CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
|
Appetizers, Breads |
24 |
Servings |
INGREDIENTS
1 |
T |
Butter |
1/4 |
|
Onion, finely diced |
1 |
|
Clove garlic, finely minced |
1 |
lb |
Cooked ham, diced |
1 |
T |
Chopped fresh parsley |
1 |
pn |
Thyme |
1/2 |
c |
Cream Sauce, recipe |
|
|
separately |
24 |
|
Hot Biscuits, recipe |
|
|
separately split |
INSTRUCTIONS
This is a special-event recipe. (Used e.g. at Lynda's wedding
reception.) In a cast-iron skillet, melt butter, saute onion and
garlic until golden brown. Add ham and seasonings; stir in Cream Sauce
and keep warm. Arrange open biscuits on serving platter(s). Place a
heaping teaspoonful of ham stuffing in the center of each biscuit,
close gently, and serve at once. Makes 24 biscuits. From: THE WHITE
HOUSE FAMILY COOKBOOK by White House Executive Chef Henry Haller with
Virginia Aronson, Random House, New York. 1987. ISBN 0-394-55657-7.
Posted by: Karin Brewer, Cooking Echo, 9/92 From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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