Summer Ham Scallop
|Canned ham||1 Pound|
|Potato chips||4 Ounce (1 package)|
|Canned whole kernel corn||32 Ounce (2 cans, 16 ounces each)|
|Small boiled onions||2 Pound, drained (2 cans, 1 pound each)|
|Thinly sliced celery||1 Cup (16 tbs)|
|Hard cooked eggs||2 , shelled and diced|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Butter/Margarine||4 Tablespoon (1/2 stick)|
|All purpose flour||4 Tablespoon|
|Instant beef broth/1 beef flavor bouillon cube||1 Ounce (1 envelope)|
|Evaporated milk||14 1⁄2 Ounce (1 tall can)|
1 Cut ham into 1/4-inch-thick slices.
Pick out four of the largest center slices and halve each diagonally for garnish; dice remaining.
2 Set aside 8 large potato chips for garnish; crumble remaining coarsely(There should be about 2 cups.).
3 Drain liquid from corn into a cup; combine corn with onions, diced ham, crumbled potato chips, celery, diced eggs, and parsley in a greased 12-cup baking dish.
4 Melt butter or margarine in a medium-size saucepan; stir in flour, beef broth or bouillon cube, and pepper; cook, stirring constantly, until bubbly.
5 Add enough corn liquid to evaporated milk to make 2 cups; stir into flour mixture in sauce-pan.
Continue cooking and stirring, crushing bouillon cube, if used, with a spoon, until sauce thickens and boils 1 minute.
Pour over meat and vegetables; toss lightly with a fork to mix.
6 Arrange ham triangles in a circle on top; tuck saved potato chips between ham slices; cover.
7 Bake in moderate oven (350Â°) 1 hour, or until sauce is bubbly.
Just before serving, garnish with sprigs of parsley, if you wish.