|Canned whole mushrooms||6 Ounce, drained, reserve liquid (2 cans, 3 ounce each)|
|Diced cooked ham||2 1⁄2 Cup (40 tbs)|
|Condensed cream of chicken soup||2 Can (20 oz), condensed|
|Chicken broth||1⁄4 Cup (4 tbs) (adjust quantity as needed)|
|Hard cooked eggs||6|
Saute mushrooms in butter and paprika a few minutes.
Add ham and saute a couple more minutes.
Stir in soup and reserved mushroom liquid (add enough chicken broth to mushroom liquid to make 3/4 cup).
Put over low heat, stirring until smooth and hot.
Separate 1 hard cooked egg yolk from the white and set aside for garnish.
Quarter egg white and remaining eggs and fold into ham mixture.
(Cool, cover and refrigerate overnight if desired.
Reheat at low temperature before serving.) serve in a chafing dish or festive serving dish.
Garnish with shredded reserved egg yolk, pimiento and parsley.
Serve with the following: cook 6 servings of rice in water seasoned with powdered saffron to taste.
When done, fold in 110 ounce package of hot drained and cooked frozen peas.