Can You Freeze Corn Flakes Food

NEVER FAIL TUNA PATTIES (SALMON WORKS TOO)

Steps:

• Combine 1st 5 ingredients in a mixing bowl.
• Add corn flakes til you no longer see any liquid in the mixture, but more is usually better.
• Divide into 4 equal portions on a cutting board.
• Shape patties & flatten to 3/4 in thickness.
• Use spatula to transfer carefully to non-stick skillet & saute over med-low heat in olive oil til golden brown & crisp on both sides.
• Note #1: A variety of dry bonding ingredients can be used. I use crushed corn flakes or Pepperide Farm dressing mix. I don't care for the mushy texture of the end-product or the difficulty holding the patties together when potato is used.
• Note #2: For OAMC per JillAZ ~ *To freeze* (uncooked patties) prepare recipe thru Prep Step #4. Place patties in a freezer bag w/layers of parchment paper in between. Seal, label & freeze. *To serve* ~ Thaw in fridge or microwave & cook as directed. ~~ Cooked patties can also be frozen wrapped in plastic wrap & placed in a freezer bag. Thaw in fridge or microwave & reheat on stovetop or in oven.

FREEZER READY CORNFLAKE CHICKEN FINGERS

Steps:

• Line a cookie sheet that will fit into your freezer with foil and have ready to go.
• Mix together cornflakes, parsley, and salt in a shallow dish.
• Mix together the 1/3 cup dressing, water, and hot pepper sauce to taste in a large mixing bowl.
• Cut each chicken breast into several long strips, trimming any fat.
• Drop the chicken strips into the wet mixture and stir to coat well.
• Roll each chicken strip (one a a time) into the crumbly mixture, coating well.
• Set each coated strip onto the foil lined pan, leaving a little space between each.
• Freeze until firm- approximately 2 hours or so.
• (Once frozen, you can store in a freezer bag for 1 month), then store in airtight freeezer containers.
• When ready to serve, preheat oven to 425 degrees F.
• Set frozen chicken fingers in a single layer on a lightly greased foil lined jelly roll pan (or large cookie sheet with sides)- approx 15x10".
• Bake 18-20 minutes from frozen until no longer pink inside and outside is golden.
• Serve warm with a bowl of dressing for dip.

HOW TO FREEZE FRESH CORN

Steps:

• Bring water and salt to a slow boil, cook corn in batches, boiling for 4 minutes each batch.
• Transfer cooked ears to a dish towel, allow to drain and cool until easily handled (this is how you keep the corn from being too watery).
• Using an angel food cake pan, place ear on center and begin cutting kernels off so they fall into the pan. Then angle knife slightly to get the small bits out of the ears. Repeat until pan is full or all ears are cut.
• Pour butter over kernels and mix well (this gives each kernel its own seal).
• Put about 2 cups of corn into individual bags. Squeeze all the air out, seal then push to flatten each bag.
• Freeze flat on a cookie sheet to keep each bag flat, then stack to store in freezer.
• Corn will be good for up to a year, to use, defrost in the microwave and serve.