My sister used to work at a University dormitory cafeteria many years ago. It was standard practice for them to freeze the eggs that they had at the end of one term, and use them at the start of the next. She would seperate them, but since they weren't able to know what they would be used in they would cover the whites with water, and then thaw them out and measure the amount of whites they would need in a recipe. (The egg board can give you the volume of weights by ounces or cups to equal a number of egg whites.) The water was used to prevent the whites from drying out. They did the same thing with the yolks, but since you can count the yolks as they are being poured out of the container you don't have to measure them.

Tee! Hee! Those milkweeds are pretty tough plants. They've probably been there a long time. I still probably would have dug up about 3 of them to move them closer to your backyard, so they could be watered regularly during the summer. Usually, there are enough roots in a med sized clump to take over when the long taproot is severed. Be very careful in transplanting young milkweed plants and seedlings. If that taproot is broken off, the plant is a goner. Tropical milkweed is not like that. I think that your cuttings will do very well with this cooler weather. I like to use the square Ziploc containers. Drill holes into the top of the container the size of the stem. Cut a square of water oasis about half the depth of the Ziploc container. Stick it into the container, fill with water, and let the Oasis soak up the water. Pour off the extra water. Don't want water coming up thru the holes, or the Cats could drown. The Oasis really helps to hold the stems up, as well as keeping the milkweed stems moist when it is so hot in the summer, and the water evaporates. Then, you can put your containers in your new Butterfly cage! Do you have room in your home? Several people here use the Florists water piks to put the milkweed stems in. It will work for small stems, but needs to be checked frequently to see if water needs to be added. I have stuck the water piks in a container of sand to stand them up. Some folks use small vases with the tops covered with saran wrap, and holes poked for the stems. Won't be long, and Amber's going to have some Monarch cats!!! Keep us posted.

Here is a post from the Once a Week Cooking Forum on freezing a casserole very similar to the one you want to use. I would still try a partial recipe and freeze it to see what you think, but it sounds as though you will be fine with your recipe. I think it's a wonderful fund raising idea. The thread where I found this is linked below. Lee RE: How do I freeze eggs? * Posted by Brenda (brenda_t@ivillage.com) on Fri, May 18, 01 at 10:05 I found it: anyone interested: 4 1/2 c. seasoned croutons 2 c shredded cheddar cheese 1 medium chopped onion 1/4 c. chopped sweet red ppper 1/4 c. chopped green pepper 1 jar (4.5 oz) sliced mushrooms, drained 8 eggs 4 c. milk 1 t salt 1 t ground mustard 1/8 t pepper 8 bacon strips, cooked/crumbled Sprinkle croutons, cheese, onions, peppers and mushrooms into 2 8-inch greased square baking dishes. In a bowl combine the eggs, milk, salt,mustard and pepper. Slowly pour over vegetables and sprinkle with bacon. Cover and freeze one casserole for up to 3 months. Bake the second, uncovered, at 350 for 45-50 minutes, or til knife comes out clean. To use frozen: Thaw in fridge for 24-36 hours. Bring to room temp for about 30 min then bake. Bake uncovered at 350 for 50-60 minutes or til knife comes out clean. Makes 2 casseroles (6-8 servings each) Here is a link that might be useful: How Do i Freeze Eggs

Thanks, Ginger. I think I'll "juice" them and freeze the juice...then buy one new gorgeous lime for thin slices to decorate :)