*************** use their freezers to stock-up on food. While some foods don't freeze well, such as mayonnaise, lettuce or cucumbers, there are quite a few foods that you might not think would freeze well that actually freeze wonderfully. One example is cookie dough. Visit frugalvillage.com/2009/10/04/be-thoughtful-with-secondhand-gifts/ to learn to make cookie dough logs. What foods have you frozen?
Here are a few more foods to freeze, helping you save money and avoid waste:


If you come across a sale, buy a few gallons to freeze. To avoid breaking the container, remove some milk (1/2 cup is enough) and to create some space inside before freezing. Thaw it in the fridge and simply shake before using.


While eggs have a long shelf life, you might have a situation where you have far too many. You can freeze them whole, or freeze just the yolks or the whites. One reader, Dee from New York, shares: "I was sick of throwing out eggs all the time and decided to freeze some. I added one teaspoon salt to five whole eggs and mixed them together with a whisk. I did a total of 20 large eggs. When I filled my ice-cube trays, I came up with 40 cubes exactly, so two cubes equals one large egg. They wouldn't pop out, so next time I'll spray the ice-cube tray with cooking spray first." For more information on freezing eggs, visit nchfp.uga.edu/how/freeze/eggs.html


You can mash and freeze them or freeze them with the peels on. Once thawed, simply cut off an end and squeeze the banana out of the peel. The peel will look terrible, but the banana inside is fine. Another reader, Joseph from North Carolina, shares: "Make mock banana ice cream. Peel a frozen banana, chop it into chunks and blend it with a splash of milk in your food processor until creamy. Next time I am adding chocolate syrup and nuts to make a sundae. I may never bother with the fat and calories of regular ice cream again."


You can put limp celery in ice cold water to freshen it up, but did you know you can freeze it, too? Chop the celery, flash freeze it on a baking sheet and transfer to freezer bags. Add it to soups, stews, sauces and casseroles.


Freeze herbs such as parsley, basil, mint and tarragon. Chop the herbs and place in an ice cube tray. Top each ice cube tray cubbie with water. Use roughly 1/4 cup water for every cup of parsley. You can process it in a food processor, too. Once frozen, transfer the herb cubes to storage bags.


Freeze whole or chopped apples and make applesauce or apple jelly later. For an apple jelly recipe visit frugalvillage.com/forums/apples/121826-using-whole-apple.html. You can freeze applesauce and apple pie filling, too. For a recipe for freezing apple pie filling, visit homesteepedhope.com/2006/09/14/freezing-apple-pie-filling/. Another reader, Stacey from Pennsylvania, adds: "I grate frozen apple peels in my blender to use in my oatmeal along with raisins, nuts and cinnamon. I also add grated peels to my oatmeal cookies. They turn out very moist with a slight apple flavor."


Freeze them in an airtight container or a freezer storage bag. They thaw quickly and won't stick together or go stale. If they are already stuck together, add a little powdered sugar to the bag and shake until they fall apart.

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