In the United States, refrigerate eggs when you get home
In Europe, they sell eggs fresh out of the nest, which have not been washed. This means that the protective coating preservative is still there. In the US, we wash eggs before selling them.
One week in refrigerator is about the same as one day on the counter.
Ingredients
3 Eggs
2 TBL cold Butter – in pieces
1/4 tsp salt
Small nonstick pan
1 TBL whole milk
1 TBL water
Step by Step
Beat egg until white and yolk is incorporated, but not completely homogeneous
Bring temperature of pan up to 250°
Small drop of water should gently start to boil
Mix egg, water, and milk together
Add in pieces of cold butter – BUTTER HAS BUILT-IN EMULSIFIERS
Add egg and butter to hot pan
Stir egg gently, slowly and continually with spatula
As it begins to gel keep pushing it towards the center, bringing up from the bottom.
Eggs should be cooked, but still moist. Not dry.
AS SOON AS most of the liquid is gone, but egg is moist, serve. It will continue to cook.
Plate up, garnish with a sprig of parsley, and serve with toast.
NOTE: If eggs are completely cooked in the pan, they are overcooked on the plate.
Beatitudes Slow and Easy Scrambled Eggs
Preheat a skillet to about 225 degrees (so that water lazily rolls across the pan’s surface, but doesn’t bounce or dance.)
Beat your eggs for about 50 strokes
Add a cold pad of butter to your eegs
Add just a dab of EVOO to your skillet
Add your eggs to the skillet and slowly (but continually) mix/agitate with a spatula
Plate when jelled, but not hard or dry
Optionally, add green onions, chives, crushed bacon, or cheese to your eggs at the last second before plating
Top with cheese if you wish.
How do restaurants make scrambled eggs taste better than homemade?
They don’t.
You can easily make scrambled eggs the way a restaurant does.
Here are the six common sins of scrambled eggs and how to avoid them:
No milk. Use a splash of water instead. The steam creates lighter eggs.
Don’t whip eggs till frothy. Just mix with a fork. You’re breaking and incorporating the yolks in with the whites, not trying to make a souffle.
Easy on the heat. Medium-low heat (3–4 on an electric, 3 on a gas stove). Never cook eggs over high heat.
No oil. If you’ve just made bacon, put some bacon grease in the pan. If not, use a pat of butter. Note: If you use bacon grease, use less salt.
Pay attention. Stir constantly and gently with a soft, flexible silicone spatula, constantly scraping the bottom of the pan to keep them from sticking while the eggs cook. Toss in a pinch of salt to taste just before the end.
Watch the late exit. Take them off the heat before you think they’re done. They should be shiny, and still look a little wet. Don’t worry, they will continue to cook on the plate.
This is actually one of the best meatloaves that I have EVER created. There are loads of cruciferous veggies in it. It is moist, yet holds together for a really meaty taste, plus it’s chucky jammed full of delicious greens. The first six greens are from your Gila Farms produce selection this week.
Grandpa’s Green Meatloaf
1 large handful Mustard Greens
1 handful Kale
1 handful Spinach
1 handful Collard Greens
4 stalks Green Onions (minced)
4 stalks Garlic (minced)
1 lb hamburger
1/4 lb spicy pork or chorizo
1/2 CU uncooked oatmeal
2 eggs
1 large onion (minced)
1/2 carrot (minced)
1/2 stalk celery (minced)
1 tbsp Worcestershire Sauce
1 tbsp Ketchup
Salt and pepper to taste
Steam all greens for 15 minutes
* SQUEEZE as much liquid out from greens as you are able
Mince on cutting board
Mix with all other ingredients except hamburger
Add hamburger and mix just until meat is broken apart
Firmly pack into loaf pan and top with more ketchup or BBQ squce
Sprinkle VERY lightly with brown or white sugar
Bake at 350 degrees for 35-50 minutes (bigger loaves take longer)
Let sit on counter for 10 minutes before cutting.
NOTE: Don’t over-mix the meat, or it becomes mealy.
After your greens are steamed and chopped, wrap in a paper towel, then wrap that in a dark colored cloth (cause it will stain) and S Q U E E Z E absolutely all of the liquid from it. Chop again, and then put into bowl to mix.
Published in Grandpa’s Corner – IRC Volume 1, Issue 5
Grandma’s Meatloaf
This is how Cynthia makes meatloaf.
Great-Grandma’s Meatloaf
This is the recipe that my mother gave to me. It’s the way we’ve done it in the Andrews family for about 60 years. My revisions are in parentheses.
Chop and saute one stalk of celery – set aside
Mix 1 LB Hamburger (or 3/4 LB HB and 1/4 LB Ground Pork)
1/2 cup diced onion
Salt and pepper to taste
1 tsp parsley flakes
1 tsp Worcestershire Sauce
2 beaten eggs
(4 chopped scallions)
(1/4 C grated cheddar cheese)
2 1/2 slices sliced/diced bread (or 2 C raw oatmeal)
1/2 C warm whole milk to make very “wet”
Add cooked celery and a dash of nutmeg
Mix all well, but do not over process
Put into oven at 350 degrees for 2 hours
While it cooks, mix:
1/2 C ketchup
1 TBL flour
1 TBL sugar
Spread on top of meatloaf during last half hour of cooking time
Non Old-Fashioned Meatloaf
Ingredients
1 CU Prego (or sauce below)
2 LB ground beef
1 ½ CU Pepperidge Farm Herb Stuffing
1 large onion
2 eggs (beaten)
½ CU shredded mozzarella or Swiss
2 TBL cooked spinach
Instructions
1. Mix all stuff together (keep out 3 TBL sauce and cheese)
2. Shape firmly into cake pan (about one inch thick)
3. Bake at 350 F 1 hour
4. Spoon remaining sauce over meat
5. Sprinkle with cheese
6. Bake additional 5 minutes
7. Let sit 5 minutes before serving
Special Steps
Variations – Add 1 TBL cayenne pepper to the mixture before cooking
– Salt and pepper to taste
– If you use bread crumbs instead of stuffing, add 1 tsp each of oregano, ground cloves, chives, vinegar, and deli mustard
– If you use one 6 oz can tomato paste instead of Prego sauce, add ¼ CU each of water, mushrooms or black olives, and diced tomato; and 2 TBL each of olive oil, garlic and parsley.
Mini Meatloaves
You can make a personal meatloaf for each person.
INGREDIENTS
1 onion
2 ribs celery
1 TBL EVOO GLAZE
1 C ketchup
1/4 C brown sugar
4 tsp apple cider vinegar MEAT LOAF
1 C bread crumbs
1/4 C buttermilk
2 tsp thyme
1 TBL salt
1 TBL Dijon mustard
1 C sour cream
1 egg
1 LB freshly ground chuck
1/2 LB freshly ground pork
1/2 LB freshly ground veal
STEP BY STEP
Saute onion and celery in EVOO
Mix with everything except meats and glaze
Fold with ground meat – DO NOT OVER MIX
Lightly grease cupcake pans
Pack into cupcake pan and brush with glaze
Bake at 350º for 25-30 minutes
Let cool at least 5 minutes before trying to remove
Easy Peasy Meatloaf
Crack two eggs and beat well
1 lb each chuck and ground pork
1 1/2 cups Quaker ORIGINAL ( not instant ) Oatmeal
One 16 ounce can diced tomatoes
One packet French onion mushroom soup/dip mix
(OR 1 can Campbell’s tomato soup and 1/2 cup additional oats)
1/4 cup finely grated Parmesan
Kosher salt and freshly ground black pepper
REWRITE THESE
Preheat the oven to 350 degrees F.
Break up the beef and drop loosely in a large bowl. Sprinkle the breadcrumbs evenly over the beef.
In a medium bowl, add the tomatoes, soup mix and Parmesan. Mix and mash up any large chunks of tomatoes using a potato masher. Taste and season with salt and pepper if necessary (the mix packet contains lots of seasoning, so you probably won’t need to). Add the egg and stir.
Pour all but 1/2 cup of the flavor base (tomato mixture) over the top of the beef. Using your less dominant hand with your fingers spread out like a pitchfork, gently mix and fold everything together, turning the bowl with your free hand, until just combined. Don’t over-mix!
Form the mixture into the shape of a loaf on a parchment-lined baking sheet or press gently into a meatloaf pan. Top the loaf with the remaining flavor base. Cook until the internal temperature is 155 degrees F, 50 to 65 minutes. Remove and gently cover with aluminum foil for 10 minutes to allow the ambient heat to bring it to 160 degrees F before slicing and serving.
THIRD PARTY RECIPES – RecipeBox.XYZ
Sunny Anderson’s Nunya Meatloaf
The information below this section is from a third party. It is part of Grandpa's Personal Recipe box. Feel free to browse, but know that this information is from someone else.
Meatloaf:
1 tablespoon olive oil
1 small Spanish onion, cut into small dice
Kosher salt and freshly cracked black pepper
3 cloves garlic, minced
1/2 cup whole milk
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce, such as Tabasco
2 large eggs
1 pound ground chuck
8 ounces ground pork
8 ounces ground veal
1 cup coarsely crushed saltine crackers (about 24)
1/3 cup minced fresh parsley
Glaze:
1/2 cup barbecue sauce
1/4 cup brown sugar
1/4 cup apple cider vinegar
2 tablespoons sriracha sauce
Directions
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
For the meatloaf: Heat a skillet over medium heat, add the oil and saute the onions until translucent, 3 to 5 minutes. Season with salt, add the garlic and saute for 1 to 2 minutes without letting the garlic brown. Set aside to cool.
In a large bowl, whisk together the milk, mustard, Worcestershire, hot sauce and eggs, then season with salt and pepper. Add the beef, pork and veal along with the crackers, parsley and cooked onion-garlic mixture. Use your hands to mix until everything is evenly combined. Place the meat mixture on the prepared baking sheet and use your hands to gently form into a rustic loaf shape, about 9 inches by 5 inches.
For the glaze: In a small bowl, combine the barbecue sauce, brown sugar, apple cider vinegar and sriracha.
Slather the glaze all over the meatloaf, then bake, basting once halfway through, until the internal temperature registers 165 degrees F, about 1 hour. Let rest for 20 minutes before serving.
Cook’s Note: Before baking the whole meatloaf, bake a small tester patty of the mixture to test for seasoning.
Adapted from the cooking show Family-Style with Chef Jeff
Shiitake, crimini, portabello
Dice and sauté in olive oil, garlic and salt
2 C Sauce . . Basil, celery, onion, lots of garlic, Green chilies, barbecue sauce, ketchup, Salt-and-pepper, Cayenne, chili powder, fresh thyme, dried mustard, Worcestershire sauce, chopped kale
3 pounds lean ground turkey meat
Sauce
Three turkey eggs, or five regular eggs
Stir to incorporate, then add 2 cups breadcrumbs
Hack into pan for cooking, and top with barbecue sauce then chopped mushrooms
Bake at 375° for one hour for small pan, up to 1 1/2 hours for large pan
Hamburger pork combination or lamb if that sounds good
Breadcrumbs soaked in milk and then run out
One egg
Green onions, garlic, minced, parsley, Celery, salt, pepper, LEMON zest
Drizzle olive oil then mixed with hand’s. Bake at 425° for 30 minutes
Leftover Meatloaf Tricks
Serve a warmed over slide with a fried egg on top for breakfast
Dip a slice in egg wash and then panko bread crumnbs and fry in a skillet till browned
Start on low heat – about 325º – and cook till internal temp reaches about 165º – glaze at about 15 minutes
The goal of a casserole is not to prepare a restaurant-quality showpiece, but is rather to feed the hungry and heartbroken.
Allow for drainage, or you could get a soggy bottom. There are meatloaf pans that have holes in them to let the grease drop to the bottom of the pan.
A casserole should have kind of a creamy mouth feel to it, have a crunchy top (traditionally Ritz Crackers) and you should be able to identify the individual components within the casserole.
Add a bit of cornstarch to your meat and it will gel some of the run-off. Shredded Parmesan also does this.
Many meatloaf recipes use stale bread crumbs. Try these options:
– Use a fresh and hearty loaf such as French bread
– Use dry oatmeal – not minute oats, but traditional rolled oats
Combine
1/4 cup sour cream
1/4 cup Miracle Whip
1/4 cup yogurt
1/4 cup Ranch Dressing
then add
1 small clove garlic, minced
1 tablespoon fresh lemon juice
Kosher or sea salt, to taste
Fresh cracked black pepper, to taste
3 chives/green onions sliced small
then
drizzle 1-2 tablespoons milk until desired consistency
gently fold in
4 ounces blue cheese, crumbled
Refrigerate for at least an hour to let flavors combine
In a sauce pan
melt 1/2 cup butter
then add (in order, with 30 seconds between each add)
4 cloves garlic, minced
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 cup Frank’s Red Hot or Durkee hot sauce
Cook 3 minutes, then set aside
Preheat vegetable oil (Canola or Safflower) to 375° for frying
2 pounds chicken wings, split, tossed with
Kosher or sea salt, to taste
Fresh cracked black pepper, to taste
1/2 cup all-purpose flour, for dredging
Fry wings in small batches (8-10 minutes)
Serve warm with blue cheese dip
Chinese Chicken Wings
1/3 C water
1/3 C Sake
4 TBL Brown sugar
1/3 C naturally brewed soy sauce
3 TBL Mirin . Sweetened rice wine
3 TBL Oyster sauce
1-3 Tien Tsin chili
1 stick cinnamon
2 cloves Star anise
1 branch Ginger . peeled and sliced
3 Green onions
Pre heat large sauté pan with sesame oil
Brown wings in sesame oil
Meanwhile, combine all other ingredients
Add combined ingredients
Boil then simmer uncovered to reduce . about 30 minutes
Stir to coat with remaining glaze
Sprinkle with sesame seeds and scallions
MENU SUGGESTIONS:
Pair wings with more finger food. Corn on the cob would go nicely.
A classic pairing is celery and carrot sticks.
Roasted potato wedges are a good alternative and can be cooked alongside the wings.
IMPORTANT NOTE: Use a second clean metal pan for tossing after they are cooked to avoid cross-contamination from any juice that leaked out of the uncooked, lightly seared chicken.
Dipping sauce is yogurt with lime and honey
Pat wings with paper towel and then put on tray in a single layer. Put on the bottom shelf for two hours to dry.
I am a huge fan of Frank’s red hot cayenne pepper sauce. Here are a couple of other hot wing recipes and sauces for an occasional change. Credits have been given where available.
Tips and Tricks
Use Party Style which have the tips gone, and the wingettes and drummettes already separated.
You can soak in buttermilk to get them moist on the inside, but before cooking pat them completely dry.
If baking, don’t crowd the pan. Put on a rack so that heat goes all the way around.
Bake 35 minutes at 400º then toss in sweet honey hot sauce and bake 10 minutes more. Cook to 165º internal temp, or bake another 10 minutes.
A bit of smoked paprika in the sauce gives them a smokey taste.
Grandpa’s Hot Wing Sauce
Note: This takes a total of two days to prepare, so plan ahead
Preheat 1.5 inches of water in a steamer basket
Steam wings for 10 minutes – this will eliminate quite a bit of the fat which will fill your room with smoke.
Cool on rack and then put on bottom shelf of refrigerator overnight to dry out, which will increase crispiness. This step is optional, but it really does make better wings.
Preheat oven to 425º
Bake cold wings for 20 minutes – skin side down
Flip wings and cook for another 20 minutes
Toss while still hot
Grandpa’s Hot Sauce
Mix the following to make your hot sauce (Measurements have been scaled to about 20 hot wings)
– 3 TBL Frank’s Red Hot Sauce or any other type of Cayenne pepper sauce
– 1 TBL Grandpa’s Jalapeño Chili Sauce
– 1 tsp sesame seeds or Parmesan cheese
– Optional: 1 pack of crushed red pepper flakes
– 3 TBL melted butter
– 1 clove crushed and minced garlic
– 1/2 tsp Maldon salt
Serve with bleu cheese and celery sticks. Some people like carrot sticks too.
Chef Lee Hillson
This is a substitute presented by Chef Lee Hillson of The Phoenician Resort and Spa here in Phoenix on (I think) Your Life AZ
Toss raw chicken wings in a bag with cumin, coriander, garlic powder, salt, pepper,
Sear wings in a large skillet with EVOO
Set aside into large metal mixing bowl when seared
Melt one entire stick of butter
Add to butter
. 1/4 C orange juice
. Juice and zest from one lime
. 2 TBL honey
. 1/4 C Sriracha hot sauce
Bring to a boil, then reduce to simmer
. Add 1 TBL corn starch or Arrowroot slurry
Pour some sauce over wings then toss to coat
Bake at 400° for 25 minutes
Remove wings then toss again to coat
Sprinkle with parsley or cilantro
Molly Butler’s Chef – Greer, AZ
Mix the following to make your hot sauce (Measurements have been scaled to 20 hot wings)
– 3 TBL Frank’s Red Hot Sauce
– 1 TBL Red Devil Hot Sauce
– 1 TBL local honey
– 1 TBL melted butter
– 1/2 tsp ground cayenne pepper
– 1/2 tsp sea salt
Alton’s Hot Wing Sauce
Melt 3/4 stick (3 oz – 6 TBL) of butter
– with 1 clove minced garlic
1/4 C – 4 TBL – 2 oz cayenne pepper sauce
Add 1/2 tsp kosher salt and whisk
Alton Brown’s Glazed Wings
Mix the following in a small soup pan
– 1 TBL soy sauce
– 1/2 tsp crushed red pepper flakes
– 2 tsp honey
– 6 oz orange juice concentrate
– 1 tsp rice wine vinegar
– 3 TBL hoisin sauce
Bring to a simmer and reduce until thickened and about 1/2 C
Cool sauce 5 minutes before tossing hot (fresh out of the oven) wings
Dredge wings and put into fryer
2 TBL melted butter to wet the wings
and for your dredge, in another bowl, mix 1 C flour with
1 tsp each of cumin, corn starch, paprika, salt
Fry wings
Put into a blender
Sauce:
cumin, salt, pepper, paprika, drained paiquillo peppers
Jack Daniels Number 7 BBQ sauce
Blend for 3-5 seconds
Spoon sauce over wings and toss to cover
Blue cheese butter – Dipping sauce – serve on the side
½ C blue cheese – ½ C (1 stick) melted butter
Fry wings in a fryer: 350-370 degrees until golden brown: 12-14 minutes
Tossing Sauce
1 TBL EVOO
4 Chopped scallions
2 cloves garlic – minced
1 TBL prepared horseradish
½ tsp salt and pepper to taste
1 C juice – orange, pomegranate or cranberry
¼ brown sugar
1 C hoisin sauce
Bring to a boil, then reduce to a simmer until it reduces to about half
Pour over wings and toss to cover
Toss with crunched and smashed up dried onion rings – little can like what you put on top of green beans
A chilaquile is essentially corn chips tossed in a sauce base and then topped with your favorite ingredients. Here is one recipe.
Cut a stack of corn tortillas into eight wedges (like a pizza)
Fry them in canola oil at about 375 degrees
When they are browned, remove using a spider strainer, and salt immediately.
Alternately, you can use Doritos, Fritos, or other corn chips
Set aside in a very large mixing bowl
SAUCE
In a large fry pan, saute a sliced onion in vegetable or canola oil
Add some halved or quartered cloves of garlic
Chipotle peppers in adobo sauce
Optional jalapeños, serranos, poblanos – roasted and skinned
Salt and pepper
Add a small of crushed tomatoes, or two cups of salsa
Bring to a light boil, then reduce heat and simmer for about 5 minutes.
Let cool about 10 minutes then put into blender and blend until blended, but still a bit chunky
Meanwhile, fry up one egg per person being served
Alt: Use some sort of protein: shredded chicken, pork, carnitas
HINT: You can put one egg in a skillet with 1/4 C boiling water and cover. Cook for 3 minutes. Dump water and return to heat just until water has evaporated.
FINISH
Pour sauce over chips and toss just to coat completely
Plate, and then top with your protein
Drizzle Mexican Crema or warmed sour cream over the top
Sprinkle with shredded cheese – Cotija is traditional
OPT: Put back in the oven to melt the cheese
Sprinkle with chopped cilantro and thinly sliced red onion.
Optional: Add a dollop of creme fraiche
Serve hot.
This CANNOT be made ahead, and must be combined just before serving, or the chips will be soggy.
If you don’t have creamed corn, use 1 can kernel corn and 3 TBL butter and 3 TBL cream.
If you don’t have cream, use 6 TBL butter.
1/4 cup honey
1/4 C Gruyere cheese
1/4 C Monterey Jack cheese
1 small can Hatch Green Chiles
1 cup buttermilk
1/4 C room temperature butter (in addition to . . . )
4 large eggs, slightly beaten
DRY INGREDIENTS
1 cup all-purpose flour
1/2 C potato or almond flour
1 cup yellow cornmeal (fine ground)
2 pieces crisped crumpled bacon
1 tablespoon baking powder
1/2 teaspoon salt
OPTIONS
Combine wet ingredients
Combine dry ingredients separately
Substitute in a bit of whole wheat flour, raw oatmeal or flax.
STEP BY STEP
Grease a 9-inch square pan.
Preheat oven to 400°F
In two separate bowls, fold wet and dry ingredients
Gradually FOLD the milk mixture into the dry ingredients stirring just until dry ingredients are moistened. – DO NOT OVERMIX
For tender cornbread, do not overmix.
Pour into HOT prepared cast iron 6 inch pan.
Put 1 TBL butter into pan until it completely melts
Fill no more than 3/4 full
Bake 20 for 25 minutes at 400º or until the cornbread is lightly golden brown.
If you like a moister interior, to for 425º for 16-20 minutes
Let rest 5 minutes for a clean turn-out
A very cool way to cook this, is to preheat your cast iron skillet before pouring in the cornbread batter. Pour in the rendered bacon drippings, and bring it up to heat. At 400°, dump in your cornbread batter and continue with recipe. This will give it a very nice crispy crust.
So, as I was writing this, I thought Corn Bread or Cornbread? I let Google decide. 8 million people say Cornbread, while 72 million say Corn Bread. So, now we know.
Special Steps:
Cast Iron- clean w/salt, seasoning-repeat yourself, wash, heat to sizzle, rub w/veg oil, repeat 5 times. Repeat every time you use it, do not drip dry-heat on burner.
Sprinkle a little red chili flakes in your corn bread for a spicy southwest version.
Six Tomatillos
– Remove husk, rinse, and plop into a not skillet with 1/4 cup of boiling water
After three minutes rinse under cold water to stop cooking process
Add two jalapenos
Blend all together
Mix in with cilantro and chopped (or minced) onion
Refrigerate for an hour – keeps for several days
5 roma tomatoes
3 tomatillos
1 large sweet onion
2 chipotle peppers
3 jalapeno peppers
1 tsp salt
1 bunch cilantro
1/4 CU lime juice
Instructions
1.In a large mixing bowl, combine
– Quartered tomatoes and tomatillos
– Thinly slice onion
– Mashed garlic cloves
– Peppers
– Salt
2. Dump all onto abaking sheet
3. Broil 15-20 minutes or until charred and blistered
4. Put into food processor with all other ingredients
5. Pulse/chop lightly
Roasted Tomato Chlipotle Salsa (Every Day Foods)
Ingredients
1 ½ lb roma tomatoes
1 med onion (thinly sliced)
olive oil
salt & pepper
1-2 chipotle peppers
1 bunch cilantro
¼ cu lime juice
Instructions
1. Halve tomatoes and put on bake sheet, cut side down, tomatoes and onion.
2. Sprinkle around tomatoes & onions, spray heavily w/ oil, scant salt over top scant pepper over top.
3. Broil 15-20 minutes until charred & blistered.
4. Put into food processor w/ chipotle peppers, cilantro and lime juice and pulse till chopped, but chunky.
As far as commercial products, tomatillos must be cooked as part of the process, so go ahead and buy one of the commercial brands. Rick Steves’ Green Tomatillo Salsa Fronterahas the recommendation of several of the TV cooking shows.
You should always use fresh cilantro, rather than dried cilantro.
3/4 C olive oil
1tsp dijon mustard
4 anchovy fillets . Chopped
2TBL SM Capers
salt, pepper
1/4 c shallots soaked in white wine vinegar
. Add back in 1 tbl of the marinate
1/4 c tarragon
2-3 cups fresh parsley
Zest from one lemon
In large saucepan melt butter, honey and oil over low heat.
Add marshmallows and stir until completely melted.
Remove from heat.
Add puffed rice cereal.
Stir until well coated.
Coat 13 x 9 x 2-inch pan with cooking spray.
Using buttered spatula or wax paper evenly press mixture into pan
Cool.
Cut into 2-inch squares.
Best if served the same day. Wrap in waxed paper, freeze, and they will keep for up to six weeks. Let stand at room temperature for 15 minutes before serving.
