Quick Creamed Ham

(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.)