_25 portions, 1 cup each_
1¾ quarts (3 pounds) dry pea beans
3 quarts boiling water
5 cups cooked ham, diced
½ cup ham fat
1½ cups finely chopped onion
½ cup sifted all-purpose flour
2 tablespoons worcestershire sauce
2 teaspoons powdered dry mustard
2 teaspoons salt
2 quarts milk
3 cups grated cheese
Add beans to boiling water and boil 2 minutes. Remove from heat and soak
in the hot water 1 hour. Or if more convenient, soak overnight after the
2-minute boil. Cook beans in the soaking liquid about 1½ hours (slightly
underdone).
Heat the fat, add onion, and cook until golden brown. Add flour,
worcestershire sauce, mustard, and salt, blending to a smooth paste.
Stir in the milk. Cook until thickened, stirring constantly. Combine
cheese, ham, and beans with the sauce. Remove from heat.
_To serve immediately._ Pour enough of the mixture for one meal into a
greased baking dish or pan. Top with ½ cup fine dry breadcrumbs and bake
at 350° F. (moderate oven) about 20 minutes, or until crumbs are golden
brown.
_To freeze._ Cool the food quickly. Pack in freezer containers, leaving
head space (p. 4). Seal and freeze immediately.
_To prepare for serving._ Reheat in the top of a double boiler, stirring
occasionally to speed thawing. Or, if food is frozen in an ovenproof
container, uncover, top with fine dry breadcrumbs, and bake at 400° F.
(hot oven) about 45 minutes for pints, 1 hour for quarts.
_Menu suggestion._ Serve with brussels sprouts, stewed tomatoes, and
celery sticks, have sauteed peach halves for dessert.