|Leftover cooked ham||1 Cup (16 tbs)|
|Minced onion||1 Teaspoon|
|1/2 inch bread slices||2|
|Yellow cheese||1⁄4 Pound|
|Eggs||2 Small, separated|
|Hot milk||1 1⁄3 Cup (21.33 tbs)|
|Minced parsley||1 Tablespoon|
Put ham and onion through grinder.
Pan fry lightly with 2 tablespoons shortening.
Arrange in bottom of casserole previously rubbed with fat.
Cut bread into small cubes and cheese in thin slices.
Combine bread, cheese, beaten egg yolks and heated milk.
Add additional shortening, salt and paprika.
Then fold in stiffly beaten egg whites.
Pour over ham.
Bake in a slow oven 325 F.45 minutes.
Note: Any canned luncheon meat may be substituted for the ham