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Pork: Creamed Ham on Cornbread Cakes




Source of Recipe


unknown


List of Ingredients




1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup melted butter
1/4 cup all purpose flour
1/4 teaspoon salt
1/4 teaspoon ground white pepper
2 cups milk
1/2 teaspoon worcestershire sauce
2 cups diced cooked ham
1/2 cup diced cooked carrot
1/2 cup frozen english peas -- thawed
1 tablespoon chopped fresh parsley
cornbread cakes -- (recipe follows)
garnish: fresh parsley sprigs


Recipe



1. Saute celery, and onion in butter in a large skillet over medium
heat until tender. Add flour, salt and pepper, stirring until smooth.
Cook one minute, stirring constantly.

2. Gradually add milk and worcestershire sauce, cook, stirring
constantly until thickened and bubbly. Stir in ham and next three
ingredients. Cool slightly.

To store: Refrigerate in tightly covered container for up to 2 days or
freeze for a month (their estimates are VERY conservative, should keep
fine for a few months).

To serve: Cook over medium heat until hot (or nuke it!) stirring
often. Serve over cornbread cakes. Serves 4-6 (I would definitely
triple this if you like it)