| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
American |
Meat |
6 |
Servings |
INGREDIENTS
| 1 |
|
Egg |
| 2 |
tb |
Milk |
| 1 |
ts |
Dry mustard |
| 1/8 |
ts |
Pepper |
| 1/3 |
c |
Fine cereal crumbs |
| 1 |
cn |
(10.7-oz) cream of tomato soup |
| 1/4 |
c |
Grated parmesan cheese |
| 1/4 |
c |
Shortening |
| 6 |
sl |
(large) ham; 1/8" thick |
| 3 |
c |
Hot cooked rice |
| 1/2 |
lb |
Sliced american cheese |
INSTRUCTIONS
Beat egg with fork. Stir in milk, mustard and pepper. Combine crumbs with
Parmesan cheese. Dip ham slices in egg mixture then in crumbs. Saute
prepared ham slices in shortening until lightly browned on both sides.
Spoon rice into greased baking pan. Arrange ham slices on top. Top ham with
cheese slices; cover with soup. Cover and bake at 375 for 20 minutes. A
simple Sunday supper for 6! Served piping hot with celery and radishes or a
quick green salad, it makes a perfect meal in minutes.
MRS MALLOYD MOORE (EDNA)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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