4. B.
MEDFORD MAIL TRIBUNE. MEDFORD, ORE.
FRTDAT. JULT I. 1MB
Packaging Most Important
Part of Preparing Foods
Packaging is by far the
most Important part of pre
paring foods for freezing.
The best foods can be ruin
ed by improper packaging;
flavor is lost and discolora
tion and freezer burn often
result. Proper packaging is
not difficult.
The packaging must be
moisture-proof and vapor
proof for successful storage
In the freezer. The packaging
will be determined by the
size and shape of the food
to be frozen.
The following materials are
available in most grocery and
homewares stores:
Freezer boxes, cardboard or
plastic. Use these for freez
ing liquids and semi-liquids.
Fruits, vegetables, cooked
foods, dairy products and
juices.
Class freezer jars. Use for
came foods as cardboard and
plastic containers.
Aluminum boxes. These are
excellent for freezing cooked
and baked foods such as cas
seroles, pies, etc. Foods may
be reheated for serving right
in these freezer packages.
Aluminum freezer foil. The
flexibility of this material
makes it perfect for wrapping
meats and other odd-shaped
foods, as well as baked goods.
Colored foil is available now
and Is handy for separating
wrapped Items. Meats can be
wrapped in red. leftovers in
blue, etc. Or use for party
foods, baked potatoes, favors,
etc.
Polyethylene bags. These
are excellent for dry-packaging
fruits and vegetables.
Large bags are best wraps for
bulky foods such as turkeys
and chickens.
Cellophane. Good for short
term storage of baked goods.
Foil is generally self-sealing,
other wraps should be
sealed completely with low-
temperature tape. Polyethyl
ene bags can be sealed by
pressing out the air in the
package, taking a large twist
in the neck of tne Dag. ana
wrapping tightly with a rub
ber band.
Jars and most freezer con
tainers usually come with
manufacturers' instruct! o n s.
B ' t " y 1 -j
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CREOLE FRANKS This tasty freezer dish is a dieter's
delight. A full-size serving, like the personal casseroles
shown, contains only 325 calories. (Recipe makes one quart)
Four frankfurters, split lengthwise and cut in half; 1 cup
sliced raw celery; 1 cup sliced carrots; 1 cup onion rings;
-cup chopped green pepper; -cup tomato puree; chopped
fresh dill or dill seed to taste. Place all ingredients, in order
listed, in a large skillet. Cover and cook over a low flame
until vegetables are tender (about 15 minutes). Cool and
freeze. To serve, place in personal casseroles, cover, and bake
In 350 degree oven for 20. minutes.
For correct sealing, read the
instructions and follow them
carefully.
All packaging must be
moisture proof and vapor
proof for successful storage
in the freezer. When buying
such tilings as foil and cello
phane, be sure to get those
specially treated for freezer
wrapping.
Wrapping Method
The best wrapping method
for meats, when using foil or
cellophane wrap, is the "drug'
store" wrap. Place the food
in the center of the wrapping
paper. Bring two parallel
edges of the paper together
above the food, and fold in a
1-inch fold. Continue folding
down until the last fold rests
firmly on the food. Repeat
this to fold in ends. Seal this
foil drugstore wrap by mold'
ing foil to the food.
When wrapping more than
one piece of meat or other
food in a single package, sepa
rate with double layers of
waxed paper. Other types of
paper, using the drugstore
wrap, should be sealed with
low-temperature tape.
Be sure the package is la
belled. List the contents and
instead of labeling packages
with the date they were
placed in the freezer, mark
them with the date they
should be removed from the
freezer.
Some wraps and containers
may be written on with
grease pencil. For others use
a label.
Freezer Allows
Winter Picking
Berry-picking in January?
Pick your favorite berries,
right out of the home food
freezer, any snowy day by
putting some of today's crop
away for less abundant days.
Blueberries and blackber
ries, at the peak of their ripe
ness, are among the easiest
foods to freeze. And they have
an almost magical ability to
retain their rich color and
fresh flavor during freezer
storage. Delicious with just
milk or cream. They can be
used in the many good des
serts that call for fresh ber
ries. For the freezer, select ber
ries fully ripened, discarding
those which are under-size or
too ripe. If possible, package
and freeze them the day they
are picked or purchased.
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STRAW-POTATO TREAT Here's a meal your family will
truly enjoy in mid-winter. Ham, spiced with orange slices
and served with this unique strawberry and sweet potato
casserole. (Recipe makes 2 quarts) Five pounds sweet po
tatoes or yams; Vs-cup sugar; 1 cup orange juice; 2 teaspoons
grated orange rind; 3 cups sliced strawberries; Va-cup butter,
Cook potatoes, peel, and cut into quarters. Mix sugar, orange
juice and rind, strawberries, and butter. Cook until fruit
becomes slightly soft. Combine sweet potato sections with
fruit sauce. Cool and spoon into freezing containers. To
serve, thaw and pour into a casserole. Cover and bake in
350 degree oven for 30 minutes.
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WRITTEN
WARRANTY)
115 E. MAIN, MEDFORD
and 115 E. Main, Ashland
7SV lo) f7f
Planned Buying Is
Important In Home
Freezer Budget
Using planned, in season
buying, freezer-owning fam
ilies can eat better meals all
year-round on a much lower
food budget. Fortunately, most
foods are available in the
greatest quantity, and at the
lowest price, when they are at
the peak of their flavor and
nutritional value.
Plan to buy and freeze in
quantity during these seasons:
Spring March, April, May
Grain - fed beef, gooseber
ries, rhubarb, strawberries,
peas, asparagus, spinach, oth
er greens.
Summer-June, July, August
Beef forequarters, apricots,
cherries, figs, blueberries,
beans, beets, peas, summer
squash, gooseberries, straw
berries, cane berries.
Grass-fed beef, pork, lamb,
canaloupe, grapes, cranber
ries, peaches, prunes, beans,
beets, broccoli, carrots, brus
sels sprouts, cauliflower, corn,
peppers, squash, pumpkin.
Winter-November, December
Beef hindquarters, pork,
lamb, apples, broccoli, cran
berries, cauliflower, any win
ter vegetables.
One of the best buys a
freezer owner can make is
turkey the week before
Thanksgiving. These are the
choice birds, available at that
time at the lowest price of
the year. Turkeys can be
stored in the freezer up to a
full year.
Of course, fishing and hunt
ing season and freeztng scaon
are one and the same. Most
large game can be stored in
the freezer for at least eight
months, and fish for three to
eight months.
It's wise to establish a food
buying pl?n for your freezer.
Use the freezing calendar, and
figure out how muc'ii of each
of the seasonal buys the fam
ily is likely to want during
the following months. Shop
wisely be sure you're getting
the best quality. Prepare the
foods for freezing carefully,
and be sure they are wrapped
properly.
By following such a freezer
plan, it is possible to pay the
entire cost of a new freezer in
a period of two or three years
on food savings alone, and
still eat the best foods all year
around.
Meals-Ahead Beef
Recipes Reviewed
By Home Economist
During beef-buying season,
you'll want to freeze a num
ber of cuts for roasts and
steaks. You'll also find it
economical to use some of the
low-priced high-quality beef
to prepare meals -ahead in
quantity for future use.
These meals-ahead beef re
cipes come from Bcv Lyons,
Copco home economist, and
many others are available by
writing to the Copco home
office in Medford.
STUFFED BEEF ROLLS
1 pound round steak, cut
'l-inch thick
'A cup cooked chopped
spinach
V cup chopped onion
1 cup stewed tomatoes
Vs teaspoon nutmeg
Tip of bay leaf
2 tablespoons chopped
green pepper
Va teaspoon dried basil
Trim fat from meat and cut
into four equal -size pieces.
Flatten meat with potato
masher or side of cleaver.
Drain spinach thoroughly,
mix with nutmeg and 2 table
spoons onion, divide mixture
among meat portions. Roll
meat around spinach and fas
ten with tooth picks. Package
and freeze. Combine remain
ing onion, bay leaf, green
pepper, and basil. Package
and freeze. To serve, allow
meat and sauce to thaw.
Place meat rolls in casserole
and cover with sauce. Cover
casserole and bake at 325 de
grees for VA hours.
AVOCADO GROUND BEEF
IVi pounds ground beef
1 medium onion, chopped
Vi teaspoon salt
'j teaspoon garlic salt
1 teaspoon popper
1 regular can cream of
mushroom soup
Lightly brown ground beef
in its own juices. Add onion,
salt, garlic salt, and pepper,
Cover and cook slowly about
30 minutes. Blend In soup
and cook five minutes more
(add a little water if mixture
seems too thick). Cool, pack
age and freeze. To serve, al
low mixture to thaw. Cube
one medium avocado and fold,
with 1 cup of yogurt, into
beef mixture. Cook until heat
ed. Serve with white or
brown rice, and garnish with
a few avocado slices, dipped
in lemon juice. (Recipe makes
4-6 servings).
BEEF BOATS
6 hard rolls
'A pound ground beef
'A cup chopped onion
cup chopped green pep
per cup concentrated cream
of tomato soup
teaspoon salt
teaspoon pepper
Cut rolls lengthwise and
hollow out center. Soften
bread crumbs in tomato soup,
Add onion, green pepper,
seasonings, and ground beef
and mix thoroughly. Fill hoi'
lowed rolls with meat mix-
lure, package, and freeze. To
serve, place beef boats in a
shallow, buttered pan and
bake at 350 degrees for 50-60
minutes.
4
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1
1
Leftovers Should
Occupy Third of
Space in Freezer
Generally, annul one-third
of the space in a freezer
should be used for leftovers,
food prepared for upcoming
special events, and "meals
ahead." During nn unoccupied uf-
tornoon, a quantity of some
dish can bo prepared, or of
one of the many new qunii'
tity freezer main dishes, and
freeze it. The time spent mnk
ing this larger amount is lit'
tie more than the time needed
to make the same dish for
just one meal, and days or
weeks later, after only a fow
minutes' work, a well-thought-
out meol is ready.
Pre-cooked m a I u dishes
should be kept in the freezer
no more than two or three
months, as a rule. Many can
be kept as long us six months
with no loss of nutrition or
flavor.
Prepared for Use
Unless otherwise Indicated
In the recipe, meals-ahead
food should be prepared us
it they were to be used Im
mediately. But sure not to
overcook. Usually, main dish
es which must be reheated
for serving are better if they
are slightly undercooked be
fore freezing. If cooked well
done before freezing, foods
such as vegetables and maca
roni may become too soft In
reheating.
If you have waxy rice flour
or corn flour, use them for
thickening sauces or gravy.
Crumb or cheese toppings arc
best added to the dish when
the food Is healed for serving,
rather than before freezing.
Pastry crusts rolled out and
then frozen before baking are
more tender and flaky, and
have a fresher flavor, than
those completely baked and
then frozen.
Quick-cooling the food helps
preserve fresh-cooked flavor,
color, and texture, and re
tards bacteria growth. To cool,
set the uncovered pun of food
In Ice, or in the refrigerator.
It may also be set in cold wa
ter, If the water Is changed
frequently to keep it cold.
Package foods for freezing as
soon as they are cool, and
place next to wall or shelf In
your freezer.
Most pre-cooked foods can
be reheated for serving In the
oven or on top of the range.
When reheating in a double-
boiler, place food In top be
fore the water gets hot, to pre
vent sticking. Pre-cooked
dishes are best If thawed only
partially before reheating.
Ice Cream May Be
Frozen for Family
Ice cream and sherbet may
be stored for at least one
month In moisture-proof, va
por - proof containers. Com
mercially packaged ice cream
should be repackaged for
freezer storage. Ice cream
may be shaped into cubes and
balls.
Whipped cream may be
frozen by dropping spoonfuls
onto a cellophane-lined bak
ing sheet. When frozen, pack
age in freezer cartons, sopa-
rating individual servings
with double thickness of wax
ed paper.
One can also freeze heavy
sweet cream (40 per cent but-
tcrfat) and thaw only as much
as will be used at a time,
Take advantage of specials on
high-grade butter. It will
freeze and store up to six
months. When buying ice
cream by the bulk, as It Is
used cover the top with
crushed cellophane to keep
out air.
Vegetables Should Be Cooked Before
Freezing; Suggested iwetnoas uiven
Willie some vegetables, such
us tomntoos, can be frozen and
stored raw for a short while
m o s t vegetables should be
conked for freezing.
Nearly nil vegetables should
be Munched for freezing. First
wash, sort, nnd prepare vege
tables according to Individual
directions. For blunchlug, use
enough witter to cover vege
tables completely, approxi
mately two quints of witter
per pound of vegetables.
Put the vegelubles Into a
collunder, wire basket, or any
other container that allows
Ihem to move about freely
Immerse In briskly boiling
water. Sturl counting blanch
ing time from the time the
vegetables are completely cov
ered with boiling witter; be
sure to time accurately-over
or under blanching arc the
most common causes for loss
of flnvor.
In Ice Wator
To chill, put vegetables In
Ice witter immediately after
blanching Is finished. Allow
vegetables lit chill completely,
and drain thoroughly before
packaging. Corn on tho cob,
cut corn, peas, beans, nnd
many other vegetables may
be pneknged In freezer bags
or foil. Squash, cauliflower,
broccoli, and similar vegeta
bles are better frozen in cov
ered freezer containers.
Select only young tender
vegetables for freezing; older
ones may lose some flavor
during storage. Following nre
recommended methods (or
preparing individual vegeta
bles for freezing.
Asparagus: Wash and sort
according to thickness; c u t
stalks to fit containers, or to
1-Inch lengths; blanch 2-3 min
utes. Beans, green or wax: Sort
and wash in cold water; snip
ends, cut In 1-inch lengths.
leave whole, or slice diagonal
ly; blanch 2-3 minutes.
Beans, Limn: Shell and sort
according to size; blanch 2-3
minutes.
Broccoli; Separate heads
Into sections and soak for half
and hour In brine It cup suit
to 1 gallon of witter) to re
move Insects; blanch 3-4 min
utes.
Brussels sprouts: Cut from
innin stem, sort according to
size, trim and wash; blanch
4 minutes.
Cauliflower: Cut ott leaves
ereltcs; prepare sumo us broc
eoll; blanch 3-4 minutes.
Corn on cob: Husk, remove
silk, wnsh, trim tips, sort eitta
nccordlng to size; blanch 0-10
minutes; chill ut least 1.1 min
utes. Corn, cut: Prepare us above;
blanch 2'ii-4 minutes, and cut
from cob us whole kernels.
Greens: Cut off thick part
of stents; wash thoroughly,
blunrh 2 minutes: use huge
quantity of blanching water
to avoid malting leaves
Mixed vegetables: Prepare
each vegetable- according to
directions; nllow to cool bo-
fore mixing for packaging
Mushrooms: Wush, slice If
large: brown In hot butter 4-8
minutes; chill In refrigerator,
or plnce pun In cold witter,
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Pens, green or blitckeyodi;
Shell and discard overripe,
pens; bliincli 1 minute.
Peppers, green or red: Ho
move sleiti nnd seeds; cut in,
half, slice, dice, or leuva
whole; hliinch 2-3 minutes.
Sqiiusli, summer: Cut In '!i
inch slices; blituch Vi min
utes. Squash, other: Peel, cut In
pieces, conk nnd iiiiikIi; or bake
ut 3AU degrees until sud and
mash; nllow to cool before
packaging. Sweet pnlutoes: Cook and.
remove skins; lonve whole,
cut In half, -slice, or mush with
n little orunge Juice; nllow to
cool before piiclmglng.
Turnips: Peel and dice;
blanch 2 minutes.
r :-iiV..-,-.n.. . jsr. ..
CANDID CANDLES This brnndnew freezer dessert can
snve you hours of precious time on Chrlstmns Dny . . . or
on other special occasions. Freeze it now . . . serve It In
minutes when tho party deserves a special treat. (Itcclpe,
frozen In H4-ptnt containers, makes four randies) 2 package,
instant vanilla pudding; 2 cups milk; 1 pint heavy cream,"
whipped stiff; l'i teaspoons runt flavoring; 1 No. 2 enn
crushed pineapple (drnln off Juice); 1 lb. candled mixed
fruits; Mb. pnekege fig newloiis, cut Into cubes. Prepare pud
ding nccordlng to directions, using only 2 cups of milk. Fold
in whipped crenm and rum flavoring gently, then fold In nil
remaining ingredients. Spoon Into freezer containers, cool,
and freeze. To serve, slide out of rontnlncrs on serving plat-,
tcr. Fill pastry lube with hard sauce which has been mlxed
with n drop or two of food coloring, nnd spell nut greeting.
Ton molds with n chunk of marshiniillow pulled Into tha
nnd sepnrato heads Into flow-shape of a flame. Servo with hard sauce or whipped crenm."
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