_25 portions, ¾ cup each_
1¼ quarts shell or other macaroni
2 quarts boiling salted water
⅔ cup melted butter or margarine
1¼ cups sifted all-purpose flour
2 quarts milk
1½ tablespoons salt
¼ teaspoon pepper
1 teaspoon marjoram
2½ cups grated cheese
¾ cup chopped pimiento
1¼ quarts diced cooked turkey
Cook the macaroni in boiling salted water 15 minutes or until almost
tender; drain and rinse with water. Combine the melted butter or
margarine with the flour, stir in the milk, and cook until thick. Add
seasonings, cheese, pimiento, macaroni, and turkey.
_To serve immediately._ Place enough for one meal in a greased casserole
and top with grated cheese if desired. Bake uncovered at 350° F.
(moderate oven) for 30 to 40 minutes.
_To freeze._ Cool the food quickly. Pack in freezer containers, leaving
head space (p. 4). Seal and freeze immediately.
_To prepare for serving._ Bake uncovered at 400° F. (hot oven) until
food is heated through, about 45 minutes for pints, 1 hour for quarts.
A topping of grated cheese may be added to this dish the last 5 minutes
of heating.
_Menu suggestion._ Serve with broiled tomato halves and julienne snap
beans. Steamed cranberry pudding would make a good dessert for this
meal.
_MEAT STEWS AND MEAT PIES_
Almost any type of meat stew, ragout, or goulash—beef, lamb, pork, or
veal—can be frozen. Most vegetables in these combination dishes freeze
well. Frozen potatoes may not be of the same quality as fresh-cooked
potatoes, but they are acceptable if the stew or meat pie is not stored
for more than 6 months.
Add a rich, flaky biscuit or pastry topping to a good meat and vegetable
stew and you have a delicious meat pie, a family treat that freezes
well. The biscuit or pastry topping may be added before freezing or made
fresh and added to the pie when reheating for serving.
It is best to freeze meat pies and turnovers unbaked.