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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How to Cook a Perfect Prime Rib | Chef Jean-Pierre
Hello There Friends, after many requests I am finally going to show you all how to Perfectly cook a Prime Rib! Roast Beef is one of my favorite things to eat even when it's cold, serve it alongside a sauce, in a sandwich, have fun with it, and make it with whatever you want! Truly an amazing piece of meat. Let me know how you did in the comments below.
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In a 250 F/121C degree oven:
Medium-rare: 25 to 30 minutes per pound.
Medium: 30 to 35 minutes per pound.
Medium-well: 35 to 40 minutes per pound.
NO MATTER WHAT THIS CHART TELLS YOU BE SURE TO CHECK AND DOUBLE CHECK YOUR THERMOMETER!!!
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DO NOT do THIS when pressure canning MEALS!
There are some common mistakes we see all too often from people when they're getting started with pressure canning. The danger usually isn't in the pressure canner itself, but it's in the methods used for the food being canned. Be sure you're not making any of these 5 common mistakes!
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Pressure canning meat and meals is a great way to get easy convenience meals on the shelf for dinner in a hurry.
But when pressure canning, if you make any of these mistakes, your canned food can be dangerous! Avoid these five pressure canning mistakes.
For more info, visit the blog post here:
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MORE ABOUT US!
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A few highlights you don't want to miss are our FREEBIES!!
Click any of the links below for instant access to free video training resources:
- Healthy Healing at Home- Free 4 video workshop on our herb course Herbal Medicine Cabinet: Colds
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Click any of the links below for instant access to these free downloadable PDFs:
- Homesteading Family's Favorite Holiday Recipes - A PDF download filled with our family’s favorite holiday recipe.
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- Thrive Wellness Checklist- A simple PDF download for healthy living.
- Permaculture for Your Homestead- PDF download that is an introduction to permaculture with some strategies for applying it to one’s homestead and garden.
- Carolyn’s Cottage Garden herb list- PDF with Carolyn’s favorite herbs for growing at home.
- Carolyn’s Make-Ahead Breakfast Casseroles- Carolyn’s favorite make-ahead breakfast casseroles.
- Your FREE Guide to Preserving Eggs- PDF download with multiple ways to preserve eggs.
- 5 Steps to a Healthy Garden- PDF download with an explanation of what makes healthy soil and 5 steps you can take to improve your garden
- Save the Crumbs- Several Recipes for using bread leftovers, a less committal entry to bread than the workshop.
- Fearless Fermenting- A PDF on basic lacto-ferments.
- Fermenting Tomatoes- PDF download on fermenting tomatoes
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- Render Your Own Lard- PDF with instructions on how to render your own lard.
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How long can food stay in your freezer?
How long can food stay in your freezer?