Freezer full of leftovers. Nice to live alone, most stuff, like lentils and
sausage, leaves me three or four meals of leftovers. Had several large
recipes recently. Won't have to cook much for a while. Quit cooking for
myself for holidays like Xmas many years ago.


--
I love a good meal! That's why I don't cook.

On 12/16/2016 11:08 AM, KenK wrote:

> Freezer full of leftovers. Nice to live alone, most stuff, like lentils and
> sausage, leaves me three or four meals of leftovers. Had several large
> recipes recently. Won't have to cook much for a while. Quit cooking for
> myself for holidays like Xmas many years ago.

Nothing wrong with pulling a nice meal from the freezer when you
don't feel like cooking. Some things are better than they were
the first day, anyway.

I've been thinking of making lentil soup, but lentils and sausage
sounds great, too.

nancy

On Fri, 16 Dec 2016 12:09:31 -0500, Nancy Young
> wrote:

>On 12/16/2016 11:08 AM, KenK wrote:
>
>> Freezer full of leftovers. Nice to live alone, most stuff, like lentils and
>> sausage, leaves me three or four meals of leftovers. Had several large
>> recipes recently. Won't have to cook much for a while. Quit cooking for
>> myself for holidays like Xmas many years ago.
>
>Nothing wrong with pulling a nice meal from the freezer when you
>don't feel like cooking. Some things are better than they were
>the first day, anyway.

Lasagna and Spag Bol (yes, I'm using that crude abbreviation again,
whomever objected to it the last time instantly comes to mind here.

I've never frozen either of the above, I'd be interested to know if
they are something that freezes well or not... I would assume it does?
If so, next time I'll make a big batch and freeze some.

On Fri, 16 Dec 2016 13:02:40 -0600, Sqwertz >
wrote:

>On 16 Dec 2016 16:08:04 GMT, KenK wrote:
>
>> Freezer full of leftovers. Nice to live alone, most stuff, like lentils and
>> sausage, leaves me three or four meals of leftovers. Had several large
>> recipes recently. Won't have to cook much for a while. Quit cooking for
>> myself for holidays like Xmas many years ago.
>
>My freezer's full, too. Except you have to cook it all (except for
>the $1.25 Totino's pizzas).

My freezers have plenty of space at the moment, I think in the past
I've overdone it with more frozen stuff than is really necessary. But
I am low on pet meat, when I replenish that it'll take up a lot of
space, as will the raspberries very soon.

On 12/16/2016 2:36 PM, Je�us wrote:
> On Fri, 16 Dec 2016 12:09:31 -0500, Nancy Young
> > wrote:
>
>> On 12/16/2016 11:08 AM, KenK wrote:
>>
>>> Freezer full of leftovers. Nice to live alone, most stuff, like lentils and
>>> sausage, leaves me three or four meals of leftovers. Had several large
>>> recipes recently. Won't have to cook much for a while. Quit cooking for
>>> myself for holidays like Xmas many years ago.
>>
>> Nothing wrong with pulling a nice meal from the freezer when you
>> don't feel like cooking. Some things are better than they were
>> the first day, anyway.
>
> Lasagna and Spag Bol (yes, I'm using that crude abbreviation again,
> whomever objected to it the last time instantly comes to mind here.
>
> I've never frozen either of the above, I'd be interested to know if
> they are something that freezes well or not... I would assume it does?
> If so, next time I'll make a big batch and freeze some.
>
>
Lasagna freezes very well, as does the sauce for "Spag Bol".

Jill

On 16 Dec 2016 16:08:04 GMT, KenK > wrote:

> Freezer full of leftovers. Nice to live alone, most stuff, like lentils and
> sausage, leaves me three or four meals of leftovers. Had several large
> recipes recently. Won't have to cook much for a while. Quit cooking for
> myself for holidays like Xmas many years ago.

I think you'd be happy with one of these, Ken.
https://www.youtube.com/watch?v=mKCVol2iWcc


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

Je_us wrote in rec.food.cooking:

> On Fri, 16 Dec 2016 12:09:31 -0500, Nancy Young
> > wrote:
>
> > On 12/16/2016 11:08 AM, KenK wrote:
> >
> >> Freezer full of leftovers. Nice to live alone, most stuff, like
> lentils and >> sausage, leaves me three or four meals of leftovers.
> Had several large >> recipes recently. Won't have to cook much for a
> while. Quit cooking for >> myself for holidays like Xmas many years
> ago.
> >
> > Nothing wrong with pulling a nice meal from the freezer when you
> > don't feel like cooking. Some things are better than they were
> > the first day, anyway.
>
> Lasagna and Spag Bol (yes, I'm using that crude abbreviation again,
> whomever objected to it the last time instantly comes to mind here.
>
> I've never frozen either of the above, I'd be interested to know if
> they are something that freezes well or not... I would assume it does?
> If so, next time I'll make a big batch and freeze some.

Sorry, I glanced and moved over the 'spag bol' topic. Is it Spagetti
in some sort of sauce? If so, it probably freezes well for a bit (2-6
weeks depending on what you froze it in, and up to 6 months or more
with a better container).

--

In article >, cshenk
says...
>
> Je_us wrote in rec.food.cooking:
>
> > On Fri, 16 Dec 2016 12:09:31 -0500, Nancy Young
> > > wrote:
> >
> > > On 12/16/2016 11:08 AM, KenK wrote:
> > >
> > >> Freezer full of leftovers. Nice to live alone, most stuff, like
> > lentils and >> sausage, leaves me three or four meals of leftovers.
> > Had several large >> recipes recently. Won't have to cook much for a
> > while. Quit cooking for >> myself for holidays like Xmas many years
> > ago.
> > >
> > > Nothing wrong with pulling a nice meal from the freezer when you
> > > don't feel like cooking. Some things are better than they were
> > > the first day, anyway.
> >
> > Lasagna and Spag Bol (yes, I'm using that crude abbreviation again,
> > whomever objected to it the last time instantly comes to mind here.
> >
> > I've never frozen either of the above, I'd be interested to know if
> > they are something that freezes well or not... I would assume it does?
> > If so, next time I'll make a big batch and freeze some.
>
> Sorry, I glanced and moved over the 'spag bol' topic. Is it Spagetti
> in some sort of sauce? If so, it probably freezes well for a bit (2-6
> weeks depending on what you froze it in, and up to 6 months or more
> with a better container).

Spag Bol is short for spaghetti carbonara. Spag Carbo is short for
spaghetti bolognese.

On Fri, 16 Dec 2016 19:42:04 -0500, jmcquown >
wrote:

>On 12/16/2016 2:36 PM, Je?us wrote:
>> On Fri, 16 Dec 2016 12:09:31 -0500, Nancy Young
>> > wrote:
>>
>>> On 12/16/2016 11:08 AM, KenK wrote:
>>>
>>>> Freezer full of leftovers. Nice to live alone, most stuff, like lentils and
>>>> sausage, leaves me three or four meals of leftovers. Had several large
>>>> recipes recently. Won't have to cook much for a while. Quit cooking for
>>>> myself for holidays like Xmas many years ago.
>>>
>>> Nothing wrong with pulling a nice meal from the freezer when you
>>> don't feel like cooking. Some things are better than they were
>>> the first day, anyway.
>>
>> Lasagna and Spag Bol (yes, I'm using that crude abbreviation again,
>> whomever objected to it the last time instantly comes to mind here.
>>
>> I've never frozen either of the above, I'd be interested to know if
>> they are something that freezes well or not... I would assume it does?
>> If so, next time I'll make a big batch and freeze some.
>>
>>
>Lasagna freezes very well, as does the sauce for "Spag Bol".

Thanks, I'll make an extra big batch of either one next time.
At the moment I have nothing quick and easy to heat up, only basic
ingredients.

On Fri, 16 Dec 2016 20:33:07 -0600, "cshenk" > wrote:

>Je_us wrote in rec.food.cooking:
>
>> On Fri, 16 Dec 2016 12:09:31 -0500, Nancy Young
>> > wrote:
>>
>> > On 12/16/2016 11:08 AM, KenK wrote:
>> >
>> >> Freezer full of leftovers. Nice to live alone, most stuff, like
>> lentils and >> sausage, leaves me three or four meals of leftovers.
>> Had several large >> recipes recently. Won't have to cook much for a
>> while. Quit cooking for >> myself for holidays like Xmas many years
>> ago.
>> >
>> > Nothing wrong with pulling a nice meal from the freezer when you
>> > don't feel like cooking. Some things are better than they were
>> > the first day, anyway.
>>
>> Lasagna and Spag Bol (yes, I'm using that crude abbreviation again,
>> whomever objected to it the last time instantly comes to mind here.
>>
>> I've never frozen either of the above, I'd be interested to know if
>> they are something that freezes well or not... I would assume it does?
>> If so, next time I'll make a big batch and freeze some.
>
>Sorry, I glanced and moved over the 'spag bol' topic. Is it Spagetti
>in some sort of sauce?

Spaghetti Bolognaise...

> If so, it probably freezes well for a bit (2-6
>weeks depending on what you froze it in, and up to 6 months or more
>with a better container).

Thanks, I'll freeze some the next time I make it.

On Sat, 17 Dec 2016 13:45:44 +1100, Bruce >
wrote:

>In article >, cshenk
>says...
>>
>> Je_us wrote in rec.food.cooking:
>>
>> > On Fri, 16 Dec 2016 12:09:31 -0500, Nancy Young
>> > > wrote:
>> >
>> > > On 12/16/2016 11:08 AM, KenK wrote:
>> > >
>> > >> Freezer full of leftovers. Nice to live alone, most stuff, like
>> > lentils and >> sausage, leaves me three or four meals of leftovers.
>> > Had several large >> recipes recently. Won't have to cook much for a
>> > while. Quit cooking for >> myself for holidays like Xmas many years
>> > ago.
>> > >
>> > > Nothing wrong with pulling a nice meal from the freezer when you
>> > > don't feel like cooking. Some things are better than they were
>> > > the first day, anyway.
>> >
>> > Lasagna and Spag Bol (yes, I'm using that crude abbreviation again,
>> > whomever objected to it the last time instantly comes to mind here.
>> >
>> > I've never frozen either of the above, I'd be interested to know if
>> > they are something that freezes well or not... I would assume it does?
>> > If so, next time I'll make a big batch and freeze some.
>>
>> Sorry, I glanced and moved over the 'spag bol' topic. Is it Spagetti
>> in some sort of sauce? If so, it probably freezes well for a bit (2-6
>> weeks depending on what you froze it in, and up to 6 months or more
>> with a better container).
>
>Spag Bol is short for spaghetti carbonara. Spag Carbo is short for
>spaghetti bolognese.

https://www.youtube.com/watch?v=yWbE0kTdtaM

On 12/16/2016 10:31 PM, Je�us wrote:
> On Fri, 16 Dec 2016 19:42:04 -0500, jmcquown >
> wrote:
>
>> On 12/16/2016 2:36 PM, Je?us wrote:
>>> On Fri, 16 Dec 2016 12:09:31 -0500, Nancy Young
>>> > wrote:
>>>
>>>> On 12/16/2016 11:08 AM, KenK wrote:
>>>>
>>>>> Freezer full of leftovers. Nice to live alone, most stuff, like lentils and
>>>>> sausage, leaves me three or four meals of leftovers. Had several large
>>>>> recipes recently. Won't have to cook much for a while. Quit cooking for
>>>>> myself for holidays like Xmas many years ago.
>>>>
>>>> Nothing wrong with pulling a nice meal from the freezer when you
>>>> don't feel like cooking. Some things are better than they were
>>>> the first day, anyway.
>>>
>>> Lasagna and Spag Bol (yes, I'm using that crude abbreviation again,
>>> whomever objected to it the last time instantly comes to mind here.
>>>
>>> I've never frozen either of the above, I'd be interested to know if
>>> they are something that freezes well or not... I would assume it does?
>>> If so, next time I'll make a big batch and freeze some.
>>>
>>>
>> Lasagna freezes very well, as does the sauce for "Spag Bol".
>
> Thanks, I'll make an extra big batch of either one next time.
> At the moment I have nothing quick and easy to heat up, only basic
> ingredients.
>
I haven't done it in a while, but I used to bake a pan of lasagna, get a
couple of meals out of it, then freeze the rest. Single serve portions.
It works very well. Eggplant Parmesan also freezes well, if you like
it. I've found most any sort of tomato based sauce freezes well.

Jill

On 12/16/2016 9:33 PM, cshenk wrote:
> Je_us wrote in rec.food.cooking:
>
>> Lasagna and Spag Bol (yes, I'm using that crude abbreviation again,
>> whomever objected to it the last time instantly comes to mind here.
>>
>> I've never frozen either of the above, I'd be interested to know if
>> they are something that freezes well or not... I would assume it does?
>> If so, next time I'll make a big batch and freeze some.
>
> Sorry, I glanced and moved over the 'spag bol' topic. Is it Spagetti
> in some sort of sauce? If so, it probably freezes well for a bit (2-6
> weeks depending on what you froze it in, and up to 6 months or more
> with a better container).
>
I'm surprised, Carol, you've never heard of this Bolognese (tomato-based
sauce). Yes, it's traditionally served over spaghetti. There are tons
of recipes for it online.

I gather you're still more interested in Asian style food; that might
explain it.

Long story short, yes, you can freeze tomato-based sauces. Also cooked
pasta dishes. Thaw and reheat. I've been doing this for years. Even
when I only had a small apartment size freezer.

Jill

On Sat, 17 Dec 2016 14:32:43 +1100, Jeßus > wrote:

>
> > Is it Spagetti in some sort of sauce?
>
> Spaghetti Bolognaise...
>

I looked at a few of recipes from UK and none contained milk. Does
the Australian/Tasmanian version have it?


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Fri, 16 Dec 2016 21:36:39 -0800, sf > wrote:

>On Sat, 17 Dec 2016 14:32:43 +1100, Jeßus > wrote:
>
>>
>> > Is it Spagetti in some sort of sauce?
>>
>> Spaghetti Bolognaise...
>>
>
>I looked at a few of recipes from UK and none contained milk. Does
>the Australian/Tasmanian version have it?

We really don't have an Australian/Tasmanian version as such, I
suspect there are as many variations here as you find most anywhere
else. That said, using milk would be uncommon here.

I've never added milk but occasionally I have used cream. I don't have
a fixed recipe and probably have never made it exactly the same way
twice. I'm not a stickler for 'authenticity'.

On Fri, 16 Dec 2016 22:38:23 -0500, jmcquown >
wrote:

>On 12/16/2016 10:31 PM, Je?us wrote:
>> On Fri, 16 Dec 2016 19:42:04 -0500, jmcquown >
>> wrote:
>>
>>> Lasagna freezes very well, as does the sauce for "Spag Bol".
>>
>> Thanks, I'll make an extra big batch of either one next time.
>> At the moment I have nothing quick and easy to heat up, only basic
>> ingredients.
>>
>I haven't done it in a while, but I used to bake a pan of lasagna, get a
>couple of meals out of it, then freeze the rest. Single serve portions.
> It works very well. Eggplant Parmesan also freezes well, if you like
>it. I've found most any sort of tomato based sauce freezes well.

Sadly I rarely come across eggplant in the shops here and never think
to grow my own (maybe I should). I do love Eggplant Parmesan, very
nice.

jmcquown wrote:
>
> Jebus wrote:
> > I've never frozen either of the above, I'd be interested to know if
> > they are something that freezes well or not... I would assume it does?
> > If so, next time I'll make a big batch and freeze some.
> >
> >
> Lasagna freezes very well, as does the sauce for "Spag Bol".

When I make the sauce, I make about a gallon of it. It freezes
well in plastic containers with lids. Up to 6 months and probably
longer.

Lasagna freezes well too. Whenever I make a batch, it fills a
9X13 dish with enough leftover to fill a bread pan. I freeze
the bread pan and just eat the large 9X13 over several days.
As I only make it once every year or two, I'm happy to eat
it up daily for a bit. Love the stuff.

Anyway, no problem freezing either of them.

"Gary" wrote in message ...

jmcquown wrote:
>
> Jebus wrote:
> > I've never frozen either of the above, I'd be interested to know if
> > they are something that freezes well or not... I would assume it does?
> > If so, next time I'll make a big batch and freeze some.
> >
> >
> Lasagna freezes very well, as does the sauce for "Spag Bol".

When I make the sauce, I make about a gallon of it. It freezes
well in plastic containers with lids. Up to 6 months and probably
longer.

Lasagna freezes well too. Whenever I make a batch, it fills a
9X13 dish with enough leftover to fill a bread pan. I freeze
the bread pan and just eat the large 9X13 over several days.
As I only make it once every year or two, I'm happy to eat
it up daily for a bit. Love the stuff.

Anyway, no problem freezing either of them.

------------------------

Absolutely. I do both!


--
http://www.helpforheroes.org.uk

On 12/16/2016 2:02 PM, Sqwertz wrote:
> On 16 Dec 2016 16:08:04 GMT, KenK wrote:
>
>> Freezer full of leftovers. Nice to live alone, most stuff, like lentils and
>> sausage, leaves me three or four meals of leftovers. Had several large
>> recipes recently. Won't have to cook much for a while. Quit cooking for
>> myself for holidays like Xmas many years ago.
>
> My freezer's full, too. Except you have to cook it all (except for
> the $1.25 Totino's pizzas).
>
> -sw
>
You mean to say you don't put those pizzas in the oven?

Jill

On 12/16/2016 12:09 PM, Nancy Young wrote:
> On 12/16/2016 11:08 AM, KenK wrote:
>
>> Freezer full of leftovers. Nice to live alone, most stuff, like
>> lentils and
>> sausage, leaves me three or four meals of leftovers. Had several large
>> recipes recently. Won't have to cook much for a while. Quit cooking for
>> myself for holidays like Xmas many years ago.
>
> Nothing wrong with pulling a nice meal from the freezer when you
> don't feel like cooking. Some things are better than they were
> the first day, anyway.
>
> I've been thinking of making lentil soup, but lentils and sausage
> sounds great, too.
>
> nancy
>
I often add sausage to lentil soup, along with some chopped spinach.
Hmmm, I have lentils in the pantry. I might just make a pot of lentil
soup this weekend. I have some andouille sausage which would add a nice
kick to it.

I "lost" my frozen homecooked leftover meals due to the four day power
outage after Hurricane Matthew.

Jill

Bruce wrote in rec.food.cooking:

> In article >, cshenk
> says...
> >
> > Je_us wrote in rec.food.cooking:
> >
> > > On Fri, 16 Dec 2016 12:09:31 -0500, Nancy Young
> > > > wrote:
> > >
> > > > On 12/16/2016 11:08 AM, KenK wrote:
> > > >
> > > >> Freezer full of leftovers. Nice to live alone, most stuff, like
> > > lentils and >> sausage, leaves me three or four meals of
> > > leftovers. Had several large >> recipes recently. Won't have to
> > > cook much for a while. Quit cooking for >> myself for holidays
> > > like Xmas many years ago.
> > > >
> > > > Nothing wrong with pulling a nice meal from the freezer when you
> > > > don't feel like cooking. Some things are better than they were
> > > > the first day, anyway.
> > >
> > > Lasagna and Spag Bol (yes, I'm using that crude abbreviation
> > > again, whomever objected to it the last time instantly comes
> > > to mind here.
> > >
> > > I've never frozen either of the above, I'd be interested to know
> > > if they are something that freezes well or not... I would assume
> > > it does? If so, next time I'll make a big batch and freeze some.
> >
> > Sorry, I glanced and moved over the 'spag bol' topic. Is it
> > Spagetti in some sort of sauce? If so, it probably freezes well for
> > a bit (2-6 weeks depending on what you froze it in, and up to 6
> > months or more with a better container).
>
> Spag Bol is short for spaghetti carbonara. Spag Carbo is short for
> spaghetti bolognese.

Ok, thanks. Not intuitive as I'd have the Spag Bol as Spagetti
Bolognese and the Spag Carbo as the Carbonara.

--

Je_us wrote in rec.food.cooking:

> On Fri, 16 Dec 2016 20:33:07 -0600, "cshenk" > wrote:
>
> > Je_us wrote in rec.food.cooking:
> >
> >> On Fri, 16 Dec 2016 12:09:31 -0500, Nancy Young
> >> > wrote:
> >>
> >> > On 12/16/2016 11:08 AM, KenK wrote:
> >> >
> >> >> Freezer full of leftovers. Nice to live alone, most stuff, like
> >> lentils and >> sausage, leaves me three or four meals of leftovers.
> >> Had several large >> recipes recently. Won't have to cook much for
> a >> while. Quit cooking for >> myself for holidays like Xmas many
> years >> ago.
> >> >
> >> > Nothing wrong with pulling a nice meal from the freezer when you
> >> > don't feel like cooking. Some things are better than they were
> >> > the first day, anyway.
> >>
> >> Lasagna and Spag Bol (yes, I'm using that crude abbreviation again,
> >> whomever objected to it the last time instantly comes to mind
> here. >>
> >> I've never frozen either of the above, I'd be interested to know if
> >> they are something that freezes well or not... I would assume it
> does? >> If so, next time I'll make a big batch and freeze some.
> >
> > Sorry, I glanced and moved over the 'spag bol' topic. Is it
> > Spagetti in some sort of sauce?
>
> Spaghetti Bolognaise...
>
Thanks, that makes sense.

> > If so, it probably freezes well for a bit (2-6
> > weeks depending on what you froze it in, and up to 6 months or more
> > with a better container).
>
> Thanks, I'll freeze some the next time I make it.

Yup! Although the Spagetti itself can get a little limp, you can work
with it if you use a fatter noodle to start with (Think of a decent
brand Linguini). It still works with a regular 'Joe-Shmo-brand'
spagetti as long as not the newer 'instant' type.

The newer 'instant types' are designed for microwave use or baking
where you put then in raw with a bit of hot liquid then bake or MW it.
They aren't very good and turn to slush really easy. They definately
do not freeze in a dish well for later eating.

Found out the hard way when I got some on sale by accident then looked
closer at the package directions. Yucky stuff.



--

jmcquown wrote in rec.food.cooking:

> On 12/16/2016 9:33 PM, cshenk wrote:
> > Je_us wrote in rec.food.cooking:
> >
> > > Lasagna and Spag Bol (yes, I'm using that crude abbreviation
> > > again, whomever objected to it the last time instantly comes
> > > to mind here.
> > >
> > > I've never frozen either of the above, I'd be interested to know
> > > if they are something that freezes well or not... I would assume
> > > it does? If so, next time I'll make a big batch and freeze some.
> >
> > Sorry, I glanced and moved over the 'spag bol' topic. Is it
> > Spagetti in some sort of sauce? If so, it probably freezes well for
> > a bit (2-6 weeks depending on what you froze it in, and up to 6
> > months or more with a better container).
> >
> I'm surprised, Carol, you've never heard of this Bolognese
> (tomato-based sauce). Yes, it's traditionally served over spaghetti.
> There are tons of recipes for it online.
>
> I gather you're still more interested in Asian style food; that might
> explain it.
>
> Long story short, yes, you can freeze tomato-based sauces. Also
> cooked pasta dishes. Thaw and reheat. I've been doing this for
> years. Even when I only had a small apartment size freezer.
>
> Jill

No, I make plenty of tomato sauces here and traditional USA foods,
though my cooking has been influenced by many places. I just wasn't
sure of the name when shortened. Bruce confused it further by mixing
the names and saying it was carbonara.... Brain fart likely.

I won't say what I made last week is a Bolognaise Tomato sauce, but
it's definatly well into classic italian venue than anything else. The
only thing I do that is a little off the classic with mine is sometimes
I add a little anise (not always, just sometimes) and sometimes I add a
little Korean flaked red pepper (milder and a bit smokey compared to
traditional red pepper flakes).

I do skip out of classic though in that sometimes it's not meat-free
but gets added home made sausage cooked in with the sauce. I make up
sausage with my own spice mix then freeze them raw in double bags.
These double as meatballs here but because uncooked, I can defrost and
smash to patties or crumble and use as crumbled sausage.

I'll post my recipe in a bit.
--

Je_us wrote in rec.food.cooking:

> On Fri, 16 Dec 2016 19:42:04 -0500, jmcquown >
> wrote:
>
> > On 12/16/2016 2:36 PM, Je?us wrote:
> >> On Fri, 16 Dec 2016 12:09:31 -0500, Nancy Young
> >> > wrote:
> > >
> >>> On 12/16/2016 11:08 AM, KenK wrote:
> > > >
> >>>> Freezer full of leftovers. Nice to live alone, most stuff, like
> lentils and >>>> sausage, leaves me three or four meals of leftovers.
> Had several large >>>> recipes recently. Won't have to cook much for
> a while. Quit cooking for >>>> myself for holidays like Xmas many
> years ago.
> > > >
> >>> Nothing wrong with pulling a nice meal from the freezer when you
> >>> don't feel like cooking. Some things are better than they were
> >>> the first day, anyway.
> > >
> >> Lasagna and Spag Bol (yes, I'm using that crude abbreviation again,
> >> whomever objected to it the last time instantly comes to mind
> here.
> > >
> >> I've never frozen either of the above, I'd be interested to know if
> >> they are something that freezes well or not... I would assume it
> does? >> If so, next time I'll make a big batch and freeze some.
> > >
> > >
> > Lasagna freezes very well, as does the sauce for "Spag Bol".
>
> Thanks, I'll make an extra big batch of either one next time.
> At the moment I have nothing quick and easy to heat up, only basic
> ingredients.

If you want, post some of what you have that appeals and we can kibbutz
some ideas?

--

Ophelia wrote in rec.food.cooking:

> "Gary" wrote in message ...
> jmcquown wrote:
> >
> > Jebus wrote:
> >> I've never frozen either of the above, I'd be interested to know if
> >> they are something that freezes well or not... I would assume it
> does? >> If so, next time I'll make a big batch and freeze some.
> > >
> > >
> > Lasagna freezes very well, as does the sauce for "Spag Bol".
>
> When I make the sauce, I make about a gallon of it. It freezes
> well in plastic containers with lids. Up to 6 months and probably
> longer.
>
> Lasagna freezes well too. Whenever I make a batch, it fills a
> 9X13 dish with enough leftover to fill a bread pan. I freeze
> the bread pan and just eat the large 9X13 over several days.
> As I only make it once every year or two, I'm happy to eat
> it up daily for a bit. Love the stuff.
>
> Anyway, no problem freezing either of them.
>
> ------------------------
>
> Absolutely. I do both!

In a bit, I am going to start making some lunches for me for work. My
husband is a good cook but he tends to be repetitive with my lunches
and frankly, in a hurry they are sometimes Hamburger Helper dressed up.

These all get cooked then frozen in a 3 compartment tray and stacked
for later use.

For now, I have 2 cups of a tomato sauce with lots of flavor. Reduced
a bit more, it's a pizza sauce (though as a sloppy one, it's ok now for
that). Lots of a rye bread I made Thursday that when sliced and filled
with cheese work well with a few bits of cooked crumbled home made
sausage (bring fresh raw onion slivers with me) or some of the leftover
ham.

Humm, I think some home made rye stuffing will be good and I'll have
enough for making up about 6 cups of crumbs if I use it all for that
plus the 2 sandwiches. Rye stuffing is the only one I know of that
freezes fairly well and tastes good microwaved for a work lunch. It
doesn't look fancy that way and it's more of a block shape than a
crumble, but it works.

--

On Sat, 17 Dec 2016 16:54:56 +1100, Jeßus > wrote:

> I'm not a stickler for 'authenticity'.

In that case, it's just meat sauce.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sat, 17 Dec 2016 10:39:28 -0600, "cshenk" > wrote:

>Je_us wrote in rec.food.cooking:
>
>> On Fri, 16 Dec 2016 19:42:04 -0500, jmcquown >
>> wrote:
>>
>> > On 12/16/2016 2:36 PM, Je?us wrote:
>> >> On Fri, 16 Dec 2016 12:09:31 -0500, Nancy Young
>> >> > wrote:
>> > >
>> >>> On 12/16/2016 11:08 AM, KenK wrote:
>> > > >
>> >>>> Freezer full of leftovers. Nice to live alone, most stuff, like
>> lentils and >>>> sausage, leaves me three or four meals of leftovers.
>> Had several large >>>> recipes recently. Won't have to cook much for
>> a while. Quit cooking for >>>> myself for holidays like Xmas many
>> years ago.
>> > > >
>> >>> Nothing wrong with pulling a nice meal from the freezer when you
>> >>> don't feel like cooking. Some things are better than they were
>> >>> the first day, anyway.
>> > >
>> >> Lasagna and Spag Bol (yes, I'm using that crude abbreviation again,
>> >> whomever objected to it the last time instantly comes to mind
>> here.
>> > >
>> >> I've never frozen either of the above, I'd be interested to know if
>> >> they are something that freezes well or not... I would assume it
>> does? >> If so, next time I'll make a big batch and freeze some.
>> > >
>> > >
>> > Lasagna freezes very well, as does the sauce for "Spag Bol".
>>
>> Thanks, I'll make an extra big batch of either one next time.
>> At the moment I have nothing quick and easy to heat up, only basic
>> ingredients.
>
>If you want, post some of what you have that appeals and we can kibbutz
>some ideas?

Sorry I missed your reply yesterday.