Because I Had Children

I am no genius, but I learned a long time ago that I hate that smell of onions that lingers on my hands for days after I cut up even just one.  Yes, I could wear gloves, but I don't.   We use a lot of onion around here, sometimes chopped, sometimes in strips, but whatever, we use a lot of it.  Since I mostly use it for cooking, I cut them all up at one time and stick them in the freezer.   When I need a cup of chopped onions for a recipe I'm cooking with, I just bang the bag on the counter and dump out what I need.  The same goes for peppers.  I don't eat them raw...ever, but I love them cooked.  I cut them into strips and freeze them too.  I have several freezer bags full in my fridge and I probably go through a few gallons of onions and peppers every other month.  At least that is when I go get more and start chopping.  I do always leave one red onion and one yellow out so if I need them cut up for a salad, I have them. When I find a g...

I get in a rut with my meals sometimes.  I don't really love to cook either and I especially hate to cook in the summer, but this recipe is so great for so many reasons, and it is a new recipe that my family has fallen in love with and I expect to see it as a regular request. The recipe comes from my friend Lisa S., (it is actually her mom's recipe.)  We at these for dinner at girl's camp on Bishop's night and they were a hit.  It is a fabulous recipe for any size of family because once you  make the meat mixture, you can freeze the meat into smaller portions for later.  We had about 45 people to feed that night so I doubled the recipe and cooked all the meat at home in my large roaster oven (on the back porch so I wouldn't heat up the house).  When it cooled, I put it into two large gallon freezer bags and froze it.  By the time we were ready to cook it at camp, it was thawed in the ice chest and ready to heat up.  As I fried them, I placed th...