How To make Curried Ham and Turkey(Usda)
1/2 cup butter, margarine
or turkey fat
1 cup unsifted flour
2 1/4 teaspoons salt
1/8 teaspoon pepper
1 1/2 teaspoons curry powder
4 teaspoons sweet pepper flakes
1 tablespoon instant miced onions
2 1/4 quarts hot milk
1 1/4 pounds cooked turkey :
diced (4 cups)
3/4 pound 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=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.
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Pressure Canning in an Instant Pot
We've all gotten used to our electric pressure cookers. They're convenient, fast, and we've gotten pretty comfortable with using them. But are they safe for pressure-canning foods?
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