I've never frozen canned mushrooms, but this method works on many similar foods: You'll need something flat that will fit in the freezer compartment (short term). I usually use a cookie sheet. You might also use a plastic plate or even a piece of stiff cardboard. Cover the cookie sheet with waxed paper (if you don't have any, you could try aluminum foil). Drain the can. Place the mushrooms in a single layer on the waxed paper, not touching. When frozen, place the mushrooms in a freezer bag. If you don't want to lose the liquid in the can, freeze them in ice cube trays. Then store in a freezer bag.

Ken - A comment on canners and racks - if I may - Be sure to check water bath canners to see if they are tall enough for quart sized jars. They are making shorter ones now - that work better for pints. The shorter ones will not allow a full 2 inches of water over the top of the jars once filled, especially if it has a rack that lifts off the bottom. Also - in the case of choices in racks - I have very hard water and went looking for a stainless steel rack as a rust inhibitor. I did find one, however, the wire configuration is such that it lets smaller jars tip over. It would be best if they made them with concentric circles - as some are. These will hold small jars upright and prevent tipping. Sometimes these little annoyances can be irksome when you've got a big pot of boiling water to contend with. Just my 2 c's. Bejay

I have lots of impossible quiches in the freezer. Some with salmon, chicken, or ham, and others just veggies, cut into portion sizes, wrapped in wax paper, then in aluminum foil. I nuke them in the wax paper on defrost for about a minute and a half, then unwrapped for a minute or so on high. Never found them to be rubbery unless I use cheap cheese (American, Velveeta, etc.) so Swiss, Muenster, Colby, or Cheddar is used and I don't use the pre-grated Parmesan in a can (that loses its flavor when frozen for some reason). Those pies make a great snack or lunch, and somebody in my house sneaks them at midnight. But, better than a doughnut, I'd say. Nancy

Bumblebeez, Yes I have frozen them after assembling and before baking. They turned out wonderfully! I always use fresh shrimp when I am going to freeze them however, so yes if you are using already frozen shrimp then I wouldn't freeze them. I always make the stacked filo pizza when I make the shrimp stick recipe as there is just enough filo in a package for both. Although next time I may just double or triple the shrimp stick recipe. Here are some ideas for punches that I found in my files. This is far and away the BEST lemonade I have ever had-it comes from Taste of Home and everyone that has had it, loves it: (not this was quoted by person posting recipe, not me, I haven't tried it). Aunt Frances'Lemonade 5 lemons 5 limes 5 oranges 3 quarts water 1 1/2-2c sugar Squeeze the juice from 4 of each fruits; pour into a 1 gallon container. Thinly slice remaining fruits and set aside for garnish. Add water and sugar to juice mixing well. Store in refrig and serve over ice with fruit slices. Yield:1 gallon (12-16 servings) Hot Weather Punch 8 tea bags · 3 quarts boiling water · 3/4 cup sugar · 1 bottle ginger ale -- 32-ounce · 1 can lemonade, frozen 12 Steep tea in water for 10 minutes. Remove tea bags and mix tea with remaining ingredients. Chill. Ginger ale may be chilled and added just before serving if a more carbonated punch is desired. Serves 15 Summertime Cooler 1 bottle (64 ounces) cranberry-raspberry drink, chilled 2 cups water 2 large lemons 2 large limes 1 medium nectarine 1/2 pound seedless green grapes 1/2 cup raspberries lemon leaves 5 tea bags 2 to 4 tablespoons sugar 1 bottle (34 ounces) lemon-lime diet soft drink, chilled 1 can (6 ounces) frozen lemonade concentrate, thawed Mix 3 cups raspberry-cranberry drink and 2 cups water. Pour 3-1/2 cups of this mixture into a 6-cup ring mild and freeze. Refrigerate remaining 1-1/2 cups. Cut a continuous 1-inch wide strip of peel from each lemon and each lime. Set aside. Squeeze juice from lemons and limes to equal 1/4 cup each. Refrigerate to use in punch later. Trim white membrane from lemon and lime peel strips. Form each strip into a rose by rolling it tightly, skin side out, around finger. Secure with a toothpick. Cover and refrigerate. When juice ring is frozen, cut nectarine into wedges and separate grapes into small clusters. Discard toothpicks from lemon and lime roses. Arrange roses with nectarine wedges, grape clusters, raspberries, and lemon leaves on frozen ring for garnish. Pour in half of remaining drink mixture; freeze about 1 hour to set garnishes in place. Add remaining drink mixture; freeze. In a 4-cup glass measuring cup, pour boiling water over tea bags to equal 4 cups. Let steep 10 minutes. Discard tea bags. Cover and refrigerate tea until ready to complete punch. Just before serving, mix 2 tablespoons sugar, soft drink, undiluted lemonade, tea, remaining cranberry drink, lemon and lime juices, and 1 1/2 cups cold water in a 6-quart punch bowl (large enough to hold ice ring). Taste, adding more sugar if desired. Unmold the ice ring into your hands, not on a place because it might break. To loosen the ice ring from mold, place mold in a hot water bath about 30 seconds (do not immerse). Add the ice ring to punch. Tips Lemon leaves may be purchased at a florist shop. Sunny Spring Lemonade 6 cups white grape juice, chilled 1 (12-ounce) can frozen lemonade concentrate, thawed and undiluted 5 1/2 cups club soda, chilled Stir together all ingredients in a 1-gallon pitcher or punch bowl. Serve over ice. Yield: 3 quarts Shelley