Gourmet Planned-overs Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Celery, diced
2 cup: Ham, cooked, cubed
1 medium: Onion, chopped
2 1/2 cup: Chicken, cooked, cubed
1/2 cup: Shortening,
2 tbsp: Pimiento, chopped
1/2 cup: Flour, all-purpose
1/4 tsp: Basil, ground
1 1/2 tsp: Salt,
3 tbsp: Sherry,
3/4 tsp: Pepper,
2 tbsp: Parsley, chopped
3 1/2 cup: Milk,
1/2 cup: Cheese, Sharp, shredded
1 can: Soup, cream of mushroom
Directions:
Saute celery and onion in shortening until transparent. Stir in
flour, salt, and pepper. Add milk gradually; cook over medium heat,
stirring constantly, until slightly thickened. Add remaining
ingredients except cheese. Simmer an additional 5 minutes. Pour
into a greased 2-1/2 quart casserole dish. Cover and bake at 350
degrees for 30 minutes. Uncover and bake an additional 30 minutes;
sprinkle with cheese the last 5 minutes of cooking time.
If dish is to be frozen, do not bake; wrap securely and freeze. To
serve, cover and bake (still frozen) at 350 degrees for 1 hour.
Uncover and bake an additional 30 minutes; sprinkle with cheese the
last 5 minutes of cooking time.
SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 11-30-94
Source from luhu.jp
flour, salt, and pepper. Add milk gradually; cook over medium heat,
stirring constantly, until slightly thickened. Add remaining
ingredients except cheese. Simmer an additional 5 minutes. Pour
into a greased 2-1/2 quart casserole dish. Cover and bake at 350
degrees for 30 minutes. Uncover and bake an additional 30 minutes;
sprinkle with cheese the last 5 minutes of cooking time.
If dish is to be frozen, do not bake; wrap securely and freeze. To
serve, cover and bake (still frozen) at 350 degrees for 1 hour.
Uncover and bake an additional 30 minutes; sprinkle with cheese the
last 5 minutes of cooking time.
SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 11-30-94
Source from luhu.jp