Reheating for serving
Most precooked frozen foods can be reheated either in the oven or on top of the range. Reheating in the oven takes little of the cook’s attention and usually keeps the texture of the food better. Reheating on top of the range in a double boiler or saucepan is faster.
When using a double boiler, start with warm, not hot, water in the lower pan so the thawing food won’t stick.
Reheating over direct heat requires considerable attention because the food must be stirred often. The stirring may result in less desirable texture.
If heating several blocks of frozen food, don’t stack them—use a wider pan.
Generally it is better to reheat frozen cooked main dishes without thawing. However, to transfer the food to another container for reheating or to remove cellophane between layers, you will need to partially thaw the food. Do this by placing the package in lukewarm water for a few minutes.
If you thaw food completely before reheating, it is usually best to thaw in the refrigerator. Thawing at room temperature is not recommended. Once food is thawed, use it immediately.
RECIPES
When you are preparing a main dish it often takes little more effort and time to make enough for several meals. You can freeze it all in meal-size packages, or serve part of it the same day and freeze the rest.
The following recipes yield enough for 16 to 25 portions of the size indicated. For these larger-than-usual quantities you may need to check the size of your cooking utensils. As a guide to the size of utensil needed, multiply the number of portions by the size of portion to find out the total quantity of food that the recipe makes.
Recipes include directions both for serving the food immediately and for reheating the frozen food for serving.
POULTRY COMBINATION DISHES
Creamed chicken and chicken a la king are two favorites for freezing. Recipes are also given here for chicken and turkey in appetizing casserole dishes that freeze well.
If chicken broth is not available, you can substitute 1 cup canned chicken bouillon or 1 chicken bouillon cube and 1 cup hot water for each cup of chicken broth called for in a recipe.