CREAMED HAM ON TOAST
Meet the Cook: Whether for breakfast or brunch - or lunch or supper - this recipe has been popular in our family for years. It is one that my grandmother passed down. Home for my husband, me and our children, 5 and 2, is a country town. -Robin Morton, Ripley, Mississippi
Provided by Taste of Home
Time 20m
Yield 2-3 servings.
Number Of Ingredients 11
Steps:
- In a skillet, saute the ham, green pepper and celery in butter for 4-5 minutes. Sprinkle with flour; stir until smooth and bubbly. Add the milk, pepper and celery seed; bring to a boil. Cook and stir for 2 minutes. Remove from the heat. Add egg and cheese; stir until cheese melts. Serve over toast.
Nutrition Facts :
BISCUIT-TOPPED CREAMED HAM
Here's a hearty dish that'll satisfy the hungriest appetite. It's a favorite at our house.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, saute green pepper and onion in butter until tender. Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Whisk in soup until blended. Stir in the ham and lemon juice; heat through. , Pour into a greased 9-in. square baking dish. Bake, uncovered, at 375° for 10 minutes. Meanwhile, in a large bowl, combine the flour, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Stir in cheese, milk and pimientos just until moistened. , Turn onto a lightly floured surface; knead gently 4-5 times. Roll to about 1/2-in. thickness; cut out six biscuits with a 2-1/2-in. biscuit cutter. Arrange biscuits over ham mixture. Bake 18-22 minutes longer or until biscuits are golden brown.
Nutrition Facts : Calories 387 calories, Fat 22g fat (10g saturated fat), Cholesterol 66mg cholesterol, Sodium 1444mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 1g fiber), Protein 18g protein.
CREAMED HAM
Leftover ham? For brunch, lunch or a simple supper serve Creamed Ham over poached eggs on toasted English muffins, asparagus on buttered toast, as a filling for crepes - the posibilities are endless!
Provided by Lorac
Categories Breakfast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Sautee onions in butter over medium heat until onions are transparent.
- Add flour and stir until well combined.
- Remove pan from heat and add milk slowly while stirring.
- Return pan to medium high heat, stirring until sauce thickens, reduce heat to low, stir in cheese until melted.
- Add sherry and ham (add more milk if sauce gets too thick) and simmer until ham is heated through.
- Add garnish, before serving.
HAM AND BROCCOLI CORNBREAD
Leftovers haunt me. Often nobody wants to eat them, and I hate to see them go to waste. A cornbread casserole is an excellent way to leverage many combinations of leftover meat and veggies into exciting new meals that everyone will love. -Fay Moreland, Wichita Falls, Texas
Provided by Taste of Home
Time 50m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Place 3 tablespoons butter in a 12-in. cast-iron skillet; place pan in oven until butter is melted, 3-5 minutes. Carefully tilt pan to coat bottom and sides with butter., Melt remaining butter. In a large bowl, whisk together eggs, milk, sour cream, cayenne pepper and melted butter until blended. Add muffin mixes; stir just until moistened. Fold in remaining ingredients. Pour into hot pan., Bake until golden brown and a toothpick inserted in center comes out clean, 35-40 minutes. Let stand 15 minutes before serving.
Nutrition Facts : Calories 338 calories, Fat 18g fat (9g saturated fat), Cholesterol 73mg cholesterol, Sodium 700mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 3g fiber), Protein 12g protein.
CREAMED HAM AND EGGS OVER CORNBREAD
This is a wonderful way to use your Easter leftovers! Your hard-cooked eggs and ham go into a luscious white sauce which is spooned over a piece of your favorite cornbread, be it homemade or prepared from a mix. This is a good brunch dish or company breakfast dish but would be equally good at lunch or suppertime. Talk about versatility! The timing of this dish is considerably less than indicated since there is a time overlap: you are making the creamed eggs and ham while the cornbread is baking.
Provided by Lorraine of AZ
Categories Breakfast
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Prepare the pan of cornbread. While it is baking prepare the creamed eggs.
- Melt butter in a saucepan. Add flour, mixing well and cooking a couple of minutes to cook off the raw flour taste. Be sure to see note #3.
- Add the milk, whisking or stirring constantly, until sauce begins to thicken.
- Add the seasonings, ham and eggs. Keep warm in the top of a double boiler till serving time. Garnish with chopped parsley before serving.
- Guests serve themselves a square or wedge of cornbread, then spoon the creamed hand and eggs over.
- NOTE #1: The creamed eggs and ham are good served over toast points, also. Or, for glamour, in baked frozen patty shells.
- NOTE #2: Other meats substitute very well for the ham in this recipe: chipped beef, chicken, shrimp, sauteed kidney, etc. Even cooked vegetables can be substituted for a vegetarian meal: peas, beans, asparagus, cauliflower, broccolini ~ or try mixed veggies. A very accommodating basic recipe, you see!
- NOTE #3: You can flavor the white sauce to please your own taste buds. I like to cook a little finely chopped onion and celery in the butter before proceeding for example. A little dry mustard is a tasty addition, too.
Nutrition Facts : Calories 268.1, Fat 18, SaturatedFat 9, Cholesterol 261.9, Sodium 880.9, Carbohydrate 8.4, Fiber 0.2, Sugar 0.6, Protein 17.4
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