Biscuit-Topped Creamed Ham |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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A hearty dish that'll satisfy the hungriest appetite. From the best of country cooking 2004. Ingredients:
1/4 cup chopped green pepper |
3 tablespoons chopped onions |
2 tablespoons butter |
3 tablespoons flour |
1 3/4 cups milk |
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted |
2 cups cubed cooked ham |
1 tablespoon lemon juice |
1 cup flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
2 tablespoons shortening |
3/4 cup shredded cheddar cheese |
1/3 cup milk |
1 teaspoon diced pimento |
Directions:
1. In a large skillet, saute green pepper and onion in butter until tender. Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Whisk in soup until blended. Stir in the ham and lemon juice; heat through. Pour into a greased 9 inch square baking dish. Bake, uncovered, at 375 for 10 minutes.
2. Meanwhile, in a large bowl, combine the flour, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Stir in cheese, milk and pimientos just until moistened. Turn onto a lightly floured surface; knead gently 4-5 times. Roll to about 1/2 inch thickness; cut out six biscuits with a 2 1/2 inch bisuit cutter. Arrange biscuits over ham mixture. Bake 18-22 minutes longer or until biscuits are golden brown. Serve in individual dishes.
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