(based on a recipe
in The Doubleday Cookbook, by Jean
Anderson and Elaine Hanna, 1975)
1 can (10.5 oz)
condensed cream of green pea, mushroom, or celery soup
(or use CREAM OF WHATEVER SOUP MIX)
1/2 c milk
1-1/2 c chopped or
slivered ham
2 T coarsely chopped
pimentos (optional, but they add a bit of color)
1/4 t mustard powder
Combine everything
in a saucepan and simmer, covered, for 10 minutes. Serve over cooked broccoli
or spinach. (Or over toast, muffins, biscuits, waffles, etc.)
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