1/2  cup           butter, margarine -- or turkey fat
   1      cup           unsifted flour
   2 1/4  teaspoons     salt
     1/8  teaspoon      pepper
   1 1/2  teaspoons     curry powder
   4      teaspoons     sweet pepper flakes
   1      tablespoon    instant miced onions
   2 1/4  quarts        hot milk
   1 1/4  pounds        cooked turkey -- diced (4 cups)
     3/4  pound         cooked ham -- diced (2 cups)
Line four 8x8x2-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.
Melt fat.  Stir in flour, salt, pepper, and curry powder.  Add pepper flakes=
 and onion.  Stir in milk slowly.  Cook until thickened, stirring=
 constantly.  Stir in turkey and ham.
TO SERVE WITHOUT FREEZING:  Heat to serving temperature after turkey and ham=
 are stirred into hot mixture.  Serve over hot toast or biscuits.
TO FREEZE:  Pour each fourth of the mixture 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 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 removing packages from the pans.
TO HEAT FROZEN CURRY:  Preheat oven to 350=B0 F. (moderate).  Remove freezer=
 wrap.  Place food in baking pan.  Bake 1 hour or until mixture is bubbly at=
 edges.  Stir occasionally during heating.  After heating, stir gently until=
 sauce is smooth.  Serve over hot toast or biscuits.