*  Exported from  MasterCook  *
                          Beans And Sausage (Usda)
 Recipe By     : USDA Bulletin #40, 1973,  (0100-02712)
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Casseroles
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      Pounds        bulk pork sausage
    1      Cup           instant minced onion
      1/3  Cup           sweet pepper flakes
  108      Ounces        kidney beans -- (No. 10 can)*
  105      Ounces        tomatoes -- (No. 10 can)
    2      Tablespoons   salt
    2      Tablespoons   chili powder
      1/8  Teaspoon      garlic powder
      1/2  Cup           flour -- unsifted
      1/2  Cup           water
 * A No. 10 can is the equivalent of 7 (16-oz) cans of kidney beans or 4 
 (28-oz) cans.   
      Line four 8x8-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.  Do not line pans for food to be 
 served without freezing.
 Crumble sausage; brown with onion and pepper flakes.  Drain off fat.  Add 
 beans, tomatoes, salt, chili powder, and garlic powder.  Mix flour and 
 water until smooth.  Stir into sausage mixture.  Simmer about 30 minutes 
 or until thickened, stirring occasion
      Serve hot mixture over cooked rice.
      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 lie
 s 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 hou
 rs before removing packages from the pans.
      Preheat oven to 400° F. (hot).  Remove freezer wrap.  Place food in 
 baking pan.  Heat 1 1/2 hours or until mixture is bubbly at edges and 
 center is hot.  Serve over cooked rice.
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 NOTES : This recipe is for 24 servings (about 1 cup 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 fro
        MasterCook electronic format by Rosie Winters.