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Old 09-07-2003, 07:30 PM
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Georgieanna Georgieanna is offline
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Location: Metairie, LA
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I make my brown gravies from a roux and I find when I freeze a dish, that when I defrost it to reheat, the gravy has somewhat thickened and I have to add a tiny bit of water to it. But I'm talking about 1 pot casseroles I fix so it may not be the same for meatloaf. I'd rather make meatballs than meatloaf which is actually the same difference as far as I'm concerned.
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