Helpful Hints for Main Dishes
Source of Recipe
Ronald McDonald House Cookbook
When preparing a casserole, make additional batches and freeze. Then, when there isn't time to plan a meal or when unexpected guests appear, simply take the casserole from the freezer and pop it in the oven.
To keep hot oil from splattering, sprinkle a litte salt or flour in the pan before frying.
Never overcook foods that are to be frozen. Foods will finish cooking while being heated. Don't refreeze cooked thawed foods.
Don't freeze spaghetti, macaroni or noodle mixtures. These tend to lose texture and become too soft when reheated.
Green pepper may change the flavor in frozen casserole. Clove, garlic and pepper flavors get stronger when they are frozen, while sage, onion and salt get milder or fade out.
Don't freeze cooked egg white - it becomes tough.
Spray your grill with vegetable oil to prevent sticking.
Instant potatoes are a good thickener for stews.
When freezing foods, label each container with the contents and the date it was put in the freezer. Store at 0 degrees. Always use frozen cooked food within one to two months.
After purchasing, store dried pasta, rice (except brown rice), and whole grains in tightly covered containers in a cool, dry place. Refrigerate brown rice. Refrigerator or freeze grains if they will not be uised with five months.
Glazed pottery, earthenware, glass, metal...take your pick, All can be used for casseroles. Many of these casserole containers come in bright colors and pleasing designs to contrast or complement your kitchen decor or tableware. The type of container you use makes very little difference, as long as it is heat-proof. Some of the earliest casseroles were made of earthenware and were glazed inside. They had covers and were similar to those that are still used today.
Souffle dishes are especially designed to help you souffle climb to magnificent heights. A souffle dish has straight sides. Ramekins are good for serving individual casseroles.
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