Ham Medley

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

Directions

1. Cook Ham in butter in large skillet 2 minutes.
2. Add Onion and celery; continue cooking until vegetables are tender crisp.
3. Stir in soup, wine, mustard and dill weed. Heat thoroughly.
4. Add sour cream and pimientos. Heat but do not boil.
5. Serve over beds of fluffy rice.

Note

1. If desired, press rice firmly into 6 buttered individual molds. Unmold onto serving plate and top with Ham mixture.