INGREDIENTS

INSTRUCTIONS

Check the gasket. To check the seal of your freezer door, insert a
dollar bill, close the door, and try to pull it out. If it comes out
easily, the seal is no good. If there's tension, the seal is okay. To
help seal, put a thin layer of petroleum jelly on the gasket  General
maintenance. Keep freezer full, even if you have to fill with  jugs of
water; that way, if there's a power outage, it helps keep  food frozen.
It also helps save energy - a fuller freezer uses less  energy when you
open and close it to maintain temperature. Label  freezer foods. Cut
brand labels from food and tape to containers so  you can tell what's
what after they're frozen. You can date labels as  well.  Freezing baby
food. Freeze baby food in ice cube trays (homemade and  store-bought)
to keep fresh. A single cube zapped in the microwave  makes a quick
meal for the baby.  Freezing soups. Frozen soups last up to four months
in the freezer.  To save space, line loaf pans with a large plastic
zippered bag, pour  cooled soup in, and freeze right in pan. Once
frozen, remove from  pan, seal bag, and store as a compact block.
Freezing casseroles. Line casserole dishes with aluminum foil, freeze
casserole, remove from dish, and store in freezer so you can keep
using the casserole dish.  Freezing vegetables. Store-bought frozen
veggies keep up to one year  in the freezer. To freeze fresh
vegetables, blanch before freezing  (put in boiling water for several
minutes). This prevents  deterioration.  Freezing fish. Oily fish, like
mackerel or tuna, keep 1-3 months.  Flaky fish, like trout and haddock,
keep 3-6 months. To freeze fresh  fish, immerse the fish in water in a
sealed plastic bag, and freeze  the whole thing.  Freezing and
defrosting meats. Meat keeps for 3-12 months in the  freezer, depending
on the type of meat. Beef lasts 6-12 months,  sausage lasts 1-2 months,
fresh pork lasts 3-6 months, and poultry  lasts six months. To defrost,
prepare meat marinade ahead of time,  and defrost frozen meat in it.
Freezing ice cream and frozen yogurt. To prevent crystals from  forming
on surface of ice cream, cover with plastic wrap inside its  container.
It will be creamy the next time you take it out. Store it  in the
coldest part of the freezer, as opposed to the door.  To contact
Heloise with questions or to send her hints:  e-mail her at:
heloise@cis.compuserve.com  check out her website at: www.heloise.com
fax her at: (210) H-E-L-O-I-S-E  write her at:  Heloise P.O. Box 795000
San Antonio, Texas 78279  © 1997 Heloise  © 1997 Lifetime
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