| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Eggs, Ham, Main dishes, Bobbie – no, Peas | 6 | Servings | |
INGREDIENTS
| 1/4 | c | Butter or margarine |
| 1/4 | c | All-purpose flour |
| 1/2 | ts | Salt |
| 1/4 | ts | Ground mustard |
| 1/8 | ts | Pepper |
| 1 | c | Milk |
| 1 | ts | Dried minced onion |
| 2 1/2 | c | Cooked ham; cubed |
| 1 | c | Frozen peas; thawed |
| 2 | Hard-boiled eggs; chopped | |
| Pastry for single-crust pie; (8 inches) |
INSTRUCTIONS
Melt butter in a saucepan; stir in flour, salt, mustard and pepper until smooth. Gradually add milk and onion; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in ham, peas and eggs. Pour into an ungreased 8 inch square or 11x7x2" baking dish. On a floured surface, roll pastry to fit top of dish; place over filling. Seal and flute edges; cut slits in the top. Bake at 425 F. for 25 minutes or until crust is golden brown and filling is bubbly. Yield: 6 servings. Submitted by Lucinda Walker of Somerset, PA, who says this is a delcious way to use up leftover ham. MC formatting by bobbi744@sojourn.com Recipe by: Taste of Home Magazine, February/March '97, p. 53 Posted to MC-Recipe Digest V1 #824 by Roberta Banghart <bobbi744@sojourn.com> on Oct 04, 1997
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