Stuffed Peppers - cooking recipe

Ingredients

2 eggs, slightly beaten
1 c. milk
1 1/3 c. soft bread crumbs
2 tsp. salt
1/4 tsp. rubbed sage
1/4 c. raisins
2 lb. ground chuck
1/2 c. chopped onion
1/4 c. oil
12 medium green peppers
6 (8 oz.) cans tomato sauce
1 tsp. garlic salt
1 tsp. oregano leaves
1 tsp. basil leaves
1/4 to 1/2 tsp. pepper
1/2 tsp. celery salt

Preparation

Mix together the eggs, milk, bread crumbs, 2 teaspoons salt, pepper, celery salt, sage and raisins; let stand 5 minutes.
Add meat and mix.
In large pan, saute onion in oil until crisp-tender.
Mix remaining ingredients.
Stuff cored and halved peppers.
Place in sealed freezer bags for freezing.