Using the Freezer in September

Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Do not plan on storing casseroles of cooked meat for a long time. Most of these contain fat which tends to become rancid and spices which change flavour. In general freeze only as much as you can use up within a month. You will find the chicken with tomatoes and sweet peppers is the kind of casserole dish that freezes well. Prepare recipes like this as for serving immediately, but cooking time should be shortened by 30 minutes to allow for additional cooking during reheating. Cool a cooked casserole quickly – setting the dish in iced water helps. Wash out the casserole and then line with foil – easiest if the foil is moulded over the outside of the casserole first. Leave enough extra foil at the top for a good seal. Return the contents to the casserole and chill in the refrigerator. Then freeze in the container. When solid, dip the casserole in cold water for a moment, loosen and lift out the frozen contents. Wrap and freeze.