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Title: Curried Ham and Turkey (Usda)
Categories: Freezes Usda
Yield: 24 Servings
| 1/2 | c | Butter, margarine -- or |
| Turkey fat | ||
| 1 | c | Unsifted flour |
| 2 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 1 1/2 | ts | Curry powder |
| 4 | ts | Sweet pepper flakes |
| 1 | tb | Instant miced onions |
| 2 1/4 | qt | Hot milk |
| 1 1/4 | lb | Cooked turkey -- diced (4 |
| Cups) | ||
| 3/4 | lb | Cooked ham -- diced (2 |
| Cups) |
Line four 8x8x2-inch baking pans with heat-resistant freezer wrap. Allow= enough extra wrap to fold over top. Use one pan for each six servings or= one-fourth of the recipe. Do not line pans for food to be served without= freezing.
Melt fat. Stir in flour, salt, pepper, and curry powder. Add pepper flakes= and onion. Stir in milk slowly. Cook until thickened, stirring= constantly. Stir in turkey and ham.
TO SERVE WITHOUT FREEZING: Heat to serving temperature after turkey and ham= are stirred into hot mixture. Serve over hot toast or biscuits.
TO FREEZE: Pour each fourth of the mixture to be frozen into a baking pan. = Pack food tightly to avoid air pockets. Cool for 30 minutes at room= temperature. Complete wrapping by pulling paper up over top of food. Put= edges of wrap together and fold several times so paper lies directly on top= of food. Fold ends of freezer wrap over the top and seal with freezer= tape. Label with name of food, date of freezing, and last date the food= should be used for best eating quality (about 6 months). Freeze= immediately for 10 to 12 hours before removing packages from the pans.
TO HEAT FROZEN CURRY: Preheat oven to 350=B0 F. (moderate). Remove freezer= wrap. Place food in baking pan. Bake 1 hour or until mixture is bubbly at= edges. Stir occasionally during heating. After heating, stir gently until= sauce is smooth. Serve over hot toast or biscuits.
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Serving Ideas : Hot toast or biscuits
NOTES : This recipe is for 24 servings (about 1/2 cup each). Directions are= given for dividing the prepared food into four parts of six servings each. = One part may be completely cooked and served at the time of preparation. = The remaining parts may be frozen.
"Freezing Combination Main Dishes" by Meredith Robinson and Lois Fulton = (Consumer and Food Economics Institute, Agriculture Research Service) USDA= Home and Garden Bulletin No. 40, 1973 (Stock Number 0100-02712). = MasterCook electronic format by Rosie Winters. Nutr. Assoc. : 2394 0 0 0 0 0 4289 4138 0 0
Recipe By : Freezing Combination Main Dishes (Robinson & Fulton, 1973)
From: Kmeade@ids2.Idsonline.Com (The Medate: Sun, 04 Feb 1996 19:51:35 ~0500
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