Recipe - Helens Dog Biscuits

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Check the gasket. To check the seal of your freezer door, insert a dollar
bill, close the door, and try to pull it out. If it comes out easily, the
seal is no good. If there's tension, the seal is okay. To help seal, put a
thin layer of petroleum jelly on the gasket

General maintenance. Keep freezer full, even if you have to fill with jugs
of water; that way, if there's a power outage, it helps keep food frozen.
It also helps save energy a fuller freezer uses less energy when you open
and close it to maintain temperature. Label freezer foods. Cut brand labels
from food and tape to containers so you can tell what's what after they're
frozen. You can date labels as well.

Freezing baby food. Freeze baby food in ice cube trays (homemade and
storebought) to keep fresh. A single cube zapped in the microwave makes a
quick meal for the baby.

Freezing soups. Frozen soups last up to four months in the freezer. To save
space, line loaf pans with a large plastic zippered bag, pour cooled soup
in, and freeze right in pan. Once frozen, remove from pan, seal bag, and
store as a compact block.

Freezing casseroles. Line casserole dishes with aluminum foil, freeze
casserole, remove from dish, and store in freezer so you can keep using the
casserole dish.

Freezing vegetables. Storebought frozen veggies keep up to one year in the
freezer. To freeze fresh vegetables, blanch before freezing (put in boiling
water for several minutes). This prevents deterioration.

Freezing fish. Oily fish, like mackerel or tuna, keep 13 months. Flaky
fish, like trout and haddock, keep 36 months. To freeze fresh fish,
immerse the fish in water in a sealed plastic bag, and freeze the whole
thing.

Freezing and defrosting meats. Meat keeps for 312 months in the freezer,
depending on the type of meat. Beef lasts 612 months, sausage lasts 12
months, fresh pork lasts 36 months, and poultry lasts six months. To
defrost, prepare meat marinade ahead of time, and defrost frozen meat in
it.

Freezing ice cream and frozen yogurt. To prevent crystals from forming on
surface of ice cream, cover with plastic wrap inside its container. It will
be creamy the next time you take it out. Store it in the coldest part of
the freezer, as opposed to the door.

To contact Heloise with questions or to send her hints:

email her at: heloise@cis.compuserve.com

check out her website at: www.heloise.com

fax her at: (210) HELOISE

write her at:

Heloise P.O. Box 795000 San Antonio, Texas 78279

© 1997 Heloise

© 1997 Lifetime Entertainment Services. All rights reserved.

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