Ham And Shrimp In Rice Ring
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs)|
|Prepared horseradish||1⁄2 Teaspoon|
|Chopped cooked ham||1 1⁄2 Cup (24 tbs)|
|Shelled shrimp||10 Ounce|
|Hot cooked rice||3 Cup (48 tbs)|
|Snipped parsley||1⁄4 Cup (4 tbs)|
In saucepan cook onion and celery in butter till tender but not brown.
Blend in flour, 1/2 tea spoon salt, and dash pepper.
Add milk all at once.
Cook, stirring constantly, till mixture is thickened and bubbly.
Stir in horseradish; add ham and cooked shrimp.
Combine rice and parsley.
Press rice lightly into greased 5 1/2-cup ring mold.
Unmold at once on platter.
Place bowl in center of ring; fill with ham and shrimp mixture.