Yield: 24 Servings
Measure | Ingredient |
---|---|
1 tablespoon | Butter |
¼ medium | Onion, finely diced |
1 \N | Clove garlic, finely minced |
1 pounds | Cooked ham, diced |
1 tablespoon | Chopped fresh parsley |
1 pinch | Thyme |
½ cup | Cream Sauce (recipe separately) |
24 \N | Hot Biscuits (recipe separately), split |
This is a special-event recipe. (Used e.g. at Lynda's wedding reception.)
1. In a cast-iron skillet, melt butter, saute onion and garlic until golden brown.
2. Add ham and seasonings; stir in Cream Sauce and keep warm.
3. Arrange open biscuits on serving platter(s). Place a heaping teaspoonful of ham stuffing in the center of each biscuit, close gently, and serve at once.
Makes 24 biscuits.
From: THE WHITE HOUSE FAMILY COOKBOOK by White House Executive Chef Henry Haller with Virginia Aronson, Random House, New York. 1987. ISBN 0-394-55657-7.
Posted by: Karin Brewer, Cooking Echo, 9/92