Baked Chicken Chimichangas

1pint canned chicken, drained
1block softened cream cheese
3 Tbls taco seasoning
1cup cooked rice
1cup grated cheddar cheese. 
Flour tortillas

Mix all but tortillas together in a large bowl:
Spray a cookie sheet with Pam. Put about 2 Tbls chicken mixture on a flour tortilla(I use fajita size). Roll up tortilla like a burrito. Place burrito seam down and spray top of tortilla with Pam. Continue to make chimichangas until all mixture is used. Bake in preheated 350 degrees oven for 15 min. Turn them over and bake 15 more minutes. Serve with salsa for dipping. You can add chopped jalapeños or green chilies or cayenne pepper to make these more spicy.

Slow Cooker taco meat

10 lbs ground beef
2 large onions, chopped
1 can diced tomatoes
10T taco seasoning


In slow cooker, low for 8 hours or high for 4 hours. Then freeze or can. To can, use a pressure canner on 15 lbs for 90 minutes for quarts, 75 minutes for pints.

Freezing mashed potatoes

 10 lbs new white or yukon gold taters boiled. 2 blocks of philidelphia cream cheese (dont' use light..it doesn't work as well to bind), and about 1/2 tub or so of sour cream. Some butter if you like. Mash them up and freeze. I actually freeze them in muffin pans. I spray the pan with cooking oil, scoop in about 1/2 cup of mashed potatoes,. Freeze them then once frozen I vaccum seal them into either single or two per bag portions. Ready to eat and perfect portions.

Canning Spaghetti Sauce

This came from Food.com
Spaghetti Sauce for Canning

18# fresh tomatoes (equals about 4 gallons washed, peeled, and chopped)
3 cups chopped onions
4-6 roasted garlic cloves
1-4 tsp. olive oil
1/8-1/4 cup canning salt, start with less and add more to taste
6-8 tbls sugar, start with less and add more to taste
2 tbls dried oregano leaves
1 tbls dried basil leaves
2 6 oz. cans tomato sauce

Prepare tomatoes, washed, peeled,chopped. reserve 4 cups. Set aside.
Prepare garlic. To roast place garlic cloves on aluminum foil, drizzle with olive oil. Wrap foil around cloves sealing edges. Roast at 350 degrees for 30 minutes or until tender. Cool and remove skins.
Sauté 3 cups onion until clear. Reserve 1 cup and set aside.
Mix all ingredients except reserved tomatoes and onions. Cook tomato mixture over medium heat until heated thoroughly. Simmer 30 minutes.
Using a food processor, puree tomato mixture until smooth.
Continue simmering for another hour to an hour and half until sauce thickens.
Add reserved tomatoes and onion.
Adjust seasonings to taste.
Heat thoroughly.
Ladle sauce into hot jars leaving a 1 inch headspace. Process pints 20 minutes and quarts 25 minutes at 10# pressure in a steam pressure canner.