Ham And Corn Supper
|Condensed cream of celery soup||10 1⁄2 Ounce (1 Can)|
|Milk||1⁄4 Cup (4 tbs)|
|Canned whole kernel corn||8 3⁄4 Ounce, drained (1 Can)|
|Chopped cooked ham||1 Cup (16 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Sliced pitted ripe olives||1⁄4 Cup (4 tbs)|
|Egg||1 , beaten|
|Biscuits||6 Ounce (Basic Variety)|
Blend the soup and milk together.
Stir in drained corn, ham, chopped celery, and the ripe olives.
Heat the mixture through.
Stir a moderate amount of hot mixture into beaten egg.
Return to hot mixture.
Cook over low heat till thickened, 1 to 2 minutes.
Serve over the hot biscuits.