FROZEN FOODS

Frozen foods are easy to cook. However they do require a little
different handling than fresh foods. The following are rules to ob-
serve in cooking frozen foods and some suggestions for their prepara-
tion. |

In using frozen fru‘ts in place of fresh, allow for the sugar used
in preparing the fruit for freezing. In genéral they may be substi-
tuted for the equivalent amount of fresh fruit called for in the recipe.

When thawing fruits, leave in package unopened. Exposure to
air robs the fruit of some of its color and flavor. Do not remove truit
from the carton until ready to use. ©

Frozen fruits to be used in pies, cobblers, etc. need only be thawed
enough to spread. Those frozen fruits that are to be cooked may be
started cooking from their frozen state. Fruits to be served as a chilled
dessert should be served partially thawed while still icy.

Frozen vegetables should be started cooking while they are still
frozeu. They should be cooked quickly. Frozen vegetables need only
be cooked 14 to 14 as long as fresh vegetables. ?

Frozen meats may be started cooking while they are still partially
or completely thawed. A quick way of thawing a roast is to place it
in an over at 175 degrees. Do not remove the freezer wrapping.

Frozen poultry may be thawed and cooked or cooked from its
frozen state. If cooked from frozen state additional time should be
allowed. |

Frozen fish may be thawed completely or cooked while still frozen.
Allow half again as much cooking time if cooked frozen.

, Frozen unbaked pies may be defrosted and baked the same as
fresh made pies. Or they may be placed directly in a 400 degree oven
and baked. Allow 10-15 minutes additional baking time if baked
while still frozen.

Frozen baked pies may be thawed at room temperature while still
wrapped (2-3 hours). Mince and apple pies may be thawed and then
placed in 375 degree oven for a few minutes to reheat before-serving.

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