Beans And Sausage(Usda)

* Exported from MasterCook *

Beans And Sausage (Usda)

Recipe By : USDA Bulletin #40, 1973, (0100-02712)
Serving Size : 24 Preparation Time :0:00
Categories : Casseroles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Pounds bulk pork sausage
1 Cup instant minced onion
1/3 Cup sweet pepper flakes
108 Ounces kidney beans -- (No. 10 can)*
105 Ounces tomatoes -- (No. 10 can)
2 Tablespoons salt
2 Tablespoons chili powder
1/8 Teaspoon garlic powder
1/2 Cup flour -- unsifted
1/2 Cup water

* A No. 10 can is the equivalent of 7 (16-oz) cans of kidney beans or 4
(28-oz) cans.

Line four 8x8-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.

Crumble sausage; brown with onion and pepper flakes. Drain off fat. Add
beans, tomatoes, salt, chili powder, and garlic powder. Mix flour and
water until smooth. Stir into sausage mixture. Simmer about 30 minutes
or until thickened, stirring occasion
ally.

TO SERVE WITHOUT FREEZING
Serve hot mixture over cooked rice.

TO FREEZE
Pour each part 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 lie
s 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 4
months). Freeze immediately for 10 to 12 hou
rs before removing packages from the pans.

TO HEAT FROZEN FOOD
Preheat oven to 400° F. (hot). Remove freezer wrap. Place food in
baking pan. Heat 1 1/2 hours or until mixture is bubbly at edges and
center is hot. Serve over cooked rice.






- - - - - - - - - - - - - - - - - -

NOTES : This recipe is for 24 servings (about 1 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 fro
zen.

MasterCook electronic format by Rosie Winters.