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

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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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