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Show Ham and Egg Baskets I i's i Biscuit "baskeis" lining individual casseroles form lempimg cases for creamed ham and eggs, extending more expensive protein foods and adding good nutrition at the same time. ' One of the breakfasts men like best features pan fried ham with sunny-side eggs and plenty of hot biscuits. Turn th:s tempting menu into dinner entree with Ham and Egg Baskets, a thrifty "meal-in-one." Cut biscuit rounds made from recipe below or from a mix to line individual casseroles and extend a filling made with bite-size ham, chopped hard-cooked eggs, and cooked snap beans folded into a cream sauce. With food prices higher than ever before, American homemakers are looking for new ways to make meals thrifty, nutritious and appealing ap-pealing to their families. Each Ham and Egg Basket costs about 25 cents, yet scores high in protein and other food values from meat and egg. The biscuit cases provide extra protein, coupled with essential B-vitamins and food iron. When a large casserole is used to make the dish, roll biscuit dough out into a circle big enough to extend about an inch over side cf casserole. This "inch" can be turned over the filling. Complete a dinner featuring Ham and Egg Baskets with carrot and pineapple slaw, and extra biscuits for bread. Serve peanut butter cookies and hot coffee for dessert. HAM AND EGG BASKETS Biscuit Dough 3 ojps sifted enriched flour 1V2 teaspoons salt 4Vj teaspoons baking powder 5 o 6 tablespoons shortening 1 to l'j cups milk Sift together flour, baking powder, pow-der, and salt. Cut or rub in shortening. short-ening. Add milk to make a soft dough. Turn out on lightly floured board and knead gently M minute. Roll out Vi inch thick. Cut dough with floured 2-inch biscuit cutter. Line bottom of each casserole cas-serole with remaining M of dough. Line sides of casseroles by over lapping 10 biscuits around each casserole, setting the biscuits on edge. Press edges of biscuits on sides firmly to edges of biscuit on bottom. Fill casseroles with Ham Egg Filling. Fold biscuit tops over filling. Bake in hot oven (450F.) 20 minutes. Makes 4 individual baskets. Ham Egg Filling 2 tablespoons butter or margarine Vi pound cubed cooked ham 3 tablespoons enriched flour I cup cooked cut preen bean V2 teaspoon salt 3 sliced hard cooked eggs 1 cup milk 3 tablespoons chopped parsley Melt butter or margarine in saucepan. Add flour, stirring well. Add salt. "Add milk gradually, stirring constantly. When sauce is medium thick, add ham, green beans, eggs, and parsley. Fill biscuit-lined casseroles with Ham Egg Filling. |