How To make Ham Bean Scallop (Usda)
2 pounds dry navy (pea) beans
2 quarts boiling water
1 tablespoon salt
1/4 cup instant minced onions
1 cup green pepper
cut in thin strips
3/4 cup butter or margarine
3/4 cup unsifted flour
4 teaspoons dry mustard
1 1/2 quarts bean cooking liquid and milk
8 ounces processed cheddar cheese :
shredded (2 cups)
2 1/2 pounds cooked ham diced (8 cups)
:
TOPPING FOR EACH PAN ----- 1/4 cup fine dry breadcrumbs
1 tablespoon melted butter
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.
Add beans to boiling water; return to boiling. Boil beans 2 minutes;then= soak beans 1 hour (or overnight, if preferred).
Add salt to beans. Cook beans slowly until tender, about 1 1/2 hours. = Drain; save cooking liquid. Cook onion and green pepper in fat about 5= minutes, stirring occasionally. Stir in flour and mustard. =20 Add enough milk to the reserved bean liquid to make 1 1/2 quarts. Add the= bean liquid and milk slowly to the vegetable mixture. Cook until= thickened, stirring constantly. Stir in beans, cheese, and ham. Pour= one-fourth of mixture into each baking pan. Pack food tightly to avoid air= pockets.
TO SERVE WITHOUT FREEZING: Preheat oven to 375=B0 F. (moderate). Mix 1/4= cup fine breadcrumbs with 1 tablespoon melted butter or margarine for each= pan which will not be frozen. Sprinkle topping over bean mixture in baking= pan. Bake 30 minutes or until crumbs are lightly browned.
TO FREEZE: 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 FOOD: Preheat oven to 375=B0 F. (moderate). Remove freezer= wrap. Place food in baking pan. Mix 1/4 cup fine breadcrumbs with 1= tablespoon melted butter or margarine for each pan. Sprinkle topping over= bean mixture in baking pan. Bake 1 1/2 hours or until edges are bubbly,= crumbs are lightly browned, and center is hot.
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Take caution or you'll be in a sea of trouble.
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Recipe: Ciuppin di Pesce
INGREDIENTS:
1 medium Carrot, sliced
2 medium Onions, sliced
1 clove Garlic
4 Tbsp Olive oil
3 lbs Fish in season, cooked and boned
1 cup Tomatoes
1 Bay leaf
2 cups Fish stock or water
1 dozen Oysters, clams or scallops
1 cup Shrimp or crab
3 tsp Salt.5 tsp Pepper
2 Tbsp Lemon juice
.25 cup Sherry / olive oil to taste
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The recipe is adapted from a 1949 story in the Brooklyn Daily Eagle.
Funding for the “Fulton Stall Market Online Food Sales, Workshops & Local Agritourism Promotion” was made possible by the U.S. Department of Agriculture’s (USDA) Agricultural Marketing Service through grant AM200100XXXXG183. Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the USDA.