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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A creamy good dish, unsure where I dug this up from, I've made this many, many times. Ingredients:
3 cups hot cooked rice |
2 1/2 cups cooked ham, julienne strips |
1 1/2 tablespoons butter or 1 1/2 tablespoons oleo |
1/2 cup chopped onion |
2 cups thinly sliced celery |
1 (10 3/4 ounce) can cream of chicken soup |
2 tablespoons vermouth |
1 1/2 teaspoons prepared mustard |
1/2 teaspoon dried dill weed |
3/4 cup sour cream |
1/3 cup sliced pimentos, drained |
Directions:
1. While rice is cooking, sautee ham in butter.
2. Add onions and celery, cook over medium heat intil tender crisp.
3. Stir in soup, wine, mustard, and dill weed, heat thoroughly.
4. Add sour cream and pimento, Heat, but do not boil.
5. Serve over hot rice.
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