e best way to freeze eggs it to break and whisk. I like to keep
nd eggs.
Use mixture to form crust on bottom of
a wooden board. Best is to stay outside even if you
>Combine beaten eggs, cream soups, and pepper thoroughly with stand
Ahead of Time:
Squeeze and freeze (or use immediately) juice from citrus in your yard.
Oranges and tangerines for the best base.
Freeze in 8 ounce containers for later use.
You may have to do this in batches depending on the size of your food processor.
Add onion to the food processor and let blend until smooth.
Then add tomatoes and let blend until smooth.
Then add the rest of the ingredients and let blend until smooth.
Refridgerate promptly.
This last for about 2 days in the fridge, freezing is highly recommended.
The best way to freeze this is in ice cube trays to make it convenient or small snack sized baggies.
*this makes a large batch*.
ir it around just once to separate it.
If you
ugar.
Add enough flour to form a stiff dough.
mperature water and then bring to a boil, A pinhole in
ugar.
Add enough flour to form a stiff dough.
br>Adding cheese or milk to zucchini recipes raises the protein and
riginal butter container and freeze. Make sure to label top of container
Place unpeeled apples and water in a large heavy bottomed pot.
Cover and place over low-med heat, stirring occassionally.
When apples are soft and still hot, run through a food mill placed over a bowl.
(It is now ready to eat hot or cold.) To Freeze: Cool Place in quart ziplock bags and freeze.
Makes about 4 quarts.
sing fresh broccoli, add it to the cooking pasta for the
Cut up 4 Snickers and melt in small amount of milk on medium heat or double boiler.
Combine eggs, sugar, Eagle Brand milk, cream, vanilla and melted Snickers.
Fill container to fill line with whole milk. Freeze in ice cream freezer using at least 2 1/2 cups rock salt to freeze.
Makes 1 gallon.
>Make hollandaise sauce according to package directions and spread a
overed. When crepe stars to bubble, use fingers to flip over. Cook
IMPORTANT NOTE: if you intend to freeze the pesto, leave the cheese
Thoroughly mix ground beef, onion, garlic, cornflakes and eggs; season to taste.
Shape into walnut-size balls.
Combine remaining ingredients in a heavy skillet or pan.
Simmer 5 minutes, place meatballs in sauce and cook slowly 1 hour.
Cool and refrigerate until fat hardens.
Skim off and discard fat.
Pour meatball mixture into containers and freeze.
Reheat to serve.
Chop cabbage; sprinkle with salt.
Mix and let stand for 1 hour.
Combine water, vinegar, mustard seed, sugar and celery seed and boil 1 minute.
Cool.
(May be done the day before.)
Chop celery, carrot, onion and pepper and add to cabbage.
Stir cool liquid into all.
Pack into containers if you wish to freeze.