Freezing
Do not freeze lettuce, celery, carrot sticks, pota- toes or fresh tomatoes. All will become limp or mushy. Tomatoes will collapse when thawed.
Freezing
Make sure store wrapprngs are moisture and va- por proof. If not,
Freezing Cooked Food - Prepare cooked foods as you would for the table, shorten cooking time10 to15 minutes to allow for additional cooking during reheating Omit seasonings and part of the liquid. Plan to add them at reheating time. Pota- toes should also be added to soup and stew at heating time Add crumb and cheese toppings at heating time.
Cool as rapidly as possible and freeze at once Liquid or
ommended containers with he&space Casser- oles and other more solid foods may be frozen in the baking container. If you don’t want to leave your casserole dish in the freezer. line It with foil. Bake, cool, freeze, lift out the foil package, bag it and return to freezer.
Freezing Baked
Bake cookies as usual Cool and freeze on trays,
then pack in recommended freezer bags or car- tons Unbaked cookies may be dropped, molded or rolled and frozen on cookie trays. Store In bag or carton; bake without thawing.
Fruit pies are best frozen unbaked. Bake without thawing. Bake pecan and similar pies before freezrng .rich frllrngs do not freeze solid. Cut steam vents in top crusts when ready to bake