The Best Freezer Cookbook: Freezer Friendly Recipes, Tips and Techniques - Softcover

Main, Jan

Softcover

ISBN 10: 0778800342 ISBN 13: 9780778800347

Publisher: Robert Rose, 2001

Synopsis

While home freezers were almost unheard of before the 1930s, they are now a common appliance in North American households. In fact, some 3 million freezers are sold each year.

What accounts for their popularity? Simply that freezing is the easiest, most natural way to preserve food -- whether it's fresh summer produce saved for enjoyment in winter or prepared meals that can be easily thawed and reheated when needed. Freezing also provides a number of economic benefits, allowing consumers to buy food in quantity at the best prices.

What many people don't realize, however, is that some foods are more successfully frozen than others. And of those foods that do freeze well, using the proper techniques can make a big difference in their flavor and texture. That's why just about anyone who owns a freezer needs The Best Freezer Cookbook.

Here you'll find comprehensive reference to the various techniques for freezing fruits, vegetables, meats, poultry, fish and seafood. In addition, the book provides over 100 recipes -- including appetizers, soups, main meals, side dishes and desserts -- all specially selected to give the best possible results when frozen. Each section is designed to help you get the maximum benefit from your freezer, with helpful suggestions for easy entertaining, meal planning, simple heat-and-eat dishes for busy weeknights, and freezing baked goods. And, of course, no freezer cookbook would be complete without recipes for homemade ice cream!

The perfect book for everyone who wants the best from their freezer.

About this title

About the Author

Jan Main is a professional home economist and caterer who has been teaching and writing about food for the past two decades. She is the author of The Lactose Free Family Cookbook.

Excerpt. © Reprinted by permission. All rights reserved.

Sample Recipe

Turkey Pot Pie with Biscuit Topping

Serves 6

There's nothing better than a pot pie when you need to use up leftover turkey or chicken. If you don't have leftovers, purchase a cooked chicken at your grocery store or roast your own turkey breast. Roast one large bone-in turkey breast (2 lbs [1 kg]) at 350° F (180° C) for 70 to 80 minutes or until juices run clear and thermometer registers 170° F (77° C); immediately transfer to the refrigerator and keep for up to 3 days.

Pre heat oven to 400° F (200° C)

12-cup (3 L) Deep Baking Dish, Greased

3 tbsp (45 mL) butter

2 cups (500 mL) sliced mushrooms

1/4 cup (50 mL) flour

1 cup (250 mL) chicken stock

2 cups (500 mL) milk

2 tbsp (25 mL) sherry (optional)

1/2 tsp (2 mL) ground thyme

1/2 tsp (2 mL) ground sage

1/2 tsp (2 mL) salt

3 cups (750 mL) cubed cooked turkey breast

4 cups (1 L) frozen mixed vegetables

Freshly ground pepper

After Freezing/ Before Serving: Biscuit Topping

1 1/2 cups (375 mL) biscuit baking mix

1 tsp (5 mL) dried parsley

7 tbsp (105 mL) milk

1. In a large saucepan, melt 1 tbsp (15 mL) of the butter over medium heat. Add mushrooms and cook for 4 to 5 minutes or until the moisture has evaporated, but do not brown. Add remaining butter to pan; stir in flour and blend well. Whisk in stock, milk and, if using, sherry. Stir in thyme, sage and salt; bring to boil. Reduce heat to low and cook, stirring constantly, for 3 to 5 minutes or until thickened. Remove from heat.

2. Stir in turkey and frozen vegetables. Season to taste with pepper. Spoon into prepared baking dish. If freezing, see "to freeze" section, below; otherwise proceed with Step 3.

3. Biscuit topping: In a bowl combine biscuit mix with parsley; stir in 6 tbsp (75 mL) milk. Gather dough into a ball, adding more baking mix as required to make dough easy to handle. On a lightly floured surface roll out dough to fit top of baking dish; place over filling. Cut a small vent hole in center of topping. Brush with remaining 1 tbsp (15 mL) milk.

4. Bake in center of preheated oven for 35 to 40 minutes or until topping is golden and casserole is bubbling hot.

To freeze

Let casserole cool. Wrap well with plastic wrap, then heavy foil. Seal, label and date. Freeze for up to 3 months.

To serve

Thaw in microwave or in refrigerator overnight. Preheat oven to 350° F (180° C). Unwrap casserole. Proceed with Step 3, above.

Edition details

• Publisher: Robert Rose
• Publication date: 2001
• Language: English
• ISBN 10: 0778800342
• ISBN 13: 9780778800347
• Binding: Paperback
• Number of pages: 192