*  Exported from  MasterCook  *

                                Oamc Tips

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Hints

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***NONE***

1)I bought a few rubbermaid/tupperware containers for some of the food
(the OAMC book by Wilson/Lagerborg tell how many containers and what
sized containers you use for their recipes...gives you a good idea of
what you need.)

 2)Zip top freezer bags hold most of my food. These are relatively
inexpensive, if you find them on sale. I sometimes wash them out and
re-use them....however they deteriorate after a couple of uses. The nice
thing about ziplocs, is that you can freeze your meals flat and then
arrange them in the freezer, as if you were storing them like books,
kind of up on end.... 
3) For layered casseroles and lasagnes, I spray the 9x13" pan with
cooking spray, line with foil, assemble the dish, then freeze in the
pan. When it is frozen solid, it pops easily out of the pan, then wrap
well with a couple of layers of foil. This way you don't have your pans
out of commission. On cooking day, I borrow some 9x13's from family and
friends so I have plenty on hand. (Sometimes I have a struggle getting
the foil out of the frozen food...a little hot water helps if it is
stuck.)


 from the Frozen Assets List


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