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I use lots of nuts in my cooking and baking, and I would get upset when I ran out at a crucial time. Now I buy large bags of walnuts, pecans and other nuts from wholesale stores, pour them into freezer bags, label them and store them in the freezer. When fixing a recipe, I just pour out the amount of nuts called for and put the rest back in the freezer. —Doris Russell, Fallston, Maryland
Here’s a fun way to freeze meat loaf and enhance its appearance at the same time. Simply press…
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Extra egg whites and yolks can be frozen for use in another recipe. Freeze egg whites in ice…
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