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Show Frozen Assets: Stock Your Freezer For Easy Cooking Summer is the time to buy and stock a food freezer. Garden vegetables and fresh fruits are available in abundance in the supermarkets, at farmers' roadside stands, in your own backyard. back-yard. our freezer replaces grandma's canning cupboard to store these summer delectables for serving on frosty winter nights One Interesting new unit on the market, the RCA Whirlpool, is available in both chest and vertical models. Both feature a tight-seal door designed to keep cold in and heat out. Dry cabinet construction prevents accumulation of moisture on exterior walls even on the hottest summer sum-mer day. The super-storage door in the vertical model has package and juice can dispensers that work on a flrst-in, flrst-out chute principle something like a cigarette machine. When you remove the bottom bot-tom package, the one above falls into its place. For immediate use, your freezer's summer stock should include party snacks for impromptu entertaining, entertain-ing, box lunches, and Dic- f I J . 0 . 1 j! -i ! if' "" ' ' sal- k 1 'i4liL ' ' I nic baskets ready-to-go at a moment's notice. Quick and easy lunches, lun-ches, prepared in advance and frozen, are a good idea for vacationing vacation-ing youngsters. And if you plan to take the children on short trips during the work week, be sure to provide for the husband you leave at home. Complete meals may be frozen on an aluminum lined and covered partitioned plate for easy transfer from freezer to oven. Do it this way: Line a divided paper plate with freezer foil allowing a wide border bor-der for sealing. Wrap individual foods in foil packages and place each package in a different compartment of the plate. Cover food-filled food-filled plate with a circle of foil and crimp border edges as you would a pie crust. Mark contents together with cooking time and temperature on cover. Work out your own food combinations but keep in mind these basic principles for complete-meal freezing: (1.) Pre-cook your meat dish almost enough for serving. (2.) Use frozen vegetables. Do not thaw. (3.) Oven-thawing should be at a low temperature |