To Freeze Or Not To Freeze

*  Never overcook foods that are to be frozen.  Foods will finish cooking when being heated. 

*  Don't refreeze cooked, thawed foods. 

*  Don't freeze spaghetti, macaroni, and noodle mixtures.  These tend to become too soft, and lose texture when reheated.  

*  Green pepper may change the flavor in frozen casseroles.  Clove, garlic, and pepper flavors get stronger when they are frozen, while sage, onion, and salt get milder, or fade out.  

*  Don't freeze cooked egg white, it becomes tough. 

*  When freezing foods, label each container with the contents, and the date it was put in the freezer.  Store at zero degrees, and always use cooked frozen foods within one to two months.