Guest guest Posted March 23, 2007 Report Share Posted March 23, 2007 The OAMC (Once-A-Month-Cooking) cookbooks usually have a recipe for twice baked potatoes. I haven't made any in quite a while, but you bake the potatoes, scoop out the insides, mash and season using cream cheese instead of milk and butter, add a bunch of cheddar cheese, plus salt & pepper, then re-fill the potato shells, wrap in foil in pairs, with the filling sides together then freeze. When you are ready to use, re-heat in the oven after unwrapping, separating when you can, for 30-45 minutes. A quick internet search would likely produce lots of recipes alone this line. I don't have my OAMC cookbook right now or I would post a recipe. -- Kat_Doyle (@earthlink.net) Donna Magee <hotflash Fri, 23 Mar 2007 10:31:55 Re: freezing veggies Hi Donna I freeze mashed potatoes, I have never attempted a dish with sliced potatoes. They need some kind of fat. You can use milk and butter or olive oil and soy milk. The texture I like when I freeze them is on the loose side but you can experiment and see what works best for you. DonnaM 41' 21 " N 72' 09 " W USDA zone 6 AHS heat zone 4 On 22 Mar 2007, at 8:59 pm, Donnalilacflower wrote: Potatoes come out awful for me when they are in a cooked dish and I freeze them, anyone else have that problem? Donna --- Katie M <cozycate wrote: > I never had much luck trying to freeze tomatoes. > How did you do it. > Katie > > Donna Magee <hotflash wrote: > > Hi all > The other thing I do is freeze a lot of produce in > season. When there > are a lot of peppers at the farmers market I freeze > a couple of > gallons. The same for squash, tomatoes, herbs and > anything else I can > think of. I need a bigger freezer. DonnaM > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.