Creamed Ham with Cornbread Wedges
Source of Recipe
internet
List of Ingredients
1 cup sliced mushrooms (used 1-1/2 cups)
3 Tbs each butter and flour
1 cup hot chicken broth
1 cup 1/2 and 1/2 (used milk)
2 cups of cooked and cubed ham, diced
1 green pepper, chopped
1 Tbs chopped pimiento
Fresh hot cornbread cut into squares or wedges
Recipe
Saute the mushrooms in the butter, remove and keep warm. Add the flour to the skillet drippings and mix well. Gradually add the stock and 1/2 and 1/2. Stir to make a smooth sauce. Season with salt and pepper(used pepper only).
Cook for about 10 minutes Combine the ham, peppers, mushrooms and pimientos add to the sauce and heat through. Serve over the corn bread wedges.
Orginally posted by: rosiewny Review by: Appy_Girl
~Rosie, You made me do it!~ Rarely do we eat a meal like this for Breakfast~ But this little gem of a recipe has been Quietly and Patiently waiting for the right moment~ Yep it was this morning~ With lots of yard work to do I figured I could wear most of it off by noon~ ~ Actually it was not that heavy as I used regular milk instead of the 1/2 & 1/2~ The sauce is very silky like and it also had a very nice satiny finish to it~ The mushrooms were such a big plus in there as well so I went back and added more~ THis is a great brunch recipe and I would compare it to a a la king recipe~ One thing I would change the next time would be to use a nice homemade biscuit instead of the cornbread~ I think that the cornbread stole some of this stars showtime, making it slightly sweet, which took away from that very lovely sauce~~ Rosie we absolutly loved this one. Thanks so much for sharing this recipe~ Janie I added some paprika on the finished dish~ Mmm Mmmmm ~ Janie
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