The crisp tang of Autumn brings with it such a welcome change, and this morning, my mind's been rambling (well, that's fairly common, now that I think of it... :-) on a variety of topics.
The "old timers", i.e. my grand/parents could quite accurately predict the weather just by looking up. Those wispy cirrus clouds--they called them mare's tails, because they look like the streaming tails of horses in a full gallop--are a sure sign of a coming weather change. They don't always presage a storm, just a change from what it is currently.
When my mind goes into "autumn mode", I also think of pork chops (or pork tenderloin) and fried apples. Those were standard in my childhood home: pork chops, with gravy and hot biscuits, and fried apples. The cinnamony fragrance of those apples wafted outside, and nobody had to be called for dinner! We were at the table, waiting!
Some ladies tell me they can't fry pork chops and get them tender. Well, let's talk about that. It's the same method used for crispy/tender fried chicken. Now let me say ahead of time that I fry both chicken and chops "naked". Ed doesn't care for breading or batter. For chicken, I use boneless, skinless chicken breasts. For pork chops or tenderloin, I use the meatiest I can find, with a little fat. Remember, it's the fat that gives the flavor!
PORK CHOPS: 2 heaping T. Crisco in a skillet. Turn the heat on High. It's ready when you flick a little water on the skillet and it spatters. While your Crisco is heating, salt and pepper your meat, or season it however you like. Place meat in pan, being careful not to get burned by spattering grease...you'll help yourself if your meat's at room temperature. It doesn't spatter as badly.
Keep the heat on High. Fry rapidly on one side till a good crispy golden brown. Turn, and repeat the process. You're not trying to get the meat cooked all the way through at this point, just seared on both sides. When the second side is almost done, turn the fire as low as you can, and put the lid on the pan, leaving the meat exactly where it is. Don't bother that lid for 15-20 minutes, depending on the thickness of your meat.
When you take the lid off, you'll have tender, steamed meat, and wonderful juices for either gravy, au jus, or to add flavor to noodles or rice, as a side dish.
PAN DRIPPINGS GRAVY: In a bowl, place 1/2 c. cold water. Add 3 rounded T. cornstarch and stir till cornstarch has dissolved (I have a jar with a lid that I keep for this purpose. Put the cornstarch and liquid in it, and shake...no stirring needed).
Add about a cup of Half 'n' Half (or milk or water--your choice, here), or a bit more, to your pan drippings. Sometimes, if the drippings need enough added liquid that I think it might compromise the flavor, I add one or two chicken bouillon cubes, and let them dissolve in the pan liquid before adding the cornstarch & water mixture. Cook till thickened.
FRIED APPLES: One apple per person, plus one. If you have two people, you need three apples. This works for up to four people. For more than that, it's one apple per person, plus two apples. (For 4 people, six apples).
In a large skillet, melt 3 T. butter, or Butter Flavored Crisco. Core and Slice apples (I don't peel, but you may if you wish) about 1/4" thick or less. The thickness depends on whether or not you want your apples al dente (crisp-tender) or if you want them to be completely tender. The thinner the slice, the more tender they'll be, of course!
When butter has melted, add apples and stir to coat slightly. Place a lid on your skillet (to retain your vitamins and help tenderize these little guys.) and cook till the apples are nearing the texture you want. For 3 apples, mix 1/4 t. cinnamon and 1/3 c. brown sugar. For larger amounts, adjust accordingly. At the "nearly done" stage, sprinkle this over your apples and stir till sugar has dissolved. You're now ready for dinner!
I'm presuming, of course, that you have your own biscuit recipe, or that you have those store-bought biscuits to serve alongside this. The pan drippings from the apples, and the gravy just demand biscuits!
Enjoy this lovely day! Each moment is God's gift to us...what we do with it is our gift to Him.
Till next time...
Thursday, September 29, 2011
Wednesday, September 28, 2011
Painting
I'm not a person to give you tips on painting, although it's my current occupation: however, I can tell you how to keep those used brushes and rollers "fresh" and soft for days. I place the brush in a quart baggie, remove as much air as possible, and zip the thing shut. They'll be soft even after a week! Particularly handy if you, like me, are using multiple colors of paint.
For the rollers, I use one of those grocery store plastic bags. Slip the used roller into the bag, pull it up around the handle, and then twist the bag tightly around the handle to seal out the air. Again, that roller will stay soft for about a week!
I'm sure there are others that can add to this. I'm still a novice when it comes to painting, and I intend to stay that way! :-)
Enjoy today! Take some time just to breathe, and be at peace. God's created you for a purpose, and the fact that you're still breathing means He's not done with you yet!
For the rollers, I use one of those grocery store plastic bags. Slip the used roller into the bag, pull it up around the handle, and then twist the bag tightly around the handle to seal out the air. Again, that roller will stay soft for about a week!
I'm sure there are others that can add to this. I'm still a novice when it comes to painting, and I intend to stay that way! :-)
Enjoy today! Take some time just to breathe, and be at peace. God's created you for a purpose, and the fact that you're still breathing means He's not done with you yet!
Monday, September 26, 2011
Save those Butter Wrappers!!
Wendy reminded me recently that I used to save the butter wrappers. Fold them, place them in a plastic baggie, and keep them in the fridge. When you need to grease a cake pan or casserole dish, take one out, and use it to do the job!
There's enough butter on that wrapper, usually, to sufficiently grease the pan; and your hands don't have to get all messy in the process! Throw the thing away when done. Recycling at its best!
There's enough butter on that wrapper, usually, to sufficiently grease the pan; and your hands don't have to get all messy in the process! Throw the thing away when done. Recycling at its best!
Sunday, September 25, 2011
Family Times...and Family Memories: the Golden Moments
We've had a lovely weekend with grand/children! Little grands are the compensation for getting older!
Friday, Ben and Grandpa dug a hole in the back yard, for the trampoline. (Every Grandpa needs a backhoe!) Ben was moving the levers like a pro, after a few teaching moments from his Grandpa. As the dirt piled up beside the hole, Ben watched it get higher and higher; then hopped off the backhoe, ran up the "mountain" and jumped down into the hole they'd just dug! "Grandpa!" He exclaimed, "We need to leave that mountain there!" Forget the trampoline! The mountain and hole are sufficient entertainment for an almost-7-year-old!
After everyone had gone home, Ed and I were cleaning up the dishes (if there ever was a case for cloning, it's that man! He's a considerate, caring, incredible partner! Everyone needs an Ed to lead the family! My "unbiased" opinion, here!). As I started to hand him a casserole dish, my mother's voice came distinctly to memory: "Lick your calf over again!"
If you've ever watched a mother cow with her newborn baby, she cleans that little guy from stem to stern, takes a long look, then starts the process all over again! Mother used to take a look at our work, and deem it not good enough: therefore, we had to repeat the cleaning process. Sure enough! I hadn't properly cleaned that casserole dish! :-) A mother's work is never done....thanks, Mom! :-)
And thanks to our children for sharing their families with us! We're truly blessed!
Friday, Ben and Grandpa dug a hole in the back yard, for the trampoline. (Every Grandpa needs a backhoe!) Ben was moving the levers like a pro, after a few teaching moments from his Grandpa. As the dirt piled up beside the hole, Ben watched it get higher and higher; then hopped off the backhoe, ran up the "mountain" and jumped down into the hole they'd just dug! "Grandpa!" He exclaimed, "We need to leave that mountain there!" Forget the trampoline! The mountain and hole are sufficient entertainment for an almost-7-year-old!
After everyone had gone home, Ed and I were cleaning up the dishes (if there ever was a case for cloning, it's that man! He's a considerate, caring, incredible partner! Everyone needs an Ed to lead the family! My "unbiased" opinion, here!). As I started to hand him a casserole dish, my mother's voice came distinctly to memory: "Lick your calf over again!"
If you've ever watched a mother cow with her newborn baby, she cleans that little guy from stem to stern, takes a long look, then starts the process all over again! Mother used to take a look at our work, and deem it not good enough: therefore, we had to repeat the cleaning process. Sure enough! I hadn't properly cleaned that casserole dish! :-) A mother's work is never done....thanks, Mom! :-)
And thanks to our children for sharing their families with us! We're truly blessed!
'Nother Thing About Roast Beef Leftovers...
I should also have told you yesterday, that another delicious meal to be made from leftover roast brisket is BBQ! Slice your beef, place it in an oven-proof baking dish, sprinkle lightly with Liquid Smoke, Worcestershire, and chili powder. Pour on your favorite BBQ sauce, liberally, covering the surface of your beef. Cover with foil and place in a 350 degree oven for about 20 minutes. Remove foil and continue baking for another 10 minutes.
Now, to use any leftover BBQ, make tacos! Buy a can of those crunchy canned onions. On either a hard or soft taco shell, place your warmed BBQ beef,
top with crunchy onions (those are better if warmed just slightly in the microwave) and enjoy! Yum!!
Saturday, September 24, 2011
Stretching Your Food Dollar with Creative Leftovers
When my children were small, as was my food budget, I developed a few standardized meals, using leftovers to create entirely new meals. I've posted some of them below.
For this first meal, you’ll want to use a beef brisket that’s about three times the size your family needs for one meal: you’re going to have it for at least three meals. It freezes well, too, so if you want to wait and skip a few days in between, not a problem! The following is a recipe I developed for my family. Adjust seasonings according to the size of brisket you’ll use for your family. Buy a brisket with some fat (not a huge amount) still left on…that fat is the flavor for your roast!
TIP: I buy a large brisket when it goes on sale and keep it frozen till I need it. Otherwise, this is a rather expensive dish. You may bake it from the frozen stage, just add all your ingredients as you do in Day One. Cover, place in the oven and bake. It’ll brown and grow tender just as the thawed brisket does. Takes a little longer, however, so allow for time. If you’re using a 10-12 lb. frozen brisket, you can put it in the oven before you go to work, and when you arrive home from work, it should be ready to eat.
( Cooking time depends more on the thickness of your brisket than it does on the number of pounds. Thinner briskets cook faster, but the thicker ones are more tender and flavorful when done. It just takes them longer to cook.)
DAY ONE: Roasted Brisket, Gravy, Potatoes and Carrots
10-12 lb. lightly trimmed beef brisket-1/4 c. liquid smoke-1/4 c. Worcestershire sauce.
Place brisket in a pan that’s slightly larger than the meat. Sprinkle the liquids over the top. Then, sprinkle the following over the meat:
1 1/2 tsp. garlic powder-1 1/2 tsp. salt-1 tsp. pepper
In the pan, around the roast (do NOT pour on the roast) pour 1 1/2 c. water. Cover the pan with foil, sealing the edges of the foil to the pan. Place in 250 degree oven, and bake for 8-10 hours, or till meat is fork-tender.
Pour drippings into a 2 qt. sauce pan, and make Gravy:
GRAVY: Add enough water to pan liquid to make 4 c., if needed. In a pint-size glass jar, or bowl with tight-sealing lid, place 3 Tbs. cornstarch, and 1 c. cold water. Shake well. Bring pan liquid to a boil. Add cornstarch mixture and stir continuously till gravy thickens and becomes translucent–losing its “milky” appearance.
Peel potatoes (2 per person, you’ll need the extras). Cut each potato in half. Roll in melted butter (I place the butter in a plastic container, add the potatoes, seal with the lid, and shake. Easier to handle!) and place in a 9 x 13 pan, uncovered (or as many pans as needed to cook the potatoes.). Heat oven to 400 degrees. Cook potatoes in the oven at 400 degrees for about 1 hour-or till tender.
Pare carrots, 2 large ones per person (remember, you’re making leftovers, too!). Cut in half, if necessary to fit into microwave-safe covered dish. Sprinkle with 1/4 c. water, 1 tsp. sugar, and 1 tsp. salt. Cover and microwave till al dente (crisp-tender).
Serve potatoes and carrots alongside brisket and gravy. Add a good bread, and either a green salad or green vegetable. This is the Meal for Day One.
DAY TWO: HOT ROAST BEEF SANDWICHES: Using half the leftover brisket meat, place it in a microwave-safe dish. Cover with half the gravy (hope you made plenty yesterday!), and microwave till warmed through. Now, place a slice of bread on your plate, top with the beef and gravy. Serve with green salad. (OR: Slice the brisket thinly and make cold roast beef sandwiches, using only the beef, bread, and your favorite condiments)
DAY THREE: BEEF STEW
Cut the remaining leftover roast, carrots, and potatoes in bite-sized pieces. Place in a large sauce pan. Add remaining gravy. Add 2 c. hot water, into which 2 beef bouillon cubes have been dissolved, 1 t. (in all my blogs, t=teaspoon, T= Tablespoon) Worcestershire sauce, and 1/2 t. liquid smoke (You’ll probably not have enough gravy, at this point, so we’re stretching what we have). In a separate pint jar, combine 3 T. (heaping Tbs) cornstarch and 1 c. cold water. Shake well.
Bring the pan contents to a boil. Add cornstarch mixture and continue cooking on medium-high heat till mixture thickens and loses its “milky” appearance. Serve with a good bread, and cinnamon applesauce.
FROM BEANS TO CHILI IN THREE DAYS:
DAY ONE:
Pinto Bean Soup: Place 1 lb. of dry pinto beans (wash them and pick out the bad beans and bits of debris, first) in your largest crockpot. Cover w/3 qts. water (2" above top of beans--may need more or less water) and turn crockpot on Low, overnight. Add 4 T. bacon drippings or more, just wing it), or 4 slices crisp-cooked bacon, chopped. Next morning, add more water if needed to keep water 2" above beans; then add 2 t. salt and 1/2 t. black pepper. Cook on Low 10 hours, or till tender. Mash some of the beans with potato masher, or fork. This releases the starch, making the soup thicker. Serve with cornbread, and relish on the side. (May also add a ham bone to the soup in the morning, and let it cook all day for a richer soup).
DAY TWO:
Refried Beans: Scoop out about half of the beans, drain and mash well, (may use a food processor for this), add a bit of finely chopped onion and stir well. In skillet, place 2 T. shortening. Add bean/onion mixture and cook. Serve on a taco shell with taco meat (chicken or ground beef), sour cream, salsa, chopped lettuce, chopped tomato, and shredded cheddar cheese. OR you may serve the refried beans alongside the taco. OR, you can spread Tostito chips on a plate, sprinkle the above-given ingredients over the chips, and serve as a taco salad w/refried beans on the side. We really like this way the best!
DAY THREE:
Chuck Wagon Chili:
This recipe has perhaps, the strangest origin in our family: "Back in the 70's", I bought an entire carton of Marlborough cigarettes, just to get the booklet Chuckwagon Cooking from Marlborough Country!! It came free with the ciggies. I've modified it over the years to suit our family's tastes, and budget. It's a hearty, no-tomato chili. Perfect for cold winter evenings!
3 lb. 85/15 grind beef-6 T. chili powder-1 T. ground oregano-1 T. ground cumin-1 T. salt-1 T. garlic powder-3 c. water-1/2 c. white cornmeal or 3 T. masa harina
In Dutch Oven, fry ground beef till done. Add seasonings and water; heat to boil. Reduce heat, cover and simmer 1 1/2 hours. Skim off fat. Stir in cornmeal and simmer, uncovered, for 30 minutes. Stir occasionally. Serve with crackers or cornbread, carrot sticks, apple slices, and thick slices of cheddar.
Serves 8 - 10. Set aside at least 2 c. of chili for tomorrow. Freeze the rest for another day. (This may be also used as taco meat, if you're in a hurry some future evening)
DAY FOUR:
Chili Dogs:
Place hot dogs under your oven's broiler, and broil till done to your tastes. Place enough hot dog buns in a 9" x 13" (or 8" x 8", depending on the size of your family). In each bun, place the cooked hot dogs. Warm chili in the microwave, and spoon over hot dogs. Generously sprinkle on your favorite cheese, and set it under the broiler till cheese melts. Serve with your favorite chips, or veggie sticks.
For this first meal, you’ll want to use a beef brisket that’s about three times the size your family needs for one meal: you’re going to have it for at least three meals. It freezes well, too, so if you want to wait and skip a few days in between, not a problem! The following is a recipe I developed for my family. Adjust seasonings according to the size of brisket you’ll use for your family. Buy a brisket with some fat (not a huge amount) still left on…that fat is the flavor for your roast!
TIP: I buy a large brisket when it goes on sale and keep it frozen till I need it. Otherwise, this is a rather expensive dish. You may bake it from the frozen stage, just add all your ingredients as you do in Day One. Cover, place in the oven and bake. It’ll brown and grow tender just as the thawed brisket does. Takes a little longer, however, so allow for time. If you’re using a 10-12 lb. frozen brisket, you can put it in the oven before you go to work, and when you arrive home from work, it should be ready to eat.
( Cooking time depends more on the thickness of your brisket than it does on the number of pounds. Thinner briskets cook faster, but the thicker ones are more tender and flavorful when done. It just takes them longer to cook.)
DAY ONE: Roasted Brisket, Gravy, Potatoes and Carrots
10-12 lb. lightly trimmed beef brisket-1/4 c. liquid smoke-1/4 c. Worcestershire sauce.
Place brisket in a pan that’s slightly larger than the meat. Sprinkle the liquids over the top. Then, sprinkle the following over the meat:
1 1/2 tsp. garlic powder-1 1/2 tsp. salt-1 tsp. pepper
In the pan, around the roast (do NOT pour on the roast) pour 1 1/2 c. water. Cover the pan with foil, sealing the edges of the foil to the pan. Place in 250 degree oven, and bake for 8-10 hours, or till meat is fork-tender.
Pour drippings into a 2 qt. sauce pan, and make Gravy:
GRAVY: Add enough water to pan liquid to make 4 c., if needed. In a pint-size glass jar, or bowl with tight-sealing lid, place 3 Tbs. cornstarch, and 1 c. cold water. Shake well. Bring pan liquid to a boil. Add cornstarch mixture and stir continuously till gravy thickens and becomes translucent–losing its “milky” appearance.
Peel potatoes (2 per person, you’ll need the extras). Cut each potato in half. Roll in melted butter (I place the butter in a plastic container, add the potatoes, seal with the lid, and shake. Easier to handle!) and place in a 9 x 13 pan, uncovered (or as many pans as needed to cook the potatoes.). Heat oven to 400 degrees. Cook potatoes in the oven at 400 degrees for about 1 hour-or till tender.
Pare carrots, 2 large ones per person (remember, you’re making leftovers, too!). Cut in half, if necessary to fit into microwave-safe covered dish. Sprinkle with 1/4 c. water, 1 tsp. sugar, and 1 tsp. salt. Cover and microwave till al dente (crisp-tender).
Serve potatoes and carrots alongside brisket and gravy. Add a good bread, and either a green salad or green vegetable. This is the Meal for Day One.
DAY TWO: HOT ROAST BEEF SANDWICHES: Using half the leftover brisket meat, place it in a microwave-safe dish. Cover with half the gravy (hope you made plenty yesterday!), and microwave till warmed through. Now, place a slice of bread on your plate, top with the beef and gravy. Serve with green salad. (OR: Slice the brisket thinly and make cold roast beef sandwiches, using only the beef, bread, and your favorite condiments)
DAY THREE: BEEF STEW
Cut the remaining leftover roast, carrots, and potatoes in bite-sized pieces. Place in a large sauce pan. Add remaining gravy. Add 2 c. hot water, into which 2 beef bouillon cubes have been dissolved, 1 t. (in all my blogs, t=teaspoon, T= Tablespoon) Worcestershire sauce, and 1/2 t. liquid smoke (You’ll probably not have enough gravy, at this point, so we’re stretching what we have). In a separate pint jar, combine 3 T. (heaping Tbs) cornstarch and 1 c. cold water. Shake well.
Bring the pan contents to a boil. Add cornstarch mixture and continue cooking on medium-high heat till mixture thickens and loses its “milky” appearance. Serve with a good bread, and cinnamon applesauce.
FROM BEANS TO CHILI IN THREE DAYS:
DAY ONE:
Pinto Bean Soup: Place 1 lb. of dry pinto beans (wash them and pick out the bad beans and bits of debris, first) in your largest crockpot. Cover w/3 qts. water (2" above top of beans--may need more or less water) and turn crockpot on Low, overnight. Add 4 T. bacon drippings or more, just wing it), or 4 slices crisp-cooked bacon, chopped. Next morning, add more water if needed to keep water 2" above beans; then add 2 t. salt and 1/2 t. black pepper. Cook on Low 10 hours, or till tender. Mash some of the beans with potato masher, or fork. This releases the starch, making the soup thicker. Serve with cornbread, and relish on the side. (May also add a ham bone to the soup in the morning, and let it cook all day for a richer soup).
DAY TWO:
Refried Beans: Scoop out about half of the beans, drain and mash well, (may use a food processor for this), add a bit of finely chopped onion and stir well. In skillet, place 2 T. shortening. Add bean/onion mixture and cook. Serve on a taco shell with taco meat (chicken or ground beef), sour cream, salsa, chopped lettuce, chopped tomato, and shredded cheddar cheese. OR you may serve the refried beans alongside the taco. OR, you can spread Tostito chips on a plate, sprinkle the above-given ingredients over the chips, and serve as a taco salad w/refried beans on the side. We really like this way the best!
DAY THREE:
Chuck Wagon Chili:
This recipe has perhaps, the strangest origin in our family: "Back in the 70's", I bought an entire carton of Marlborough cigarettes, just to get the booklet Chuckwagon Cooking from Marlborough Country!! It came free with the ciggies. I've modified it over the years to suit our family's tastes, and budget. It's a hearty, no-tomato chili. Perfect for cold winter evenings!
3 lb. 85/15 grind beef-6 T. chili powder-1 T. ground oregano-1 T. ground cumin-1 T. salt-1 T. garlic powder-3 c. water-1/2 c. white cornmeal or 3 T. masa harina
In Dutch Oven, fry ground beef till done. Add seasonings and water; heat to boil. Reduce heat, cover and simmer 1 1/2 hours. Skim off fat. Stir in cornmeal and simmer, uncovered, for 30 minutes. Stir occasionally. Serve with crackers or cornbread, carrot sticks, apple slices, and thick slices of cheddar.
Serves 8 - 10. Set aside at least 2 c. of chili for tomorrow. Freeze the rest for another day. (This may be also used as taco meat, if you're in a hurry some future evening)
DAY FOUR:
Chili Dogs:
Place hot dogs under your oven's broiler, and broil till done to your tastes. Place enough hot dog buns in a 9" x 13" (or 8" x 8", depending on the size of your family). In each bun, place the cooked hot dogs. Warm chili in the microwave, and spoon over hot dogs. Generously sprinkle on your favorite cheese, and set it under the broiler till cheese melts. Serve with your favorite chips, or veggie sticks.
Thursday, September 22, 2011
Storing Foods to Stretch their Freshness
Have you ever brought mushrooms home from the store, only to have them spoil in a couple days? First of all, when you're buying them, make sure the cap is securely fastened to the stem. These are fresh! If you buy them and the cap is separated, they've been picked awhile.
(And while we're at it, if you want really FRESH foods, go to your store's freezer section! Frozen fruits and veggies are processed quickly after picking, whereas, the "fresh foods" section has been out of the field for quite some time.)
Okay, back on track: Mushrooms. When you get home, remove those mushroom from their package and store them in a paper bag in your fridge. Don't wash them!! They'll keep days longer than they will if you leave them in their store-bought package!
Lemons will also keep longer if stored in glass, rather than a plastic bag or bowl. A plastic lid on a glass bowl seems to be okay.
Bread. When you store bread in your freezer, double bag it. It comes from the store in one bag, so tightly wrap the store's plastic bag around the bread bag and put it in your freezer. Will keep fresher longer, without the hardened crust, or freezer taste.
Baked goods: When you prepare baked items for the freezer, they MUST be completely cold before wrapping! If even slightly warm, the water/steam that is in the product will turn to ice crystals, altering the molecules of your carefully baked item; and thereby altering the flavor...giving it that "freezer taste". Wrap it tightly. Place another wrap over the first one, label, date, and store in your freezer. It'll still be yummy when you thaw it out (unless, like me, you forget about it, and some YEARS later, discover it's still there....don't plan on eating it, though in a few instances, it's still been good!)
Meats: Remove them from their original store wrappers and if you have a vacuum system (if you don't, then get one! These little gizmos will save you money in the long run), use it. If not, then wrap them tightly, using an inserted straw to suck the air out of the bag (or wrap in freezer paper) before sealing. Label, date, and seal.
Initial air removal is key to keeping all frozen foods fresh.
Till next time....Wilmom
(And while we're at it, if you want really FRESH foods, go to your store's freezer section! Frozen fruits and veggies are processed quickly after picking, whereas, the "fresh foods" section has been out of the field for quite some time.)
Okay, back on track: Mushrooms. When you get home, remove those mushroom from their package and store them in a paper bag in your fridge. Don't wash them!! They'll keep days longer than they will if you leave them in their store-bought package!
Lemons will also keep longer if stored in glass, rather than a plastic bag or bowl. A plastic lid on a glass bowl seems to be okay.
Bread. When you store bread in your freezer, double bag it. It comes from the store in one bag, so tightly wrap the store's plastic bag around the bread bag and put it in your freezer. Will keep fresher longer, without the hardened crust, or freezer taste.
Baked goods: When you prepare baked items for the freezer, they MUST be completely cold before wrapping! If even slightly warm, the water/steam that is in the product will turn to ice crystals, altering the molecules of your carefully baked item; and thereby altering the flavor...giving it that "freezer taste". Wrap it tightly. Place another wrap over the first one, label, date, and store in your freezer. It'll still be yummy when you thaw it out (unless, like me, you forget about it, and some YEARS later, discover it's still there....don't plan on eating it, though in a few instances, it's still been good!)
Meats: Remove them from their original store wrappers and if you have a vacuum system (if you don't, then get one! These little gizmos will save you money in the long run), use it. If not, then wrap them tightly, using an inserted straw to suck the air out of the bag (or wrap in freezer paper) before sealing. Label, date, and seal.
Initial air removal is key to keeping all frozen foods fresh.
Till next time....Wilmom
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