This recipe was Joys' way of using that leftover Christmas or Easter ham. It also makes great omelets.
12 ozs fully cooked ham cut into ½ inch cubes or thin strips
11/2 tbls butter, margarine or olive oil
½ cup chopped onions
2 cups chopped celery
1 can cream of chicken soup
2 tbls dry white wine
11/2 teas yellow prepared mustard
¼ tea dry dill or 2 tbls chopped fresh dill
¾ cups sour cream
1/3 cups sliced pimientos (or roasted red pepper)
Saute ham in butter, margarine or oil for about 2 minutes(use a large skillet). Add onions and celery; continue cooking the vegees until they are tender but still crisp. Stir in soup wine mustard and dill. Heat thoroughly then add sour cream and pimientos. Heat but do not boil. Serve over rice.
12 ozs fully cooked ham cut into ½ inch cubes or thin strips
11/2 tbls butter, margarine or olive oil
½ cup chopped onions
2 cups chopped celery
1 can cream of chicken soup
2 tbls dry white wine
11/2 teas yellow prepared mustard
¼ tea dry dill or 2 tbls chopped fresh dill
¾ cups sour cream
1/3 cups sliced pimientos (or roasted red pepper)
Saute ham in butter, margarine or oil for about 2 minutes(use a large skillet). Add onions and celery; continue cooking the vegees until they are tender but still crisp. Stir in soup wine mustard and dill. Heat thoroughly then add sour cream and pimientos. Heat but do not boil. Serve over rice.
No comments:
Post a Comment