Save the berries!
Here’s the inside scoop on really neat tricks to make you fall in love with your freezer even more:
- When you harvest elderberries, pick the whole stem, freeze the whole stem inside a plastic bag, and remove the berries frozen. You get more juice into your recipe and less running down your elbows.
- If you have a problem with fruit not ripening all at once, freeze the early pieces and combine them with the later harvest for your larger recipes.
- Save juice for jellies, frozen in recipe size batches, in freezer safe cartons, until sugar is on sale. Allow 24 hours for a gallon to thaw at room temp.
- Start a sourdough bread business, offering a discount on frozen surplus.
- Make your own brown and serve rolls out of any favorite bread recipe by baking the rolls at 275 degrees for 40 minutes, instead of the usual directions. Cool, bag, and freeze. Or if they are individual rolls, freeze on a tray, first, then bag. Then use as needed, right from the frozen state, baking on a cookie sheet at 400 degrees for about 10 minutes.
- Rescue cheese by grating and freezing it. Use frozen grated cheese straight from the freezer in recipes.
- Freeze milk while on vacation. Leave 2 inches for expansion.
Okay. You know you’re here for the RECIPES!
That Exquisite Dish
1 chicken, cleaned and skinned
2 qt. Pure water
½ c. fresh sage leaves
¼ c. fresh lemon basil leaves
2 stalks celery, chunked
1 onion, chopped, divided
1 T. salt
1 cayenne pepper
2 c. brown rice
½ stick butter
½ c. whole wheat flour
salt to taste
8 oz. mild cheddar cheese, grated
1 pt. “rotel”, mashed in juice
Simmer chicken in 2 qt. water, sage, basil, celery, ½ onion, 1 T. salt, and cayenne, until meat separates from bone. Drain, reserving broth. Refrigerate broth until fat congeals. Remove fat. De-bone chicken. Chop meat slightly, to make bite-sized pieces. Chop cooked seasoning vegetables finely. Mix with meat. Do not mix meat until it disintegrates – just stir some.
Bring one qt. broth and rice to boil. Cover and simmer until tender.
Cook remaining onion over medium heat, in butter, until clear. Remove from heat. Add flour and stir. Mix in carefully over medium heat with wire whip, enough broth to make medium thick sauce. Add water if necessary, salt to taste.
Layer in 9×13 glass casserole as follows:
Pour jar of mashed Rotel over all. Bake at 350 degrees until lightly browned and bubbly. Or cover tightly and freeze no more than 3 months. Uncover, place in 350 degree oven, bake until brown and bubbly, about 45 minutes.
½ leftover watermelon
other fruit (opt.)
milk or condensed milk (opt.)
Remove seed from melon. Puree fruit in blender. Add other pureed fruits or milk if desired. Add juice of lemon. Add honey to taste. Freeze in shallow glass pan or bowl. Stir twice while freezing. Or try freezing in sealable bag, kept upright in freezer, and mashing instead of stirring. Serve as sherbet.
Frozen Dampened Laundry
1 bu. assorted shirts
1 c. powdered soap
2 tubs water, divided
1 unpredictable day
1 unbelievable week
Mix shirts, soap, and 1 tub water. Heat and stir well. Drain. Place shirts in second tub water. Stir well. Drain. Hang shirts to dry outdoors in sun. After 5 hours, condensation will form and fall from a small cloud immediately above shirts. Remove laundry when only slightly damp. Fold and roll as for French pastry, bag, and freeze. Keeps indefinitely. Calories: minus 560.