Name: Oyster and Ham Pie
Ingredients: 1 Batch "Basic Easy Crust" (see recipe) rolled out into two 9-inch circles; 3 c Coarsely ground ham; 2 tb Prepared mustard (i prefer Grey Poupon.); 2 c Shelled & drained oysters; 2 tb Yellow onion; chopped fine; 1/2 ts Salt; 1/2 ts Fresh ground black pepper; 2 tb Butter; 1 c Whipping cream

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy	American	Seafood	6	Servings

INGREDIENTS

1		Batch "Basic Easy Crust" (see recipe) rolled out into two 9-inch circles
3	c	Coarsely ground ham
2	tb	Prepared mustard (i prefer Grey Poupon.)
2	c	Shelled & drained oysters
2	tb	Yellow onion; chopped fine
1/2	ts	Salt
1/2	ts	Fresh ground black pepper
2	tb	Butter
1	c	Whipping cream

INSTRUCTIONS

This sounds a bit unusual but understand that pies have always been a way
of stretching out meat. This is actually very delicious, as long as you use
real ham and not that canned, boiled, flavorless stuff from the slicing
machine at the delicatessen.
Line a shallow 9-inch pie plate with one of the crust circles. Mix the
ham with the mustard and spread over the bottom crust. Put in a layer of
oysters, and sprinkle with the chopped onion. Add salt and pepper and dot
with the butter. Pour the cream over all and cover with the other crust
half. Prick the top of the dough with a fork and bake in a 400&deg; oven until
flaky and brown, about 30 minutes. Serve hot or cold.
Start with the Baked-Bean Soup and serve Stuffed Onions along with the
pie. Shaker Daily Loaf will fill out the menu.
NOTE: Three cups of chopped hard-boiled eggs may be substituted for the
ham.
From <The Frugal Gourmet Cooks American>.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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