Pork savory

24 Servings

Ingredients

Quantity Ingredient
6 pounds Lean pork; cut in 1\" cubes
2½ cup Hot water
2 tablespoons Salt
½ teaspoon Pepper
1 tablespoon Instant minced onion
1 quart Potatoes; pared and diced
2½ cup Carrots; pared and sliced
10 ounces Frozen lima beans
1½ cup Meat and vegetable cooking liquid
¾ cup Unsifted flour
¾ cup Cold water
2 cups Sour cream

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.

Brown meat. Add hot water, salt, pepper, and onion. Cover. Simmer until meat is almost tender, about 30 minutes. Add potatoes and carrots to meat mixture. Simmer 20 minutes longer. Drain meat and vegetables; save cooking liquid.

Heat 1½ cups reserved meat and vegetable cooking liquid to boiling. Mix flour and cold water throughly. Stir slowly into boiling liquid. Cook until thickened, stirring constantly. Stir in sour cream. Pour mixture ovaer meat and vegetables. Mix lightly.

TO SERVE WITHOUT FREEZING: Heat mixture to serving temperature.

TO FREEZE: Pour each part to be frozen into a baking pan. Spread mixture evenly 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 FOOD: Preheat oven to 350ø F. (moderate). Remove freezer wrap. Place food in baking pan. Heat 1 hour or until bubbly at edges.

Posted to MC-Recipe Digest V1 #184 Date: Mon, 05 Aug 1996 11:24:23 -0500 From: "R. Winters" <rosie@...>

NOTES : This recipe is for 24 servings( about ⅔ 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. =20

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