Ham 'N Biscuit Supper
|Cubed cooked ham||2 Cup (32 tbs)|
|Canned whole kernel corn||8 Ounce, drained (1 Can)|
|Frozen condensed cream of potato soup||10 1⁄4 Ounce, thawed (1 Can)|
|Dried celery flakes||1 Tablespoon|
|Instant minced onion||1 Teaspoon|
|Dry mustard||1⁄4 Teaspoon|
|Milk||1⁄4 Cup (4 tbs)|
|All purpose flour||1 Cup (16 tbs) (Pillsbury's Best)|
|Baking powder||2 Teaspoon|
|Raisins||1⁄3 Cup (5.33 tbs)|
|Cooking oil||3 Tablespoon|
In 2-quart casserole combine ham, corn, potato soup, celery flakes, sugar, onion, mustard and milk.
Cover and bake at 400° for 30 minutes.
Remove from oven.
Drop Biscuits by tablespoonfuls on top of ham mixture.
Bake at 400° for 15 to 18 minutes.
Drop Biscuits: Combine flour, baking powder and salt in mixing bowl.
Add raisins and cinnamon.
Combine milk, oil and egg; add to dry ingredients stirring only until moistened