In large bowl mix beef, crumbs, eggs, salt and pepper until well blended. With moistened hands, roll mixture into 1 1/2 inch meatballs. Place on cookie sheet in freezer until frozen; pack into 2 freezer bags. Italian Grinders Servings: 4 2 t. Vegetable oil, 1 pkg. Freezer meatballs, 1 med. Onion, sliced 1 med. Green pepper, seeded and sliced 4 lg. Hard crusted rolls, split 1 c. Prepared pizza sauce 1/2 c. Shredded mozzarella cheese. In medium skillet heat 1 T. oil and fry meatballs over medium-low heat until no longer pink in the center; drain well. Wipe skillet and saute onion and pepper in remaining oil over med-low heat until tender. Place meatballs in rolls; spoon pizza sauce over. Top with onion mixture, sprinkle with cheese and serve. Freezer Tomato Sauce Makes about 2 quarts. 2/3 c. Chopped onion, 1 T. vegetable oil, 6 # ripe tomatoes, cored, peeled, seeded (if desired) and coarse chopped, 1/2 c. Finely chopped parsley, 2 t. Sugar, salt and pepper to taste. In n large saucepan over low heat saute chopped onion in oil until tender; stir in tomatoes and parsley. Cook over medium heat, covered, 30 minutes. Simmer uncovered until mixture is desired sauce consistency, about 20 minutes, stirring occasionally. Stir in sugar; season eith salt and pepper. Cool to room temperature; freeze in 2 freezer bags.

Spanish-Style Baked Fish Servings: 8. 2 pounds white fish fillets (roughy, cod, halibut, haddock) 2 T. margarine, paprika, salt, 2 cl.

garlic, minced, 1 T. olive e oil, 1 qt. Freezer tomato sauce, thawed, 1/4 c. Sliced ripe olives, 2 T. drained capers. Heat oven to 400. Arrange fish in baking pan in single layer; dot with butter and sprinkle lightly with paprika and salt. Bake uncovered 8 to 10 minutes until fish is tender and flakes with fork. Meanwhile, in medium skillet over low heat saute garlic in oil until tender. Do not brown. Stir in tomato sauce, olives and capers; heat to boiling.

Reduce heat and simmer uncovered about 5 minutes. Arrange fish on platter; spoon sauce over and serve.