*  Exported from  MasterCook  *

                         Beans And Sausage (Usda)

Recipe By     : USDA Bulletin #40, 1973,  (0100-02712)
Serving Size  : 24   Preparation Time :0:00
Categories    : Casseroles

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      lb            Bulk pork sausage
   1      c             Instant minced onion
     1/3  c             Sweet pepper flakes
 108      oz            Kidney beans -- (#10 can) *
 105      oz            Tomatoes -- (#10 can)
   2      tb            Salt
   2      tb            Chili powder
     1/8  ts            Garlic powder
     1/2  c             Flour -- unsifted
     1/2  c             Water

* A #10 can is the equivalent of 7 (16-oz) cans of kidney beans or
  4 (28-oz) cans.   

Line four 8x8-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.

Crumble sausage; brown with onion and pepper flakes.  Drain off fat.
Add beans, tomatoes, salt, chili powder, and garlic powder.  Mix
flour and water until smooth.  Stir into sausage mixture.  Simmer
about 30 minutes or until thickened, stirring occasionally.

TO SERVE WITHOUT FREEZING

Serve hot mixture over cooked rice.

TO FREEZE

Pour each part 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 4 months).  Freeze
immediately for 10 to 12 hours before removing packages from the pans.

TO HEAT FROZEN FOOD

Preheat oven to 400°F. (hot).  Remove freezer wrap.  Place food in
baking pan.  Heat 1 1/2 hours or until mixture is bubbly at edges and
center is hot.  Serve over cooked rice.


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Notes: This recipe is for 24 servings (about 1 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.
       
MasterCook electronic format by Rosie Winters.