Veal loaf (usda)

Yield: 24 Servings

Measure Ingredient
3 cups Bread cubes
3 cups Milk
8 larges Eggs -- beaten
6¼ pounds Ground veal
1¼ pounds Ground lean pork
4 ounces Processed cheddar cheese --
Shredded (1 cup)
¼ cup Instant minced onions
2 tablespoons Salt
½ teaspoon Pepper
¼ teaspoon Garlic salt

This loaf should be baked before freezing. Preheat oven to 375B0 F.

(moderate).

Soak bread cubes in milk. Stir in eggs. Mix remaining ingredients thoroughly with milk mixture. Divide mixture into fourths. Press each fourth into an 8x8x2-inch baking pan. Bake 1 hour or until loaf is done.

TO SERVE WITHOUT FREEZING: Serve immediately after removing from oven.

TO FREEZE: Cool for 30 minutes at room temperature. Remove from pans and place on freezer wrap. Allow enough extra wrap to fold over top.

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 2 months). Freeze immediately for 10 to 12 hours before stacking packages.

TO HEAT FROZEN FOOD: Preheat oven to 350B0 F. (moderate). Remove freezer wrap. Place food in baking pan. Heat 1 hour or until center is hot.

~ - - - - - - - - - - - - - - - - - NOTES : This recipe is for 24 servings (2½ by 4 inch each).

Directions are given for dividing the prepared food into four parts of six servings each. One part may be served at the time of preparation and the remaining parts may be frozen.

"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. : 0 0 0 0 4575 4631 4289 0 0 0 Recipe By : Freezing Combination Main Dishes (Robinson & Fulton, 1973)

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