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.