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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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My mother made this dish while we were growing up, and it was the first recipe I requested from her collection when I moved out on my own, recalls Meg Fortino of Powder Springs, Georgia. My husband loves it and requests the leftovers for his lunch box. Ingredients:
1/2 cup chopped green pepper |
1/4 cup butter, cubed |
1/4 cup king arthur unbleached all-purpose flour |
1-1/2 cups milk |
1/2 cup mayonnaise |
2 cups cooked rice |
2 cups cubed fully cooked ham |
1 can (8 ounces) sliced water chestnuts, drained |
1/4 cup grated parmesan cheese |
1 jar (2 ounces) diced pimientos, drained |
1/2 teaspoon salt |
Directions:
1. In a large skillet, saute green pepper in butter until tender. Stir in flour until blended; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in mayonnaise until blended. Stir in remaining ingredients; heat through. Yield: 4 servings.
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