9,195 freeze recipes

Applesauce jello salad -- A delicious jello salad, taken from The Monterey Coast Guard Officers' Wives Club Cookbook. My sister-in-law was the president of the club which put that cookbook together.

Retro party dip blending cream cheese, deviled ham, dry red wine, and dill pickles with a mustard-Worcestershire kick. Ready in 20 minutes, serve as a dip or chilled spread.

No-cook pineapple cranberry relish made with raw ground cranberries, crushed pineapple, and sugar-free sweetener. A tart, low-fat, diabetic-friendly condiment for turkey and roasted meats.

Fettuccine topped with a spicy Mexican bean sauce made from kidney beans, stewed tomatoes, green chiles, and cilantro. A hearty vegetarian pasta dinner ready in 30 minutes.

Grilled tuna steaks brushed with Caesar dressing, nestled on toasted whole-grain onion buns with crisp lettuce and fresh tomato. This 20-minute high-protein sandwich is summer grilling at its simplest and most satisfying.

Hawaiian pickled mango made with green mangoes, apple cider vinegar, brown sugar, and Chinese five spice. A sweet-tart island condiment with serious depth.

Pickled peppers and chilies preserved in a vinegar brine with an optional olive oil layer. Water bath canned for shelf-stable storage year round.

Gingered beet salad with a warm miso, sesame seed, and fresh ginger dressing tossed over boiled beets. An earthy, umami-rich side dish with Japanese-inspired flavors.

Mustard peach relish made with fresh peaches, dry mustard, and vinegar, set with fruit pectin for canning. A sweet-tangy condiment for grilled meats, ham, or cheese boards.

Light gelatin dessert made with sugar-free Jello and chilled applesauce instead of water. Cinnamon adds warmth. Garnish with mint, apple slices, and cinnamon sticks for pretty presentation.

Beef and barley vegetable soup made from scratch with soup bones, pearl barley, tomatoes, and fresh peas. A slow-simmered three-hour soup with old-fashioned depth.

German elderberry soup (Holunderbeersuppe): cooked elderberries with lemon, sugar, and cornstarch for a traditional tart-sweet fruit soup served hot or chilled.

Orange barbecue sauce made in the microwave in 4 minutes with orange juice, zest, ketchup, brown sugar, and dry mustard. A citrusy twist on classic BBQ sauce.

Fog City Diner's homemade tomato ketchup: fresh roma tomatoes simmered with cider vinegar, sugar, pickling spice, and cinnamon for a restaurant-style condiment. Makes 5 cups, lasts a month.

Raspberry meringue cookies piped into rosettes and baked low and slow until crisp. Light as air with real raspberry preserves folded into the meringue.

Libby's jeweled relish, a vintage no-cook condiment of crunchy sauerkraut, crisp celery, pimento-stuffed green olives, and honey. A sweet-tangy-briny mix that brightens hot dogs, brats, and deli sandwiches.