"Can I freeze it?" is a question often asked in our homes, and for good reason. Probably most of us, at some point or another, have attempted to freeze a particular food only to find out that it did not freeze well and either spoiled or became inedible. Here are some foods that are "freezer-friendly"...

• Cooked poultry in casseroles

• Most vegetables in recipes containing a sauce

• Baked meat loaf

• Cooked dried beans, cooked rice or pasta

• Vegetables freeze better than meat, seafood, or fruit.

But some, such as peas and spinach, freeze better than broccoli or cauliflower. (Cauliflower becomes watery when frozen.)

As long as your foods are properly prepared and stored prior to freezing, and you select foods that are amenable to freezing, you should have no problems. This simple tip can easily save you time and money for just a few minutes of preparation. Enjoy!

Publishing Rights: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. The author would appreciate an email indicating you wish to post this article to a website, and the link to where it is posted. Copyright 2005, Michele Webb. All Rights Reserved.

The author owns her own website and is a member of a number of organizations for women Netpreneurs and business owners and lives in Las Vegas, Nevada USA with her two dogs. You can contact Michele at mailto:news@ebooksnstuff.com or visit her website at: http://www.ebooksnstuff.com

• Clarifying Butter


• Do a Dry Rub First


• Eating Healthy with a Meat Grinder


• Cake Baking Tip Guide


• Kid Birthday Cake Idea Collection - Cake Decorating Without Fear


• Secrets of Great Breads


• Picture Perfect Bread


• The World of Cornbread


• How to Bake: Muffins (with recipes)


• The Perfect Scone: Keys to Make Your Scone Just Right