Freezing Information

 This is a combo of information that is found on page 18 of this cookbook I'm putting on the world wide web...I think it maybe a home Economics cookbook but not 100 percent sure

This information can be found on page 18 ( the next day will start recipes, yay)

                            MAIN- DISH FREEZER FARE

    Casserole cookery can mean carefree cookery when the dish can be used for more than one meal.

 

  When preparing a casserole, make additional batches to frees, Then, when there isn't time to plan a meal or when unexpected guest appear, simply take the casserole from the freezer and pop it into the oven.

 Freezing casseroles also means economy. Take advantage of less expensive vegetables when that are at the peak of their season and meats while they are most plentiful. Buy large amounts for casserole mixtures and then freeze in family- or guest-size portions.

 For successful freezer casseroles, follow these general rules.

   Casserole mixtures that are to be frozen are better if they are under-salted  or under -seasoned. Some flavors tend to fade while others become stronger. It's better to add more seasonings later if necessary.

Never overcook foods that are to be frozen. Foods will finish cooking while being heated.

  Cool casserole mixtures quickly before packaging. Place the pan of cooked food in a container of ice and water. Cool to room temperature. Immediately transfer food to freezer containers and freeze. Or, if you prefer, pour hot mixture into foil-lined ice cube trats and chill until firm. Remover package and wrap properly. Transfer to freezer to complete freezing

  Label each container with the contents and the date it was put into the freezer. Store at 0 degrees F. Always use frozen cooked foods within one to two months.

Don't refreeze cooked thawed foods.

Heat frozen dishes without thawing. Empty contents into a shallow casserole or pan. Heat in double boiler over hot water or in a moderate oven. Stir gently to avoid breaking up foods. Allow a little extra time for heating.

         DO'S and DON'TS FOR CASSEROLE FREEZING

DO cook enough seasoned stew meat for several stews. Freeze. Add different vegetables later for other stews, meat pies, etc.

DO roast a large turkey  because it usually costs less per pound than a small one. Remove large portions of meat from one breast. Freeze white and dark meat together or separately for casseroles. Use with one or two months

 DO  avoid freezing a large recipe of casserole mixture until you try freezing a small amount. Some flavors tend to change during freezing.

DO freeze left-over stuffing and left -over gravy in separate packages rather than with the cooked poultry.

DON'T  freeze spaghetti, macaroni, or noodle mixtures. These tend to lose texture and become too soft when reheated. Freeze the meat sauce to be heated when needed. Cook spaghetti or noodles while the sauce is heating.

DON'T freeze potatoes. Green pepper may change the flavor in frozen casseroles. Clove, garlic and pepper flavors get stronger when they are frozen while sage, onion and salt get milder of fade out.

DON'T put hot food in waxed cartons

DON'T freeze boiled or fried poultry or meats. They lose their crispness and dry out if heated long enough to crisp

DON'T freeze cooked egg white. It becomes tough

DON'T  refreeze thawed meats and poultry. Use thawed meat or poultry with 24 hours. Don't refreeze unless absolutely necessary. If refreezing is necessary, use meat or poultry as soon as possible.