Here is the basic method I use to manage the freezer. First, I had posted a method to vacuum pack food to prevent freezer burn without buying expensive "Foodsaver" type bags. Labeling is very easy. It is a pain having to write each label every time you freeze something. I use MS Excel formated to print labels on inexpensive pressure sensitive labels, 30 label on one page. Actually there are not that many food that go into the freezer, Pork, pork chop, pork shoulder, pork loin, sirloin, chuck--------etc. Indentfying the date is also easy. Just put on the label 1 to 12. I is January, 2 is Feburary, etc. Peel off one of the labels, stick it on and you are done. The label stays on the plastic bag and will not fall off. You can also do this. you have two label made of the same item, one for the item which goes in the freezer, one goes on a note book. When you look at the note book, you will know what you have in the freezer still not used. When you use that item, you cross it out from your note book. dcarch

* Posted by coconut-nj (My Page) on Sat, May 30, 09 at 11:27 Sally, anywhere that has alot of British imports would probably have it. I was checking out who had it online the other day and while you might not want 6 bottles of it.. smiles... Amazon has 6 bottles for $27.05. It's free shipping too. Most places sell it for between five and six or up to eight dollars, so that's a great price. They say they're 15 oz bottles. Maybe somebody else would want to go in on it with you?? I've always heard of it described as a mayo with more vinegar and also with a mustard taste. Sounds good. Smiles. My DW used it when she used to travel to the UK all the time for buisness. Surprised she didn't bring any back. I have a head of savoy cabbage so I'm going to make my easy 'stuffed' cabbage casserole that I described above. It makes it so easy and quick which is just what we want on a Saturday night. Steam the cabbage briefly, layer it with dirty rice, pour some tomato juice mixed with onion and garlic powder between layers and on top and bake for about 40 minutes. I'll see if I can manage to take a picture. I seem to be terrible at that. The camera is always in the other room and it's a kind of big house and by the time I'm done cooking I'm not walking very well. LOL.. We will see. Oh btw, I always make two dishes of this because Christy gets burnt out on "red" since I always have something made with red sauce around I make her a version with just some broth on it. I do stuffed peppers for her the same way. No red. I do love the red on it but prefer tomato juice since it's nice and light although I'll just water down tomato sauce or puree with chicken stock/broth, if I don't have any handy.

Hi Sherry_7bAL, I'm glad you enjoyed the 'new/old' recipe you found. RE: egg noodles... I used to hand mix, roll out with a rolling pin (yes, uber-thin!) and hand cut, then carefully unroll - what a chore! I finally broke down and bought this Atlas Wellness pasta machine just for that dish... I also followed the recipe and well written directions from the very first review (Amazon screen name UpperDown) for making pasta dough in a food processor. This particular pasta machine leaves no traces of metals on pasta (I had another that did, cheaper). My recipe differs only in that I add a wee bit more salt to the dough for some dishes. Now I make spaghetti pasta (haven't bought it since!), as well as pasta for the chicken and noodles (setting 9, using the thinnest cutter) as well as fettuccine for beef stroganoff, shrimp fettuccine, and other dishes... I also make lasagna and stuffed ravioli now. It's easy and fast, and there's a huge difference in taste and texture. Sometimes I add a little semolina flour for bite, and sometimes I mix in fresh herbs. Sometimes I brown my flour as the first reviewer mentions in the comments section. Never did I think I'd make all our pasta, or try new pastas, but the food processor technique is fast and easy, and the pasta machine takes very little time. I tend to make double/triple batches, freezing mine after it's dried, tossing however much I need frozen into boiling water. Happy cooking!

My Mom & a few of my siblings had a blood disease known as Spherocytosis(sp) that causes a sever iron issue. Hmmm ... I'm not familiar with this, but many of my family members have Hemochromatosis -- a blood condition that is connected with excessive iron -- I'm wondering if these are connected conditions. What Hemochromatosis is: a normal person eats something heavy in iron, and his body keeps what's needed /discards the rest through the urine. A person with Hemochromatosis "holds onto" the excess iron ... it makes no difference to a young person, but between ages 50 and 60, the excess iron builds up to the point to make itself known: the most common thing is Cirrhosis of the Liver, but kidney disease is also common. The thing is, that excess iron builds up in the internal organs, and it causes cancers, etc. The treatment is simple: Give blood every six weeks -- other people can use the blood -- it isn't tainted in any way, and by discarding blood regularly, the iron cannot build up to problematic proportions (you may also be guessing that women are better protected from Hemochromatosis, even if they carry the condition). Yes, I am obsessive about giving blood. Are you, by chance, Irish? Hemochromatosis is almost exclusively limited to those of us with Irish blood ... but if you have a single drop of Irish blood in your body, your chances of having this condition are excellent. Anyone else of Irish descent, make a New Year's Resolution to be tested for Hemochromatosis in January! Back to liver ... my family has never been a big fan of either beef or calf liver, but we will eat chicken livers 'til the cows come home -- seriously, my three brothers would fight someone for a chicken liver. We LOVE our chicken livers. The secret: Never deep-fry them, as restaurants tend to do. Drench them in seasoned flour, then fry them gently just until done -- if you over-cook them, they are nasty. We always eat them with rice, gravy and peas.