Ham-bean scallop (usda)

Yield: 24 Servings

Measure Ingredient
2 pounds Dry navy (pea) beans
2 quarts Boiling water
1 tablespoon Salt
¼ cup Instant minced onions
1 cup Green pepper -- cut in thin
Strips
¾ cup Butter or margarine
¾ cup Unsifted flour
4 teaspoons Dry mustard
1½ quart Bean cooking liquid and
Milk
8 ounces Processed cheddar cheese --
Shredded (2 cups)
2½ pounds Cooked ham -- diced (8
Cups)
TOPPING FOR EACH PAN -----
¼ cup Fine dry breadcrumbs
1 tablespoon Melted butter

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 1½ 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 ½ 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 375B0 F. (moderate). Mix ¼ 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 375B0 F. (moderate). Remove freezer wrap. Place food in baking pan. Mix ¼ cup fine breadcrumbs with 1 tablespoon melted butter or margarine for each pan. Sprinkle topping over bean mixture in baking pan. Bake 1 ½ hours or until edges are bubbly, crumbs are lightly browned, and center is hot.

~ - - - - - - - - - - - - - - - - - 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. 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.

"Freezing Combination Main Dishes" by Meredith Robinson and Lois Fulton (Consumer and Food Economics Institute, Agriculture Research Service) USDA Home and Garden Bulletin No. 40, 1973 (Stock Number 0100-02712). MasterCook electronic format by Rosie Winters. Nutr.

Assoc. : 4214 0 0 4289 0 0 0 0 0 4631 0 0 3166 0 Recipe By : Freezing Combination Main Dishes (Robinson & Fulton, 1973)

Similar recipes