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Show Post-Holiday Ham Goes Hawaiian I . - . - y m Ham is a holiday favorite for many people, bui what to do with leftovers sometimes poses a problem. Island Ham with Rice provides a sunny change of pace for midwinter menus and is an ideal entree for just two people. Packaged enriched pre-cooked rice, molded in custard cups, takes on texture with the addition of cashew nuts and is just the right platemate for diced cooked ham and Hawaiian style vegetables. Island Ham with Rice 34 cup Minute rice vegetables in a 2 tablespoons chopped seasoned sauce cashew nuts 34 cup diced cooked ham 1 teaspoon cornstarch 1 tablespoon butter or 12 cup orange juice margarine 1 package (10 oz.)"Birds': T 12 teaspoon prepared Eye Hawaiian style , ,' mustard ' ; Prepare rice as directed lor) packages Stir-in -nuts- Pack - v rice mixture into 2 buttered t-ounce custard cups; keep warm. Meanwhile, combine cornstarch and orange juice in medium saucepan. Add vegetables, hajn, butter and mustard. Cook and stir over medium heat until mixture comes to a boil and vegetables vege-tables are separated. Cover and simmer over low heat for 4 minutes. Unmold rice onto serving dishes. Serve with vegetable-ham vegetable-ham mixture. Makes 2 cups ham mixture and 1-13 cups rice or 2 servings. |