Yield: 6 Servings
|2 tablespoons||Butter or margarine|
|¼ cup||Green pepper; diced|
|3 tablespoons||Green onion; sliced|
|1 cup||Sliced fresh mushrooms|
|10 ounces||Pkg. frozen peas; cooked/drained|
|2 cups||Fully cooked ham; cubed|
|¾ cup||Dry mustard|
|3||Hard-cooked eggs; coarsely chopped|
|10 ounces||Pkg. frozen puff pastry shells; baked|
|¼ cup||Butter or margarine|
|¼ cup||All-purpose flour|
|1 dash||White pepper|
In a skillet, melt butter over Medium heat. Add the green pepper, onions and mushrooms; cook and stir until tender. Stir in peas, ham, mustard and salt; heat through. Gently stir in eggs; set aside. For sauce, melt the butter in a saucepan. Add flour, salt and pepper, stir to make a smooth paste. Add the milk all at once; cook and stir until thickened and bubbly.
Cook and stir 1 minute more. Add ham mixture and heat through. Serve in pastry shells. Yield: 6 servings. Submitted by Doris Christman, Middletown, Pennsylvania who says her aunt gave her this recipe which is great for using leftover ham. She has served it several times for company and someone always asks for the recipe. MC formatting by bobbi744@...
Recipe by: Taste of Home's Quick Cooking magazine, Extra, Mar/Apr. '98 Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on Mar 25, 1998