poppy seeds and onion. Pour mustard mixture evenly over buns.

Serving Day Preheat oven to 350. Place in oven directly from freezer (REMOVE PLASTIC WRAP FIRST). Bake covered for 40 minutes. Uncover. Bake another 5 minutes.

**Can use Kings Hawaiian rolls in place of slider buns.
***This makes a great appetizer for parties too!