Meat sauce(usda)

 
                             Meat Sauce (USDA)
 
 Recipe By     : Freezing Combination Main Dishes (Robinson & Fulton, 1973)
 Serving Size  : 24   Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5      pounds        lean ground beef
      3/4  cup           instant minced onion
      1/2  cup           sweet pepper flakes
    1 1/2  quarts        tomato paste
    1 3/4  quarts        water
    1 1/2  teaspoons     pepper
    2      tablespoons   sugar
    3      tablespoons   salt
    1      teaspoon      garlic powder
      1/8  teaspoon      cayenne pepper -- optional
    2      tablespoons   Worcestershire sauce
 
 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.  Baking pans are not needed for food to be 
 served without freezing.
 
 Crumble beef; cook until lightly browned.  Stir in onion and pepper 
 flakes.  Drain off excess fat.  Stir remaining ingredients into meat mixture.  
 Cook slowly, stirring occasionally for 1 hour or until flavors are blended.
 
 TO SERVE WITHOUT FREEZING:  Serve hot mixture over cooked macaroni, 
 noodles, or spaghetti.
 
 TO FREEZE:  Pour each part 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 4 months).  Freeze immediately for 10 to 
 12 hours before removing packages from the pans.
 
 TO HEAT FROZEN SAUCE:  Preheat oven to 400° F. (hot).  Remove freezer wrap.
 Place food in baking pan.  Bake 1 1/4 hours or until mixture is bubbly at
edges and center is hot.  Serve over cooked macaroni, noodles, 
 or spaghetti.
 
 
 
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 Serving Ideas : Macaroni, Noodles, or Spaghetti
 
 NOTES : MasterCook electronic format by Rosie Winters.
 
 
 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 4289 0