,freezing combination main dishes ,home and ,garden ,bulletin ,no4 #dj ,u4,s4 ,,department ,,of ,,agriculture ,freezing combination main dishes ,vacant space in your freezer8 ,put some of it to use by freezing main dishes--prepared1 ready to be heated or cooked and served4 ,days or weeks later you1 your family1 guests perhaps1 can enjoy the results of your foresight4 ,included in this publication are general directions for successful freezing of such main dishes as the stews1 meat loaves1 and casserole combinations made from recipes given on pages #f to #ai4 ,for tiptop quality and economical use of freezer space1 plan your freezing and use of precooked main dishes so that they will be in the freezer no longer than #b or #c months4 ,however1 most of these foods if properly packaged and stored will not suffer serious quality loss if kept up to #f months4 ,after #f months' storage1 quality often declines rapidly1 but the food is still safe to eat4 ,preparing the food ,in general1 prepare the food as you would if it were to be served right away4 ,do not overcook4 ,some ingredients in main dishes that must be reheated for serving are better if slightly underdone for freezing4 ,if cooked well-done before freezing1 foods such as vegetables and macaroni are likely to be too soft when reheated4 ,they also may have a warmed-over taste4 ,soups and sauces thickened with ordinary wheat flour may tend to separate or curdle on thawing4 ,frozen gravies1 sauces1 and soups may be somewhat thicker after thawing than when freshly prepared1 but suitable liquid can be added to give the desired consistency4 ,commercially frozen soups1 sauces1 and gravies are often made with waxy rice flour1 which results in a smoother product4 ,if waxy rice flour is available1 it is a good idea to use it4 ,however1 soups1 sauces1 and gravies made with ordinary flour can be satisfactory if they are quick-frozen and stored at #j ,f4 for only #b to #c months4 ,stirring during reheating helps to overcome separation1 too4 ,crumb or cheese toppings are best added when the food is reheated for serving4 ,pastry crusts frozen unbaked are more tender and flaky and have a fresher flavor than those baked and then frozen4 ,cooling ,quick cooling of the food immediately after it is cooked stops the cooking and so helps keep the natural flavor1 color1 and texture of the food4 ,it also retards or prevents the growth of bacteria that may cause spoilage4 ,to cool1 set uncovered pan of food in iced or very cold water2 change the water to keep it cold4 ,or set pan on ice4 ,or put the uncovered pan of food in a cold place4 ,packaging ,as soon as the food is cool1 put it promptly into freezer containers of moisture-vapor-proof or moisture-vapor-resistant packaging material4 ,pack the food tightly into the container to reduce the amount of air in the package4 ,in quart containers1 the food may be separated into two or three layers by a double thickness of water-resistant material such as cellophane between the layers4 ,this makes it possible to separate the frozen block of food easily to shorten the reheating time4 ,choose a size of container that holds only enough for one meal for your family4 ,quart containers hold #d to #f servings2 pints1 #b to #c4 ,use only containers with wide top openings so the food does not have to be thawed completely to remove it from the container4 ,containers and materials4 ,many combination main dishes are semiliquid in consistency and are best packaged in rigid containers made of moisture-vapor-proof materials such as aluminum1 glass1 pottery1 plastic1 plain or enameled tin1 or moisture-vapor-resistant material such as heavily waxed cardboard4 ,some prepared foods1 like meat pies and casserole dishes1 may be frozen in the containers in which they were baked1 ready for reheating at time of using4 ,bags of suitable material can be used for semiliquid foods but are less convenient than rigid containers4 ,they are well adapted to less moist foods4 ,sheets of freezer packaging materials are used for wrapping foods that hold their shape4 ,bags and sheets are made of moisture-vapor-resistant cellophane1 heavy aluminum foil1 pliofilm1 polyethylene1 or laminated papers consisting of combinations of paper1 metal foil1 glassine1 cellophane1 or other materials4 ,unwaxed folding cardboard cartons are often used to hold foods packaged in bags or sheets for protection against tearing and for easy stacking in the freezer4 ,sheets of packaging material may be used as outer wraps for unwaxed cardboard cartons containing unwrapped foods4 ,the sheets are sealed with freezer tape1 or with a warm iron if they are heat-sealing on both sides4 ,ordinary waxed papers1 household aluminum foil1 and cartons designed for cottage cheese and ice cream are not sufficiently moisture-vapor-resistant to be suitable for packaging foods to be frozen and held more than a few days4 ,head space4 ,since liquid expands as it freezes1 allow ample head space when packing liquid and semiliquid foods4 ,most freezer containers have a mark or line to show how much head space to leave4 ,for a tall1 straight or slightly flared container and for bags1 inch is generally recommended for pints and #a inch for quarts4 ,for low1 broad containers less head space is needed1 about inch for pints and inch for quarts4 ,to assure a good closure1 keep sealing edges free from moisture or food4 ,when packaging foods with freezer sheet material1 wrap them as tightly as possible4 ,sealing4 ,seal rigid freezer containers by adjusting the lids as required for the type of package used4 ,casseroles made of ovenproof material can be covered and then sealed with freezer tape or wrapped as needed4 ,bags can be sealed by twisting and folding back the top and securing with a string or with a paper-covered metal strip or rubber band that may come with the bag4 ,some bags and sheets may be heat-sealed with a warm household iron or one of the special sealing irons available on the market4 ,others may be sealed with freezer tape4 ,freezing ,freeze prepared foods as soon as they are packed4 ,freeze and store at #j ,f4 or below4 ,reheating for serving ,most precooked frozen foods can be reheated either in the oven or on top of the range4 ,reheating in the oven takes little of the cook's attention and usually keeps the texture of the food better4 ,reheating on top of the range in a double boiler or saucepan is faster4 ,when using a double boiler1 start with warm1 not hot1 water in the lower pan so the thawing food won't stick4 ,reheating over direct heat requires considerable attention because the food must be stirred often4 ,the stirring may result in less desirable texture4 ,if heating several blocks of frozen food1 don't stack them--use a wider pan4 ,generally it is better to reheat frozen cooked main dishes without thawing4 ,however1 to transfer the food to another container for reheating or to remove cellophane between layers1 you will need to partially thaw the food4 ,do this by placing the package in lukewarm water for a few minutes4 ,if you thaw food completely before reheating1 it is usually best to thaw in the refrigerator4 ,thawing at room temperature is not recommended4 ,once food is thawed1 use it immediately4 ,,recipes ,when you are preparing a main dish it often takes little more effort and time to make enough for several meals4 ,you can freeze it all in meal-size packages1 or serve part of it the same day and freeze the rest4 ,the following recipes yield enough for #af to #be portions of the size indicated4 ,for these larger-than-usual quantities you may need to check the size of your cooking utensils4 ,as a guide to the size of utensil needed1 multiply the number of portions by the size of portion to find out the total quantity of food that the recipe makes4 ,recipes include directions both for serving the food immediately and for reheating the frozen food for serving4 ,,poultry ,,combination ,,dishes ,creamed chicken and chicken a la king are two favorites for freezing4 ,recipes are also given here for chicken and turkey in appetizing casserole dishes that freeze well4 ,if chicken broth is not available1 you can substitute #a cup canned chicken bouillon or #a chicken bouillon cube and #a cup hot water for each cup of chicken broth called for in a recipe4 ,creamed chicken #af portions1 cup each cup chicken fat1 butter1 or margarine #a cups sifted all-purpose flour #a tablespoon salt #d cups chicken broth #d cups milk #b quarts diced cooked chicken ,melt the fat and blend in the flour and salt4 ,add broth and milk4 ,cook until thickened1 stirring constantly4 ,add the chicken and heat to blend flavors4 ,to serve immediately4 ,heat the mixture thoroughly and serve on rice1 toast1 or biscuits4 ,to freeze4 ,cool the food quickly4 ,pack in freezer containers1 leaving head space 7p4 #d74 7,pint containers are preferable to larger ones because large blocks of creamed chicken are difficult to thaw47 ,seal and freeze immediately4 ,to prepare for serving4 ,without thawing1 heat frozen creamed chicken in the top of a double boiler1 about #cj minutes for #a pint4 ,menu suggestion4 ,serve with snap beans and shredded carrot and raisin salad4 ,have fruit sherbet and crisp cookies for dessert4 ,chicken a la king #af portions1 cup each4 cup chicken fat1 butter1 or margarine #f tablespoons chopped green pepper #c cups canned mushrooms cup sifted all-purpose flour #b teaspoons salt #c cups chicken broth #c cups milk #f tablespoons finely cut pimiento #c pints diced cooked chicken ,melt the fat and cook green pepper and mushrooms in it about #e minutes4 ,blend in the flour and salt1 then add broth and milk4 ,cook until thickened1 stirring constantly4 ,add pimiento and chicken4 ,blend well4 ,to serve immediately4 ,heat the mixture thoroughly and serve on biscuits1 hot1 buttered toast1 or in timbales4 ,to freeze4 ,cool the food quickly4 ,pack in freezer containers1 leaving head space 7p4 #d74 7,pint containers are preferable to larger ones because large blocks of chicken a la king are difficult to thaw47 ,seal and freeze immediately4 ,to prepare for serving4 ,without thawing1 heat frozen chicken a la king in the top of a double boiler1 about #cj minutes for #a pint4 ,menu suggestion4 ,serve with asparagus and stuffed tomato salad1 and upside-down cake4 ,turkey-macaroni casserole #be portions1 cup each #a quarts shell or other macaroni #b quarts boiling salted water cup melted butter or margarine #a cups sifted all-purpose flour #b quarts milk #a tablespoons salt teaspoon pepper #a teaspoon marjoram #b cups grated cheese cup chopped pimiento #a quarts diced cooked turkey ,cook the macaroni in boiling salted water #ae minutes or until almost tender2 drain and rinse with water4 ,combine the melted butter or margarine with the flour1 stir in the milk1 and cook until thick4 ,add seasonings1 cheese1 pimiento1 macaroni1 and turkey4 ,to serve immediately4 ,place enough for one meal in a greased casserole and top with grated cheese if desired4 ,bake uncovered at #cej ,f4 7moderate oven7 for #cj to #dj minutes4 ,to freeze4 ,cool the food quickly4 ,pack in freezer containers1 leaving head space 7p4 #d74 ,seal and freeze immediately4 ,to prepare for serving4 ,bake uncovered at #djj ,f4 7hot oven7 until food is heated through1 about #de minutes for pints1 #a hour for quarts4 ,a topping of grated cheese may be added to this dish the last #e minutes of heating4 ,menu suggestion4 ,serve with broiled tomato halves and julienne snap beans4 ,steamed cranberry pudding would make a good dessert for this meal4 ,,meat ,,stews ,,and ,,meat ,,pies ,almost any type of meat stew1 ragout1 or goulash--beef1 lamb1 pork1 or veal--can be frozen4 ,most vegetables in these combination dishes freeze well4 ,frozen potatoes may not be of the same quality as fresh-cooked potatoes1 but they are acceptable if the stew or meat pie is not stored for more than #f months4 ,add a rich1 flaky biscuit or pastry topping to a good meat and vegetable stew and you have a delicious meat pie1 a family treat that freezes well4 ,the biscuit or pastry topping may be added before freezing or made fresh and added to the pie when reheating for serving4 ,it is best to freeze meat pies and turnovers unbaked4 ,lamb or beef pie #bd portions1 #b by #b inches #c pounds boneless lamb or beef cut in #a-;inch pieces #a quart water #a tablespoon salt #a cups chopped celery #c cups cubed potatoes #c cups quartered onions cup peas1 fresh or frozen cup sifted all-purpose flour ,pastry 7see p4 #aj for recipe7 ,brown the meat in its own fat4 ,add the water and one-half of the salt4 ,simmer until meat is tender4 ,add celery1 potatoes1 onions1 peas1 and remaining salt and cook until vegetables are almost tender4 ,drain the broth from the meat and vegetables4 ,add water to the broth if needed to make #c cups4 ,add cup cold water to the flour and stir until smooth4 ,slowly add the flour mixture to the rest of the broth and cook until thickened1 stirring constantly4 ,combine the thickened broth with the meat and vegetables4 ,to serve immediately4 ,pour stew for one meal into a greased baking dish4 ,top with a pastry crust4 ,bake at #djj ,f4 7hot oven7 for #cj minutes4 ,to freeze4 ,cool meat mixture quickly4 ,place in ovenproof baking dish and top with pastry4 ,wrap in freezer packaging material4 ,or package stew in freezer containers1 leaving head space 7p4 #d74 ,seal and freeze4 ,to prepare for serving4 ,bake meat pies frozen with pastry topping at #djj ,f4 7hot oven7 about #d-e minutes for pints1 #a hour for quarts1 or until stew is piping hot and crust is golden brown4 ,if stew is frozen without pastry topping1 transfer it to a greased baking dish and place in hot oven4 ,after stew is almost heated through 7about #cj minutes71 top with pastry crust4 ,bake until crust is golden brown4 ,menu suggestion4 ,your favorite fruit salad will add zest to the meal4 ,for dessert try chocolate fudge cake or pistachio ice cream with chocolate sauce4 ,pastry topping for lamb or beef pie #c cups sifted all-purpose flour #b teaspoons baking powder #a teaspoon salt #a cup shortening cup cold water ,sift together the flour1 baking powder1 and salt4 ,cut in the shortening until the mixture is granular4 ,add water and mix lightly with a fork4 ,turn the dough out onto a lightly floured board or pastry cloth1 roll to about inch in thickness1 and cut to fit the baking dish or freezer container4 ,ham turnovers #be portions1 #a turnover each #a quarts ground cooked ham 7lightly packed7 cup finely chopped onion 7well packed7 #a cup tomato sauce #b tablespoons chopped parsley teaspoon pepper teaspoon powdered dry mustard teaspoon prepared horseradish #f cups sifted all-purpose flour #b teaspoons salt #a cups shortening #a cup cold water ,combine ham1 onion1 tomato sauce1 parsley1 pepper1 mustard1 and horseradish4 ,make pastry as follows3 ,sift flour and salt together4 ,cut in shortening until the mixture is granular4 ,add water a little at a time and mix lightly with a fork4 ,roll out dough on a lightly floured board to -inch thickness4 ,cut into rounds or squares about #e inches across4 ,place about #b tablespoons of ham mixture on each piece of pastry4 ,fold pastry over from center1 forming a half-moon or triangle4 ,crimp edges of pastry together with a fork4 ,to serve immediately4 ,bake at #djj ,f4 7hot oven7 for #be minutes4 ,serve peas or celery in cream sauce over the turnovers4 ,to freeze4 ,wrap unbaked turnovers individually in the freezer packaging material and pack in cardboard cartons4 ,or pack in layers in moisture-proof freezer containers1 separating the layers with two sheets of cellophane or other moisture-vapor-resistant material4 ,seal and freeze4 ,to prepare for serving4 ,remove the wrapping1 place turnovers on a baking sheet1 and bake at #djj ,f4 7hot oven7 for #cj minutes4 ,menu suggestion4 ,serve peas or celery in cream sauce over the turnovers4 ,assorted raw vegetables1 baked sweetpotatoes1 and cinnamon apples might complete the menu4 ,pork savory #be portions1 cup each #c pounds lean pork1 cut in #a-;inch pieces #a teaspoons salt teaspoon pepper #a tablespoon fat or oil #c cups water #b cups sliced carrots #a cup sifted all-purpose flour #c cups sour cream #c cups diced potatoes #a tablespoon finely chopped onion #a cups green lima beans #a tablespoon salt ,sprinkle the pork with salt and pepper4 ,brown the meat in the fat or oil1 add water1 cover1 and simmer until the meat is tender4 ,cook the carrots in a little water until almost tender4 ,combine flour and sour cream2 beat until smooth4 ,combine with meat and broth4 ,add the vegetables and salt and blend well4 ,to serve immediately4 ,bake covered at #cge ,f4 7moderate oven7 for #a hour2 remove the cover and continue baking for about #cj minutes to brown the top4 ,to freeze4 ,bake covered at #cge ,f4 7moderate oven7 for #a hour4 ,cool quickly4 ,pack in freezer containers1 leaving head space 7p4 #d74 ,seal and freeze immediately4 ,to prepare for serving4 ,bake uncovered at #djj ,f4 7hot oven7 until the food is heated through1 about #de minutes for pints1 #a hour for quarts4 ,or reheat in a saucepan over low heat1 or in the top of a double boiler1 stirring as needed to prevent sticking4 ,menu suggestion4 ,a tossed green salad1 spiced crabapples1 and peach betty go well with this main dish4 ,,meat ,,loaves ,you can make a meat loaf that is to be frozen by any good meat loaf recipe4 ,just make enough for several meals instead of one and freeze the extra loaves4 ,for a change from the usual meat loaf1 try this cheese meat loaf or jellied ham loaf4 ,cheese meat loaf #be slices1 each about by #a by #d inches #b pounds ground beef #a cup chopped cheese #c tablespoons chopped green pepper cup chopped onion #b cups dry breadcrumbs #a tablespoon salt small bay leaf1 crushed teaspoon thyme ,dash of garlic salt #c eggs1 beaten #b cups tomato puree ,mix the beef1 cheese1 green pepper1 onion1 crumbs1 and seasonings thoroughly4 ,combine eggs and tomatoes1 and blend into meat mixture4 ,to serve immediately4 ,place meat mixture in loaf pan4 ,bake at #cej ,f4 7moderate oven7 for about #a hour4 ,to freeze4 ,meat loaf may be frozen unbaked or baked4 ,wrap unbaked meat loaf in moisture-resistant packaging material4 ,or put mixture in metal freezer containers or loaf pans2 cover with lids or wrap in packaging material4 ,seal and freeze4 ,for frozen baked meat loaf1 bake mixture in metal freezer containers or loaf pans at #cej ,f4 7moderate oven7 for about #a hour4 ,cool quickly4 ,cover or wrap as above4 ,seal and freeze4 ,to prepare for serving4 ,bake frozen uncooked meat loaf uncovered at #cej ,f4 7moderate oven7 for about #a hours or until done4 ,cover frozen baked meat loaf with tomato sauce or gravy made from meat drippings and reheat at #djj ,f4 7hot oven7 for about #a hour4 ,or1 if preferred1 thaw frozen baked meat loaf in the refrigerator1 slice1 and serve cold4 ,or cover slices with gravy or sauce and reheat in a saucepan over low heat4 ,menu suggestion4 ,serve with tomato or mushroom sauce1 parsley potatoes1 baked spinach1 and cherry tarts4 ,jellied ham loaf #be portions1 #a by #d by #d inches #e tablespoons unflavored gelatin #a cup cold water #a quarts coarsely ground lean cooked ham #c cups chopped celery #a teaspoons onion juice teaspoon powdered horseradish cup mayonnaise #a cups cooked salad dressing 7p4 #ai7 #a tablespoon lemon juice teaspoon prepared mustard cup sliced stuffed olives ,soak gelatin in cold water for #e minutes4 ,place over hot water until dissolved4 ,combine all ingredients4 ,mix well4 ,to serve immediately4 ,place in a loaf pan of desired size4 ,garnish with sliced hard-cooked eggs4 ,chill until firm1 slice1 and serve on crisp salad greens4 ,to freeze4 ,place in loaf pans or freezer containers4 ,chill until firm4 ,cover with lids or wrap in freezer packaging material4 ,seal and freeze4 ,to prepare for serving4 ,thaw1 without unwrapping1 in the refrigerator4 ,garnish with sliced hard-cooked eggs1 slice1 and serve on crisp salad greens4 ,menu suggestion4 ,serve with buttered lima beans and sliced tomatoes1 and apple pie a la mode for dessert4 ,,hearty ,,bean ,,dishes ,cooked dry beans freeze especially well4 ,because freezing1 like cooking1 softens beans somewhat1 cook them until barely tender for the best quality frozen product4 ,baked beans #be portions1 #a cup each #b quarts 7#d pounds7 dry beans1 ,great ,northern or pea #d quarts boiling water pound salt pork1 sliced teaspoon red pepper #a cup brown sugar1 well packed #c teaspoons powdered dry mustard #b tablespoons salt #a cup chopped onion #a cup molasses ,add beans to boiling water and boil #b minutes4 ,remove from heat and soak in the hot water #a hour4 ,or if more convenient1 soak overnight after the #b-minute boil4 ,drain beans and heat the drained liquid4 ,place beans in beanpots or other covered baking dishes with a slice of salt pork in the center of each4 ,top with slices of salt pork4 ,combine seasonings1 onion1 and molasses and pour over beans4 ,add hot bean liquid4 ,additional water may be needed as the beans bake4 ,to serve immediately4 ,cover and bake at #cjj ,f4 7slow oven7 for #f hours or until the beans are tender4 ,to freeze4 ,bake the beans covered at #cjj ,f4 7slow oven7 for #e hours or until nearly done4 ,cool quickly4 ,pack in freezer containers1 leaving head space 7p4 #d74 ,seal and freeze immediately4 ,to prepare for serving4 ,add a small amount of water to the beans and reheat in a saucepan over low heat1 stirring frequently to prevent sticking4 ,or reheat in the top of a double boiler4 ,or bake at #djj ,f4 7hot oven7 until beans are heated through1 about #de minutes for pints1 #a hour for quarts4 ,menu suggestion4 ,serve with coleslaw1 brown bread1 and lemon sponge pudding4 ,barbecued lima beans #af portions1 cup each #d cups 7#b pounds7 baby lima beans1 dry #b quarts boiling water pound chopped salt pork or bacon #a cup chopped onion #a teaspoons minced garlic #c tablespoons prepared mustard teaspoon salt #b teaspoons worcestershire sauce #b teaspoons chili powder #b cups condensed tomato soup cup vinegar #d teaspoons brown sugar #b cups bean liquid ,add beans to boiling water and boil #b minutes4 ,remove from heat and soak in the hot water #a hour4 ,or if more convenient1 soak overnight after the #b-minute boil4 ,boil beans gently in the soaking liquid until almost done 7about #dj minutes74 ,brown the salt pork or bacon1 onion1 and garlic4 ,add mustard1 salt1 worcestershire sauce1 chili powder1 tomato soup1 vinegar1 sugar1 and beans and bean liquid4 ,to serve immediately4 ,pour into greased baking dish or pan4 ,bake at #djj ,f4 7hot oven7 for #cj minutes4 ,to freeze4 ,cool the beans quickly4 ,pack in freezer containers1 leaving head space 7p4 #d74 ,seal and freeze immediately4 ,to prepare for serving4 ,proceed as for baked beans1 page #ae4 ,menu suggestion4 ,serve with asparagus salad garnished with pimiento strips1 and orange bavarian cream for dessert4 ,ham and bean scallop #be portions1 #a cup each #a quarts 7#c pounds7 dry pea beans #c quarts boiling water #e cups cooked ham1 diced cup ham fat #a cups finely chopped onion cup sifted all-purpose flour #b tablespoons worcestershire sauce #b teaspoons powdered dry mustard #b teaspoons salt #b quarts milk #c cups grated cheese ,add beans to boiling water and boil #b minutes4 ,remove from heat and soak in the hot water #a hour4 ,or if more convenient1 soak overnight after the #b-minute boil4 ,cook beans in the soaking liquid about #a hours 7slightly underdone74 ,heat the fat1 add onion1 and cook until golden brown4 ,add flour1 worcestershire sauce1 mustard1 and salt1 blending to a smooth paste4 ,stir in the milk4 ,cook until thickened1 stirring constantly4 ,combine cheese1 ham1 and beans with the sauce4 ,remove from heat4 ,to serve immediately4 ,pour enough of the mixture for one meal into a greased baking dish or pan4 ,top with cup fine dry breadcrumbs and bake at #cej ,f4 7moderate oven7 about #bj minutes1 or until crumbs are golden brown4 ,to freeze4 ,cool the food quickly4 ,pack in freezer containers1 leaving head space 7p4 #d74 ,seal and freeze immediately4 ,to prepare for serving4 ,reheat in the top of a double boiler1 stirring occasionally to speed thawing4 ,or1 if food is frozen in an ovenproof container1 uncover1 top with fine dry breadcrumbs1 and bake at #djj ,f4 7hot oven7 about #de minutes for pints1 #a hour for quarts4 ,menu suggestion4 ,serve with brussels sprouts1 stewed tomatoes1 and celery sticks1 have sauteed peach halves for dessert4 ,beans and sausage1 ,mexican style #be portions1 #a cup each #a quarts 7#b pounds7 dry kidney beans #d quarts boiling water #a quart chopped onion #a cups chopped green pepper #a tablespoon minced garlic #d pounds bulk pork sausage #a quart bean liquid #b tablespoons salt #b tablespoons chili powder 7or to taste7 #b quarts canned tomatoes cup sifted all-purpose flour ,add beans to boiling water and boil #b minutes4 ,remove from heat and soak in the hot water #a hour4 ,or if more convenient1 soak overnight after the #b-minute boil4 ,cook beans in the soaking liquid about #a hour 7slightly underdone74 ,drain2 save the liquid and if necessary add water to make #a quart4 ,combine onion1 green pepper1 garlic1 and sausage4 ,cook until sausage is light brown1 breaking it up as it cooks4 ,add beans1 bean liquid1 salt1 chili powder1 and tomatoes1 reserving cup tomato liquid4 ,blend flour with reserved tomato liquid and add to bean mixture4 ,blend well4 ,simmer until thickened 7about #cj minutes71 stirring frequently to prevent sticking4 ,to serve immediately4 ,simmer until beans are tender4 ,serve on mounds of fluffy rice4 ,to freeze4 ,cool the bean and sausage mixture quickly4 ,pack in freezer containers1 leaving head space 7p4 #d74 ,seal and freeze immediately4 ,to prepare for serving4 ,add a small amount of water and reheat in a saucepan over low heat1 stirring frequently to prevent sticking4 ,or reheat in the top of a double boiler4 ,or bake at #djj ,f4 7hot oven7 until the food is heated through1 about #de minutes for pints1 #a hour for quarts4 ,menu suggestion4 ,serve plain or on rice1 with tossed green salad and french bread1 and for dessert have pineapple sherbet4 ,cooked salad dressing for jellied ham loaf cup sugar #b teaspoons flour teaspoon salt teaspoon powdered dry mustard ,few grains cayenne teaspoon pepper #a teaspoons butter or margarine1 melted cup milk #f tablespoons vinegar #b eggs1 slightly beaten ,mix sugar1 flour1 and seasonings4 ,stir butter or margarine into the dry ingredients gradually4 ,slowly blend in the milk1 then the vinegar4 ,cook over hot water until mixture thickens1 stirring occasionally4 ,stir a little of the hot mixture into the egg and add to rest of mixture4 ,cook #c minutes1 stirring constantly4 ,,index ,,to ,,recipes ,page ,baked beans #ae ,barbecued lima beans #af ,beans and sausage1 ,mexican style #ah ,cheese meat loaf #ac ,chicken a la king #g ,creamed chicken #f ,ham and bean scallop #ag ,ham turnovers #aa ,jellied ham loaf #ad ,lamb or beef pie #i ,pastry topping for lamb or beef pie #aj ,pork savory #ab ,salad dressing1 cooked1 for jellied ham loaf #ai ,turkey-macaroni casserole #h ,,more ,,information ,order ,no4 ,home ,freezing of ,fruits and ,vegetables ,g #aj ,home ,freezers 4 4 4 ,their ,selection and ,use ,g #dh ,home ,care of ,purchased ,frozen ,foods ,g #fi ,home ,freezing of ,poultry ,g #gj ,freezing ,meat and ,fish in the ,home ,g #ic ,these publications are available from the ,u4,s4 ,department of ,agriculture1 ,washington1 ,d4,c4 #bjbej4 ,this is a ,consumer ,service of ,,usda ,human ,nutrition ,research ,division ,agricultural ,research ,service ,u4,s4 ,department of ,agriculture ,washington1 ,d4,c4 ,issued ,july #aied ,revised ,april #aife ,u4,s4 ,,government ,,printing ,,office3#aife--,o-#gfc-gje ,for sale by the ,superintendent of ,documents1 ,u4,s4 ,government ,printing ,office4 ,washington4 ,d4,c4 #bjdjb--,price #aj cents ,transcriber's ,notes --,silently corrected a few typos1 including listed errata4 --,retained publication information from the printed edition3 this e,book is public-domain in the country of publication4 --,in the text versions only1 text in italics is delimited by underscores4