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bscuzz is asking: (2 answers)
I'm planning to prepare the 'spinach balls' recipe, freeze the cooked balls, then keep in a cooler to travel 2 days to a reunion on the 3rd day. Will they keep for 3 days as long as they are first frozen, then refrigerated till time for the reunion?

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Last updated: Apr. 11, 2013 9:46 am
Posted: Apr. 10, 2013 9:22 pm
Answered by: mimosa ain't no PRO
Apr. 10, 2013 9:54 pm
As for food safety purposes, they would be fine, but I would wonder what the texture and taste quality would be like. I don't think anyone knowing you spent two days traveling for the event would expect you to bring homemade goodies for it. What about something like a corn salsa or three bean salad (examples) that could be put together in your hotel room without need for cooking?
mimosa ain't no PRO
Apr. 10, 2013 9:58 pm
***When I go to family reunions away, I find a nice grocery store with a good deli section. :-)
Apr. 11, 2013 9:36 am
Thanks for your comments, mimosa ain't no PRO, for your suggestions. Typically, as you salt, I order a tray locally for occasions when I'm away from home. But, this time I was just very anxious to take a 'finger food' that I had prepared myself. My first concern was food safety. I'm doing a taste test by freezing a 1/2 batch of the 'spinach balls, then defrosting - first trying them at room temp., then warmed slightly in the microwave- to see if it diminishes the taste/texture before I actually do this. I believe there will be access to ovens at the reunion location, so that may be helpful. We shall see??
Answered by: patticakes43
Apr. 11, 2013 9:30 am
Couldn't you make the spinach balls when you get to your destination? If not, and you a set on bringing them, I would keep the spinach balls on ice for as long as possible. It's as simple as filling the cooler with ice often or keeping one or two of those blue ice freezer blocks in there. Good luck with the trip and have fun at the reunion.
Apr. 11, 2013 9:46 am
Thanks, patticakes43, for your suggestions. For sure, I plan on having a cooler LOADED with ice freezer blocks and replacing with ice if necessary as we travel. You should be able to see my reply to 'mimosa ain't no PRO' that I am doing a taste/texture sampling to see if it's doable - mostly I was concerned about 'food safety' and felt the ingredients shouldn't present a problem there but wanted reassurance with input here on 'The Buzz'. My taste/texture sampling will make my decision. Thanks again.
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