Collection search - Freezing Potato Dishes
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Record information – Brief 
Freezing Potato Dishes
Hierarchical level:Item (Accession level)Item number (ISN):562805Type of material:Sound recordingsFound in:Archives / Film, Video and Sound -
Record information – Details Fonds/collection:CANADA. AGRICULTURE CANADAAccession:1978-0095Media:SoundRelease date:1975-04 ?Production company:Information Services of Agriculture CanadaProduction credit:reporter, Barbara HaireDescription:Freezers are the modern key to convenient meals, but not all foods freeze well. Potatoes, for example, freeze well in some dishes, but not in others. Cooked scalloped potatoes freeze well, if they're covered with a homemade cream sauce. Sauces from commercial canned soups like cream of mushroom soup are easy to make, but they tend to curdle after freezing. Boiled whole potatoes tend to break down in the freezer, but mashed potatoes are fine, especially if they're frozen in dollops, then transferred to freezer bags. This is handy for small quantities of leftovers. Potato cheese croquettes also freeze extremely well. To make the croquettes, mix mashed potato with grated cheese and 1 egg yolk, then shape the mixture in patties. Brush the tops with egg white and heat the croquettes under the broiler or in a frypan until they're golden brown. <55s>Language:EnglishNotes:Detailed holdings information: -
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