When you have a deep-freeze, you can plan ahead. For us, that means we can make up four casseroles and about four loaves of bread (one pan is double-length and is really for making angel-food-cake, but who does that?).
Three of the casseroles went into the deep freeze, where they’ll stay until we’re not feeling like cooking dinner. The fourth was baked immediately after the bread came out of the oven. The bread will, likewise, mostly be put into the deep freeze, where it will stay until we’re in dire need of raisin bread
We’re really enjoying that there’s a tortilla factory about a mile down the road from us, and have been experimenting with making “enchilada casseroles.” This batch contains several layers of crookneck squash, as well as beans, cheese, TVP, corn tortillas, and green or red enchilada sauce.
The raisin bread contains a heap of raisins and currants, plus our spice blend, some whole rye-berries (steamed), and a few whole fennel seeds to add that random element of surprise to things.
Now that we’ve figured out that the oven needs to be preheated for about 30 minutes, we’re happy to be able to plan ahead for the week (and beyond).
-D & T