Preparation for Freezing Main Dishes

Preparation for Freezing Pastry

a) Casseroles:

Cool mixture quickly. Turn into a freezer-to-oven casserole dish. Cover tightly. Seal and label.

b) Meatballs with tomato sauce:

Cook till done; cool quickly. Ladle into freezer jars or containers, allowing headspace (don't use metal or foil for acidic foods). Seal and label.

c) Stews and soups:

Select vegetables that freeze well. Omit potatoes. Green pepper and garlic become more intense in flavor. Omit salt and thickening if stew is to be kept longer than 2 months. Do not completely cook vegetables. Cool quickly; turn into a freezer container. Cover tightly. Seal and label.

d) Sandwiches:

These freeze well: Cream cheese, egg, meat and poultry, tuna or salmon, and peanut butter. Spread bread with softened butter; fill. Wrap tightly. Not recommended: Lettuce, celery, tomatoes, cucumber, watercress, jelly, and mayonnaise.

How to Serve:

a) Casseroles:

Bake, covered, in a 400^o oven for half of baking time; uncover for second half of baking time. Allow 1 3/4 hours for one quart.

b) Meatballs with tomato sauce:

Heat in a heavy saucepan, over low heat, stirring frequently. Or, defrost overnight in the refrigerator. Heat.

c) Stews and soups:

Heat from the frozen state in a heavy saucepan over low heat. Separate with a fork during thawing. Do not overcook. Season and thicken heated stew before serving.

d) Sandwiches:

Thaw sandwiches in wrapping at room temperature about 3 hours.

Storage Time:

a) Casseroles:

3 to 6 months

b) Meatballs with tomato sauce:

3 months

c) Stews and soups:

6 months

d) Sandwiches:

1 month

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