Curried Ham and Turkey(USDA)

* Exported from MasterCook II *

Curried Ham and Turkey (USDA)

Recipe By : Freezing Combination Main Dishes (Robinson & Fulton, 1973)
Serving Size : 24 Preparation Time :0:00
Categories : Freezes Well USDA

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter, margarine -- or turkey fat
1 cup unsifted flour
2 1/4 teaspoons salt
1/8 teaspoon pepper
1 1/2 teaspoons curry powder
4 teaspoons sweet pepper flakes
1 tablespoon instant miced onions
2 1/4 quarts hot milk
1 1/4 pounds cooked turkey -- diced (4 cups)
3/4 pound cooked ham -- diced (2 cups)

Line four 8x8x2-inch baking pans with heat-resistant freezer wrap. Allow=
enough extra wrap to fold over top. Use one pan for each six servings or=
one-fourth of the recipe. Do not line pans for food to be served without=
freezing.

Melt fat. Stir in flour, salt, pepper, and curry powder. Add pepper flakes=
and onion. Stir in milk slowly. Cook until thickened, stirring=
constantly. Stir in turkey and ham.

TO SERVE WITHOUT FREEZING: Heat to serving temperature after turkey and ham=
are stirred into hot mixture. Serve over hot toast or biscuits.

TO FREEZE: Pour each fourth of the mixture to be frozen into a baking pan. =
Pack food tightly to avoid air pockets. Cool for 30 minutes at room=
temperature. Complete wrapping by pulling paper up over top of food. Put=
edges of wrap together and fold several times so paper lies directly on top=
of food. Fold ends of freezer wrap over the top and seal with freezer=
tape. Label with name of food, date of freezing, and last date the food=
should be used for best eating quality (about 6 months). Freeze=
immediately for 10 to 12 hours before removing packages from the pans.

TO HEAT FROZEN CURRY: Preheat oven to 350=B0 F. (moderate). Remove freezer=
wrap. Place food in baking pan. Bake 1 hour or until mixture is bubbly at=
edges. Stir occasionally during heating. After heating, stir gently until=
sauce is smooth. Serve over hot toast or biscuits.

- - - - - - - - - - - - - - - - - -=20

Serving Ideas : Hot toast or biscuits

NOTES : This recipe is for 24 servings (about 1/2 cup each). Directions are=
given for dividing the prepared food into four parts of six servings each. =
One part may be completely cooked and served at the time of preparation. =
The remaining parts may be frozen.

"Freezing Combination Main Dishes" by Meredith Robinson and Lois Fulton =
(Consumer and Food Economics Institute, Agriculture Research Service) USDA=
Home and Garden Bulletin No. 40, 1973 (Stock Number 0100-02712). =
MasterCook electronic format by Rosie Winters.
Nutr. Assoc. : 2394 0 0 0 0 0 4289 4138 0 0