Pork savory
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.