CREAMED TURKEY, CHICKEN OR HAM

cup sliced mushrooms

tablespoons chopped green pepper

tablespoons shortening

tablespoons flour

cups milk
alt and pepper

egg, beaten
1/2 cups cooked, diced turkey, chicken or ham

tablespoons finely chopped pimiento

Cook mushrooms and green pepper in melted shortening

until pepper is soft. Blend in flour. Add milk and seasonings,
Stirring constantly until smooth, thick and cooked. Stira
little hot mixture into beaten egg yolk. Return to hot mixture
and cook 5 minutes more. Add cut-upchicken or turkey. Heat
through. Keep hot over hot water. Serve over toast or in
toast cups.

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SALMIS OF GOOSE

4 cups Sliced cooked goose

2 tablespoons lemon juice

2 tablespoons Worcestershire sauce
2 cups goose gravy

12 ripe olives sliced

1/2 cup sherry

Add goose, lemon juice and Worcestershire sauce to
gravy, and simmer about 20 minutes. Add olives and sherry,
heat thoroughly and serve at once on toast. (Left-over vege-
tables such as carrots and peas may be added to the dish.)
Makes 6 servings.

SMOKED TURKEY CASSEROLE

1 cup medium cream sauce (See page 43)
2 eggs, Slightly beaten
1 tablespoon butter
1 cup cubed smoked turkey
Cooked broccoli, asparagus, or cauliflower

Heat together sauce, eggs and butter. Arrange 1/2 of
turkey on the bottom of a greased baking dish. Add layer of
vegetables, and layer of sauce. Repeat. Add remaining
turkey. Cover with crumbs, and bake at 350 deg. F., 15 to
20 minutes. Serves 2.
SMOKED TURKEY: Serve cold as purchased, or heat ona
rack in a covered pan with 1 cup water. Heat at 325 deg. F.,
for 8 minutes per pound.

HAWAIIAN SUPPER
1 (5 3/4-ounce) package pre-cooked rice
21/2 cups slivered cooked ham
1/3 cup chopped green pepper

2 tablespoons shortening
11/2 tablespoons cornstarch
3/4 cup water

1/2 cup canned pineapple juice
11/2 tablespoons vinegar

2 tablespoons brown sugar

11/2 teaspoons prepared mustard
1/2 cup canned pineapple tidbits

Prepare rice according to package directions. Brown
ham and green pepper lightly in shortening. Mix cornstarch,
water, pineapple juice, vinegar, sugar and mustard. Add to
ham; stir and cook until sauce is thick and transparent.
Add tidbits; heat. )

Spread rice on platter, top with ham and pineapple
mixture. Makes 4 servings.

HAM PUFF
1/4 cup butter or margarine
5 tablespoons flour

22

11/2 cups milk

4 slightly beaten egg yolks
2 cups ground cooked ham
4 stiff-beaten egg whites

Salt, if necessary

Melt butter; add flour and blend. Gradually add milk
and cook over low heat until thick, stirring constantly.
Gradually add to egg yolks. Stir in ham. Fold in egg whites.
Pour into greased 2-quart casserole. Bake in moderate oven,
350 deg. F., for 50 minutes. Makes 6 servings.

HAM TIMBALES
3/4 cup milk, scalded

2 eggs, Slightly beaten
1 tablespoon fat
1/4 cup soft bread crumbs

11/2 cups ground ham
Dash of paprika
Tomato sauce
Stir milk gradually into beaten eggs, add fat, bread
crumbs, ham and paprika, and turn into well-buttered custard
cups or timbale molds,
Place molds in shallow pan containing 1 inch hot water.
Bake in moderate oven, 350 deg. F., for about 30 minutes or
until knife inserted comes out clean. Serve with tomato sauce.
Makes 4 to 6 servings.

CREOLE CASSEROLE
(Ham and Shrimp)
a ounces (1 cup) elbow macaroni
2 slices bacon
1/2 clove garlic, finely chopped
1/2 cup chopped onion
1/2 cup chopped green pepper
2 tablespoons all-purpose flour
21/2 cups canned tomatoes
1/2 pound cooked ham, cubed

1 cup cleaned cooked shrimp
1/4 cup crushed crackers
1/4 cup grated Parmesan cheese

Cook and drain macaroni. Fry bacon over moderate
heat, remove and crumble. Add garlic, onion and green
pepper to bacon drippings. Cook until tender, stirring
occasionally. Blend in flour. Add tomatoes and cook until
thickened, stirring constantly. Add cooked macaroni, bacon,
ham and shrimp. Pour into a 1 1/2-quart casserole. Sprinkle
with cracker crumbs and cheese. Bake in moderate oven,
350 deg. F., about 30 minutes, or until hot. Makes 4 to 6
servings.

HAM CASSEROLE
cup diced cooked ham
cup cooked potatoes
small onion, chopped
can kernel corn
cups medium white sauce (See page 43)
Salt and pepper

Grated cheese. if desired
Mix together. Put in casserole and top with grated

cheese. Bake in moderate oven, 350 deg. F., for about
30 minutes. Makes 4 servings.
DON’S HAM SPAGHETTI DINNER
(8-ounce) package spaghetti
pound ham, diced
onions, chopped
green pepper
can tomato soup
can peas
can mushrooms

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