Hi! I'm back again with kosher l'Pesach hints for those of you, who, like me, are freezer nuts. Over the years of making Pesach and seeking short cuts and methods of saving time and energy, I have discovered a few ideas worth sharing with my international N'shei Chabad friends.

Basically, there are a number of ways a freezer can make a real difference during that high-pressure season:

1. Freeze simple, filling foods several weeks before Pesach so that while you're totally absorbed with Pesach cleaning you won't have to spend time cooking and washing up. By using your freezer (and head!) you will be able to serve your family nutritious meals with a minimum of fuss and work. Needless to say these meals will be a lot cheaper than having your family eat out.

2. Once you start cooking for Pesach before Yom Tov keep in mind the last days of Yom Tov, and the first Shabbos after Pesach. Again, by being aware of the opportunities and methods, you can cook and freeze ahead while you're cooking anyway. This will make your Chol Hamoed a bit less hectic -- which it tends to be, since in everyone's home, guests do drop in, and all food has to be homemade. Also, I always find preparing for the first Shabbos after Pesach very difficult. With all the accumulated laundry, getting the house "kosher l'chometz," added to sheer exhaustion, it is a very good idea to have some (or most) of the first Shabbos ready to defrost and heat. Many of us are already suffering from acute hypercookitis by then, (a condition caused by overexposure to pots, stoves, and kitchens).

3. If you are lucky enough to own a separate freezer (in addition to one above or beside your refrigerator), you can make Pesach preparations easier. First, clean your separate freezer as early as you can. Then, put all the contents of your other freezer into it. Now that your refrigerator freezer is empty, clean it very well for Pesach. (You do not have to do the refrigerator the same day). Tape it shut and put a sign on the door telling the members of your household that it is off limits!! Now you can make your Pesach orders of fish and meat even if the kitchen is still chometzdik. It's a good feeling to have the freezer clean and free and ready whenever you are. You can do the fridge as soon as you're ready to start cooking. Try to leave at least 3 to 4 days to cook before Pesach, otherwise it will be very hard to cook extra. The separate freezer will be chometzdik and must be sold with the chometz and locked or taped shut all of Pesach. You won't have the tension of having to use up all the contents of your freezer before Pesach. Some of the contents of your refrigerator can be frozen until after Pesach, if you haven't used them by the time your refrigerator is made Pesachdik. You might, if you're efficient (and lucky), have some "real food" in that freezer to eat those first days after Pesach, before your life gets back to normal again.

To elaborate on the above:

Simplifying the Pre-Pesach Period.

Try to prepare ahead of time (as early as you can) things that go well with pittas, rolls, or bread (like meat patties, fried fish, cutlets, other kinds of burgers etc.) The principle is: the food should be completely cooked or fried and need only reheating. If you have a microwave, you can heat this food in a plastic bag. If you don't, heat it in the oven in a disposable pan (which you can re-use by lining with baking paper or foil). Your main meal could be very nutritious and very easy: the burgers etc. in a pitta or roll, or between 2 slices of bread, canned vegetables, sliced raw vegetables, and fresh fruit for dessert. If you don't want to serve bread to small children close to Pesach, serve potatoes instead, or pasta. Even though pasta is chometzdik it doesn't make crumbs, and hence is less nerve-wracking. (Needless to say, at this stage you should be using disposable plates and cutlery, to ease your burden).

Freezing for the last days of Yom Tov and the first Shabbos after Pesach

Many foods can be totally or partially prepared to lighten your load later. All your chickens can be cleaned at once and refrozen in bags which label which parts are for soup, and which for preparing in other ways. Once the chickens are ready for cooking, the cooking will be so much quicker on a busy day. Chicken soup freezes excellently, so if you can, make a lot before Yom Tov and freeze some for the future. Hint: Freeze it in a pot. As soon as it's frozen hard, turn it upside down into a clean, large plastic bag, and as soon as it loosens and falls into the bag, tie the bag tightly and put it back into the freezer immediately. This way it will fit into a chometzdike pot to defrost after Pesach. (Obviously you must decide which pot you will be using -- choose one that is not narrower than the one it was frozen in!) You will also not be wasting Pesachdike utensils on this soup, and you do not have to worry about transferring the soup once Pesach is over.

Gefilte fish can also be prepared before Pesach -- with after Pesach in mind. You can choose either a) to cook all your fish and freeze enough cooked balls for the first chometzdike Shabbos, or b) to prepare a large batter and divide it into parts -- one to cook now for the first days, and the rest to freeze in loaves wrapped in plastic wrap, or balls. Erev the last days, and Erev the first chometzdike Shabbos, all you'll have to do is make fish broth and throw in the frozen balls or loaves. This is so much easier than making the batter from scratch.

Meat burgers -- chopped meat or turkey makes excellent patties even without matzah meal. You have to drain the water from the meat and onion, add ground or blended vegetables, eggs can help, and potato starch is optional. These patties are great for Chol Hamoed outings, and meals at home. I make up a big batter all at once before Pesach begins, fry some for use during Yom Tov -- for variety and a break from chicken -- and freeze the rest, either in patty form with plastic between the layers, or as ready batter which needs only to be defrosted and cooked as meatballs or fried as burgers.

Side dishes -- Many Pesachdike side dishes freeze well and can be frozen either for the last days or for the first Shabbos after Pesach. Some suggestions -- cooked eggplant dishes, cooked squash dishes, tzimmes, applesauce, cooked beet salads, and borscht, to name a few. Potato kugels do not freeze well, nor do cooked potato salads.

Obviously, there are balabustas out there who have made more Pesachs than I have, and have time- and energy-saving ideas. Please share all your hints and ideas with us of the younger generations. It's Ahavas Yisroel!

Betayavon. Have an easy and kosher Pesach!