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Tongue Or Ham And Potato Scallop

Chef.at.Home's picture
Ingredients
  Potatoes 6 Medium
  Chopped green onions 1⁄4 Cup (4 tbs)
  Butter/Margarine 2 Tablespoon
  All purpose flour 2 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Milk 1 Cup (16 tbs)
  Mayonnaise/Salad dressing 1⁄2 Cup (8 tbs)
  Prepared mustard 4 Teaspoon
  Worcestershire sauce 1 Teaspoon
  Fresh peas/1 cup frozen peas from a 1 1/2 pound bag 1 Pound, shelled
  Cooked tongue slices/Ham 8
  White corn syrup 1 Tablespoon
Directions

1. Cook potatoes in boiling salted water in a large saucepan 20 minutes, or until tender; drain. Cool till easy to handle; peel and slice; place in large bowl; add onions.
2. While potatoes cook, melt butter or margarine in a small saucepan; stir in flour, salt and pepper; cook, stirring, just until bubbly.
3. Stir in milk; continue cooking and stirring until sauce thickens and bubbles 3 minutes; remove from heat. Stir in mayonnaise or dressing, 3 teaspoons of the mustard and the Worcestershire sauce.
4. Pour hot sauce over potatoes and onions; toss lightly until potatoes are coated. Spoon onto a large, ovenproof platter or 8-cup baking dish.
5. Cook the peas in boiling salted water in a small saucepan 5 minutes; drain.
6. Overlap meat in a ring on potatoes; spoon peas into center.
7. Mix corn syrup and remaining 1 teaspoon mustard in a cup; brush over meat.
8. Bake in moderate oven (350°) for 15 minutes, or until potatoes are hot and the meat is lightly glazed.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Ingredient: 
Potato
Cook Time: 
45 Minutes

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