On Fri 23 May 2008 09:55:38p, Serene told us...

> A couple months ago, I had a departing teenager and far more milk
> (two-percent, I think) than I would be able to use before it
> expired, so I made up a big old batch of medium white sauce and
> froze it in one-cup portions. Just now, I heated up a can of corn,
> a cup of thawed sauce, salt and pepper, and ohmigosh is it yummy.
> Sure beats a can of creamed soup.
>
> (Note to people who haven't frozen cream sauce before -- it freezes
> fine. It will look like it's not going to come back together, but it
> will, and it will be good.)
>
> Serene
>

Thanks, Serene. That's good to know. I'd have never thought white sauce
would freeze well. Since they're also milk based, I wonder how well that
might work with Sausage Gravy or Hamburger Gravy? David like both and I
like neither, so there's usually too much for one meal. Freezing would be
ideal.

--
Wayne Boatwright
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Friday, 05(V)/23(XXIII)/08(MMVIII)
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