| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Eggs | Pork & ham, Vegetables | 4 | Servings | |
INGREDIENTS
| 4 | lg | Russet potatoes; baked |
| 1/2 | lb | Ham; cut in julienne strips |
| 2 | c | Hot cooked asparagus |
| 2 | Hard boiled eggs; sliced | |
| Toasted sliced almonds; (optional) |
INSTRUCTIONS
Slit hot potatoes lengthwise and open by gently squeezing from the bottom. Top hot potatoes with ham, asparagus and sliced eggs. Spoon sauce over top and garnish with almonds. CREAMY MUSTARD SAUCE:2 tbsp. butter 3 tbsp. flour 1 tsp. dry mustard 1/2 tsp. salt 1/8 tsp. white pepper 2 c. milk. Melt butter in saucepan and stir in flour, mustard and salt and pepper. Mix thoroughly. Gradually stir in milk. Cook and stir until thickened and bubbly. Makes 2 cups. Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 16, 1998
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