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Freezing Meals
By Mary L. Thompson
Extension Nutritionist, VP1
So you’re going to a luncheon meeting? But what about your family at home?
If you have on hand a supply of meals ready to thaw and eat, your troubles are over. Almost all cooked foods are good frozen. When you have some free time, you can prepare a dozen or more meals at once.
And when enough food is left over from a meal to serve one or more persons, it can be frozen as soon as it’s cold, and added to the stock pile of meals for busy daj^s, or for the family on days when you’re away from home.
For instance, try freezing a meal of: roast pork and graVy, apple sauce, candied sweet potatoes, turnip greens, and rolls; or coast-beef and gravy, french frt^s, stringbeans, and biscuits.
Be sure to include enough liquid to prevent drying out—that is, cover roast beef, chicken, or turkey with gravy; or freeze separately to serve .with the meal.
As for packaging -— cover a paper plate or piece of heavy cardboard with aluminum foil. Make divisions in the plate by pressing foil iqto separate sections. Wrap bread separately before putting it on the plate. If you use cardboard, allow enough foil for fold to form edge. Wrap plate closely with foil. Label and freeze.
Meals also may be frozen in square aluminum foil or metal containers, separating each food with a layer of foil or cellophane. This method is best if tKe meals are to be frozen at a locker plant. It’s easy to serv'e frozen meals. Simply put the plate in a hot oven (450°) without thawing. Heat 15 to 30 minutes, depending on the thickness of package. If 15 or 20 dinners are heated at once, oven should be 500°, and a larger time will be needed.
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