Cheryl wrote:
> Yesterday after putting my kitchen back together (nothing like a
> freshly painted kitchen; it just looks so clean) I made 2 quiches; a
> recipe I found on allrecipes.com called Clark's Quiche. Unique to me
> as it's layered. Sour cream/spinach on the bottom, next layer cooked
> onions, bacon, ham, next layer different cheeses - I used provolone
> and a "Mexican" mix - then the eggs with h&h. I froze single serving
> slices in FS bags.
>
> Next was a really thick spaghetti sauce with ground beef. Cooked
> down so much that a spoon could stand up in the pot. Poured over
> multigrain elbow pasta and again, after my dinner serving, frozen in
> single serving FS bags.
>
> I have the rest of one-third of a ham that I took out of the freezer
> for the quiches to cook tomorrow and thinly slice for sandwiches. I
> think I'll be set for lunches for a while.
>

Cheryl, I think we use our freezer space differently than my mother and
my grandmother. They never froze individual servings, as far as I can
remember. You and I, and some of the others here, do it frequently.
Sorry for leaving out the men, they were not cooks.


Becca