Difference between revisions of "Ham Medley"
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* 1/3 cup sliced pimientos | * 1/3 cup sliced pimientos | ||
| − | == | + | == Procedures == |
# Cook [[Ham]] in [[butter]] in large skillet 2 minutes. | # Cook [[Ham]] in [[butter]] in large skillet 2 minutes. | ||
# Add [[Onion]] and [[celery]]; continue cooking until vegetables are tender crisp. | # Add [[Onion]] and [[celery]]; continue cooking until vegetables are tender crisp. | ||
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# If desired, press [[rice]] firmly into 6 buttered individual molds. Unmold onto serving plate and top with [[Ham]] mixture. | # If desired, press [[rice]] firmly into 6 buttered individual molds. Unmold onto serving plate and top with [[Ham]] mixture. | ||
| − | [[Category:American | + | ==References== |
| − | [[Category:Rice Recipes]] | + | <references/> |
| − | [[Category:Ham Recipes]] | + | [[Category:American cuisine]] |
| − | [[Category: | + | [[Category:Rice Recipes]] |
| + | [[Category:Ham Recipes]] | ||
| + | [[Category:Meat Recipes]] | ||
Latest revision as of 15:52, 11 July 2012
Makes 6 servings
Ingredients
- 3 cups hot cooked rice
- 12 ounces fully-cooked Ham, cut into thin strips (about 2-1/2 cups)
- 1 1/2 tablespoons butter or margarine
- 1/2 cup chopped Onion
- 2 cups thinly sliced celery
- 1 10-3/4-ounce can condensed cream of Chicken soup
- 2 tablespoons dry white wine (optional)
- 1 1/2 teaspoons prepared mustard
- 1/4 teaspoon dill weed
- 3/4 cup sour cream
- 1/3 cup sliced pimientos
Procedures
- Cook Ham in butter in large skillet 2 minutes.
- Add Onion and celery; continue cooking until vegetables are tender crisp.
- Stir in soup, wine, mustard and dill weed. Heat thoroughly.
- Add sour cream and pimientos. Heat but do not boil.
- Serve over beds of fluffy rice.
- Note
- If desired, press rice firmly into 6 buttered individual molds. Unmold onto serving plate and top with Ham mixture.
