| 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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