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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..d7b82bc --- /dev/null +++ b/.gitattributes @@ -0,0 +1,4 @@ +*.txt text eol=lf +*.htm text eol=lf +*.html text eol=lf +*.md text eol=lf diff --git a/LICENSE.txt b/LICENSE.txt new file mode 100644 index 0000000..6312041 --- /dev/null +++ b/LICENSE.txt @@ -0,0 +1,11 @@ +This eBook, including all associated images, markup, improvements, +metadata, and any other content or labor, has been confirmed to be +in the PUBLIC DOMAIN IN THE UNITED STATES. + +Procedures for determining public domain status are described in +the "Copyright How-To" at https://www.gutenberg.org. + +No investigation has been made concerning possible copyrights in +jurisdictions other than the United States. Anyone seeking to utilize +this eBook outside of the United States should confirm copyright +status under the laws that apply to them. diff --git a/README.md b/README.md new file mode 100644 index 0000000..f555ec3 --- /dev/null +++ b/README.md @@ -0,0 +1,2 @@ +Project Gutenberg (https://www.gutenberg.org) public repository for +eBook #63395 (https://www.gutenberg.org/ebooks/63395) diff --git a/old/63395-0.txt b/old/63395-0.txt deleted file mode 100644 index 2c0e67c..0000000 --- a/old/63395-0.txt +++ /dev/null @@ -1,1235 +0,0 @@ -The Project Gutenberg EBook of Freezing Combination Main Dishes, by Anonymous - -This eBook is for the use of anyone anywhere in the United States and most -other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms of -the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you'll have -to check the laws of the country where you are located before using this ebook. - -Title: Freezing Combination Main Dishes - Home and Garden Bulletin No. 40 - -Author: Anonymous - -Release Date: October 6, 2020 [EBook #63395] - -Language: English - -Character set encoding: UTF-8 - -*** START OF THIS PROJECT GUTENBERG EBOOK FREEZING COMBINATION MAIN DISHES *** - - - - -Produced by Stephen Hutcheson and the Online Distributed -Proofreading Team at https://www.pgdp.net - - - - - - - - - - _Freezing_ - combination main dishes - - - Home and Garden Bulletin No. 40 - U.S. DEPARTMENT OF AGRICULTURE - - - - - Freezing - combination main dishes - - -Vacant space in your freezer? Put some of it to use by freezing main -dishes—prepared, ready to be heated or cooked and served. Days or weeks -later you, your family, guests perhaps, can enjoy the results of your -foresight. - -Included in this publication are general directions for successful -freezing of such main dishes as the stews, meat loaves, and casserole -combinations made from recipes given on pages 6 to 19. - -For tiptop quality and economical use of freezer space, plan your -freezing and use of precooked main dishes so that they will be in the -freezer no longer than 2 or 3 months. However, most of these foods if -properly packaged and stored will not suffer serious quality loss if -kept up to 6 months. After 6 months’ storage, quality often declines -rapidly, but the food is still safe to eat. - - -Preparing the food - -In general, prepare the food as you would if it were to be served right -away. Do not overcook. Some ingredients in main dishes that must be -reheated for serving are better if slightly underdone for freezing. If -cooked well-done before freezing, foods such as vegetables and macaroni -are likely to be too soft when reheated. They also may have a -warmed-over taste. - -Soups and sauces thickened with ordinary wheat flour may tend to -separate or curdle on thawing. Frozen gravies, sauces, and soups may be -somewhat thicker after thawing than when freshly prepared, but suitable -liquid can be added to give the desired consistency. Commercially frozen -soups, sauces, and gravies are often made with waxy rice flour, which -results in a smoother product. If waxy rice flour is available, it is a -good idea to use it. However, soups, sauces, and gravies made with -ordinary flour can be satisfactory if they are quick-frozen and stored -at 0° F. for only 2 to 3 months. Stirring during reheating helps to -overcome separation, too. - -Crumb or cheese toppings are best added when the food is reheated for -serving. - -Pastry crusts frozen unbaked are more tender and flaky and have a -fresher flavor than those baked and then frozen. - - -Cooling - -Quick cooling of the food immediately after it is cooked stops the -cooking and so helps keep the natural flavor, color, and texture of the -food. It also retards or prevents the growth of bacteria that may cause -spoilage. - -To cool, set uncovered pan of food in iced or very cold water; change -the water to keep it cold. Or set pan on ice. Or put the uncovered pan -of food in a cold place. - - -Packaging - -As soon as the food is cool, put it promptly into freezer containers of -moisture-vapor-proof or moisture-vapor-resistant packaging material. -Pack the food tightly into the container to reduce the amount of air in -the package. - -In quart containers, the food may be separated into two or three layers -by a double thickness of water-resistant material such as cellophane -between the layers. This makes it possible to separate the frozen block -of food easily to shorten the reheating time. - -Choose a size of container that holds only enough for one meal for your -family. Quart containers hold 4 to 6 servings; pints, 2 to 3. Use only -containers with wide top openings so the food does not have to be thawed -completely to remove it from the container. - -Containers and materials. Many combination main dishes are semiliquid in -consistency and are best packaged in rigid containers made of -moisture-vapor-proof materials such as aluminum, glass, pottery, -plastic, plain or enameled tin, or moisture-vapor-resistant material -such as heavily waxed cardboard. - -Some prepared foods, like meat pies and casserole dishes, may be frozen -in the containers in which they were baked, ready for reheating at time -of using. - -Bags of suitable material can be used for semiliquid foods but are less -convenient than rigid containers. They are well adapted to less moist -foods. Sheets of freezer packaging materials are used for wrapping foods -that hold their shape. - -Bags and sheets are made of moisture-vapor-resistant cellophane, heavy -aluminum foil, pliofilm, polyethylene, or laminated papers consisting of -combinations of paper, metal foil, glassine, cellophane, or other -materials. - -Unwaxed folding cardboard cartons are often used to hold foods packaged -in bags or sheets for protection against tearing and for easy stacking -in the freezer. Sheets of packaging material may be used as outer wraps -for unwaxed cardboard cartons containing unwrapped foods. The sheets are -sealed with freezer tape, or with a warm iron if they are heat-sealing -on both sides. - -Ordinary waxed papers, household aluminum foil, and cartons designed for -cottage cheese and ice cream are not sufficiently -moisture-vapor-resistant to be suitable for packaging foods to be frozen -and held more than a few days. - -Head space. Since liquid expands as it freezes, allow ample head space -when packing liquid and semiliquid foods. Most freezer containers have a -mark or line to show how much head space to leave. For a tall, straight -or slightly flared container and for bags, ½ inch is generally -recommended for pints and 1 inch for quarts. For low, broad containers -less head space is needed, about ¼ inch for pints and ½ inch for quarts. -To assure a good closure, keep sealing edges free from moisture or food. - -When packaging foods with freezer sheet material, wrap them as tightly -as possible. - -Sealing. Seal rigid freezer containers by adjusting the lids as required -for the type of package used. Casseroles made of ovenproof material can -be covered and then sealed with freezer tape or wrapped as needed. - -Bags can be sealed by twisting and folding back the top and securing -with a string or with a paper-covered metal strip or rubber band that -may come with the bag. Some bags and sheets may be heat-sealed with a -warm household iron or one of the special sealing irons available on the -market. Others may be sealed with freezer tape. - - -Freezing - -Freeze prepared foods as soon as they are packed. Freeze and store at 0° -F. or below. - - -Reheating for serving - -Most precooked frozen foods can be reheated either in the oven or on top -of the range. Reheating in the oven takes little of the cook’s attention -and usually keeps the texture of the food better. Reheating on top of -the range in a double boiler or saucepan is faster. - -When using a double boiler, start with warm, not hot, water in the lower -pan so the thawing food won’t stick. - -Reheating over direct heat requires considerable attention because the -food must be stirred often. The stirring may result in less desirable -texture. - -If heating several blocks of frozen food, don’t stack them—use a wider -pan. - -Generally it is better to reheat frozen cooked main dishes without -thawing. However, to transfer the food to another container for -reheating or to remove cellophane between layers, you will need to -partially thaw the food. Do this by placing the package in lukewarm -water for a few minutes. - -If you thaw food completely before reheating, it is usually best to thaw -in the refrigerator. Thawing at room temperature is not recommended. -Once food is thawed, use it immediately. - - - - - _RECIPES_ - - -When you are preparing a main dish it often takes little more effort and -time to make enough for several meals. You can freeze it all in -meal-size packages, or serve part of it the same day and freeze the -rest. - -The following recipes yield enough for 16 to 25 portions of the size -indicated. For these larger-than-usual quantities you may need to check -the size of your cooking utensils. As a guide to the size of utensil -needed, multiply the number of portions by the size of portion to find -out the total quantity of food that the recipe makes. - -Recipes include directions both for serving the food immediately and for -reheating the frozen food for serving. - - -_POULTRY COMBINATION DISHES_ - -Creamed chicken and chicken a la king are two favorites for freezing. -Recipes are also given here for chicken and turkey in appetizing -casserole dishes that freeze well. - -If chicken broth is not available, you can substitute 1 cup canned -chicken bouillon or 1 chicken bouillon cube and 1 cup hot water for each -cup of chicken broth called for in a recipe. - - -Creamed chicken - - _16 portions, ¾ cup each_ - - ¾ cup chicken fat, butter, or margarine - 1⅛ cups sifted all-purpose flour - 1 tablespoon salt - 4 cups chicken broth - 4 cups milk - 2 quarts diced cooked chicken - -Melt the fat and blend in the flour and salt. Add broth and milk. Cook -until thickened, stirring constantly. Add the chicken and heat to blend -flavors. - -_To serve immediately._ Heat the mixture thoroughly and serve on rice, -toast, or biscuits. - -_To freeze._ Cool the food quickly. Pack in freezer containers, leaving -head space (p. 4). (Pint containers are preferable to larger ones -because large blocks of creamed chicken are difficult to thaw.) Seal and -freeze immediately. - -_To prepare for serving._ Without thawing, heat frozen creamed chicken -in the top of a double boiler, about 30 minutes for 1 pint. - -_Menu suggestion._ Serve with snap beans and shredded carrot and raisin -salad. Have fruit sherbet and crisp cookies for dessert. - - -Chicken a la king - - _16 portions, ¾ cup each._ - - ½ cup chicken fat, butter, or margarine - 6 tablespoons chopped green pepper - 3 cups canned mushrooms - ¾ cup sifted all-purpose flour - 2 teaspoons salt - 3 cups chicken broth - 3 cups milk - 6 tablespoons finely cut pimiento - 3 pints diced cooked chicken - -Melt the fat and cook green pepper and mushrooms in it about 5 minutes. -Blend in the flour and salt, then add broth and milk. Cook until -thickened, stirring constantly. Add pimiento and chicken. Blend well. - -_To serve immediately._ Heat the mixture thoroughly and serve on -biscuits, hot, buttered toast, or in timbales. - -_To freeze._ Cool the food quickly. Pack in freezer containers, leaving -head space (p. 4). (Pint containers are preferable to larger ones -because large blocks of chicken a la king are difficult to thaw.) Seal -and freeze immediately. - -_To prepare for serving._ Without thawing, heat frozen chicken a la king -in the top of a double boiler, about 30 minutes for 1 pint. - -_Menu suggestion._ Serve with asparagus and stuffed tomato salad, and -upside-down cake. - - -Turkey-macaroni casserole - - _25 portions, ¾ cup each_ - - 1¼ quarts shell or other macaroni - 2 quarts boiling salted water - ⅔ cup melted butter or margarine - 1¼ cups sifted all-purpose flour - 2 quarts milk - 1½ tablespoons salt - ¼ teaspoon pepper - 1 teaspoon marjoram - 2½ cups grated cheese - ¾ cup chopped pimiento - 1¼ quarts diced cooked turkey - -Cook the macaroni in boiling salted water 15 minutes or until almost -tender; drain and rinse with water. Combine the melted butter or -margarine with the flour, stir in the milk, and cook until thick. Add -seasonings, cheese, pimiento, macaroni, and turkey. - -_To serve immediately._ Place enough for one meal in a greased casserole -and top with grated cheese if desired. Bake uncovered at 350° F. -(moderate oven) for 30 to 40 minutes. - -_To freeze._ Cool the food quickly. Pack in freezer containers, leaving -head space (p. 4). Seal and freeze immediately. - -_To prepare for serving._ Bake uncovered at 400° F. (hot oven) until -food is heated through, about 45 minutes for pints, 1 hour for quarts. - -A topping of grated cheese may be added to this dish the last 5 minutes -of heating. - -_Menu suggestion._ Serve with broiled tomato halves and julienne snap -beans. Steamed cranberry pudding would make a good dessert for this -meal. - - -_MEAT STEWS AND MEAT PIES_ - -Almost any type of meat stew, ragout, or goulash—beef, lamb, pork, or -veal—can be frozen. Most vegetables in these combination dishes freeze -well. Frozen potatoes may not be of the same quality as fresh-cooked -potatoes, but they are acceptable if the stew or meat pie is not stored -for more than 6 months. - -Add a rich, flaky biscuit or pastry topping to a good meat and vegetable -stew and you have a delicious meat pie, a family treat that freezes -well. The biscuit or pastry topping may be added before freezing or made -fresh and added to the pie when reheating for serving. - -It is best to freeze meat pies and turnovers unbaked. - - -Lamb or beef pie - - _24 portions, 2½ by 2¾ inches_ - - 3 pounds boneless lamb or beef cut in 1-inch pieces - 1 quart water - 1 tablespoon salt - 1½ cups chopped celery - 3 cups cubed potatoes - 3½ cups quartered onions - ½ cup peas, fresh or frozen - ½ cup sifted all-purpose flour - Pastry (see p. 10 for recipe) - -Brown the meat in its own fat. Add the water and one-half of the salt. -Simmer until meat is tender. Add celery, potatoes, onions, peas, and -remaining salt and cook until vegetables are almost tender. - -Drain the broth from the meat and vegetables. Add water to the broth if -needed to make 3½ cups. Add ½ cup cold water to the flour and stir until -smooth. Slowly add the flour mixture to the rest of the broth and cook -until thickened, stirring constantly. - -Combine the thickened broth with the meat and vegetables. - -_To serve immediately._ Pour stew for one meal into a greased baking -dish. Top with a pastry crust. Bake at 400° F. (hot oven) for 30 -minutes. - -_To freeze._ Cool meat mixture quickly. Place in ovenproof baking dish -and top with pastry. Wrap in freezer packaging material. Or package stew -in freezer containers, leaving head space (p. 4). Seal and freeze. - -_To prepare for serving._ Bake meat pies frozen with pastry topping at -400° F. (hot oven) about 4-5 minutes for pints, 1 hour for quarts, or -until stew is piping hot and crust is golden brown. - -If stew is frozen without pastry topping, transfer it to a greased -baking dish and place in hot oven. After stew is almost heated through -(about 30 minutes), top with pastry crust. Bake until crust is golden -brown. - -_Menu suggestion._ Your favorite fruit salad will add zest to the meal. -For dessert try chocolate fudge cake or pistachio ice cream with -chocolate sauce. - - -Pastry topping for lamb or beef pie - - 3 cups sifted all-purpose flour - 2 teaspoons baking powder - 1 teaspoon salt - 1 cup shortening - ½ cup cold water - -Sift together the flour, baking powder, and salt. Cut in the shortening -until the mixture is granular. Add water and mix lightly with a fork. - -Turn the dough out onto a lightly floured board or pastry cloth, roll to -about ⅛ inch in thickness, and cut to fit the baking dish or freezer -container. - - -Ham turnovers - - _25 portions, 1 turnover each_ - - 1½ quarts ground cooked ham (lightly packed) - ⅓ cup finely chopped onion (well packed) - 1 cup tomato sauce - 2 tablespoons chopped parsley - ¼ teaspoon pepper - ¾ teaspoon powdered dry mustard - ¾ teaspoon prepared horseradish - 6½ cups sifted all-purpose flour - 2 teaspoons salt - 1¾ cups shortening - 1 cup cold water - -Combine ham, onion, tomato sauce, parsley, pepper, mustard, and -horseradish. - -Make pastry as follows: Sift flour and salt together. Cut in shortening -until the mixture is granular. Add water a little at a time and mix -lightly with a fork. Roll out dough on a lightly floured board to ⅛-inch -thickness. Cut into rounds or squares about 5 inches across. - -Place about 2½ tablespoons of ham mixture on each piece of pastry. Fold -pastry over from center, forming a half-moon or triangle. Crimp edges of -pastry together with a fork. - -_To serve immediately._ Bake at 400° F. (hot oven) for 25 minutes. Serve -peas or celery in cream sauce over the turnovers. - -_To freeze._ Wrap unbaked turnovers individually in the freezer -packaging material and pack in cardboard cartons. Or pack in layers in -moisture-proof freezer containers, separating the layers with two sheets -of cellophane or other moisture-vapor-resistant material. Seal and -freeze. - -_To prepare for serving._ Remove the wrapping, place turnovers on a -baking sheet, and bake at 400° F. (hot oven) for 30 minutes. - -_Menu suggestion._ Serve peas or celery in cream sauce over the -turnovers. Assorted raw vegetables, baked sweetpotatoes, and cinnamon -apples might complete the menu. - - -Pork savory - - _25 portions, ¾ cup each_ - - 3 pounds lean pork, cut in 1-inch pieces - 1½ teaspoons salt - ½ teaspoon pepper - 1 tablespoon fat or oil - 3 cups water - 2½ cups sliced carrots - 1 cup sifted all-purpose flour - 3 cups sour cream - 3½ cups diced potatoes - 1 tablespoon finely chopped onion - 1½ cups green lima beans - 1 tablespoon salt - -Sprinkle the pork with salt and pepper. Brown the meat in the fat or -oil, add water, cover, and simmer until the meat is tender. - -Cook the carrots in a little water until almost tender. - -Combine flour and sour cream; beat until smooth. Combine with meat and -broth. - -Add the vegetables and salt and blend well. - -_To serve immediately._ Bake covered at 375° F. (moderate oven) for 1 -hour; remove the cover and continue baking for about 30 minutes to brown -the top. - -_To freeze._ Bake covered at 375° F. (moderate oven) for 1 hour. Cool -quickly. Pack in freezer containers, leaving head space (p. 4). Seal and -freeze immediately. - -_To prepare for serving._ Bake uncovered at 400° F. (hot oven) until the -food is heated through, about 45 minutes for pints, 1 hour for quarts. - -Or reheat in a saucepan over low heat, or in the top of a double boiler, -stirring as needed to prevent sticking. - -_Menu suggestion._ A tossed green salad, spiced crabapples, and peach -betty go well with this main dish. - - -_MEAT LOAVES_ - -You can make a meat loaf that is to be frozen by any good meat loaf -recipe. Just make enough for several meals instead of one and freeze the -extra loaves. For a change from the usual meat loaf, try this cheese -meat loaf or jellied ham loaf. - - -Cheese meat loaf - - _25 slices, each about ¾ by 1½ by 4 inches_ - - 2½ pounds ground beef - 1 cup chopped cheese - 3 tablespoons chopped green pepper - ⅔ cup chopped onion - 2½ cups dry breadcrumbs - 1 tablespoon salt - ½ small bay leaf, crushed - ¼ teaspoon thyme - Dash of garlic salt - 3 eggs, beaten - 2½ cups tomato puree - -Mix the beef, cheese, green pepper, onion, crumbs, and seasonings -thoroughly. Combine eggs and tomatoes, and blend into meat mixture. - -_To serve immediately._ Place meat mixture in loaf pan. Bake at 350° F. -(moderate oven) for about 1 hour. - -_To freeze._ Meat loaf may be frozen unbaked or baked. - -Wrap unbaked meat loaf in moisture-resistant packaging material. Or put -mixture in metal freezer containers or loaf pans; cover with lids or -wrap in packaging material. Seal and freeze. - -For frozen baked meat loaf, bake mixture in metal freezer containers or -loaf pans at 350° F. (moderate oven) for about 1 hour. Cool quickly. -Cover or wrap as above. Seal and freeze. - -_To prepare for serving._ Bake frozen uncooked meat loaf uncovered at -350° F. (moderate oven) for about 1½ hours or until done. - -Cover frozen baked meat loaf with tomato sauce or gravy made from meat -drippings and reheat at 400° F. (hot oven) for about 1 hour. Or, if -preferred, thaw frozen baked meat loaf in the refrigerator, slice, and -serve cold. Or cover slices with gravy or sauce and reheat in a saucepan -over low heat. - -_Menu suggestion._ Serve with tomato or mushroom sauce, parsley -potatoes, baked spinach, and cherry tarts. - - -Jellied ham loaf - - _25 portions, 1 by 4 by 4 inches_ - - 5 tablespoons unflavored gelatin - 1 cup cold water - 1½ quarts coarsely ground lean cooked ham - 3 cups chopped celery - 1½ teaspoons onion juice - ¾ teaspoon powdered horseradish - ¾ cup mayonnaise - 1½ cups cooked salad dressing (p. 19) - 1 tablespoon lemon juice - ¾ teaspoon prepared mustard - ¾ cup sliced stuffed olives - -Soak gelatin in cold water for 5 minutes. Place over hot water until -dissolved. Combine all ingredients. Mix well. - -_To serve immediately._ Place in a loaf pan of desired size. Garnish -with sliced hard-cooked eggs. Chill until firm, slice, and serve on -crisp salad greens. - -_To freeze._ Place in loaf pans or freezer containers. Chill until firm. -Cover with lids or wrap in freezer packaging material. Seal and freeze. - -_To prepare for serving._ Thaw, without unwrapping, in the refrigerator. -Garnish with sliced hard-cooked eggs, slice, and serve on crisp salad -greens. - -_Menu suggestion._ Serve with buttered lima beans and sliced tomatoes, -and apple pie a la mode for dessert. - - -_HEARTY BEAN DISHES_ - -Cooked dry beans freeze especially well. Because freezing, like cooking, -softens beans somewhat, cook them until barely tender for the best -quality frozen product. - - -Baked beans - - _25 portions, 1 cup each_ - - 2¼ quarts (4 pounds) dry beans, Great Northern or pea - 4 quarts boiling water - ¾ pound salt pork, sliced - ¼ teaspoon red pepper - 1 cup brown sugar, well packed - 3½ teaspoons powdered dry mustard - 2 tablespoons salt - 1 cup chopped onion - 1 cup molasses - -Add beans to boiling water and boil 2 minutes. Remove from heat and soak -in the hot water 1 hour. Or if more convenient, soak overnight after the -2-minute boil. - -Drain beans and heat the drained liquid. Place beans in beanpots or -other covered baking dishes with a slice of salt pork in the center of -each. Top with slices of salt pork. - -Combine seasonings, onion, and molasses and pour over beans. Add hot -bean liquid. Additional water may be needed as the beans bake. - -_To serve immediately._ Cover and bake at 300° F. (slow oven) for 6 -hours or until the beans are tender. - -_To freeze._ Bake the beans covered at 300° F. (slow oven) for 5 hours -or until nearly done. Cool quickly. Pack in freezer containers, leaving -head space (p. 4). Seal and freeze immediately. - -_To prepare for serving._ Add a small amount of water to the beans and -reheat in a saucepan over low heat, stirring frequently to prevent -sticking. Or reheat in the top of a double boiler. Or bake at 400° F. -(hot oven) until beans are heated through, about 45 minutes for pints, 1 -hour for quarts. - -_Menu suggestion._ Serve with coleslaw, brown bread, and lemon sponge -pudding. - - -Barbecued lima beans - - _16 portions, ¾ cup each_ - - 4½ cups (2 pounds) baby lima beans, dry - 2 quarts boiling water - ½ pound chopped salt pork or bacon - 1 cup chopped onion - 1¼ teaspoons minced garlic - 3 tablespoons prepared mustard - ½ teaspoon salt - 2 teaspoons worcestershire sauce - 2 teaspoons chili powder - 2½ cups condensed tomato soup - ¼ cup vinegar - 4 teaspoons brown sugar - 2 cups bean liquid - -Add beans to boiling water and boil 2 minutes. Remove from heat and soak -in the hot water 1 hour. Or if more convenient, soak overnight after the -2-minute boil. Boil beans gently in the soaking liquid until almost done -(about 40 minutes). - -Brown the salt pork or bacon, onion, and garlic. Add mustard, salt, -worcestershire sauce, chili powder, tomato soup, vinegar, sugar, and -beans and bean liquid. - -_To serve immediately._ Pour into greased baking dish or pan. Bake at -400° F. (hot oven) for 30 minutes. - -_To freeze._ Cool the beans quickly. Pack in freezer containers, leaving -head space (p. 4). Seal and freeze immediately. - -_To prepare for serving._ Proceed as for baked beans, page 15. - -_Menu suggestion._ Serve with asparagus salad garnished with pimiento -strips, and orange bavarian cream for dessert. - - -Ham and bean scallop - - _25 portions, 1 cup each_ - - 1¾ quarts (3 pounds) dry pea beans - 3 quarts boiling water - 5 cups cooked ham, diced - ½ cup ham fat - 1½ cups finely chopped onion - ½ cup sifted all-purpose flour - 2 tablespoons worcestershire sauce - 2 teaspoons powdered dry mustard - 2 teaspoons salt - 2 quarts milk - 3 cups grated cheese - -Add beans to boiling water and boil 2 minutes. Remove from heat and soak -in the hot water 1 hour. Or if more convenient, soak overnight after the -2-minute boil. Cook beans in the soaking liquid about 1½ hours (slightly -underdone). - -Heat the fat, add onion, and cook until golden brown. Add flour, -worcestershire sauce, mustard, and salt, blending to a smooth paste. -Stir in the milk. Cook until thickened, stirring constantly. Combine -cheese, ham, and beans with the sauce. Remove from heat. - -_To serve immediately._ Pour enough of the mixture for one meal into a -greased baking dish or pan. Top with ½ cup fine dry breadcrumbs and bake -at 350° F. (moderate oven) about 20 minutes, or until crumbs are golden -brown. - -_To freeze._ Cool the food quickly. Pack in freezer containers, leaving -head space (p. 4). Seal and freeze immediately. - -_To prepare for serving._ Reheat in the top of a double boiler, stirring -occasionally to speed thawing. Or, if food is frozen in an ovenproof -container, uncover, top with fine dry breadcrumbs, and bake at 400° F. -(hot oven) about 45 minutes for pints, 1 hour for quarts. - -_Menu suggestion._ Serve with brussels sprouts, stewed tomatoes, and -celery sticks, have sauteed peach halves for dessert. - - -Beans and sausage, Mexican style - - _25 portions, 1 cup each_ - - 1½ quarts (2½ pounds) dry kidney beans - 4½ quarts boiling water - 1 quart chopped onion - 1¼ cups chopped green pepper - 1 tablespoon minced garlic - 4 pounds bulk pork sausage - 1 quart bean liquid - 2 tablespoons salt - 2 tablespoons chili powder (or to taste) - 2 quarts canned tomatoes - ½ cup sifted all-purpose flour - -Add beans to boiling water and boil 2 minutes. Remove from heat and soak -in the hot water 1 hour. Or if more convenient, soak overnight after the -2-minute boil. Cook beans in the soaking liquid about 1 hour (slightly -underdone). Drain; save the liquid and if necessary add water to make 1 -quart. - -Combine onion, green pepper, garlic, and sausage. Cook until sausage is -light brown, breaking it up as it cooks. Add beans, bean liquid, salt, -chili powder, and tomatoes, reserving ½ cup tomato liquid. Blend flour -with reserved tomato liquid and add to bean mixture. Blend well. Simmer -until thickened (about 30 minutes), stirring frequently to prevent -sticking. - -_To serve immediately._ Simmer until beans are tender. Serve on mounds -of fluffy rice. - -_To freeze._ Cool the bean and sausage mixture quickly. Pack in freezer -containers, leaving head space (p. 4). Seal and freeze immediately. - -_To prepare for serving._ Add a small amount of water and reheat in a -saucepan over low heat, stirring frequently to prevent sticking. Or -reheat in the top of a double boiler. Or bake at 400° F. (hot oven) -until the food is heated through, about 45 minutes for pints, 1 hour for -quarts. - -_Menu suggestion._ Serve plain or on rice, with tossed green salad and -french bread, and for dessert have pineapple sherbet. - - -Cooked salad dressing for jellied ham loaf - - ¼ cup sugar - 2 teaspoons flour - ¾ teaspoon salt - ¾ teaspoon powdered dry mustard - Few grains cayenne - ⅛ teaspoon pepper - 1½ teaspoons butter or margarine, melted - ¾ cup milk - 6 tablespoons vinegar - 2 eggs, slightly beaten - -Mix sugar, flour, and seasonings. - -Stir butter or margarine into the dry ingredients gradually. Slowly -blend in the milk, then the vinegar. - -Cook over hot water until mixture thickens, stirring occasionally. Stir -a little of the hot mixture into the egg and add to rest of mixture. -Cook 3 minutes, stirring constantly. - - - - - _INDEX TO RECIPES_ - - - Page - Baked beans 15 - Barbecued lima beans 16 - Beans and sausage, Mexican style 18 - Cheese meat loaf 13 - Chicken a la king 7 - Creamed chicken 6 - Ham and bean scallop 17 - Ham turnovers 11 - Jellied ham loaf 14 - Lamb or beef pie 9 - Pastry topping for lamb or beef pie 10 - Pork savory 12 - Salad dressing, cooked, for jellied ham loaf 19 - Turkey-macaroni casserole 8 - - - _MORE INFORMATION_ - - _Order No._ - Home Freezing of Fruits and Vegetables G 10 - Home Freezers . . . Their Selection and Use G 48 - Home Care of Purchased Frozen Foods G 69 - Home Freezing of Poultry G 70 - Freezing Meat and Fish in the Home G 93 - - These publications are available from the U.S. Department of -Agriculture, Washington, D.C. 20250. - - - This is a - _Consumer Service_ - of USDA - - Human Nutrition Research Division - Agricultural Research Service - U.S. Department of Agriculture - Washington, D.C. - Issued July 1954 - Revised April 1965 - - U.S. GOVERNMENT PRINTING OFFICE:1965—O-763-705 - - - For sale by the Superintendent of Documents, U.S. Government - Printing Office. Washington. D.C. 20402—Price 10 cents - - - - - Transcriber’s Notes - - -—Silently corrected a few typos, including listed errata. - -—Retained publication information from the printed edition: this eBook - is public-domain in the country of publication. - -—In the text versions only, text in italics is delimited by - _underscores_. - - - - - - - -End of Project Gutenberg's Freezing Combination Main Dishes, by Anonymous - -*** END OF THIS PROJECT GUTENBERG EBOOK FREEZING COMBINATION MAIN DISHES *** - -***** This file should be named 63395-0.txt or 63395-0.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/6/3/3/9/63395/ - -Produced by Stephen Hutcheson and the Online Distributed -Proofreading Team at https://www.pgdp.net - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the United -States without permission and without paying copyright -royalties. 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} -p.review { margin-left:2em; text-indent:-2em; font-size:80%; } -p.pcap { margin-left:0em; text-indent:0; text-align:center; margin-top:0; } -p.pcapc { margin-left:4.7em; text-indent:0em; text-align:justify; } -span.attr { font-size:80%; font-family:sans-serif; } -span.pn { display:inline-block; width:4.7em; text-align:left; margin-left:0; text-indent:0; } -</style> -</head> -<body> - - -<pre> - -The Project Gutenberg EBook of Freezing Combination Main Dishes, by Anonymous - -This eBook is for the use of anyone anywhere in the United States and most -other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms of -the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you'll have -to check the laws of the country where you are located before using this ebook. - -Title: Freezing Combination Main Dishes - Home and Garden Bulletin No. 40 - -Author: Anonymous - -Release Date: October 6, 2020 [EBook #63395] - -Language: English - -Character set encoding: UTF-8 - -*** START OF THIS PROJECT GUTENBERG EBOOK FREEZING COMBINATION MAIN DISHES *** - - - - -Produced by Stephen Hutcheson and the Online Distributed -Proofreading Team at https://www.pgdp.net - - - - - - -</pre> - -<div id="cover" class="img"> -<img id="coverpage" src="images/cover.jpg" alt="Freezing Combination Main Dishes" width="500" height="800" /> -</div> -<div class="box"> -<h1><i class="cur">Freezing</i> -<br /><span class="ss small">combination main dishes</span></h1> -<p class="tbcenter"><span class="ssn">Home and Garden Bulletin No. 40</span> -<br /><span class="ssn">U.S. DEPARTMENT OF AGRICULTURE</span></p> -</div> -<div class="pb" id="Page_2">2</div> -<h1 title=""><span class="ss">Freezing -<br /><span class="smaller">combination main dishes</span></span></h1> -<p>Vacant space in your freezer? Put some of it -to use by freezing main dishes—prepared, ready -to be heated or cooked and served. Days or -weeks later you, your family, guests perhaps, can -enjoy the results of your foresight.</p> -<p>Included in this publication are general directions -for successful freezing of such main dishes -as the stews, meat loaves, and casserole combinations -made from recipes given on pages 6 to 19.</p> -<p>For tiptop quality and economical use of -freezer space, plan your freezing and use of precooked -main dishes so that they will be in the -freezer no longer than 2 or 3 months. However, -most of these foods if properly packaged and -stored will not suffer serious quality loss if kept -up to 6 months. After 6 months’ storage, quality -often declines rapidly, but the food is still safe to -eat.</p> -<h3 id="c1">Preparing the food</h3> -<p>In general, prepare the food as you would if it -were to be served right away. Do not overcook. -Some ingredients in main dishes that must be reheated -for serving are better if slightly underdone -for freezing. If cooked well-done before -freezing, foods such as vegetables and macaroni -are likely to be too soft when reheated. They -also may have a warmed-over taste.</p> -<p>Soups and sauces thickened with ordinary -wheat flour may tend to separate or curdle on -thawing. Frozen gravies, sauces, and soups may -be somewhat thicker after thawing than when -freshly prepared, but suitable liquid can be -added to give the desired consistency. Commercially -frozen soups, sauces, and gravies are -often made with waxy rice flour, which results in -<span class="pb" id="Page_3">3</span> -a smoother product. If waxy rice flour is available, -it is a good idea to use it. However, soups, -sauces, and gravies made with ordinary flour can -be satisfactory if they are quick-frozen and -stored at 0° F. for only 2 to 3 months. Stirring -during reheating helps to overcome separation, -too.</p> -<p>Crumb or cheese toppings are best added when -the food is reheated for serving.</p> -<p>Pastry crusts frozen unbaked are more tender -and flaky and have a fresher flavor than those -baked and then frozen.</p> -<h3 id="c2">Cooling</h3> -<p>Quick cooling of the food immediately after it -is cooked stops the cooking and so helps keep the -natural flavor, color, and texture of the food. It -also retards or prevents the growth of bacteria -that may cause spoilage.</p> -<p>To cool, set uncovered pan of food in iced or -very cold water; change the water to keep it cold. -Or set pan on ice. Or put the uncovered pan of -food in a cold place.</p> -<h3 id="c3">Packaging</h3> -<p>As soon as the food is cool, put it promptly into -freezer containers of moisture-vapor-proof or -moisture-vapor-resistant packaging material. -Pack the food tightly into the container to reduce -the amount of air in the package.</p> -<p>In quart containers, the food may be separated -into two or three layers by a double thickness of -water-resistant material such as cellophane between -the layers. This makes it possible to separate -the frozen block of food easily to shorten the -reheating time.</p> -<p>Choose a size of container that holds only -enough for one meal for your family. Quart containers -hold 4 to 6 servings; pints, 2 to 3. Use -only containers with wide top openings so the -food does not have to be thawed completely to -remove it from the container.</p> -<p><b>Containers and materials.</b> Many combination -main dishes are semiliquid in consistency -<span class="pb" id="Page_4">4</span> -and are best packaged in rigid containers made of -moisture-vapor-proof materials such as aluminum, -glass, pottery, plastic, plain or enameled -tin, or moisture-vapor-resistant material such as -heavily waxed cardboard.</p> -<p>Some prepared foods, like meat pies and casserole -dishes, may be frozen in the containers in -which they were baked, ready for reheating at -time of using.</p> -<p>Bags of suitable material can be used for semiliquid -foods but are less convenient than rigid -containers. They are well adapted to less moist -foods. Sheets of freezer packaging materials are -used for wrapping foods that hold their shape.</p> -<p>Bags and sheets are made of moisture-vapor-resistant -cellophane, heavy aluminum foil, pliofilm, -polyethylene, or laminated papers consisting -of combinations of paper, metal foil, glassine, -cellophane, or other materials.</p> -<p>Unwaxed folding cardboard cartons are often -used to hold foods packaged in bags or sheets for -protection against tearing and for easy stacking in -the freezer. Sheets of packaging material may -be used as outer wraps for unwaxed cardboard -cartons containing unwrapped foods. The sheets -are sealed with freezer tape, or with a warm iron -if they are heat-sealing on both sides.</p> -<p>Ordinary waxed papers, household aluminum -foil, and cartons designed for cottage cheese and -ice cream are not sufficiently moisture-vapor-resistant -to be suitable for packaging foods to be -frozen and held more than a few days.</p> -<p><b>Head space.</b> Since liquid expands as it -freezes, allow ample head space when packing -liquid and semiliquid foods. Most freezer containers -have a mark or line to show how much -head space to leave. For a tall, straight or -slightly flared container and for bags, ½ inch is -generally recommended for pints and 1 inch for -quarts. For low, broad containers less head -space is needed, about ¼ inch for pints and ½ -inch for quarts. To assure a good closure, keep -sealing edges free from moisture or food.</p> -<p>When packaging foods with freezer sheet material, -wrap them as tightly as possible.</p> -<div class="pb" id="Page_5">5</div> -<p><b>Sealing.</b> Seal rigid freezer containers by adjusting -the lids as required for the type of package -used. Casseroles made of ovenproof material -can be covered and then sealed with freezer -tape or wrapped as needed.</p> -<p>Bags can be sealed by twisting and folding back -the top and securing with a string or with a -paper-covered metal strip or rubber band that -may come with the bag. Some bags and sheets -may be heat-sealed with a warm household iron -or one of the special sealing irons available on -the market. Others may be sealed with freezer -tape.</p> -<h3 id="c4">Freezing</h3> -<p>Freeze prepared foods as soon as they are -packed. Freeze and store at 0° F. or below.</p> -<h3 id="c5">Reheating for serving</h3> -<p>Most precooked frozen foods can be reheated -either in the oven or on top of the range. Reheating -in the oven takes little of the cook’s attention -and usually keeps the texture of the food -better. Reheating on top of the range in a -double boiler or saucepan is faster.</p> -<p>When using a double boiler, start with warm, -not hot, water in the lower pan so the thawing -food won’t stick.</p> -<p>Reheating over direct heat requires considerable -attention because the food must be stirred -often. The stirring may result in less desirable -texture.</p> -<p>If heating several blocks of frozen food, don’t -stack them—use a wider pan.</p> -<p>Generally it is better to reheat frozen cooked -main dishes without thawing. However, to -transfer the food to another container for reheating -or to remove cellophane between layers, -you will need to partially thaw the food. Do -this by placing the package in lukewarm water -for a few minutes.</p> -<p>If you thaw food completely before reheating, -it is usually best to thaw in the refrigerator. -Thawing at room temperature is not recommended. -Once food is thawed, use it immediately.</p> -<div class="pb" id="Page_6">6</div> -<h2 id="c6"><span class="small"><i>RECIPES</i></span></h2> -<p>When you are preparing a main dish it often -takes little more effort and time to make enough -for several meals. You can freeze it all in meal-size -packages, or serve part of it the same day -and freeze the rest.</p> -<p>The following recipes yield enough for 16 to 25 -portions of the size indicated. For these larger-than-usual -quantities you may need to check the -size of your cooking utensils. As a guide to the -size of utensil needed, multiply the number of -portions by the size of portion to find out the -total quantity of food that the recipe makes.</p> -<p>Recipes include directions both for serving the -food immediately and for reheating the frozen -food for serving.</p> -<h3 id="c7"><i>POULTRY COMBINATION DISHES</i></h3> -<p>Creamed chicken and chicken a la king are two -favorites for freezing. Recipes are also given -here for chicken and turkey in appetizing casserole -dishes that freeze well.</p> -<p>If chicken broth is not available, you can substitute -1 cup canned chicken bouillon or 1 -chicken bouillon cube and 1 cup hot water for -each cup of chicken broth called for in a recipe.</p> -<h3 id="c8">Creamed chicken</h3> -<p class="center"><i>16 portions, ¾ cup each</i></p> -<dl class="undent"><dt>¾ cup chicken fat, butter, or margarine</dt> -<dt>1⅛ cups sifted all-purpose flour</dt> -<dt>1 tablespoon salt</dt> -<dt>4 cups chicken broth</dt> -<dt>4 cups milk</dt> -<dt>2 quarts diced cooked chicken</dt></dl> -<p>Melt the fat and blend in the flour and salt. -Add broth and milk. Cook until thickened, -stirring constantly. Add the chicken and heat -to blend flavors.</p> -<p><i>To serve immediately.</i> Heat the mixture -thoroughly and serve on rice, toast, or biscuits.</p> -<div class="pb" id="Page_7">7</div> -<p><i>To freeze.</i> Cool the food quickly. Pack in -freezer containers, leaving head space (<a href="#Page_4">p. 4</a>). -(Pint containers are preferable to larger ones because -large blocks of creamed chicken are difficult -to thaw.) Seal and freeze immediately.</p> -<p><i>To prepare for serving.</i> Without thawing, -heat frozen creamed chicken in the top of a -double boiler, about 30 minutes for 1 pint.</p> -<p><i><b>Menu suggestion.</b></i> Serve with snap beans and -shredded carrot and raisin salad. Have fruit -sherbet and crisp cookies for dessert.</p> -<h3 id="c9">Chicken a la king</h3> -<p class="center"><i>16 portions, ¾ cup each.</i></p> -<dl class="undent"><dt>½ cup chicken fat, butter, or margarine</dt> -<dt>6 tablespoons chopped green pepper</dt> -<dt>3 cups canned mushrooms</dt> -<dt>¾ cup sifted all-purpose flour</dt> -<dt>2 teaspoons salt</dt> -<dt>3 cups chicken broth</dt> -<dt>3 cups milk</dt> -<dt>6 tablespoons finely cut pimiento</dt> -<dt>3 pints diced cooked chicken</dt></dl> -<p>Melt the fat and cook green pepper and mushrooms -in it about 5 minutes. Blend in the flour -and salt, then add broth and milk. Cook until -thickened, stirring constantly. Add pimiento -and chicken. Blend well.</p> -<p><i>To serve immediately.</i> Heat the mixture thoroughly -and serve on biscuits, hot, buttered toast, -or in timbales.</p> -<p><i>To freeze.</i> Cool the food quickly. Pack in -freezer containers, leaving head space (<a href="#Page_4">p. 4</a>). -(Pint containers are preferable to larger ones because -large blocks of chicken a la king are difficult -to thaw.) Seal and freeze immediately.</p> -<p><i>To prepare for serving.</i> Without thawing, -heat frozen chicken a la king in the top of a -double boiler, about 30 minutes for 1 pint.</p> -<p><i><b>Menu suggestion.</b></i> Serve with asparagus and -stuffed tomato salad, and upside-down cake.</p> -<div class="pb" id="Page_8">8</div> -<h3 id="c10">Turkey-macaroni casserole</h3> -<p class="center"><i>25 portions, ¾ cup each</i></p> -<dl class="undent"><dt>1¼ quarts shell or other macaroni</dt> -<dt>2 quarts boiling salted water</dt> -<dt>⅔ cup melted butter or margarine</dt> -<dt>1¼ cups sifted all-purpose flour</dt> -<dt>2 quarts milk</dt> -<dt>1½ tablespoons salt</dt> -<dt>¼ teaspoon pepper</dt> -<dt>1 teaspoon marjoram</dt> -<dt>2½ cups grated cheese</dt> -<dt>¾ cup chopped pimiento</dt> -<dt>1¼ quarts diced cooked turkey</dt></dl> -<p>Cook the macaroni in boiling salted water 15 -minutes or until almost tender; drain and rinse -with water. Combine the melted butter or margarine -with the flour, stir in the milk, and cook -until thick. Add seasonings, cheese, pimiento, -macaroni, and turkey.</p> -<p><i>To serve immediately.</i> Place enough for one -meal in a greased casserole and top with grated -cheese if desired. Bake uncovered at 350° F. -(moderate oven) for 30 to 40 minutes.</p> -<p><i>To freeze.</i> Cool the food quickly. Pack in -freezer containers, leaving head space (<a href="#Page_4">p. 4</a>). -Seal and freeze immediately.</p> -<p><i>To prepare for serving.</i> Bake uncovered at -400° F. (hot oven) until food is heated through, -about 45 minutes for pints, 1 hour for quarts.</p> -<p>A topping of grated cheese may be added to -this dish the last 5 minutes of heating.</p> -<p><i><b>Menu suggestion.</b></i> Serve with broiled tomato -halves and julienne snap beans. Steamed cranberry -pudding would make a good dessert for -this meal.</p> -<div class="pb" id="Page_9">9</div> -<h3 id="c11"><i>MEAT STEWS AND MEAT PIES</i></h3> -<p>Almost any type of meat stew, ragout, or goulash—beef, -lamb, pork, or veal—can be frozen. -Most vegetables in these combination dishes -freeze well. Frozen potatoes may not be of the -same quality as fresh-cooked potatoes, but they -are acceptable if the stew or meat pie is not stored -for more than 6 months.</p> -<p>Add a rich, flaky biscuit or pastry topping to a -good meat and vegetable stew and you have a delicious -meat pie, a family treat that freezes well. -The biscuit or pastry topping may be added before -freezing or made fresh and added to the pie -when reheating for serving.</p> -<p>It is best to freeze meat pies and turnovers unbaked.</p> -<h3 id="c12">Lamb or beef pie</h3> -<p class="center"><i>24 portions, 2½ by 2¾ inches</i></p> -<dl class="undent"><dt>3 pounds boneless lamb or beef cut in 1-inch pieces</dt> -<dt>1 quart water</dt> -<dt>1 tablespoon salt</dt> -<dt>1½ cups chopped celery</dt> -<dt>3 cups cubed potatoes</dt> -<dt>3½ cups quartered onions</dt> -<dt>½ cup peas, fresh or frozen</dt> -<dt>½ cup sifted all-purpose flour</dt> -<dt>Pastry (see <a href="#Page_10">p. 10</a> for recipe)</dt></dl> -<p>Brown the meat in its own fat. Add the water -and one-half of the salt. Simmer until meat is -tender. Add celery, potatoes, onions, peas, and -remaining salt and cook until vegetables are almost -tender.</p> -<p>Drain the broth from the meat and vegetables. -Add water to the broth if needed to make 3½ -cups. Add ½ cup cold water to the flour and -stir until smooth. Slowly add the flour mixture -<span class="pb" id="Page_10">10</span> -to the rest of the broth and cook until thickened, -stirring constantly.</p> -<p>Combine the thickened broth with the meat -and vegetables.</p> -<p><i>To serve immediately.</i> Pour stew for one meal -into a greased baking dish. Top with a pastry -crust. Bake at 400° F. (hot oven) for 30 minutes.</p> -<p><i>To freeze.</i> Cool meat mixture quickly. Place -in ovenproof baking dish and top with pastry. -Wrap in freezer packaging material. Or package -stew in freezer containers, leaving head space -(<a href="#Page_4">p. 4</a>). Seal and freeze.</p> -<p><i>To prepare for serving.</i> Bake meat pies frozen -with pastry topping at 400° F. (hot oven) about -4-5 minutes for pints, 1 hour for quarts, or until -stew is piping hot and crust is golden brown.</p> -<p>If stew is frozen without pastry topping, transfer -it to a greased baking dish and place in hot -oven. After stew is almost heated through -(about 30 minutes), top with pastry crust. -Bake until crust is golden brown.</p> -<p><i><b>Menu suggestion.</b></i> Your favorite fruit salad -will add zest to the meal. For dessert try chocolate -fudge cake or pistachio ice cream with -chocolate sauce.</p> -<h3 id="c13">Pastry topping for lamb or beef pie</h3> -<dl class="undent"><dt>3 cups sifted all-purpose flour</dt> -<dt>2 teaspoons baking powder</dt> -<dt>1 teaspoon salt</dt> -<dt>1 cup shortening</dt> -<dt>½ cup cold water</dt></dl> -<p>Sift together the flour, baking powder, and -salt. Cut in the shortening until the mixture is -granular. Add water and mix lightly with a -fork.</p> -<p>Turn the dough out onto a lightly floured -board or pastry cloth, roll to about ⅛ inch in -thickness, and cut to fit the baking dish or freezer -container.</p> -<div class="pb" id="Page_11">11</div> -<h3 id="c14">Ham turnovers</h3> -<p class="center"><i>25 portions, 1 turnover each</i></p> -<dl class="undent"><dt>1½ quarts ground cooked ham (lightly packed)</dt> -<dt>⅓ cup finely chopped onion (well packed)</dt> -<dt>1 cup tomato sauce</dt> -<dt>2 tablespoons chopped parsley</dt> -<dt>¼ teaspoon pepper</dt> -<dt>¾ teaspoon powdered dry mustard</dt> -<dt>¾ teaspoon prepared horseradish</dt> -<dt>6½ cups sifted all-purpose flour</dt> -<dt>2 teaspoons salt</dt> -<dt>1¾ cups shortening</dt> -<dt>1 cup cold water</dt></dl> -<p>Combine ham, onion, tomato sauce, parsley, -pepper, mustard, and horseradish.</p> -<p>Make pastry as follows: Sift flour and salt together. -Cut in shortening until the mixture is -granular. Add water a little at a time and mix -lightly with a fork. Roll out dough on a lightly -floured board to ⅛-inch thickness. Cut into -rounds or squares about 5 inches across.</p> -<p>Place about 2½ tablespoons of ham mixture -on each piece of pastry. Fold pastry over from -center, forming a half-moon or triangle. Crimp -edges of pastry together with a fork.</p> -<p><i>To serve immediately.</i> Bake at 400° F. (hot -oven) for 25 minutes. Serve peas or celery in -cream sauce over the turnovers.</p> -<p><i>To freeze.</i> Wrap unbaked turnovers individually -in the freezer packaging material and pack -in cardboard cartons. Or pack in layers in moisture-proof -freezer containers, separating the -layers with two sheets of cellophane or other -moisture-vapor-resistant material. Seal and -freeze.</p> -<p><i>To prepare for serving.</i> Remove the wrapping, -place turnovers on a baking sheet, and -bake at 400° F. (hot oven) for 30 minutes.</p> -<p><i><b>Menu suggestion.</b></i> Serve peas or celery in -cream sauce over the turnovers. Assorted raw -vegetables, baked sweetpotatoes, and cinnamon -apples might complete the menu.</p> -<div class="pb" id="Page_12">12</div> -<h3 id="c15">Pork savory</h3> -<p class="center"><i>25 portions, ¾ cup each</i></p> -<dl class="undent"><dt>3 pounds lean pork, cut in 1-inch pieces</dt> -<dt>1½ teaspoons salt</dt> -<dt>½ teaspoon pepper</dt> -<dt>1 tablespoon fat or oil</dt> -<dt>3 cups water</dt> -<dt>2½ cups sliced carrots</dt> -<dt>1 cup sifted all-purpose flour</dt> -<dt>3 cups sour cream</dt> -<dt>3½ cups diced potatoes</dt> -<dt>1 tablespoon finely chopped onion</dt> -<dt>1½ cups green lima beans</dt> -<dt>1 tablespoon salt</dt></dl> -<p>Sprinkle the pork with salt and pepper. -Brown the meat in the fat or oil, add water, -cover, and simmer until the meat is tender.</p> -<p>Cook the carrots in a little water until almost -tender.</p> -<p>Combine flour and sour cream; beat until -smooth. Combine with meat and broth.</p> -<p>Add the vegetables and salt and blend well.</p> -<p><i>To serve immediately.</i> Bake covered at 375° -F. (moderate oven) for 1 hour; remove the cover -and continue baking for about 30 minutes to -brown the top.</p> -<p><i>To freeze.</i> Bake covered at 375° F. (moderate -oven) for 1 hour. Cool quickly. Pack in -freezer containers, leaving head space (<a href="#Page_4">p. 4</a>). -Seal and freeze immediately.</p> -<p><i>To prepare for serving.</i> Bake uncovered at -400° F. (hot oven) until the food is heated -through, about 45 minutes for pints, 1 hour for -quarts.</p> -<p>Or reheat in a saucepan over low heat, or in -the top of a double boiler, stirring as needed to -prevent sticking.</p> -<p><i><b>Menu suggestion.</b></i> A tossed green salad, -spiced crabapples, and peach betty go well with -this main dish.</p> -<div class="pb" id="Page_13">13</div> -<h3 id="c16"><i>MEAT LOAVES</i></h3> -<p>You can make a meat loaf that is to be frozen -by any good meat loaf recipe. Just make -enough for several meals instead of one and -freeze the extra loaves. For a change from the -usual meat loaf, try this cheese meat loaf or -jellied ham loaf.</p> -<h3 id="c17">Cheese meat loaf</h3> -<p class="center"><i>25 slices, each about ¾ by 1½ by 4 inches</i></p> -<dl class="undent"><dt>2½ pounds ground beef</dt> -<dt>1 cup chopped cheese</dt> -<dt>3 tablespoons chopped green pepper</dt> -<dt>⅔ cup chopped onion</dt> -<dt>2½ cups dry breadcrumbs</dt> -<dt>1 tablespoon salt</dt> -<dt>½ small bay leaf, crushed</dt> -<dt>¼ teaspoon thyme</dt> -<dt>Dash of garlic salt</dt> -<dt>3 eggs, beaten</dt> -<dt>2½ cups tomato puree</dt></dl> -<p>Mix the beef, cheese, green pepper, onion, -crumbs, and seasonings thoroughly. Combine -eggs and tomatoes, and blend into meat mixture.</p> -<p><i>To serve immediately.</i> Place meat mixture in -loaf pan. Bake at 350° F. (moderate oven) for -about 1 hour.</p> -<p><i>To freeze.</i> Meat loaf may be frozen unbaked -or baked.</p> -<p>Wrap unbaked meat loaf in moisture-resistant -packaging material. Or put mixture in metal -freezer containers or loaf pans; cover with lids -or wrap in packaging material. Seal and freeze.</p> -<p>For frozen baked meat loaf, bake mixture in -metal freezer containers or loaf pans at 350° F. -(moderate oven) for about 1 hour. Cool -quickly. Cover or wrap as above. Seal and -freeze.</p> -<p><i>To prepare for serving.</i> Bake frozen uncooked -meat loaf uncovered at 350° F. (moderate -oven) for about 1½ hours or until done.</p> -<div class="pb" id="Page_14">14</div> -<p>Cover frozen baked meat loaf with tomato -sauce or gravy made from meat drippings and reheat -at 400° F. (hot oven) for about 1 hour. Or, -if preferred, thaw frozen baked meat loaf in the -refrigerator, slice, and serve cold. Or cover -slices with gravy or sauce and reheat in a saucepan -over low heat.</p> -<p><i><b>Menu suggestion.</b></i> Serve with tomato or -mushroom sauce, parsley potatoes, baked -spinach, and cherry tarts.</p> -<h3 id="c18">Jellied ham loaf</h3> -<p class="center"><i>25 portions, 1 by 4 by 4 inches</i></p> -<dl class="undent"><dt>5 tablespoons unflavored gelatin</dt> -<dt>1 cup cold water</dt> -<dt>1½ quarts coarsely ground lean cooked ham</dt> -<dt>3 cups chopped celery</dt> -<dt>1½ teaspoons onion juice</dt> -<dt>¾ teaspoon powdered horseradish</dt> -<dt>¾ cup mayonnaise</dt> -<dt>1½ cups cooked salad dressing (<a href="#Page_19">p. 19</a>)</dt> -<dt>1 tablespoon lemon juice</dt> -<dt>¾ teaspoon prepared mustard</dt> -<dt>¾ cup sliced stuffed olives</dt></dl> -<p>Soak gelatin in cold water for 5 minutes. -Place over hot water until dissolved. Combine -all ingredients. Mix well.</p> -<p><i>To serve immediately.</i> Place in a loaf pan of -desired size. Garnish with sliced hard-cooked -eggs. Chill until firm, slice, and serve on crisp -salad greens.</p> -<p><i>To freeze.</i> Place in loaf pans or freezer containers. -Chill until firm. Cover with lids or -wrap in freezer packaging material. Seal and -freeze.</p> -<p><i>To prepare for serving.</i> Thaw, without unwrapping, -in the refrigerator. Garnish with -sliced hard-cooked eggs, slice, and serve on crisp -salad greens.</p> -<p><i><b>Menu suggestion.</b></i> Serve with buttered lima -beans and sliced tomatoes, and apple pie a la -mode for dessert.</p> -<div class="pb" id="Page_15">15</div> -<h3 id="c19"><i>HEARTY BEAN DISHES</i></h3> -<p>Cooked dry beans freeze especially well. Because -freezing, like cooking, softens beans somewhat, -cook them until barely tender for the best -quality frozen product.</p> -<h3 id="c20">Baked beans</h3> -<p class="center"><i>25 portions, 1 cup each</i></p> -<dl class="undent"><dt>2¼ quarts (4 pounds) dry beans, Great Northern or pea</dt> -<dt>4 quarts boiling water</dt> -<dt>¾ pound salt pork, sliced</dt> -<dt>¼ teaspoon red pepper</dt> -<dt>1 cup brown sugar, well packed</dt> -<dt>3½ teaspoons powdered dry mustard</dt> -<dt>2 tablespoons salt</dt> -<dt>1 cup chopped onion</dt> -<dt>1 cup molasses</dt></dl> -<p>Add beans to boiling water and boil 2 minutes. -Remove from heat and soak in the hot water 1 -hour. Or if more convenient, soak overnight -after the 2-minute boil.</p> -<p>Drain beans and heat the drained liquid. -Place beans in beanpots or other covered baking -dishes with a slice of salt pork in the center of -each. Top with slices of salt pork.</p> -<p>Combine seasonings, onion, and molasses and -pour over beans. Add hot bean liquid. Additional -water may be needed as the beans bake.</p> -<p><i>To serve immediately.</i> Cover and bake at -300° F. (slow oven) for 6 hours or until the -beans are tender.</p> -<p><i>To freeze.</i> Bake the beans covered at 300° F. -(slow oven) for 5 hours or until nearly done. -Cool quickly. Pack in freezer containers, leaving -head space (<a href="#Page_4">p. 4</a>). Seal and freeze immediately.</p> -<p><i>To prepare for serving.</i> Add a small amount -of water to the beans and reheat in a saucepan -over low heat, stirring frequently to prevent -<span class="pb" id="Page_16">16</span> -sticking. Or reheat in the top of a double boiler. -Or bake at 400° F. (hot oven) until beans are -heated through, about 45 minutes for pints, 1 -hour for quarts.</p> -<p><b><i>Menu suggestion.</i></b> Serve with coleslaw, -brown bread, and lemon sponge pudding.</p> -<h3 id="c21">Barbecued lima beans</h3> -<p class="center"><i>16 portions, ¾ cup each</i></p> -<dl class="undent"><dt>4½ cups (2 pounds) baby lima beans, dry</dt> -<dt>2 quarts boiling water</dt> -<dt>½ pound chopped salt pork or bacon</dt> -<dt>1 cup chopped onion</dt> -<dt>1¼ teaspoons minced garlic</dt> -<dt>3 tablespoons prepared mustard</dt> -<dt>½ teaspoon salt</dt> -<dt>2 teaspoons worcestershire sauce</dt> -<dt>2 teaspoons chili powder</dt> -<dt>2½ cups condensed tomato soup</dt> -<dt>¼ cup vinegar</dt> -<dt>4 teaspoons brown sugar</dt> -<dt>2 cups bean liquid</dt></dl> -<p>Add beans to boiling water and boil 2 minutes. -Remove from heat and soak in the hot -water 1 hour. Or if more convenient, soak overnight -after the 2-minute boil. Boil beans gently -in the soaking liquid until almost done (about -40 minutes).</p> -<p>Brown the salt pork or bacon, onion, and -garlic. Add mustard, salt, worcestershire sauce, -chili powder, tomato soup, vinegar, sugar, and -beans and bean liquid.</p> -<p><i>To serve immediately.</i> Pour into greased -baking dish or pan. Bake at 400° F. (hot oven) -for 30 minutes.</p> -<p><i>To freeze.</i> Cool the beans quickly. Pack in -freezer containers, leaving head space (<a href="#Page_4">p. 4</a>). -Seal and freeze immediately.</p> -<p><i>To prepare for serving.</i> Proceed as for baked -beans, <a href="#Page_15">page 15</a>.</p> -<p><i><b>Menu suggestion.</b></i> Serve with asparagus -salad garnished with pimiento strips, and orange -bavarian cream for dessert.</p> -<div class="pb" id="Page_17">17</div> -<h3 id="c22">Ham and bean scallop</h3> -<p class="center"><i>25 portions, 1 cup each</i></p> -<dl class="undent"><dt>1¾ quarts (3 pounds) dry pea beans</dt> -<dt>3 quarts boiling water</dt> -<dt>5 cups cooked ham, diced</dt> -<dt>½ cup ham fat</dt> -<dt>1½ cups finely chopped onion</dt> -<dt>½ cup sifted all-purpose flour</dt> -<dt>2 tablespoons worcestershire sauce</dt> -<dt>2 teaspoons powdered dry mustard</dt> -<dt>2 teaspoons salt</dt> -<dt>2 quarts milk</dt> -<dt>3 cups grated cheese</dt></dl> -<p>Add beans to boiling water and boil 2 minutes. -Remove from heat and soak in the hot water 1 -hour. Or if more convenient, soak overnight -after the 2-minute boil. Cook beans in the -soaking liquid about 1½ hours (slightly underdone).</p> -<p>Heat the fat, add onion, and cook until golden -brown. Add flour, worcestershire sauce, mustard, -and salt, blending to a smooth paste. Stir -in the milk. Cook until thickened, stirring constantly. -Combine cheese, ham, and beans with -the sauce. Remove from heat.</p> -<p><i>To serve immediately.</i> Pour enough of the -mixture for one meal into a greased baking dish -or pan. Top with ½ cup fine dry breadcrumbs -and bake at 350° F. (moderate oven) about 20 -minutes, or until crumbs are golden brown.</p> -<p><i>To freeze.</i> Cool the food quickly. Pack in -freezer containers, leaving head space (<a href="#Page_4">p. 4</a>). -Seal and freeze immediately.</p> -<p><i>To prepare for serving.</i> Reheat in the top of -a double boiler, stirring occasionally to speed -thawing. Or, if food is frozen in an ovenproof -container, uncover, top with fine dry breadcrumbs, -and bake at 400° F. (hot oven) about -45 minutes for pints, 1 hour for quarts.</p> -<p><b><i>Menu suggestion.</i></b> Serve with brussels -sprouts, stewed tomatoes, and celery sticks, have -sauteed peach halves for dessert.</p> -<div class="pb" id="Page_18">18</div> -<h3 id="c23">Beans and sausage, Mexican style</h3> -<p class="center"><i>25 portions, 1 cup each</i></p> -<dl class="undent"><dt>1½ quarts (2½ pounds) dry kidney beans</dt> -<dt>4½ quarts boiling water</dt> -<dt>1 quart chopped onion</dt> -<dt>1¼ cups chopped green pepper</dt> -<dt>1 tablespoon minced garlic</dt> -<dt>4 pounds bulk pork sausage</dt> -<dt>1 quart bean liquid</dt> -<dt>2 tablespoons salt</dt> -<dt>2 tablespoons chili powder (or to taste)</dt> -<dt>2 quarts canned tomatoes</dt> -<dt>½ cup sifted all-purpose flour</dt></dl> -<p>Add beans to boiling water and boil 2 minutes. -Remove from heat and soak in the hot water 1 -hour. Or if more convenient, soak overnight -after the 2-minute boil. Cook beans in the soaking -liquid about 1 hour (slightly underdone). -Drain; save the liquid and if necessary add water -to make 1 quart.</p> -<p>Combine onion, green pepper, garlic, and sausage. -Cook until sausage is light brown, breaking -it up as it cooks. Add beans, bean liquid, -salt, chili powder, and tomatoes, reserving ½ cup -tomato liquid. Blend flour with reserved tomato -liquid and add to bean mixture. Blend well. -Simmer until thickened (about 30 minutes), stirring -frequently to prevent sticking.</p> -<p><i>To serve immediately.</i> Simmer until beans -are tender. Serve on mounds of fluffy rice.</p> -<p><i>To freeze.</i> Cool the bean and sausage mixture -quickly. Pack in freezer containers, leaving -head space (<a href="#Page_4">p. 4</a>). Seal and freeze immediately.</p> -<p><i>To prepare for serving.</i> Add a small amount -of water and reheat in a saucepan over low heat, -stirring frequently to prevent sticking. Or reheat -in the top of a double boiler. Or bake at -400° F. (hot oven) until the food is heated -through, about 45 minutes for pints, 1 hour for -quarts.</p> -<p><b><i>Menu suggestion.</i></b> Serve plain or on rice, -with tossed green salad and french bread, and -for dessert have pineapple sherbet.</p> -<div class="pb" id="Page_19">19</div> -<h3 id="c24">Cooked salad dressing for jellied ham loaf</h3> -<dl class="undent"><dt>¼ cup sugar</dt> -<dt>2 teaspoons flour</dt> -<dt>¾ teaspoon salt</dt> -<dt>¾ teaspoon powdered dry mustard</dt> -<dt>Few grains cayenne</dt> -<dt>⅛ teaspoon pepper</dt> -<dt>1½ teaspoons butter or margarine, melted</dt> -<dt>¾ cup milk</dt> -<dt>6 tablespoons vinegar</dt> -<dt>2 eggs, slightly beaten</dt></dl> -<p>Mix sugar, flour, and seasonings.</p> -<p>Stir butter or margarine into the dry ingredients -gradually. Slowly blend in the milk, then -the vinegar.</p> -<p>Cook over hot water until mixture thickens, -stirring occasionally. Stir a little of the hot mixture -into the egg and add to rest of mixture. -Cook 3 minutes, stirring constantly.</p> -<div class="pb" id="Page_20">20</div> -<h2 id="c25"><span class="small"><i>INDEX TO RECIPES</i></span></h2> -<dl class="indexlr"> -<dt class="rj">Page</dt> -<dt><span class="jl">Baked beans</span> <a href="#Page_15">15</a></dt> -<dt><span class="jl">Barbecued lima beans</span> <a href="#Page_16">16</a></dt> -<dt><span class="jl">Beans and sausage, Mexican style</span> <a href="#Page_18">18</a></dt> -<dt><span class="jl">Cheese meat loaf</span> <a href="#Page_13">13</a></dt> -<dt><span class="jl">Chicken a la king</span> <a href="#Page_7">7</a></dt> -<dt><span class="jl">Creamed chicken</span> <a href="#Page_6">6</a></dt> -<dt><span class="jl">Ham and bean scallop</span> <a href="#Page_17">17</a></dt> -<dt><span class="jl">Ham turnovers</span> <a href="#Page_11">11</a></dt> -<dt><span class="jl">Jellied ham loaf</span> <a href="#Page_14">14</a></dt> -<dt><span class="jl">Lamb or beef pie</span> <a href="#Page_9">9</a></dt> -<dt><span class="jl">Pastry topping for lamb or beef pie</span> <a href="#Page_10">10</a></dt> -<dt><span class="jl">Pork savory</span> <a href="#Page_12">12</a></dt> -<dt><span class="jl">Salad dressing, cooked, for jellied ham loaf</span> <a href="#Page_19">19</a></dt> -<dt><span class="jl">Turkey-macaroni casserole</span> <a href="#Page_8">8</a></dt> -</dl> -<h3 class="center"><i>MORE INFORMATION</i></h3> -<dl class="indexlr"> -<dt class="rj"><i>Order No.</i></dt> -<dt><span class="jl">Home Freezing of Fruits and Vegetables</span> G 10</dt> -<dt><span class="jl">Home Freezers . . . Their Selection and Use</span> G 48</dt> -<dt><span class="jl">Home Care of Purchased Frozen Foods</span> G 69</dt> -<dt><span class="jl">Home Freezing of Poultry</span> G 70</dt> -<dt><span class="jl">Freezing Meat and Fish in the Home</span> G 93</dt> -</dl> -<p>These publications are available from the U.S. -Department of Agriculture, Washington, D.C. 20250.</p> -<p class="tbcenter"><span class="ssn">This is a</span> -<br /><i class="cur larger">Consumer Service</i> -<br /><span class="ssn">of USDA</span></p> -<p class="center small">Human Nutrition Research Division -<br />Agricultural Research Service -<br />U.S. Department of Agriculture -<br />Washington, D.C. -<br />Issued July 1954 -<br />Revised April 1965</p> -<p class="center smallest"><span class="ssn">U.S. GOVERNMENT PRINTING OFFICE:1965—O-763-705</span></p> -<hr class="dwide" /> -<p class="center smallest">For sale by the Superintendent of Documents, U.S. Government -<br />Printing Office. Washington. D.C. 20402—Price 10 cents</p> -<h2>Transcriber’s Notes</h2> -<ul> -<li>Silently corrected a few typos, including listed errata.</li> -<li>Retained publication information from the printed edition: this eBook is public-domain in the country of publication.</li> -<li>In the text versions only, text in <i>italics</i> is delimited by _underscores_.</li> -</ul> - - - - - - - -<pre> - - - - - -End of Project Gutenberg's Freezing Combination Main Dishes, by Anonymous - -*** END OF THIS PROJECT GUTENBERG EBOOK FREEZING COMBINATION MAIN DISHES *** - -***** This file should be named 63395-h.htm or 63395-h.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/6/3/3/9/63395/ - -Produced by Stephen Hutcheson and the Online Distributed -Proofreading Team at https://www.pgdp.net - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the United -States without permission and without paying copyright -royalties. 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