| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breads, Appetizers |
24 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 1/4 |
md |
Onion, finely diced |
| 1 |
|
Clove garlic, finely minced |
| 1 |
lb |
Cooked ham, diced |
| 1 |
tb |
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.)
1. In a cast-iron skillet, melt butter, saute onion and garlic until
golden brown.
2. Add ham and seasonings; stir in Cream Sauce and keep warm.
3. 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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