|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.
Serving size: Complete recipe
Calories 1531 Calories from Fat 611
% Daily Value*
Total Fat 80 g123.3%
Saturated Fat 35.4 g176.8%
Trans Fat 0 g
Cholesterol 1783.3 mg594.4%
Sodium 4606 mg191.9%
Total Carbohydrates 65 g21.7%
Dietary Fiber 3.8 g15.2%
Sugars 6.8 g
Protein 125 g250%
Vitamin A 158.4% Vitamin C 43.3%
Calcium 26.6% Iron 61.3%
*Based on a 2000 Calorie diet