Creamed Ham in Toast Cups |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
My grandmother taught me many of her recipes in show-and-cook sessions. Usually, we had this dish on Mondays, following a Sunday lunch of ham, peas and corn. These buttery cups are one of my favorite ways to use leftover ingredients. Ingredients:
8 slices bread |
1/2 cup butter, softened, divided |
1/4 cup king arthur unbleached all-purpose flour |
1/8 teaspoon white pepper |
1 cup 2% milk |
1 cup heavy whipping cream |
2 cups chopped fully cooked ham |
1 cup frozen green peas, thawed |
1 cup whole kernel corn |
paprika |
Directions:
1. Remove and discard crusts from bread; using a rolling pin, flatten to 1/8-in. thickness. Butter both sides of each slice, using 1/4 cup of butter.
2. Press into eight greased muffin cups or 6-oz. custard cups. Bake at 350° for 15-18 minutes or until golden brown.
3. Meanwhile, in a saucepan, melt the remaining butter. Stir in flour and pepper. Gradually stir in milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat.
4. Stir in the ham, peas and corn. Cook and stir for 5 minutes or until heated through. Pour into warm toast cups; sprinkle with paprika. Yield: 4 servings.
|
|