Cooking For Your Freezer

A few days ago Mical asked about recipes that freeze well. I was thinking about that, and I realized that I do not make good use of my freezer. I was looking on The Prepared Pantry web site and thought they had some useful information:

"If your home is like ours, we routinely put leftovers in the refrigerator. Than we forget about them and in a few days, throw them out. How much better to wrap them, freeze them, label them and use them at a later date. And when you're cooking that favorite casserole, why not double the batch, make two, and freeze the second? If we have a selection of favorite family foods in the freezer, we can bail ourselves out on those busy days when we just don't have time to cook.

Your freezer can save you money in a number of ways. On those busy days when there is no time to cook—and for most of us, there are too many of those days—we either reach for a store-bought prepared food, call out to the restaurant for delivery, or jump in the car and go out to eat. All three solutions are expensive. Grabbing a casserole, some frozen rolls, and a dessert form the freezer is quicker, better, and will save money."


Some Commonly Prepared Foods and How to Freeze Them

• Casseroles: Undercook casseroles when practical. To freeze, wrap the casserole tightly in foil to avoid air pockets. Use within four to six months. Reheat in an oven at 400 degrees for 30 to 45 minutes.
• Meatloaf: You can freeze your meatloaf baked or unbaked. Use within three or four months. If unbaked, cook the meatloaf for 1 1/2 hours at 350 degrees or reheat a baked meatloaf for one hour.
• Other cooked meats: Remove as much fat from the meat as possible before freezing. Keep the pieces large and cover with gravy or broth if possible. Use within two to four months. Thaw in the refrigerator and reheat for 20 minutes in a hot oven.
• Potatoes: Store mashed potatoes in a covered container. Consider cutting baked potatoes lengthwise, mashing the contents, and refilling the shell before freezing. French fries can be frozen. Reheat them on a baking sheet at 400 degrees.
• Quick breads: Wrap the bread in aluminum foil to freeze. Use within two or three months. Thaw it at room temperature or reheat it in a warm oven (325 degrees).
• Yeast breads: Consider slicing the bread before freezing. Place the bread in plastic bags and then wrap the loaves tightly in foil. Thaw the bread at room temperature or reheat it at 300 degrees for fifteen to twenty minutes. Consider toasting individual slices to thaw.
• Cakes: Unfrosted cakes such as fruit cakes and angel food cakes freeze well. Consider slicing them before freezing so that you can get our just what you need. Wrap the entire cake in foil or wrap individual slices to freeze. Cakes with shortening or butter should be used within four months. Many types of icing do not freze well.
• Cookies: Store baked cookies in heavy plastic bags and use within two months. If stored in foil in rigid, airtight containers, the cookies may be stored for up to six months.


For more info: http://www.preparedpantry.com/index.asp?PageAction=Custom&ID=243