Roxan's Stuffed Shells

2 Big Cans Tomato Sauce
1 Can Whole Tomatos (squished up, take off any hard end parts)
1/2 Green Pepper
Seasoned to taste with Onion powder, garlic salt, oregano, and parsley
1 pound hamburger
1 package Italian Sausage Weiners

Cook meat and slice sausages, combine all ingredients. Simmer for at least an hour.

One box Barilla Medium Shells Pasta (Shane only uses the Barilla brand)
One Large container of cottage cheese
2 cups shredded mozzerella
Italian Seasoning, Garlic Salt to taste.

Combine Cheeses and seasonings. Cook pasta shells until "al dente". Stuff Shells with cheese mixture. Put in 9x13 in. pan and cover with red sauce. Sprinkle with cheese. Bake at 400 F until the cheese melts.
(Just to point out, I noticed that once the pasta was cooked then frozen, and then baked, it's a little soggier than when it's cooked fresh. So if you're cooking to freeze it, don't cook the pasta all the way, it's a little harder to stuff the shells but tastes better in the end.)

The muffins were a last minute "oh shoot". So you got a box of Jiffy mix, the box has the directions...enjoy!
**Peggy, thanks for your thoughtfulness about the onions. You're soo sweet! It was delicious, as always.

Preacher's Casserole (Peggy)

1 lb. ground beef
1cup chopped onion
2 cups chopped celery
1 can crm. mushroom soup
1 can tomatoes (whole)
1/2 c. chopped green peppers
1 pkg. frozen vegetables
1 pkg. southern style hashbrowns

Mix all ingredients together and put in 9X12
casserole. Bake for 1 hour at 350* degrees.

(FYI+ I traded the tomatoes for 2 cups sour cream
and left out the onions...... for Missy) I also layered
the ingredients instead of mixing everything.