Ingredients
- 2 1/4 quarts milk (hot)
- 1 cup unsifted flour
- 1/2 cup butter
- 4 teaspoons sweet pepper flakes
- 1 tablespoon instant miced onions
- 2 1/4 teaspoons salt
- 1 1/2 teaspoons curry powder
- 1/8 teaspoon pepper
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.
