A few of weeks ago, I answered a batch of questions about freezing food. That led to a whole avalanche of frozen food-related queries. So, let's get started with this chilly edition of Ask The Cook!

Q: How long will butter last if it is kept frozen? I have some salted and unsalted Land O' Lakes quarter sticks with 2003 dates, and some Organic Valley pound blocks with May 2004 expiration. I have used both and they seem fine, but is there any health concern? -- Aileen K.

A: All the literature on the topic indicates that you can get at most a year out of butter frozen at 0 degrees Fahrenheit or below. In practical use, I've used butter up to 18 months old from the freezer and had no quality issues. The primary problem with storing butter is its propensity for picking up flavors for other foods. Wrap the quarters in foil and store them in plastic bags to prevent this problem.

As to health concerns: if there is any "off" smell or change in color, by all means get rid of the butter rather than risking illness.

Some bakers advise against using butter from the freezer in baking, as the freezing can change the texture and moisture content. I only use freshly purchased butter when my baking fits strike ... in large quantities.

Q: Is there any way you can freeze potatoes at home? -- D.J.

A: Raw potatoes do not freeze well at all. Upon thawing, the cellular structure all but collapses, leaving you with a pile of potato-colored debris. Mashed or stuffed baked potatoes can be frozen, as can homemade french fries provided they're par-cooked then thoroughly refrigerated before packing.

Q: Hi, I make lasagna sometimes in batches. Is it best to freeze after prep and before baking? I have heard numerous answers. Any input is appreciated! Thank you so much. --Barbara W.

A: As long as you use no-cook lasagna noodles, it's fine to assemble the lasagna and freeze it before cooking. Be sure to cover it tightly and thaw in the refrigerator before cooking.

For best quality, however, freeze portions of cooked lasagna rather than uncooked. Standard ground beef- or sausage-based lasagna works well this way.

Q: How can I freeze fresh okra? -- J. Richards

A: Carefully cut the stems off the pods, so as not to open the seed pods. Blanch small pods for 3 minutes, and larger ones for 4. Drain and cool thoroughly, then pack in airtight freezer bags for storage. The shelf life will be 3-6 months.

Q: I have an abundance of zucchini. Can I freeze it? If so, what is the procedure? Thanks. -- Kathy H.

A: Use small specimens, no more than 6-7 inches long. Wash them thoroughly, then cut them in ½-inch slices. Do NOT peel.

Blanch the slices for 3 minutes, then cool, drain and package in airtight bags. These will last you 4-6 months.

You may also steam-blanch grated zucchini for 1-2 minutes, until translucent, and solid-pack it (like tuna or crabmeat) for baking.

Q: I tend to buy a family-size (microwave cookable) dinner, but I live alone. Can I cook the frozen dinner in the microwave and again freeze the cooked entree in individual-sized portions. It's more cost efficient than buying single portions of the same entree and also I can divide it into my own sized portions? -- Barbara

A: It's more cost-efficient, but if you don't handle it right you could end up spending your savings on a trip for a fun time with Mr. Stomach Pump. Mr. Stomach Pump is not your friend.

If you're dividing up casseroles, such as lasagna, don't let them thaw completely. Borrow a trick I learned for slicing beef wafer-thin: while it's still got some ice crystals in it, cut it into your serving portions with a very sharp chef's knife. Then, repackage it and freeze.

If it's something like Salisbury steak, you can do much the same thing. Just make sure you get some gravy in with each steak.

You WILL have some small loss of total quality, but that's the tradeoff for saving the money by buying family size.

Q: Can I freeze corn on the cob with or without blanching? -- Maureen

A: If the "milk," the juice that comes from the kernels when cut, is thin, blanch the ears whole for 4 minutes, then drain and freeze, packed properly. If the milk is thick and very starchy, it's better to cut the kernels from the ears and freeze the corn cream-style.

Q: My pineapples are almost ripe. I have 16 so I wonder if I can clean slice them and put them in freezer bags. If so how long do you think they will keep? Thank you. -- Dave N.

A: Pineapples freeze VERY well. Just cut them into wedges or slices, pack them securely and freeze for up to 4 months. And invite me over for pina coladas!

Got a question for Ask The Cook? Just send it in and I'll get to work!