Ham Shortcake (19*53)

15m
Prep Time
20m
Cook Time
35m
Ready In

Recipe: #13452

July 28, 2014



"Adapted from the 1953 edition of Adventures in Good Cooking, by traveling salesman and food critic Duncan Hines, and featuring recipes collected from around the USA. This recipe is from Mrs. Duncan Hines. Kentucky hickory-smoked ham is recommended."

Original is 5 servings
  • HAM
  • CAKES

Nutritional

  • Serving Size: 1 (449.3 g)
  • Calories 552.8
  • Total Fat - 26.9 g
  • Saturated Fat - 13.5 g
  • Cholesterol - 240.6 mg
  • Sodium - 2586.3 mg
  • Total Carbohydrate - 49 g
  • Dietary Fiber - 4.1 g
  • Sugars - 8.7 g
  • Protein - 28.5 g
  • Calcium - 272.1 mg
  • Iron - 3.5 mg
  • Vitamin C - 33.6 mg
  • Thiamin - 0.9 mg

Step by Step Method

Step 1

Melt butter in a saucepan.

Step 2

Combine flour with mustard.

Step 3

Stir into butter until smooth.

Step 4

Stir in milk.

Step 5

Cook over low heat until smooth and thick, about 10 minutes.

Step 6

Mix in ham, Worcestershire sauce, pimiento, parsley, salt and pepper.

Step 7

Set aside and keep warm. If it becomes too thick, add a little more milk.

Step 8

Combine potatoes, eggs, baking powder, salt, onion, and flour, and mix well.

Step 9

Heat bacon drippings in skillet.

Step 10

Drop potato mixture into skillet by large spoonfuls.

Step 11

Cooked until well browned on both sides.

Step 12

To assemble:

Step 13

Place a potato cake on each plate.

Step 14

Top with some of the ham sauce.

Step 15

Add another cake.

Step 16

Finish with ham sauce.

Tips


No special items needed.

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