Issue 44

December 9, 2003

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I know it's a little late but this week is devoted to leftover Turkey recipes and how to store your leftovers.

As always household tips are in short supply. I also accept articles on homemaking and budgeting. Almost any article that has to do with the home will do.  recipeden@recipeden.com

Household Tips

Food Storage

Breads - Quick

Biscuits, bake to light brown. Cool. Package in Ball plastic freezer bags. Seal, label, and freeze. Fruit and nut breads. Muffins, and Waffles - Prepare and cook as usual. Cool. Package same as biscuits.

Breads - Yeast

Loaves and rolls, baked - Prepare as muffins.
Brown and serve rolls - Bake 20 minutes at 275 degrees F. Cool. Package same as biscuits.

Rolls, unbaked

Shape rolls. Freeze on baking sheet. Put in Ball plastic freezer bags for storage.

Pizza

Prepare. Do not bake. Freeze. Wrap in freezer film, foil or paper. Seal, label, and freeze.

Cakes - Baked

Layer, Loaf, Cupcakes, Angel, Chiffon, Sponge, and Fruit - Prepare, bake and cool. May be frozen whole or in meal-size portions or slices. Package in Ball plastic freezer bag. Seal, label, and freeze.

Frosted Cakes

Prepare, bake and cool. Place in freezer to harden the frosting. Then remove and place in Ball plastic freezer bag. Seal, label, and freeze.

Candies

All homemade candies such as fudge, divinity, brittle, taffy, creams and caramels may be frozen. Wrap each piece individually in freezer film and pack in Ball plastic freezer box to avoid crushing. Allow to thaw in the package.

Chicken (also Turkey & Fish)

Frozen creamed chicken, chicken a la King, pies, baked chicken, broth, chicken chopped for salad, barbecued ... all keep well. Do not freeze stuffed poultry. Cover chicken with a cream sauce or gravy if possible. Cool the product and package in Ball Can-or-Freez jar or Ball plastic freezer box.

Combination Dishes

Creamed meat, poultry, and fish: Prepare product. Cool quickly. Package in Ball Can-or-Freez jar or Ball plastic freezer box, leaving head space. Seal, label, and freeze.

Baked

beans, stew, ravioli, and meat sauce casseroles: Prepare as usual, keeping fat to a minimum. Cool quickly and package same as creamed meat.

Cookies

Baked: Prepare, bake and cool quickly. Package in Ball plastic freezer or box, using moisture-vapor resistant paper between layers. Seal, label, and freeze.
Unbaked: For bar or refrigerator cookies, form into long roll. Wrap in freezer film and put in Ball plastic freezer bag. Seal, label, and freeze.
Doughnuts: Fry in high quality fat and cool. Package same as baked cookies.

Desserts

Mousse: Needs only to be mixed and poured into Ball Can-or-Freez jar, leaving head space. Seal, label, and freeze.
Cheese cake, baked: Cool and wrap in freezer film and store in Ball plastic freezer box. Seal, label, and freeze.
Pudding, steamed: Cool and package in covered can or baking mold and seal with freezer tape; or put into Ball plastic freezer bag. Seal, label, and freeze.

Fruits

Such cooked fruits as baked apples, baked pears, and applesauce may be prepared for the freezer. Cool quickly and package in Ball Can-or-Freez jar or Ball plastic freezer box. Seal, label, and freeze.

Gravy

It is better to freeze broth and thicken while heating. Pour cool broth into Ball Can-or-Freez or Ball plastic freezer box, leaving head space. Seal, label, and freeze.

Meats

Stews, creamed meats, meat sauces, casserole dishes, meat with vegetables, pies, roasted and baked meats, meat balls, and meat loaf may be frozen. Package the same as chicken.

Pastry Circles

Roll out circles large enough for pie or tart shells. Place on a cardboard circle covered with foil or film. Separate circles with double thickness of freezer paper. Freeze, then package in Ball plastic freezer bags.

Pies

Double-crust fruit and mince pies, raw or cooked, as well as single-crust, coconut, nut, potato, and similar pies may be frozen. The filling for pies to be frozen should be slightly thicker than usual. Freeze pies before packaging. Package the same as breads.

Potatoes, Irish

Baked or Stuffed: Prepare as usual, top with melted cheese. Cool quickly. Wrap individually in freezer foil or film. Freeze. Put in Ball plastic freezer bag.
French Fried: Cut and scald potatoes two minutes, cool, and dry in clean cloth. Fry in fresh, first grade fat (370 degrees F.) until a very light brown. Drain. Cool quickly and package in Ball plastic freezer bag. Seal, label, and freeze.
Scalloped: Prepare and bake as usual until pale in color and not quite done. Leave in baking dish and cool quickly. Slip dish into a Ball plastic freezer bag. Seal, label, and freeze.

Salads

Fruit: Salads which freeze well are those served frozen with a base of cream or cottage cheese, whipped cream, mayonnaise or gelatin combined with one of these. Prepare in large or individual molds. Fit a piece of freezer paper over the top and wrap in freezer paper. Muffin tins can be lined with a freezer film, fill with mixture, freeze, wrap individually and store in Ball plastic freezer bag. Pour mixture in Ball Can-or-Freez jar, leaving head space. Seal, label, and freeze.

Meat

poultry, and shell fish: Prepare the meat. Cool. Package in Ball Can-or-Freez jar or in Ball plastic freezer box. Seal, label, and freeze. When ready to use, thaw meat and mix with other ingredients.

Sandwiches

Sandwiches suitable for freezing include those made with cheese, chicken, meat, peanut butter, nut pastes, egg yolk mixtures and fish. Use day old bread spread with butter. Wrap sandwiches individually in freezer film or foil. Freeze and store in Ball plastic freezer bag. Open-face canapés: Make as usual. Be sure to spread to very edge. Space out and freeze. Pack in layers in top-opening box separating layers with freezer paper.

Sauces

Both dessert sauces and meat sauces freeze successfully. Package in serving portions in Ball Can-or-Freez jar or Ball plastic freezer box, leaving head space. Seal, label, and freeze.

Soups

Most soups freeze well. These include dried beans, split pea, oyster, and those made from chicken, meats, and vegetables. They should be concentrated before freezing to about one-half the strength at which they are to be served. Cool. Package in Ball Can-or-Freez jar or Ball plastic freezer box, leaving head space. Seal, label, and freeze.

Vegetables

Some fully-cooked vegetables, such as baked beans and candied sweet potatoes, when frozen, keep in excellent condition for many months; but most fully-cooked vegetables lose flavor rapidly and should be stored for only a few days. Loss of flavor may be retarded by covering vegetables with a cream sauce.

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