| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Bobbie – no, Eggs, Filo/puff p, Ham, Main dishes |
6 |
Servings |
INGREDIENTS
| 2 |
T |
Butter or margarine |
| 1/4 |
c |
Green pepper, diced |
| 3 |
T |
Green onion, sliced |
| 1 |
c |
Sliced fresh mushrooms |
| 10 |
oz |
Pkg. frozen peas |
|
|
cooked/drained |
| 2 |
c |
Fully cooked ham, cubed |
| 3/4 |
c |
Dry mustard |
| 1/2 |
t |
Salt |
| 3 |
|
Hard-cooked eggs, coarsely |
|
|
chopped |
| 10 |
oz |
Pkg. frozen puff pastry |
|
|
shells baked |
| 1/4 |
c |
Butter or margarine |
| 1/4 |
c |
All-purpose flour |
| 1/4 |
t |
Salt |
| 1 |
ds |
White pepper |
| 2 |
c |
Milk |
INSTRUCTIONS
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@sojourn.com Recipe by: Taste of Home's Quick
Cooking magazine, Extra, Mar/Apr. '98 Posted to MC-Recipe Digest by
Roberta Banghart <bobbi744@sojourn.com> on Mar 25, 1998
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