Post by JJ Judkins on Mar 23, 2009 21:33:25 GMT -6
* Exported from MasterCook *
Ham-Stuffed Biscuits
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads Cookbook
Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon butter
1/4 medium onion -- finely diced
1 clove garlic -- finely minced
1 lb cooked ham -- diced
1 tablespoon chopped fresh parsley
1 pinch thyme
1/2 cup cream sauce (recipe separately)
24 hot biscuits (recipe separately) -- s; plit
1. In a cast-iron skillet, melt butter, saute onion and garlic until
golden brown.
2. Add ham and seasonings; stir in Cream Sauce and keep warm.
3. Arrange open biscuits on serving platter(s). Place a heaping
teaspoonful of ham stuffing in the center of each biscuit, close
gently, and serve at once.
Makes 24 biscuits.
From: THE WHITE HOUSE FAMILY COOKBOOK by White House Executive Chef
Henry Haller with Virginia Aronson, Random House, New York. 1987. ISBN
0-394-55657-7.
by: Karin Brewer
Yield: 24 servings
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 39 Calories; 2g Fat (57.7% calories from fat); 3g Protein; 1g
Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 254mg Sodium. Exchanges: 0 Grain(Starch); 1/2
Lean Meat; 0 Vegetable; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Ham-Stuffed Biscuits
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads Cookbook
Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon butter
1/4 medium onion -- finely diced
1 clove garlic -- finely minced
1 lb cooked ham -- diced
1 tablespoon chopped fresh parsley
1 pinch thyme
1/2 cup cream sauce (recipe separately)
24 hot biscuits (recipe separately) -- s; plit
1. In a cast-iron skillet, melt butter, saute onion and garlic until
golden brown.
2. Add ham and seasonings; stir in Cream Sauce and keep warm.
3. Arrange open biscuits on serving platter(s). Place a heaping
teaspoonful of ham stuffing in the center of each biscuit, close
gently, and serve at once.
Makes 24 biscuits.
From: THE WHITE HOUSE FAMILY COOKBOOK by White House Executive Chef
Henry Haller with Virginia Aronson, Random House, New York. 1987. ISBN
0-394-55657-7.
by: Karin Brewer
Yield: 24 servings
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 39 Calories; 2g Fat (57.7% calories from fat); 3g Protein; 1g
Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 254mg Sodium. Exchanges: 0 Grain(Starch); 1/2
Lean Meat; 0 Vegetable; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0