Post by Granny Smith on Mar 18, 2008 10:05:54 GMT -5
Creamed Ham on Cornbread Cakes
contributed by gayla
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup melted butter
1/4 cup all purpose flour
1/4 tsp salt
1/4 tsp ground white pepper
2 cups milk
1/2 tsp Worcestershire sauce
2 cups diced cooked ham
1/2 cup diced cooked carrot
1/2 cup frozen English peas, thawed
1 tbsp chopped fresh parsley
Cornbread cakes (recipe follows)
Saute celery, and onion in butter in a large skillet over medium heat until tender. Add flour, salt and pepper, stirring until smooth. Cook one minute, stirring constantly.
Gradually add milk and Worcestershire sauce, cook, stirring constantly until thickened and bubbly. Stir in ham and next three ingredients. Cool slightly.
Cook over medium heat until hot (or nuke it!) stirring often. Serve over cornbread cakes.
Cornbread Cakes
1 3/4 cups self rising cornmeal mix
1 egg, lightly beaten
1 1/2 cups buttermilk
2 tbsp butter
1/4 cup veg oil, divided
Combine first four ingredients in a large bowl, stirring just until
moistened. Heat one tbsp oil in a large non stick skillet over med-high heat. Pour 1/3 cup batter into skillet for each corncake, cooking 3 at a time. Cook for 3 minutes on each side or until browned. Drain cakes on paper towels. Repeat with remaining 3 tbsp oil and remaining batter. Cool completely.
contributed by gayla
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup melted butter
1/4 cup all purpose flour
1/4 tsp salt
1/4 tsp ground white pepper
2 cups milk
1/2 tsp Worcestershire sauce
2 cups diced cooked ham
1/2 cup diced cooked carrot
1/2 cup frozen English peas, thawed
1 tbsp chopped fresh parsley
Cornbread cakes (recipe follows)
Saute celery, and onion in butter in a large skillet over medium heat until tender. Add flour, salt and pepper, stirring until smooth. Cook one minute, stirring constantly.
Gradually add milk and Worcestershire sauce, cook, stirring constantly until thickened and bubbly. Stir in ham and next three ingredients. Cool slightly.
Cook over medium heat until hot (or nuke it!) stirring often. Serve over cornbread cakes.
Cornbread Cakes
1 3/4 cups self rising cornmeal mix
1 egg, lightly beaten
1 1/2 cups buttermilk
2 tbsp butter
1/4 cup veg oil, divided
Combine first four ingredients in a large bowl, stirring just until
moistened. Heat one tbsp oil in a large non stick skillet over med-high heat. Pour 1/3 cup batter into skillet for each corncake, cooking 3 at a time. Cook for 3 minutes on each side or until browned. Drain cakes on paper towels. Repeat with remaining 3 tbsp oil and remaining batter. Cool completely.