Ham Turnovers(USDA)

* Exported from MasterCook II *

Ham Turnovers (USDA)

Recipe By : Freezing Combination Main Dishes (Robinson & Fulton, 1973)
Serving Size : 24 Preparation Time :0:00
Categories : Freezes Well USDA

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
----- FILLING -----
2 1/2 pounds cooked ham, finely chopped -- (8 cups)
1 1/3 tablespoons instant minced onion
8 ounces canned tomato sauce
1 1/3 tablespoons parsley flakes
1/4 teaspoon pepper
1 teaspoon dry mustard
1 teaspoon prepared horseradish
----- PASTRY -----
6 1/2 cups unsifted flour
2 teaspoons salt
2 cups shortening
3/4 cup cold water

FILLING: Mix ham, onion, tomato sauce, parsley flakes, pepper, mustard, and=
horseradish. Set aside.

PASTRY: Mix flour and salt. Mix in shortening only until mixture is=
crumbly. Add cold water and mix quickly. Let dough rest 15 minutes.

Divide dough into 24 pieces; form into balls. Roll each ball out on lightly=
floured surface to make a circle about 5 inches in diameter, about 1/8-inch=
thick. Place about 3 tablespoons ham mixture onto one half of each pastry=
circle. Fold other half of circle over ham mixture. Seal edge by pressing=
with tines of a fork.

TO SERVE WITHOUT FREEZING: Preheat oven to 400=B0 F. (hot). Place=
turnovers on baking sheet. Bake 30 minutes or until lightly browned. =
Serve with Mushroom Sauce or Vegetable Sauce.

TO FREEZE: Place six turnovers at a time in a single layer on freezer wrap.=
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 stacking packages.

TO HEAT FROZEN TURNOVERS: Preheat oven to 400=B0 F. (hot). Remove freezer=
wrap. Place food on a baking sheet. Bake 45 minutes or until turnovers=
are lightly browned. Serve with Mushroom Sauce or Vegetable Sauce.

- - - - - - - - - - - - - - - - - -=20

Serving Ideas : Mushroom Sauce or Vegetable Sauce (separate recipes)

NOTES : This recipe is for 24 servings (1 turnover 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. The topping sauce is added at the time=
of serving. You will want to have the ingredients on hand when you are=
ready to use the frozen turnovers.

"Freezing Combination Main Dishes" by Meredith Robinson and Lois Fulton =
(Consumer and Food Economics Institute, Agriculture Research Service) USDA=
Home and Garden Bulletin No. 40, 1973 (Stock Number 0100-02712). =
MasterCook electronic format by Rosie Winters.
Nutr. Assoc. : 0 2819 4289 1506 3135 0 0 0 0 0 0 0 0