To prepare for serving. Proceed as for baked beans, [page 15].
Menu suggestion. Serve with asparagus salad garnished with pimiento strips, and orange bavarian cream for dessert.
Ham and bean scallop
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.