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Once A Month Cooking Whether you cook for a month or just double your dinners, this is the place to share ideas.

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  #11 (permalink)  
Old 08-30-2002, 03:15 PM
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Thanks KLF! That sounds easy and yummy! I will try it and let you know how I did.

MrsRose :-)

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  #12 (permalink)  
Old 08-30-2002, 07:49 PM
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KLF I love that idea! Its easy yet its comfort food for the upcoming winter months!
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  #13 (permalink)  
Old 08-31-2002, 03:57 PM
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Do scrambled eggs, omelets freeze and reheat well

That is a great idea on the pot pies. I usually make a whole pot pie but your idea would be great for my boys to make as they wanted them!

And does anyone know whether you can freeze scrambled eggs and omelets--that would speed up breakfast. I just want it to be good though so let me know if you've had any success.

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  #14 (permalink)  
Old 09-02-2002, 10:13 AM
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If you will thraw your cake uncovered it will not be soggy.
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Old 09-02-2002, 11:12 AM
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cake soggy for benefit

i put everything in that cake but did not make it cool enough before putting it in the freezer what a waste of $. i should of bought 1 instead. lunchmeat tastes terrible in freezer put in meatcheese compartment. so i guess blocks of cheese tastes terrible too love ya carriejude
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  #16 (permalink)  
Old 09-02-2002, 11:37 AM
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Frozen Cake

Hi. My mom actually makes wedding/birthday cakes for a -side hobby/job. She swears by freezing the cakes! Typically she has at least 4 or 5 in her freezer at all times - Just in case someone calls and wants one in a hurry. She'll pull the cake out that morning - frost it then - and send it on it's way. She says frosting is easier then also - less flakes off the cake, and the cake doesn't fall apart while you are doing it. Also - I know I've put them in the freezer while having to use a hot pad - so I don't think it really matters if you let it cool or not. Just be careful what you set it on.
I personally can taste the difference in hamburger if it's been cooked then frozen. Picky taste buds?
Good Luck
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  #17 (permalink)  
Old 09-02-2002, 12:22 PM
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Cakes DO freeze well, I used to work at a grocery store bakery and we did it all the time. If they're going to be in there a while they need to be sealed well, though.

Cooked eggs don't freeze all that well. I actually make little crustless quiches for my low-carb diet and freeze them, they taste great, but the texture leaves something to be desired. Can you beat the eggs, etc. the night before and leave them in the fridge? Pre-cook your breakfast meats, nuking them saves lots of time. Eggs cook in just a couple of minutes anyway.

Cheese can be frozen shredded and used that way, but blocks of cheese will be crumbly.

I actually freeze everything from milk (in wax cartons, not jugs), to lunch meat. (Processed deli meats get a funky texture, but real meats like ham or turkey fare much better). Another great thing to freeze is pizza sauce (if you make homemade). I get a #10 can at Sams Club for under $5; we freeze it in ice cube trays and put them in zip lock bags. Depending on how saucy you like your pizza you can take 4 or 5 out and nuke em and you're good to go.

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  #18 (permalink)  
Old 09-02-2002, 01:20 PM
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Lightbulb Cake Freezing

I have frozen both my daughters' wedding tiers for their First Anniversary. I got the directions for freezing from my local bakery. Both daughters were pleased with the results, no freezer burn taste, and the cakes tasted like the did on their wedding day.

Directions: Place cake, with icing, uncovered, in freezer. Allow to completely freeze overnight. NO LONGER THAN OVERNIGHT! Cover cake with Saran Wrap. Even one or two extra layers won't hurt. Seal tightly. Place on freezer wrap paper, cover tightly and seal.
Replace in freezer.

To thaw: Remove all wrapping and thaw at room temperature before placing in Cake Protector.

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Old 09-02-2002, 05:53 PM
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Cakes freeze well. Frost them first. I baked, cooled, frosted my wedding cake, two layers at a time. I also baked lasagna for 100 people, freezing each disposable tray as I cooked it. I didn't cook it until it was overly done, leaving some time to cook it when it was reheated.
Hopefully someone can give you a list of what doesn't freeze well. I thought you could not freeze cabbage, but I've read that if you freeze it, the leaves hold up much better when you make stuffed cabbage. I've not tried it yet, but had a lot of free heads of caggabe this summer.
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  #20 (permalink)  
Old 09-02-2002, 06:49 PM
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Home Freezing of Cooked and Prepared Foods

Katherine P. Riddle, Extension Food and Nutrition Specialist
Anna Mae Brenner, Extension Food Service Management Specialist

Hints for Freezing
Hints for Packaging
Recommendations for Commonly Prepared Foods

Preparing food ahead of time and freezing it can save time, energy and money. Frozen cooked foods also add variety to your menu, offer quick meals for unexpected company and provide nutritious choices for busy days.

When you are preparing a main dish, it takes only a little more effort and time to make enough for several meals. You can freeze all of the prepared food in meal size packages, or serve part of the food immediately and freeze the rest.

It is more economical to make your own supply of prepared dishes than to purchase commercially prepared foods.

Consider freezing:

Leftovers that cannot be used immediately.
Foods that ordinarily take a long time to prepare.
Seasonal fruits and vegetables.
Foods you can prepare in quantity.
Foods that still taste good after a reasonable storage time.
Hints for Freezing
Select only fresh, high quality ingredients because freezing does not improve the quality of food.

Slightly undercook prepared foods. They will finish cooking when reheated.

Cool foods quickly before packaging. Place the pan of food in a large pan of ice water, crushed ice or cubes. Stirring will help cool the food faster. Use a fan to cool foods that cannot be stirred.

Freeze food promptly as soon as it is cooled to room temperature.

Put no more unfrozen food in the freezer than will freeze within 24 hours. Usually this is 2 or 3 pounds per cubic foot of freezer capacity. Stack the food after it is frozen.

Plan to use frozen prepared foods within a short time. Keep using foods from the freezer and replenish with fresh stock. This makes greater use of freezer space, lowers the cost per pound of food stores, and keeps your store of food fresh.

The temperature of the freezer should not go above 0F. Fluctuating temperatures and temperatures that are not low enough cause loss of quality.

Foods that do not freeze well include mayonnaise, cream puddings and fillings, custard, gelatin salads, cheese, the whites of hard cooked eggs and uncooked egg yolks.

Hints for Packaging
Use freezer containers or wrappings of moisture/vapor-resistant material.

Pack food compactly into the container to reduce the amount of air in the package. Allow head room for expansion as food freezes.

In quart containers, the food may be separated into two or three layers by a double thickness of water resistant wrapping material.

Quart containers hold four to six servings; pints, two to three.

Choose containers by the number of servings you will want to serve.

Use only containers with wide top openings. Food can then be removed without thawing.

Freeze the prepared foods in your favorite casserole dish. The food can be removed after freezing, wrapped and returned to the freezer for storage.

For microwave reheating, use plastic wrap for wrapping small amounts of quick breads or breads. Casseroles should be approved for microwave use.

Label and date all packages, and keep an inventory of all frozen food.
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