| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables, Dairy |
|
Freezes, Well |
24 |
Servings |
INGREDIENTS
| 6 |
lb |
Lean pork; cut in 1" cubes |
| 2 1/2 |
c |
Hot water |
| 2 |
tb |
Salt |
| 1/2 |
ts |
Pepper |
| 1 |
tb |
Instant minced onion |
| 1 |
qt |
Potatoes; pared and diced |
| 2 1/2 |
c |
Carrots; pared and sliced |
| 10 |
oz |
Frozen lima beans |
| 1 1/2 |
c |
Meat and vegetable cooking liquid |
| 3/4 |
c |
Unsifted flour |
| 3/4 |
c |
Cold water |
| 2 |
c |
Sour cream |
INSTRUCTIONS
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.
Brown meat. Add hot water, salt, pepper, and onion. Cover. Simmer until
meat is almost tender, about 30 minutes. Add potatoes and carrots to meat
mixture. Simmer 20 minutes longer. Drain meat and vegetables; save
cooking liquid.
Heat 1 1/2 cups reserved meat and vegetable cooking liquid to boiling. Mix
flour and cold water throughly. Stir slowly into boiling liquid. Cook
until thickened, stirring constantly. Stir in sour cream. Pour mixture
ovaer meat and vegetables. Mix lightly.
TO SERVE WITHOUT FREEZING: Heat mixture to serving temperature.
TO FREEZE: Pour each part to be frozen into a baking pan. Spread mixture
evenly 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 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 350° F. (moderate). Remove freezer
wrap. Place food in baking pan. Heat 1 hour or until bubbly at edges.
Posted to MC-Recipe Digest V1 #184
Date: Mon, 05 Aug 1996 11:24:23 -0500
From: "R. Winters" <rosie@iadfw.net>
NOTES : This recipe is for 24 servings( about 2/3 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. =20
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