Recipe - Curried Ham And Turkey

One half cup Butter, margarine; or
turkey fat
1 cup Unsifted flour
2 One fourth teaspoon Salt
1/8 teaspoon Pepper
1 One half teaspoon Curry powder
4 teaspoon Sweet pepper flakes
1 tablespoon Instant miced onions
2 One fourth qt Hot milk
1 One fourth pound Cooked turkey; minced (4
cups)
Three fourths pound Cooked ham; minced (2 cups)

Line four 8x8x2inch baking pans with heatresistant freezer wrap. Allow
enough extra wrap to fold over top. Use one pan for each six servings or
onefourth 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 MCRecipe Digest V1 #184

Date: Mon, 05 Aug 1996 11:23:15 0500

From: "R. Winters" rosie@iadfw.net
Serving Ideas : Serve over hot toast or biscuits

NOTES : This recipe is for 24 servings (about One half 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.