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Alabama Recipes

Freezer Meals

How I love a great freezer meal! Getting home after a long day of work and being able to pull something from the freezer to pop in the oven for dinner is a lifesaver. Down here in the South, our love language is food. It is so nice to remember people in need by providing a quick meal. I remember when we brought our second baby girl home from the hospital and sweet friends stacked our freezer with casseroles and desserts. It was so nice to be able to enjoy quick and easy foods while enjoying our baby. Whenever I make a casserole, I usually buy double the ingredients, and make a pan to freeze and eat later or to give to someone else. What are some timesaving tips you use in the kitchen? Email me at

Mary Tyler Spivey


Cathie Donaldson in her kitchen in Enterprise, Ala.

Cook of the Month

Blue Cheese Meat Loaves 

Cathie Donaldson, Covington EC 

2 pounds ground beef
1 14.5-ounce can of diced tomatoes with basil, garlic and oregano, well drained
1 cup soft bread crumbs
1 egg, slightly beaten
1 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon Worcestershire sauce
3 tablespoons crumbled blue cheese

Combine all ingredients, except blue cheese; mix lightly. Shape into 6 individual loaves, making a small hollow on top of each one for cheese. Wrap each, label, date and freeze. About 1. hours before serving time, remove loaves from freezer and unwrap; place in a pan. Bake at 350 degrees for 1 hour; spoon 1 teaspoon blue cheese into hollow in each loaf. Bake 15 minutes longer, or until cheese is melted and loaves are richly browned. Serves 6. Great served with a salad and garlic bread.



Hobo Dinner

1 pound ground lean beef
1 package onion soup mix
1 package of baby peeled carrots
2 cups potatoes (peeled and cut into bite- sized pieces)
1 can cream of mushroom or cream of onion soup

Mix the uncooked ground beef and onion soup mix together. Label bag with “Hobo Dinner” and the date. Place potatoes, carrots and cream of mushroom soup in the bottom of freezer bag . Add meat mixture. Seal and freeze. Freeze for up to 3 months. Feeds family of 4. To cook: Place frozen meal out to thaw overnight. Put thawed meal (meat on the bottom) in crockpot on low for 5 – 6 hours. It is done when meat is cooked thoroughly.

Amy Harvel, Joe Wheeler EMC 




Squash Casserole

4 cups cornbread, crumbled
2 cups diced squash
1 small diced onion
1 cup shredded cheddar cheese
1/2 cup sour cream
1 can cream of chicken soup

Boil the squash and onions until tender. Add all ingredients in a bowl and mix until moist. Place in a casserole dish and freeze. When ready to eat, cook on 375 for 30 to 35 minutes. Top will be golden brown.

Karen Norwood, Joe Wheeler EMC



Freezer Apple Coffee Cake

1 package active dry yeast
1/4 cup warm water
1/2 cup butter or margarine
1/2 cup sugar
3 eggs
1/4 cup milk
2 1/2 cups flour
1/2 teaspoon salt
3 large apples, peeled and sliced
1/2 cup golden raisins, optional
2⁄3  cup sugar
2 teaspoons cinnamon
1/2 cup melted butter or margarine

Soften yeast in 1/4 cup warm water. Cream butter or margarine with 1/2 cup sugar. Add eggs and beat until light. Stir in softened yeast, milk, and fl our mixed with salt. Beat by hand until mixture is well-blended. Line a 13x9x2-inch pan with heavy duty aluminum foil. Pour in batter. Arrange apple slices in even rows on batter, then sprinkle with raisins if desired. Combine sugar and cinnamon and sprinkle over apples. Sprinkle on melted butter. Cover and let rise in warm place until doubled. Bake in a 375-degree oven for 35 to 40 minutes, till golden. Lift out of pan to cool. Re-wrap in aluminum foil and freeze. When ready to thaw and heat, place fully wrapped frozen coffee cake in a 325-degree oven for 20 minutes. Cook’s note: I like this recipe because I’ll always have a treat with coffee in the morning or dessert when company arrives.

Marlene Wood, Joe Wheeler EMC