Frozen Assets All-Purpose Ground Meat Mix

5 pounds ground meat (beef or turkey)
2 cups celery, chopped
1 clove garlic, minced
2 cups onions, chopped
1 cup green bell pepper, diced
1/2 teaspoon pepper
1 teaspoon salt (optional)

In a large pot, brown ground beef. Drain. Stir in celery, garlic, onion, green pepper, salt and pepper; cover and simmer 10 minutes, until the vegetables are tender but not soft.

Use for Sloppy Joes, Texas-Style Chili, Stuffed Peppers or other family favorites.

Makes about 12 cups or 12 servings.

Per serving: 377 calories; 24.5 g fat (10 g saturated fat; 58 percent calories from fat); 4 g carbohydrates; 115 mg cholesterol; 314 mg sodium; 33 g protein; 1 g fiber

To make Sloppy Joes, combine 2 cups of the All-Purpose Ground Meat Mixture with 1 (10 3/4-ounce) can tomato soup, 2 tablespoons brown sugar and 1 teaspoon prepared mustard. Heat, covered over medium-low heat and simmer 10 minutes. Freeze.

To serve: Thaw and heat Sloppy Joe mix in a skillet. Serve ladled onto hamburger buns.

Serves 4.

Per serving (with bun): 295 calories; 8 g fat (3 g saturated fat; 24 percent calories from fat); 41 g carbohydrates; 29 mg cholesterol; 801 mg sodium; 13 g protein; 3 g fiber

For Texas-Style Chili, combine 4 cups of the All-Purpose Ground Beef Mixture with 2 packages taco seasoning; 2 teaspoons salt (optional); 4 (16-ounce) cans crushed tomatoes, undrained; 4 (16-ounce) cans red kidney beans, drained; and 3 cans corn. Place all ingredients into a large pot and bring to a boil. Reduce the heat and simmer for at least one hour, stirring occasionally.

Cool chili and put into freezer bags; label and freeze.

To serve: Thaw in covered saucepan over low heat. After thawed, increase heat and cook until the chili is hot.

Serves 12.

Per serving: 359 calories; 9 g fat (3 g saturated fat; 23 percent calories from fat); 48 g carbohydrates; 38 mg cholesterol; 1,907 mg sodium; 22.5 g protein; 13 g fiber

For stuffed peppers, use 12 large green peppers, 2 cups of the All-Purpose Ground Meat Mix, 2 teaspoons paprika; 2 cups cooked rice; 4 cloves garlic, minced; 24 ounces of tomato sauce, 2 (10 3/4 ounce) cans tomato soup for sauce. Cut off tops of green peppers; remove seeds. Mix together meat, rice, spices and tomato sauce. Stuff meat and rice mixture into green peppers. Place in roasting pan. Bake covered at 350 degrees F for 40 minutes.

Cool. Wrap each in foil; label and freeze.

To serve: Unwrap stuffed peppers. Place in roasting pan. Pour tomato soup over peppers. Heat at 350 degrees F for 25 minutes. Or unwrap and cook in microwave oven.

Serves 12.

Per serving (per pepper): 191 calories; 5 g fat (2 g saturated fat; 24 percent calories from fat); 30 g carbohydrates; 19 mg cholesterol; 708 mg sodium; 9 g protein; 5 g fiber