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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. 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