| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Freezes, Well |
24 |
Servings |
INGREDIENTS
| 2 |
lb |
Dry navy (pea) beans |
| 2 |
qt |
Boiling water |
| 1 |
tb |
Salt |
| 1/4 |
c |
Instant minced onions |
| 1 |
c |
Green pepper; cut in thin strips |
| 3/4 |
c |
Butter or margarine |
| 3/4 |
c |
Unsifted flour |
| 4 |
ts |
Dry mustard |
| 1 1/2 |
qt |
Bean cooking liquid and milk |
| 8 |
oz |
Processed cheddar cheese; shredded (2 cups) |
| 2 1/2 |
lb |
Cooked ham; diced (8 cups) |
| 1/4 |
c |
Fine dry breadcrumbs |
| 1 |
tb |
Melted butter |
INSTRUCTIONS
TOPPING FOR EACH PAN
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. 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° 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° 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.
Posted to MC-Recipe Digest V1 #184
Date: Mon, 05 Aug 1996 11:23:15 -0500
From: "R. Winters" <rosie@iadfw.net>
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.
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