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| Asparagus And Ham Topped Potatoes
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4 lg. Russet potatoes, baked
1/2 lb. ham, cut in julienne strips
2 c. hot cooked asparagus
2 hard boiled eggs, sliced
Toasted sliced almonds (optional)
Slit hot potatoes lengthwise and open by
gently squeezing from the bottom. Top hot
potatoes with ham, asparagus and sliced eggs.
Spoon sauce over top and garnish with almonds.
Creamy Mustard Sauce
2 tbsp. butter
3 tbsp. flour
1 tsp. dry mustard
1/2 tsp. salt
1/8 tsp. white pepper
2 c. milk
Melt butter in saucepan and stir in flour, mustard
and salt and pepper. Mix thoroughly. Gradually stir in
milk. Cook and stir until thickened and bubbly.
Makes 2 cups. |
http://www.nancyskitchen.com
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