Creamed Ham On Toast Food

CREAMED HAM IN TOAST CUPS

Steps:

• Remove and discard crusts from bread; using a rolling pin, flatten to 1/8-in. thickness. Butter both sides of each slice, using 1/4 cup of butter., Press into eight greased muffin cups or 6-oz. custard cups. Bake at 350° for 15-18 minutes or until golden brown. , Meanwhile, in a saucepan, melt the remaining butter. Stir in flour and pepper. Gradually stir in milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. , Stir in the ham, peas and corn. Cook and stir for 5 minutes or until heated through. Pour into warm toast cups; sprinkle with paprika.

CREAMED HAM & TOAST RECIPE - (3.8/5)

Steps:

• Melt 3 tablespoon butter in a saucepan. Add 3 tablespoons flour and stir; add 3 cups of milk, then add salt and black pepper to taste. Stir over medium heat until thickened. Must keep stirring or it will stick to the bottom of the pan. Add the ham and heat thoroughly. If it doesn't seem thick enough, add 1 tablespoon flour to about 1/4 cup of milk and mix into the sauce before adding ham. Toast bread and pour ham gravy over toasted bread.

CREAMED HAM

Steps:

• Sautee onions in butter over medium heat until onions are transparent.
• Add flour and stir until well combined.
• Remove pan from heat and add milk slowly while stirring.
• Return pan to medium high heat, stirring until sauce thickens, reduce heat to low, stir in cheese until melted.
• Add sherry and ham (add more milk if sauce gets too thick) and simmer until ham is heated through.
• Add garnish, before serving.

CREAMED HAM ON TOAST

Steps:

• In a skillet, saute the ham, green pepper and celery in butter for 4-5 minutes. Sprinkle with flour; stir until smooth and bubbly. Add the milk, pepper and celery seed; bring to a boil. Cook and stir for 2 minutes. Remove from the heat. Add egg and cheese; stir until cheese melts. Serve over toast.

CREAMED HAM ON TOAST

Steps:

• In a saucepan or skillet on low-medium heat, melt the butter.
• Add the diced onions and mixed veggies. Cook until tender and soft, about 5 minutes.
• Stir in the salt, pepper and dry mustard.
• Add the flour, mix well, and cook for about 1 minute.
• Then add the stock and milk, and bring the mixture to a low boil over low heat, stirring constantly until the mixture thickens (about 5 minutes).
• Stir in the diced ham and let the mixture simmer for about 5 more minutes, until the ham is warmed through.
• Serve immediately over warm toast.
• If needed, season with extra salt and pepper to taste.

CREAMED HAM WITH PEAS

Steps:

• Heat butter in a saucepan over medium-low heat.
• Add the green onion and minced parsley and cook for 1 minute.
• Stir in the flour until smooth and bubbly. Gradually add milk and heavy cream.
• Stir in diced ham and cooked peas, along with salt and pepper to taste.
• Serve over rice, grits, toast, or biscuits.

CREAMED OYSTERS AND MUSHROOMS ON TOAST

Steps:

• Cut mushrooms into 1/4-inch-thick slices and finely chop shallot. In a 2-quart saucepan cook mushrooms and shallot with salt to taste in butter over moderate heat, stirring occasionally, until liquid mushrooms give off is evaporated and they are golden. Add wine and bring to a boil. In a measuring cup vigorously stir together milk and flour and add to mushroom mixture with cream and cayenne. Simmer cream mixture, stirring occasionally, until mixture is slightly thickened, about 3 minutes.
• Toast bread. Add oysters and parsley to cream mixture, stirring gently, and cook at a bare simmer until edges of oysters curl, about 3 minutes. Arrange toast on 2 plates and spoon creamed oysters and mushrooms on top.

CREAMED CHIPPED BEEF ON TOAST

Steps:

• In a medium saucepan over low heat, melt butter. Whisk in flour all at once to form a roux. Whisk in milk, a little at a time, increase heat to medium-high, and cook, stirring, until thickened. Bring to a boil, stir in beef and cayenne, heat through and serve over toast.

CREAMED MUSHROOMS AND HAM ON TOAST

Steps:

• Preheat oven to 350°F.
• Arrange bread slices on a baking sheet and spread with 2 tablespoons butter. Toast in middle of oven until golden, about 10 minutes.
• Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté mushrooms in 2 batches until liquid from mushrooms is evaporated and mushrooms are browned, 6 to 8 minutes, adding 1 1/2 tablespoons butter for second batch. Transfer as cooked to a plate with a slotted spoon.
• Melt remaining 2 tablespoons butter in skillet over moderate heat, then whisk in flour and cook roux, whisking constantly, 2 minutes. Add milk in a slow stream and bring to a boil, whisking constantly. Reduce heat and simmer, whisking occasionally, 5 minutes. Whisk in sour cream, salt, pepper, and Maggi seasoning, then stir in mushrooms. Cook over low heat, stirring, until heated through, about 2 minutes. (Do not let boil.)
• Arrange a slice of ham on each toast and top with mushrooms and sauce.