INGREDIENTS

INSTRUCTIONS

Since many casseroles require time-consuming chopping and measuring,
it is wise to fix an extra portion that can be cooked and frozen--to
be used in t future when your meal preparing time is short. Making
one or more cassero to freeze in addition to the one you are serving
is also economical; taking advantage of the price of fresh vegetables
in season. 1-If you can't spare a dish for the freezer, line the dish
with heavy-duty foil, pour in the mixture then freeze solid. Remove
the foil and contents from the dish, peel off the food, wrap in
freezer paper, fold tightly, seal with freezer tape and return to the
freezer. 2-Label each container with the contents and the date it was
put in the freezer. Always use frozen foods within 1-2 months.
3-Avoid freezing a large recipe until you try freezing a smaller
amount sin some flavors tend to change during freezing. 4-Cook
turkeys, chickens and roasts. Remove portions of meat from the bone
and freeze for later casserole making. 5-Don't overcook foods that
are to be frozen. Food will finish cooking whil being reheated.
6-Don't use too much salt and seasonings. Some flavors tend to fade
while others get stronger. It is better to add more seasonings later
if necessary 7-Don't freeze spaghetti, macaroni, or noodle mixtures.
These tend to lose texture and become soft when reheated. 8-Don't
refreeze thawed meats and poultry. Use the thawed meats and poultry
within 24 hours. 9-Do NOT freeze potatoes, fried poultry or meat,
cooked egg whites. The changes in textures and taste are undesirable.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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