I freeze a lot of things, and I know Sherry made meals for her in laws and froze them weekly. I've never tried to freeze mac and cheese, but the grocery store does it so I can't see why it wouldn't work. I usually freeze lasagna before cooking, but it's OK after cooking too. Cabbage rolls freeze well, as do muffins, cookies, bread. I make "hot pockets" with bread dough and filling. Amanda makes them with frozen bread dough, instead of making her own but she'll do it my way eventually, LOL. I've filled dough with pizza sauce, mushrooms, canadian bacon and cheese, I've used reuben ingredients, I've filled with meatballs and cheese, ham and swiss and mustard, chicken and broccoli, beef, cheese and onions/peppers that have been grilled. I freeze meatloaf and meatballs, both before and after cooking and Elery smoked a bunch of ribs and we froze them, they were great reheated with sauce. Soups nearly always freeze well, except the creamy ones which sometimes separate. Chili freezes well, as does goulash. Good luck, you're a good friend. And stay the heck out of those hospitals, as soon as you can! Annie

Rhome, if you'll be doing this more often than not, purchase some different sized open glass containers - think the smaller pyrexes and pie plate types. Give them a light spray of a cooking oil like Pam. Line them with plastic wrap, and place the food inside after it cools. When the food is frozen, you can pop the contents out and finish wrapping them as an individual or "for two" servings. I usually then put a second covering of stick free foil. Label, placing like packets in one zip lock bag. Then your glassware is free to re-use. This is good for when you need a larger size than a muffin cup provides. When they are ready to eat, they can grab these packets out of the freezer and place them on a plate (and you can give them the same exact container it was frozen in making it easier still). When the food just stars to defrost in the microwave, they can remove the plastic and finish heating. I know we shouldn't be microwaving with plastic, but you only do it till the food just starts to defrost and releases from the plastic - it's not even getting really hot. If you use the whole wheat noodles, you can make simple pasta dishes that are non tomato, with a very light, low fat cream sauce on them and those freeze well too. As for the meatloaf - I have a recipe which calls for putting lots of finely chopped carrots and zuchini into the mix, and it really helps to get those extra veggies in. I mean you can put a LOT in there and it's really good. I second soups! So easy to cook and they freeze so well.

I'm one of those people that don't like dips and normally wouldn't serve any, so three dips is too many for me. I'd get rid of the dips except for the shrimp and cocktail sauce. I would suggest some bite size squares/finger foods, such as Spinach squares, Green Chili Squares or Artichoke and Red Pepper squares. These all can be made in advance and served either warm or at room temperature. Or maybe Blue cheese tarts, Foccacia topped with goat cheese and roasted red peppers or olive tapenade or Mushroom and Pimento in PUff Pastry. The Mushrooms in puff pastry can be made days in advance and frozen. Then baked at the last minute. Home Cookin Chapter: Recipes From Thibeault's Table Artichoke Heart And Red Pepper Bites ==================================== April 12/02 From Perfect Entertaining website These simple appetizers are something that we always have on hand for surprise guests. They freeze extremely well, are very easy to make, and are always popular. They go together very well with the rest of this festive Easter menu and require no preparation time at all on a very busy day. Simply defrost and eat! 6 ounces marinated artichoke hearts in oil 6 ounces roasted bell peppers 1 small chopped onion 2 minced cloves garlic 4 eggs 2 cups shredded Cheddar cheese 1/4 cup dry bread crumbs 2 tablespoons chopped fresh parsley Dash hot pepper sauce Freshly ground black pepper . Preheat the oven to 350 degrees and grease an 8 inch baking dish. Drain the artichoke hearts, reserving 2 tablespoons of the oil. Drain the roasted peppers and discard the liquid. Finely chop the artichoke hearts and peppers and set aside. Heat a large skillet over medium heat. Add the reserved oil, onion, and garlic. Cook for five minutes, or until soft and translucent. Remove from the heat and cool slightly. Beat the eggs in a large bowl until thick and lemon colored. Beat in the remaining ingredients along with the artichoke hearts, peppers, and onion mixture. Pour into the prepared pan. Bake for 30 minutes, or until pale golden brown. Cool for 15 minutes, then cut into one inch squares. Tightly wrap and refrigerate for up to 2 days, or freeze for up to a month. Serve cold, at room temperature, or gently reheated in a 300 degree oven for 5-10 minutes. Makes 60 bites. Home Cookin Chapter: Recipes From Thibeault's Table Spinach Squares =============== These are really good. They are from a Woman's Day Home Entertainment Magazine from Dec. 1982. 2 packages (10 ounces each) frozen, chopped spinach 1/2 cup chopped onion 1 tablespoon vegetable oil 2 cloves garlic, minced 2 tablespoons chopped parsley 8 eggs beaten 10 to 12 soda crackers, crumbled (2/3 cup) 2 teaspoons herbs, (thyme, rosemary, dill) 1 teaspoon pepper 1 1/2 teaspoon salt 2 cups grated cheddar cheese Parmesan cheese paprika . Thaw and drain spinach. In large skillet, heat oil. Saute spinach, onion, garlic and parsley until lightly cooked. Add eggs, crackers, seasonings and Cheddar cheese, mix together. Pour into a greased 8 1/4 X 13 1/2 inch baking dish. Sprinkle top with Parmesan cheese and paprika and bake at 325 for 45 minutes, or until knife inserted in centre comes out clean. cut in small squares, about 1 3/4 inches. May be served hot or cold. Makes 36 squares Home Cookin Chapter: Recipes From Thibeault's Table ==================== Source: Williams-Somona 8 oz tart pastry dough (or frozen puff pastry) 3 oz spinach or Swiss Chard 1 egg 2/3 cups heavy cream 3/4 cup freshly grated Emmenthaler Cheese 1/4 teaspoon freshly grated nutmeg salt and pepper 3 oz Blue Cheese (Roquefort, Gorgonzola,etc.) 2 Tablespoons pine nuts . If using tart pastry, prepare the dough and refrigerator 30 minutes before you are ready to roll it out. If using commercial puff pastry defrost in the refrigerator or at room temperature. Preheat an oven to 425°F. Bring a large saucepan filled with water to a boil. Plunge the spinach or Swiss Chard into the boiling water and cook for 30 seconds. Immediately drain in a colander and rinse with cold water to halt the cooking. Drain again, pressing against the greens to force out as much water as possible; set aside. Break the egg into a bowl. Add the cream, Emmenthaler cheese, nutmeg and salt and pepper to taste and beat with a fork until completely blended. Coarsely chop the spinach or chard and add it to the bowl; stir well. On a lightly floured board, roll the dough out as thinly as possible. Sprinkle the Roquefort or other blue cheese evenly over the dough. With a fluted pastry cutter about 1 1/4 inches in diameter, cut out 18 dough rounds. Use the rounds to line 18 individual tartlet pans or wells in tartlet trays or miniature muffin pans. If using the former, arrange the lines pans on a large baking sheet. Fill each lined pan with some of the egg mixture and scatter a few pine nuts on top. Place the tarlets in the oven and bake until the filling sets and the crust is golden, about 15 minutes. Serve Warm. Home Cookin Chapter: Recipes From Thibeault's Table ===================================== 1 focaccia, homemade or purchases 1 roasted red pepper, cut into strips and drizzled with olive oil. 1 recipe homemade Tapenade (or purchase all ready made) Chevre (Goat cheese) . Cut the Focaccia into bite size squares Cut the roasted pepper into small strips Warm the Goat Cheese in the microwave to soften. Put a dollop of goat cheese on top of each square of focaccia. On half the focaccia place a few strips of pepper and on the other half place a small spoon of Tapanade. Home Cookin Chapter: Recipes From Thibeault's Table Green Chile Squares =================== April 12/02 Perfectentertaining.com We love simple recipes, and this one certainly qualifies. With only three ingredients it whips up in under five minutes and then bakes unattended, making it perfect for parties. It can also be made up to 24 hours ahead of time and served hot, cold, or at room temperature. 2 cups grated Monterey Jack cheese 2 cans green chiles 4 well beaten eggs . Preheat the oven to 350 degrees. Sprinkle the cheese and chiles in the bottom of a 9X13 baking dish. Pour the eggs over the top. Bake for 30-40 minutes or until golden brown and firm. Cool to room temperature and then cut into squares. Makes 8 servings. Home Cookin Chapter: Recipes From Thibeault's Table Marinated Mussels ================= The Foods and Wines of Spain 1/2 cup olive oil 3 tablespoons red wine vinegar 1 minced garlic clove 1 teaspoon small capers 1 tablespoon minced onion 1 tablespoon minced homemade pimiento 1 tablespoon minced parsley salt Freshly ground black pepper 2 dozen mussels 1 slice lemon . Mix the oil, vinegar, capers,garlic, onion, pimiento,parsley, salt, and pepper in a bowl; set aside. Scrub the mussels well, removing the beards. Discard any that do not close tightly. Place 1 cup of water in a skillet with the lemon slice. Remove the mussels and bring to a boil. Remove the mussels as they open; cool. Remove the mussel meat from the shells and add to the bowl with the marinade. Cover and refrigerate overnight. Reserve half the mussel shells, clean them well, and place them in a plastic bag in the refrigerator. Before serving, place the mussels in their shells and spoon a small amount of the marinade over each. Home Cookin Chapter: Recipes From Thibeault's Table ====================================== The Foods and Wines of Spain 1 package puff pastry 1 Tablespoon olive oil 1 Tablespoon minced onion 1 clove garlic minced 2 Tablespoons minced pimiento preferably homemade 1/4 pound mushrooms, chopped fine 1/2 dried red chili crumbled or 1/4 teaspoon dried red pepper flakes Salt and pepper to taste 2 Teaspoons grated parmesan cheese . Heat the oil in a skillet and saute the onion and garlic until onion is wilted. Add the pimiento and cook for a minute, then the mushrooms, chili pepper, salt, and pepper and saute until mushrooms are softened. Remove from the heat and stir in cheese. Roll the puff pastry to 1/8 inch. You can cut Cut into 1 3/4 inch circles and place 1 teaspoon of filling on half of the circles. Moisten the edges with water, cover with the remaining pastry circles, and press with the tines of a fork to seal. I prefer to make them triangle shape,by cutting the pastry into 2 1/2 inches squares, add filling on one half and then folding over corner to form a triangle. (May be prepared ahead and refrigerated) Place on a dampened cookie sheet and bake at 425 F on the upper rack of the oven for 7 to 10 minutes or until golden. ( To cut down on work you could make this appetizer in a larger size and Bake for about 20 minutes.) Then cut into wedges.

Haven't tried this one but it sounds interesting: Frozen Peanut Butter Pie with Candied Bacon Serves8 Active time:30 min Start to finish:6 1/2 hr (includes freezing) Candied bacon might seem like the ultimate example of gilding the lily, but it adds a sweet, smoky edge to this already luscious pie. Elvis would be proud. 7 bacon slices (about 6 ounces) 3/4 cup sugar, divided 1/8 teaspoon ground cinnamon About 35 chocolate wafers, finely ground in a blender or food processor (about 2 cups crumbs) 3/4 stick unsalted butter, melted 1 cup milk 1 cup creamy peanut butter (not natural) 1/2 teaspoon pure vanilla extract 1 1/4 cups chilled heavy cream 1/3 cup salted roasted peanuts, finely chopped Equipment:a 10-inch pie plate (6-cup capacity) Cook bacon (in 2 batches if necessary) in a 12-inch heavy skillet over medium heat, turning once, until lightly browned on edges but still flexible, 5 to 6 minutes total per batch. Transfer to paper towels to drain. Pour off fat from skillet and arrange bacon in skillet in 1 layer. Sprinkle 1/4 cup sugar and cinnamon over bacon and cook over low heat, turning occasionally with tongs, until sugar has dissolved and then caramelized (sugar melts very slowly and burns easily; reduce heat if necessary after sugar begins to caramelize) and coats bacon, 8 to 10 minutes. (Bacon will be dark and look lacquered.) Transfer bacon with tongs to a cutting board to cool. When bacon is cool, finely chop 5 slices, leaving remaining 2 slices whole. Stir together wafer crumbs and butter, then press onto bottom and up side of pie plate. Chill pie shell. Heat remaining 1/2 cup sugar and milk in a small heavy saucepan over medium heat, stirring until sugar has dissolved. Remove from heat and whisk in peanut butter and vanilla until combined well, then transfer to a bowl and cool completely in an ice bath, stirring occasionally. Beat cream with an electric mixer until it just holds stiff peaks, then fold into peanut butter mixture with peanuts and chopped bacon gently but thoroughly. Transfer filling to pie shell, smoothing top. Cut remaining 2 bacon slices into 2-inch-long pieces and arrange in a decorative starburst shape in center of pie. Freeze pie, uncovered, until frozen hard, about 5 hours. Let pie soften slightly in refrigerator before serving, about 30 minutes. Cooks note: Pie can be frozen, covered after 5 hours with plastic wrap and foil, up to 2 days. Here is a link that might be useful: Gourmet