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Ham Turnovers (Usda)

Category: Misc

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

FILLING -----
2 1/2 lb Cooked ham, finely chopped
(8 cups)
1 1/3 tbsp Instant minced onion
8 oz Canned tomato sauce
1 1/3 tbsp Parsley flakes
1/4 tsp Pepper
1 tsp Dry mustard
1 tsp Prepared horseradish
PASTRY -----
6 1/2 cup Unsifted flour
2 tsp Salt
2 cup Shortening
3/4 cup Cold water

Instructions:

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 400B0 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 400B0 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.

~ - - - - - - - - - - - - - - - - -

Serving Ideas : Serve with Mushroom 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

Recipe By : Freezing Combination Main Dishes (Robinson & Fulton,
1973)