Part 2

_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. D.C. 20402—Price 10 cents

Transcriber’s Notes

—Silently corrected a few typos, including listed errata.

—Retained publication information from the printed edition: this eBook is public-domain in the country of publication.

—In the text versions only, text in italics is delimited by _underscores_.

End of Project Gutenberg's Freezing Combination Main Dishes, by Anonymous