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Date Posted: 08:11:45 01/04/06 Wed
Author: pep
Author Host/IP: 24-116-81-223.cpe.cableone.net / 24.116.81.223
Subject: Tips from Taste of Home

. When I make stuffing to accompany a family dinner, I prepare a double
batch. I freeze the extras in 1-cup portions to be used when small
amounts are needed for stuffing pork chops, flank steaks or other cuts of
meat. -Cheryl M., Fort Collins, Colorado

. I buy beef rump roast when it's on sale, then partially freeze it to
make it easier to slice. I cut it into chunks for stew meat, then put
the appropriate amount for a batch of stew into each bag. (A
medium-sized roast yields three or four batches of stew meat.) I find it
convenient to have these packages on hand, and they're less expensive than
buying stew meat from the store. -Marilyn P., Bonita, California

. When I have extra time, I like to prepare desserts and keep them in
the freezer until needed. To protect pies or delicate desserts, I tape
an inverted foil pie tin over the top of the pan before storing. This
cushions the dessert and keeps it from being crushed by other objects in
the freezer. -Laurie J., Phoenix, Arizona

. To save time on future meals, buy boneless, skinless chicken breasts
in 5- to 10-pound packages. Cook them all at once, cool them and cut
them into strips. Stored in freezer bags, these chicken strips are handy
for making stir-fries, tossing into salads or using in any recipe that
calls for cooked chicken. -Julie J., Beulah, Michigan

. I save and freeze the liquid from cooking fresh or canned vegetables.
When I'm ready to make vegetable soup, I use this liquid in place of
water. -Nancy M., Rock Falls, Illinois

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