Yield: 6 Servings
|½ cup||Green peppers; diced|
|½ cup||Cup celery; diced|
|½ cup||Onion; diced|
|2 cups||Evaporated milk|
|1½ cup||Grated sharp Cheddar cheese|
|2 cups||Cooked ham cut into julienne strips|
|1 teaspoon||Dry mustard|
|1 teaspoon||Garlic salt|
|¼ teaspoon||Red pepper|
|1 teaspoon||Worcestershire sauce|
|3 cups||Cooked rice|
Sauté green pepper, celery and onion in butter over low heat until tender.
Blend in flour. Add milk and cook until sauce is thick and smooth, stirring constantly. Add cheese and heat until melted, stirring constantly again.
Add ham, mustard, salt, Worcestershire and red pepper. Spoon over cooked rice.
NOTES : Splendid for a buffet. Serve in a chafing dish.
Recipe by: Three Rivers Cookbook Vol. 1 pg 73 Posted to TNT Recipes Digest by "Lynn Ratcliffe" <mcgrew@...> on Mar 30, 1998