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1
Preheat oven to 350 F. (moderate).
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2
Line four 8x8-inch baking pans with heat-resistant freezer wrap.
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3
Allow sufficient extra wrap to fold over top.
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4
Use one pan for each six servings or possibly one-fourth of the recipe.
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5
Don't line pans for food to be served without freezing.
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6
Place rice in a large baking pan.
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7
Add in salt and water.
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8
Stir.
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9
Cover and bake 30 min.
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10
Remove from oven and let stand for 5 min.
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11
Combine cooked rice with remaining ingredients.
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12
Pour one-fourth of the mix into each 8x8-inch baking pan.
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13
Pack food tightly to avoid air pockets.
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14
TO SERVE WITHOUT FREEZING: Preheat oven to 400 F. (warm).
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15
Bake 45 min or possibly till pepper flakes and onion are tender.
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16
TO FREEZE: Cold for 30 min at room temperature.
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17
Complete wrapping by pulling paper up over top of food.
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18
Put edges of wrap together and fold several times so paper lies directly on top of food.
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19
Fold ends of freezer wrap over the top and seal with freezer tape.
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20
Label with name of food, date of freezing, and last date the food should be used for best eating quality (about 6 months).
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21
Freeze for 10 to 12 hrs before removing pkgs.
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22
from the pans.
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23
TO HEAT Frzn FOOD: Preheat oven to 400 F. (warm).
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24
Remove freezer wrap.
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25
Place food in baking pan.
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26
Bake 1 1/4 hrs or possibly till center is warm.
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27
NOTES :This recipe is for 24 servings (about 3/4 c. each).
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28
Directions are=given for dividing the prepared food into four parts of six servings each.
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29
=One part may be completely cooked and served at the time of preparation.
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30
=The remaining parts may be frzn.
