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Summer Ham Scallop

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Anonymous (not verified)
Ingredients
  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)
  Pepper 1⁄8 Teaspoon
  Evaporated milk 14 1⁄2 Ounce (1 tall can)
Directions

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 (350°) 1 hour, or until sauce is bubbly.
Just before serving, garnish with sprigs of parsley, if you wish.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Interest: 
Summer, Everyday
Servings: 
8

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