Creamed ham

Yield: 6 servings

Measure Ingredient
1 pounds Asparagus -- fresh or
\N \N Frozen
\N \N Cut into 1 inch pieces
1 tablespoon Cornstarch
1½ cup Milk -- divided
2 tablespoons Butter or margarine
1 teaspoon Salt
½ teaspoon Pepper
½ teaspoon Dried parsley -- flaked
1½ pounds Cooked ham -- cubed
3 eaches Hard-boiled eggs -- chopped
2 cups Shredded cheddar cheese
\N \N Toast points or biscuits

In a saucepan cook asparagus in a small amount of water until tender; drain and set aside. In a medium saucepan, mix cornstarch and 2 tablespoons milk. Add butter, salt, pepper and remaining milk; cook and stir over medium heat until thickened and bubbly. Add parsley, ham, eggs, cheese and asparagus; cook and stir over low heat until ham is warmed and cheese is melted. Serve over toast point or biscuits. Yield: 4 to 6 servings.

Recipe By : Country Woman

Similar recipes