I can Freeze that??

I Can Freeze That?
How to Freeze Eggs, Milk and Other Unexpected Foods
Has a good sale or harvest left you with more food than you can use now? No need to let it go to waste. Here are instructions for freezing some foods you may have never thought of freezing:
Eggs
Mix the yolks and egg whites together, and pour into an ice cube tray. Two cubes are the equivalent of one large egg.
Milk
Store in its original container, but pour out enough milk to allow for expansion—approximately a cup per gallon of milk. Thaw in the refrigerator, and shake well before using.
Butter
Store in its original container. Thaw in the refrigerator to use.
Bananas
Freeze in peel. Then, simply thaw and peel to use in smoothies and breads. Note: the peel will turn black, but that won't effect the quality of the banana at all.
Celery
Wash and chop to desired size. Then, flash freeze on a tray, and transfer to a freezer bag or another air-tight container. To use: add the frozen celery directly to soups or other heated dishes.
Tomatoes
Wash thoroughly. Then, freeze whole and unpeeled on a tray. Transfer to freezer bags once fully frozen.
Fresh Herbs
Chop finely. Then, place in an ice cube tray along with a small amount of water. To use: simply drop frozen cubes directly into heated dishes.
Nuts
Freeze (either in shell or shelled) in a freezer bag or another air-tight container.
Zucchini and Other Squash
Wash and chop to desired size. Then, blanch for three minutes; allow to cool; and freeze in an air-tight container.Do Not Freeze:Do not freeze these foods because their structure will deteriorate in the freezer. Some commercially prepared foods, such as already frozen potatoes, can be substituted in recipes that you want to freeze, since they are flash frozen and treated to maintain quality. If you want to freeze a food and you're not sure if it will keep well, wrap and freeze a small portion, then thaw and reheat. If the quality of the food is acceptable to you, go ahead and freeze the entire recipe.
FOOD
SPECIAL TIPS
DELICATE VEGETABLES
Lettuce, tomatoes, radishes, and cucumbers do not freeze well because their cell structure breaks down. You can freeze fresh tomatoes, but then only use them in cooked dishes like tomato or spaghetti sauce.
FRUITS
Watermelon, grapes, apples, and citrus fruits do not freeze well. Generally, any fruit with a high water content loses quality when frozen.
COOKED EGG WHITES
Cooked egg whites become rubbery when frozen. You can freeze them in a salad or sandwich filling if finely chopped and mixed with other ingredients.
MAYONNAISE
Mayonnaise separates when frozen. In a casserole, mayonnaise can freeze well. Use cooked salad dressings instead of mayonnaise.
POTATOES
Cooked and raw potatoes become mushy when frozen. Use purchased frozen potato wedges, chunks, or hash browns when making a casserole to be frozen.
FLOUR THICKENED SAUCES
These sauces and gravies separate when thawed. Freeze without the thickening agent, then add flour when reheating.
CORNSTARCH THICKENED SAUCES
These sauces and gravies thickened with cornstarch separate when thawed. Freeze without the thickening agent, then add cornstarch when reheating.
CREAM AND CUSTARD PIE FILLINGS
These foods tend to separate and 'weep' (moisture appears on the surface) when frozen..
COOKED FROSTINGS
Cooked frostings, like Seven Minute Icing, become rubbery and tough when frozen.
COOKED PASTA
If you want to freeze cooked pasta, mix it with a sauce or gravy before freezing. Plain cooked pasta becomes too mushy if frozen alone.
SALAD GREENS
The cell structure of salad greens is destroyed when frozen; do not freeze.
CREAM CHEESE
Cream cheese becomes crumbly and grainy when frozen by itself. It will freeze well when mixed with other ingredients, like milk or cream, in a sauce.
SPICES AND HERBS
Freezing can change the quality and strength of spices and herbs. If you want to freeze a highly spiced recipe, especially one containing cloves, paprika, peppers, and curry, add the seasonings during reheating. Season lightly when preparing the food for the freezer.