Recipe: Creamed Ham (3)

I suppose you could replace the ham in the following recipes with bologna or spam.

Creamed Ham
Servings: 8

1/2 cup margarine
1/2 cup flour
1/2 to 1 tsp. salt
4 cups milk
cooked ham, cubed
toasted bread

Melt butter. Stir in flour to make a smooth, thick
paste.

Add in milk slowly while stirring so bottom won't burn. Heat until it thickens.

Add cubed, cooked ham; warm.

Serve over bite-sized pieces of toast.

Creamed Ham
Servings: 6-8

3 Tbsp. margarine
3 Tbsp. all-purpose flour
2 cups milk
1 cup diced Cheddar cheese
2 hard cooked eggs, diced
2 cups diced cooked ham
1/3 cup diced pimento
1 (17 oz.) can English peas, drained

Melt margarine, add flour and blend well.

Slowly add milk, stirring constantly.

Add remaining ingredients and cook until slightly thickened and cheese is melted.

Serve on toast, rice or potatoes.

Creamed Ham

2 cups chopped ham, beef or sausage
3 Tbsp. butter or margarine
1 onion, chopped
2 Tbsp. flour
2 1/2 cups milk
1/4 tsp. pepper

Melt butter or margarine in heavy skillet. Add chopped
onion and let brown slightly.

Add beef or ham. Sprinkle flour over all and stir-fry for 2 minutes.

Add milk and cook slowly, stirring until it thickens. Add pepper.

Serve over toast or biscuits.

You can also make a version which uses pork sausage. Just leave out the butter or margarine and cook the sausage
first until brown. Lift out sausage and cook onion in sausage fat. Then take out extra sausage fat and put sausage back into pan and add flour, etc. One advantage is that it's all cooked in one pan.