On Tue, 7 Oct 2003, Julia Altshuler wrote:

<snip>
>
> No, I don't plan that carefully. I just choose a good enough all-round
> size to slice into and leave it at that. Then I use it in whatever.
> Carrots get cut into coins. That's good for snacks, soups, stir-frys.
> If I would have preferred julienne for a particular recipe, I use coins
> instead. Remember, this is about saving time. Getting out the
> cuisinart only once a week saves time. If this was about perfectly
> presented meals, I'd be thinking in another direction.
>
> --Lia
>
>

I buy red, orange, and yellow bell peppers when they go on sale. I dice
them up, spead them in a single layer on a cookie sheet, put it in the
freezer until they are frozen, then scoop them into a ziplock bag, and
store in the freezer. When I need them, I just retrive the quantity I need
and put the rest back in the freezer. I do this with green bell peppers
and with onions, too. They are too limp to thaw and use in salad, but they
are perfect for cooking. They last for months.

I do this with hamburger meat, cooked,shredded chicken, bulk sausage,
and smoked sausages, etc, too. I also keep shredded cheese frozen. It
takes only minutes to dress up canned spaghetti sauce, a frozen pizza,
make red beans and rice, tacos, burritos, enchaladas, ect.

Elaine