Yield: 24 Servings
|2¼ cup||Rice; uncooked|
|1 quart||Boiling water|
|2¼ pounds||Frankfurters; cut in1/2\" slices|
|58 ounces||Canned tomatoes; 2 (29-oz) cans|
|¼ cup||Sweet pepper flakes|
|½ cup||Instant minced onion|
|1 pounds||Processed cheddar cheese; shredded|
Preheat oven to 350ø F. (moderate). Line four 8x8-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. Place rice in a large baking pan.
Add salt and water. Stir. Cover and bake 30 minutes. Remove from oven and let stand for 5 minutes. Combine cooked rice with remaining ingredients.
Pour one-fourth of the mixture into each 8x8-inch baking pan. Pack food tightly to avoid air pockets.
TO SERVE WITHOUT FREEZING: Preheat oven to 400ø F. (hot). Bake 45 minutes or until pepper flakes and onion are tender.
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 for 10 to 12 hours before removing packages from the pans.
TO HEAT FROZEN FOOD: Preheat oven to 400ø F. (hot). Remove freezer wrap.
Place food in baking pan. Bake 1¼ hours or until center is hot.
Posted to MC-Recipe Digest V1 #184 Date: Mon, 05 Aug 1996 11:22:06 -0500 From: "R. Winters" <rosie@...>
NOTES : This recipe is for 24 servings (about ¾ 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.