Ham-Bean Scallop (USDA)

* Exported from MasterCook II *

Ham-Bean Scallop (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
-------- ------------ --------------------------------
2 pounds dry navy (pea) beans
2 quarts boiling water
1 tablespoon salt
1/4 cup instant minced onions
1 cup green pepper -- cut in thin strips
3/4 cup butter or margarine
3/4 cup unsifted flour
4 teaspoons dry mustard
1 1/2 quarts bean cooking liquid and milk
8 ounces processed cheddar cheese -- shredded (2 cups)
2 1/2 pounds cooked ham -- diced (8 cups)
----- TOPPING FOR EACH PAN -----
1/4 cup fine dry breadcrumbs
1 tablespoon melted butter

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.

Add beans to boiling water; return to boiling. Boil beans 2 minutes;then=
soak beans 1 hour (or overnight, if preferred).

Add salt to beans. Cook beans slowly until tender, about 1 1/2 hours. =
Drain; save cooking liquid. Cook onion and green pepper in fat about 5=
minutes, stirring occasionally. Stir in flour and mustard.
=20
Add enough milk to the reserved bean liquid to make 1 1/2 quarts. Add the=
bean liquid and milk slowly to the vegetable mixture. Cook until=
thickened, stirring constantly. Stir in beans, cheese, and ham. Pour=
one-fourth of mixture into each baking pan. Pack food tightly to avoid air=
pockets.

TO SERVE WITHOUT FREEZING: Preheat oven to 375=B0 F. (moderate). Mix 1/4=
cup fine breadcrumbs with 1 tablespoon melted butter or margarine for each=
pan which will not be frozen. Sprinkle topping over bean mixture in baking=
pan. Bake 30 minutes or until crumbs are lightly browned.

TO FREEZE: 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 FOOD: Preheat oven to 375=B0 F. (moderate). Remove freezer=
wrap. Place food in baking pan. Mix 1/4 cup fine breadcrumbs with 1=
tablespoon melted butter or margarine for each pan. Sprinkle topping over=
bean mixture in baking pan. Bake 1 1/2 hours or until edges are bubbly,=
crumbs are lightly browned, and center is hot.

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

NOTES : This recipe is for 24 servings (about 3/4 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. The breadcrumb topping is added at the=
time of serving. You will want to have these ingredients on hand when you=
are ready to use the frozen food.

"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. : 4214 0 0 4289 0 0 0 0 0 0 0 0 3166 0