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 lb Dry navy (pea) beans
2 qt Water -- boiling
1 tb Salt
1/4 c Instant minced onions
1 c Green pepper --
- cut in thin strips
3/4 c Butter
3/4 c Flour -- unsifted
4 ts Dry mustard
1 1/2 qt Bean cooking liquid and milk
8 oz Cheddar cheese (2 c) -- shredded
2 1/2 lb Cooked ham (8 c) -- diced
Topping For Each Pan:
1/4 c Fine dry breadcrumbs
1 tb Butter -- melted
Line four 8x8x2" baking pans with heat-resistant freezer wrap. Allow
enough extra wrap to fold over top. Use one pan for each 6 servings
or 1/4th 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.
Add enough milk to the reserved bean liquid to make 1-1/2 qt. Add the
bean liquid and milk slowly to the vegetable mixture. Cook until
thickened, stirring constantly. Stir in beans, cheese, and ham. Pour
1/4th of mixture into each baking pan. Pack food tightly to avoid air
pockets.
To Serve Without Freezing:
Preheat oven to 375°F (moderate). Mix 1/4 cup fine breadcrumbs with
1 tb melted butter 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°F (moderate). Remove freezer wrap. Place food in
baking pan. Mix 1/4 cup fine breadcrumbs with 1 tb melted butter 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.
Notes:
This recipe is for 24 servings (about 3/4 cup each). Directions are
given for dividing the prepared food into 4 parts of 6 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).
