Freezing Casseroles-tips

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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