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Freezing combination main dishes
Freezing combination main dishes
Home and Garden Bulletin No. 40 U.S. DEPARTMENT OF AGRICULTURE Vacant space in your freezer? Put some of it to use by freezing main dishes—prepared, ready to be heated or cooked and served. Days or weeks later you, your family, guests perhaps, can enjoy the results of your foresight. Included in this publication are general directions for successful freezing of such main dishes as the stews, meat loaves, and casserole combinations made from recipes given on pages 6 to 19. For tiptop quality and
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Preparing the food
Preparing the food
In general, prepare the food as you would if it were to be served right away. Do not overcook. Some ingredients in main dishes that must be reheated for serving are better if slightly underdone for freezing. If cooked well-done before freezing, foods such as vegetables and macaroni are likely to be too soft when reheated. They also may have a warmed-over taste. Soups and sauces thickened with ordinary wheat flour may tend to separate or curdle on thawing. Frozen gravies, sauces, and soups may be
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Cooling
Cooling
Quick cooling of the food immediately after it is cooked stops the cooking and so helps keep the natural flavor, color, and texture of the food. It also retards or prevents the growth of bacteria that may cause spoilage. To cool, set uncovered pan of food in iced or very cold water; change the water to keep it cold. Or set pan on ice. Or put the uncovered pan of food in a cold place....
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Packaging
Packaging
As soon as the food is cool, put it promptly into freezer containers of moisture-vapor-proof or moisture-vapor-resistant packaging material. Pack the food tightly into the container to reduce the amount of air in the package. In quart containers, the food may be separated into two or three layers by a double thickness of water-resistant material such as cellophane between the layers. This makes it possible to separate the frozen block of food easily to shorten the reheating time. Choose a size o
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Freezing
Freezing
Freeze prepared foods as soon as they are packed. Freeze and store at 0° F. or below....
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Reheating for serving
Reheating for serving
Most precooked frozen foods can be reheated either in the oven or on top of the range. Reheating in the oven takes little of the cook’s attention and usually keeps the texture of the food better. Reheating on top of the range in a double boiler or saucepan is faster. When using a double boiler, start with warm, not hot, water in the lower pan so the thawing food won’t stick. Reheating over direct heat requires considerable attention because the food must be stirred often. The stirring may result
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POULTRY COMBINATION DISHES
POULTRY COMBINATION DISHES
Creamed chicken and chicken a la king are two favorites for freezing. Recipes are also given here for chicken and turkey in appetizing casserole dishes that freeze well. If chicken broth is not available, you can substitute 1 cup canned chicken bouillon or 1 chicken bouillon cube and 1 cup hot water for each cup of chicken broth called for in a recipe....
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Creamed chicken
Creamed chicken
16 portions, ¾ cup each Melt the fat and blend in the flour and salt. Add broth and milk. Cook until thickened, stirring constantly. Add the chicken and heat to blend flavors. To serve immediately. Heat the mixture thoroughly and serve on rice, toast, or biscuits. To freeze. Cool the food quickly. Pack in freezer containers, leaving head space ( p. 4 ). (Pint containers are preferable to larger ones because large blocks of creamed chicken are difficult to thaw.) Seal and freeze immediately. To p
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Chicken a la king
Chicken a la king
16 portions, ¾ cup each. Melt the fat and cook green pepper and mushrooms in it about 5 minutes. Blend in the flour and salt, then add broth and milk. Cook until thickened, stirring constantly. Add pimiento and chicken. Blend well. To serve immediately. Heat the mixture thoroughly and serve on biscuits, hot, buttered toast, or in timbales. To freeze. Cool the food quickly. Pack in freezer containers, leaving head space ( p. 4 ). (Pint containers are preferable to larger ones because large blocks
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Turkey-macaroni casserole
Turkey-macaroni casserole
25 portions, ¾ cup each Cook the macaroni in boiling salted water 15 minutes or until almost tender; drain and rinse with water. Combine the melted butter or margarine with the flour, stir in the milk, and cook until thick. Add seasonings, cheese, pimiento, macaroni, and turkey. To serve immediately. Place enough for one meal in a greased casserole and top with grated cheese if desired. Bake uncovered at 350° F. (moderate oven) for 30 to 40 minutes. To freeze. Cool the food quickly. Pack in free
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MEAT STEWS AND MEAT PIES
MEAT STEWS AND MEAT PIES
Almost any type of meat stew, ragout, or goulash—beef, lamb, pork, or veal—can be frozen. Most vegetables in these combination dishes freeze well. Frozen potatoes may not be of the same quality as fresh-cooked potatoes, but they are acceptable if the stew or meat pie is not stored for more than 6 months. Add a rich, flaky biscuit or pastry topping to a good meat and vegetable stew and you have a delicious meat pie, a family treat that freezes well. The biscuit or pastry topping may be added befo
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Lamb or beef pie
Lamb or beef pie
24 portions, 2½ by 2¾ inches Brown the meat in its own fat. Add the water and one-half of the salt. Simmer until meat is tender. Add celery, potatoes, onions, peas, and remaining salt and cook until vegetables are almost tender. Drain the broth from the meat and vegetables. Add water to the broth if needed to make 3½ cups. Add ½ cup cold water to the flour and stir until smooth. Slowly add the flour mixture to the rest of the broth and cook until thickened, stirring constantly. Combine the thick
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Pastry topping for lamb or beef pie
Pastry topping for lamb or beef pie
Sift together the flour, baking powder, and salt. Cut in the shortening until the mixture is granular. Add water and mix lightly with a fork. Turn the dough out onto a lightly floured board or pastry cloth, roll to about ⅛ inch in thickness, and cut to fit the baking dish or freezer container....
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Ham turnovers
Ham turnovers
25 portions, 1 turnover each Combine ham, onion, tomato sauce, parsley, pepper, mustard, and horseradish. Make pastry as follows: Sift flour and salt together. Cut in shortening until the mixture is granular. Add water a little at a time and mix lightly with a fork. Roll out dough on a lightly floured board to ⅛-inch thickness. Cut into rounds or squares about 5 inches across. Place about 2½ tablespoons of ham mixture on each piece of pastry. Fold pastry over from center, forming a half-moon or
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Pork savory
Pork savory
25 portions, ¾ cup each Sprinkle the pork with salt and pepper. Brown the meat in the fat or oil, add water, cover, and simmer until the meat is tender. Cook the carrots in a little water until almost tender. Combine flour and sour cream; beat until smooth. Combine with meat and broth. Add the vegetables and salt and blend well. To serve immediately. Bake covered at 375° F. (moderate oven) for 1 hour; remove the cover and continue baking for about 30 minutes to brown the top. To freeze. Bake cov
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MEAT LOAVES
MEAT LOAVES
You can make a meat loaf that is to be frozen by any good meat loaf recipe. Just make enough for several meals instead of one and freeze the extra loaves. For a change from the usual meat loaf, try this cheese meat loaf or jellied ham loaf....
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Cheese meat loaf
Cheese meat loaf
25 slices, each about ¾ by 1½ by 4 inches Mix the beef, cheese, green pepper, onion, crumbs, and seasonings thoroughly. Combine eggs and tomatoes, and blend into meat mixture. To serve immediately. Place meat mixture in loaf pan. Bake at 350° F. (moderate oven) for about 1 hour. To freeze. Meat loaf may be frozen unbaked or baked. Wrap unbaked meat loaf in moisture-resistant packaging material. Or put mixture in metal freezer containers or loaf pans; cover with lids or wrap in packaging material
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Jellied ham loaf
Jellied ham loaf
25 portions, 1 by 4 by 4 inches Soak gelatin in cold water for 5 minutes. Place over hot water until dissolved. Combine all ingredients. Mix well. To serve immediately. Place in a loaf pan of desired size. Garnish with sliced hard-cooked eggs. Chill until firm, slice, and serve on crisp salad greens. To freeze. Place in loaf pans or freezer containers. Chill until firm. Cover with lids or wrap in freezer packaging material. Seal and freeze. To prepare for serving. Thaw, without unwrapping, in th
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HEARTY BEAN DISHES
HEARTY BEAN DISHES
Cooked dry beans freeze especially well. Because freezing, like cooking, softens beans somewhat, cook them until barely tender for the best quality frozen product....
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Baked beans
Baked beans
25 portions, 1 cup each Add beans to boiling water and boil 2 minutes. Remove from heat and soak in the hot water 1 hour. Or if more convenient, soak overnight after the 2-minute boil. Drain beans and heat the drained liquid. Place beans in beanpots or other covered baking dishes with a slice of salt pork in the center of each. Top with slices of salt pork. Combine seasonings, onion, and molasses and pour over beans. Add hot bean liquid. Additional water may be needed as the beans bake. To serve
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Barbecued lima beans
Barbecued lima beans
16 portions, ¾ cup each Add beans to boiling water and boil 2 minutes. Remove from heat and soak in the hot water 1 hour. Or if more convenient, soak overnight after the 2-minute boil. Boil beans gently in the soaking liquid until almost done (about 40 minutes). Brown the salt pork or bacon, onion, and garlic. Add mustard, salt, worcestershire sauce, chili powder, tomato soup, vinegar, sugar, and beans and bean liquid. To serve immediately. Pour into greased baking dish or pan. Bake at 400° F. (
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Ham and bean scallop
Ham and bean scallop
25 portions, 1 cup each Add beans to boiling water and boil 2 minutes. Remove from heat and soak in the hot water 1 hour. Or if more convenient, soak overnight after the 2-minute boil. Cook beans in the soaking liquid about 1½ hours (slightly underdone). Heat the fat, add onion, and cook until golden brown. Add flour, worcestershire sauce, mustard, and salt, blending to a smooth paste. Stir in the milk. Cook until thickened, stirring constantly. Combine cheese, ham, and beans with the sauce. Rem
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Beans and sausage, Mexican style
Beans and sausage, Mexican style
Add beans to boiling water and boil 2 minutes. Remove from heat and soak in the hot water 1 hour. Or if more convenient, soak overnight after the 2-minute boil. Cook beans in the soaking liquid about 1 hour (slightly underdone). Drain; save the liquid and if necessary add water to make 1 quart. Combine onion, green pepper, garlic, and sausage. Cook until sausage is light brown, breaking it up as it cooks. Add beans, bean liquid, salt, chili powder, and tomatoes, reserving ½ cup tomato liquid. Bl
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Cooked salad dressing for jellied ham loaf
Cooked salad dressing for jellied ham loaf
Mix sugar, flour, and seasonings. Stir butter or margarine into the dry ingredients gradually. Slowly blend in the milk, then the vinegar. Cook over hot water until mixture thickens, stirring occasionally. Stir a little of the hot mixture into the egg and add to rest of mixture. Cook 3 minutes, stirring constantly. These publications are available from the U.S. Department of Agriculture, Washington, D.C. 20250. This is a Consumer Service of USDA Human Nutrition Research Division Agricultural Res
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