Curried ham and turkey

24 Servings

Ingredients

Quantity Ingredient
½ cup Butter, margarine; or turkey fat
1 cup Unsifted flour
2¼ teaspoon Salt
⅛ teaspoon Pepper
1½ teaspoon Curry powder
4 teaspoons Sweet pepper flakes
1 tablespoon Instant miced onions
2¼ quart Hot milk
1¼ pounds Cooked turkey; diced (4 cups)
¾ pounds Cooked ham; diced (2 cups)

Directions

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.

Melt fat. Stir in flour, salt, pepper, and curry powder. Add pepper flakes and onion. Stir in milk slowly. Cook until thickened, stirring constantly. Stir in turkey and ham.

TO SERVE WITHOUT FREEZING: Heat to serving temperature after turkey and ham are stirred into hot mixture. Serve over hot toast or biscuits.

TO FREEZE: Pour each fourth of the mixture to be frozen into a baking pan.

Pack food tightly 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 CURRY: Preheat oven to 350ø F. (moderate). Remove freezer wrap. Place food in baking pan. Bake 1 hour or until mixture is bubbly at edges. Stir occasionally during heating. After heating, stir gently until sauce is smooth. Serve over hot toast or biscuits.

Posted to MC-Recipe Digest V1 #184 Date: Mon, 05 Aug 1996 11:23:15 -0500 From: "R. Winters" <rosie@...>

Serving Ideas : Serve over hot toast or biscuits NOTES : This recipe is for 24 servings (about ½ 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.

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