On Fri, 18 Nov 2005 08:41:33 GMT, "rox formerly rmg"
> wrote:

>I'm leaving town for a friend's surgery from 12/16 to 12/23. I come back the
>evening of the 23rd and am doing a family Christmas Eve dinner 12/24.
>To boot I may be working 'til pm on the 24th. No, this isn't a ploy for
>sympathy but prayers wouldn't hurt.
>
>Anyway I figure I'll make and freeze as many things as possible before the
>16th. The menu I am considering is below interspersed with questions on what
>I can realistically freeze with good results and I would be really greatful
>for feedback and suggestions for how to survive all of this. I would really
>appreciate suggestions for different/other good tried and true dishes for
>freezing in advance. It's not a super large group and the atmosphere is
>pretty casual, but I still want it to be as simple as possible given the
>time I have. (oh and the vegans usually bring a thing of their own so I'm
>not neglecting them :-D). Thanks in advance.
>
>apps:
>Eggplant caponata (make in advance) with crostini
>Mushroom Ragout on crostini
>Cheese etc.
>
>hot:
>*** Oyster Chowder (can I make this and freeze it?)
>Hearty veggie tagine for the vegans
>*** Swedish Meatballs (make and freeze?)
>*** mashed taters with gruyere and some w/o (can I make and freeze cheesy
>taters?)
>Fresh citrus on baby lettuces with blood orange dressing
>
>dessert:
>cookies (made and frozen in advance?), truffles, etc
>maybe a flourless chocolate torte (made and frozen in advance?)
>
>
>cheers, rox
>

Hi rox!
It sounds like you got a golden opportunity to try out one those
"vacuum sealer" machines...cook it..seal it air tight in
plastic...store it in the fridge until the day before the event...

the question for me is...would it be better storing it in the fridge
or the freezer since you are only storing it for "weeks" instead of
"months".

Bill