_25 portions, ¾ cup each_
3 pounds lean pork, cut in 1-inch pieces
1½ teaspoons salt
½ teaspoon pepper
1 tablespoon fat or oil
3 cups water
2½ cups sliced carrots
1 cup sifted all-purpose flour
3 cups sour cream
3½ cups diced potatoes
1 tablespoon finely chopped onion
1½ cups green lima beans
1 tablespoon salt
Sprinkle the pork with salt and pepper. Brown the meat in the fat or
oil, add water, cover, and simmer until the meat is tender.
Cook the carrots in a little water until almost tender.
Combine flour and sour cream; beat until smooth. Combine with meat and
broth.
Add the vegetables and salt and blend well.
_To serve immediately._ Bake covered at 375° F. (moderate oven) for 1
hour; remove the cover and continue baking for about 30 minutes to brown
the top.
_To freeze._ Bake covered at 375° F. (moderate oven) for 1 hour. Cool
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 the
food is heated through, about 45 minutes for pints, 1 hour for quarts.
Or reheat in a saucepan over low heat, or in the top of a double boiler,
stirring as needed to prevent sticking.
_Menu suggestion._ A tossed green salad, spiced crabapples, and peach
betty go well with this main dish.
_MEAT LOAVES_
You can make a meat loaf that is to be frozen by any good meat loaf
recipe. Just make enough for several meals instead of one and freeze the
extra loaves. For a change from the usual meat loaf, try this cheese
meat loaf or jellied ham loaf.