March 18, 2004

  • Had for supper tonight.............


    CREAMY HAM & RICE


     


    ½ cup chopped green pepper
    ¼ cup butter or margarine
    ¼ cup all-pupose flour
    1-1/2 cup cups milk
    ½ cup mayonnaise
    2 cups cooked rice
    2 cups cubed fully cooked ham
    1 can (8 ounces) sliced water chestnuts, drained
    ¼ cup grated Parmesan cheese
    1 jar (2 ounces) diced pimientos, drained
    ½ teaspoon salt


     


    In a large skillet, sauté 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.


     


    Quick Cooking – March/ April 2004