Ham Shortcake (19*53)
"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."
Ingredients
- HAM
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- CAKES
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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.