MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Curried Ham and Turkey
 Categories: Main dish, Poultry, Usenet
      Yield: 24 Servings
 
    1/2 c  Butter, margarine; or
           -turkey fat
      1 c  Unsifted flour
  2 1/4 ts Salt
    1/8 ts Pepper
  1 1/2 ts Curry powder
      4 ts Sweet pepper flakes
      1 tb Instant miced onions
  2 1/4 qt Hot milk
  1 1/4 lb Cooked turkey; diced (4
           -cups)
    3/4 lb Cooked ham; diced (2 cups)
 
  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 350 degrees 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.

  "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.

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

  Serving Ideas: Serve over hot toast or biscuits
  
  NOTES: This recipe is for 24 servings (about 1/2 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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