Hello Eve, You can freeze chicken Paprikassh. After you cook it make sure to chill it completely as quickly as possible. This is best done in smaller container set in ice water or in a walk in cooler. If chicken is kept warm too long you can get VERY sick. Before serving it should be brought to a boil. Your local health department can probably give you hints on chicken, cooking, freezing and reheating. The Paprikasch will survive. I have never frozen cabbage and noodles. I don’t think you can go wrong there. Maybe freeze it separately and then heat together. What ever dish calls for sour cream, add it just before serving or have it in a separate bowl( as long as your guests know they’re supposed to add some) That was if you have some left it won’t curdle when reheating. I never froze filled Palatschinka. I don’t know if the filling would get weepy. I always freeze them in a stack. They get hard and are easy to separate when frozen. There is more last minute work though. If i lived nearby I’d whip you up a batch of Schaumrolle. I’ve made hundreds of them for weddings. Anne

It would be worth a trip to the border for me Anne! Thanks so much for your suggestions - really appreciated. Eve On Sat, Apr 26, 2014 at 4:12 PM, Anne Dreer <dreera@sympatico.ca> wrote: > Hello Eve, > You can freeze chicken Paprikassh. After you cook it make sure to chill it > completely as quickly as possible. This is best done in smaller container > set in ice water or in a walk in cooler. If chicken is kept warm too long > you can get VERY sick. Before serving it should be brought to a boil. Your > local health department can probably give you hints on chicken, cooking, > freezing and reheating. > The Paprikasch will survive. > I have never frozen cabbage and noodles. I don’t think you can go wrong > there. Maybe freeze it separately and then heat together. > > What ever dish calls for sour cream, add it just before serving or have it > in a separate bowl( as long as your guests know they’re supposed to add > some) That was if you have some left it won’t curdle when reheating. > I never froze filled Palatschinka. I don’t know if the filling would get > weepy. I always freeze them in a stack. They get hard and are easy to > separate when frozen. There is more last minute work though. > > If i lived nearby I’d whip you up a batch of Schaumrolle. I’ve made > hundreds of them for weddings. > Anne > > > > ------------------------------- > To unsubscribe from the list, please send an email to > DONAUSCHWABEN-VILLAGES-request@rootsweb.com with the word 'unsubscribe' > without the quotes in the subject and the body of the message -- Syrmia Regional Coordinator http://www.dvhh.org/syrmia