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From Our Kitchen: Fresh From the Freezer
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Ripe for the Picking

  • Long and slender, frozen whole green beans can easily stand in for fresh ones--even when company's coming. Quickly pan-fried with flavorful lemon-butter and toasted almonds or simmered for hours with bacon drippings and broth, they're equally delicious.
  • Time-saving seasoning blends, featuring frozen diced onion, bell peppers, and celery, add easy and unexpected flavor to pots of field peas and greens as well as soups, stews, and casseroles. If you hate to chop, these frozen blends come to the rescue.
  • Perfect for sautés and stir-fries, frozen blends of colorful red, yellow, and green bell pepper strips are especially appealing when the price of fresh goes sky-high. (Fresh bell peppers can lose up to half their weight when seeded and cored.) Like many other vegetables, these are individually quick-frozen--just pour out as needed, and return the remainder to the freezer.
  • Frozen cut okra delivers fresh flavor year-round. It's terrific in gumbo or coated with cornmeal while still frozen and fried.

    • CAKEWALK

    Over the past 40 years, we've published hundreds of wonderful cake recipes from our readers. We all have our favorites, but we're wondering which ones you love the best. Do you make one of our caramel layer cakes every year for someone's birthday, a chocolate sheet cake for Saturday night supper, or a coconut-pecan pound cake for Christmas dinner? Drop us a line, and let us know. Please send responses to Cakewalk, Southern Living Test Kitchens, P.O. Box 523, Birmingham, AL 35201.

    "From Our Kitchen: Fresh From the Freezer" is from the January 2006 issue of Southern Living.

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