Easter Monday
Creamed Ham and Eggs
2 Tbs. butter or margarine
1 c. fresh mushrooms,
sliced
2 cans cream of mushroom
soup
3/4 c. milk
1 1/2 c. cooked ham,
cubed
4 hard-boiled eggs, sliced
paprika
1.
Heat butter in skillet.
2.
Add mushrooms and cook 3 minutes.
3.
Combine soup and milk in a saucepan.
4.
Add ham.
5.
Simmer, stirring frequently, for 5 minutes.
6.
Add mushrooms and eggs.
7.
Stir carefully so as not to break the eggs.
8.
Serve on buttered toast, cooked rice or noodles.
9.
Sprinkle with paprika.
