Curried Ham & Turkey(Usda)

Directions

Line four 8×8×2-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 350=B0 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.