Nyt Jambon A La Creme Ham In Cream Sauce Recipes

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.

HAM IN CREAM SAUCE

Steps:

• Melt 4 tablespoons butter in saucepan. Add garlic and saute for 1-2 minutes. Add flour, blending well.
• Add milk, stirring well and cooking over medium heat until thickened.
• Add nutmeg, salt and pepper to taste. Remove from heat.
• Cook ham in 2 teaspoons butter for about 10 minutes, stirring and then add chives. Cook gently 3-4 more minutes.
• Add sherry and heat through. Combine ham with cream sauce and serve.
• Serve over English muffins, rice or noodles.

CREAMED HAM WITH PEAS

Steps:

• Slice the green onions, keeping the white and light green parts separate from the dark green.
• Heat the butter in a saucepan over medium-low heat. Add the green onion (white and light green) and minced parsley and cook for 1 minute. Stir in the flour until smooth and bubbly. Cook, stirring, for 2 minutes.
• Gradually add the milk and heavy cream. Cook, stirring, until thickened.
• Stir in diced ham and cooked peas, along with salt and pepper to taste.
• Garnish with the remaining sliced green onions (dark green) and Parmesan cheese, if desired.
• Serve the creamed ham over rice, grits, toast points , or biscuits .

NYT SOUFFLE AU FROMAGE (CHEESE SOUFFLE)

Steps:

• Preheat oven to 375 Grate cheese or cut into tiny cubes (about 3/4 c.) Bring milk just to the boil without boiling. Use 2 tsp butter to grease a 5-c souffle dish. Set the dish aside. Separate the egg yolks and whites. Put the whitse into a mix bowl. Whisk. Add salt, pepper, nutmeg and cayenne and cook, stirring rapidly, about 5 min. Blend cornstarch and water and add it, stirring briskly. Remove from heat and add yolks, stirring rapidly. Pour and scrape the mix into a large mix bowl. Add grated parmesan. Stir to blend. Beat the whites until stiff. Add half the whitse to the sauce and fold in with the whisk. Add remaining whitse and grated or cubed cheese. Fold this in with a plastic or rubber spatula. Fold over and around, top to bottom, until the whites are incorporated. Pour and scrape the souffle mix into the prepared bowl. Place in the oven and bakek 20 min.

NYT JAMBON A LA CREME (HAM IN CREAM SAUCE)

Steps:

• Cut ham into 1/2" or slighly smaller cubes. There should be 2 1/2 c.+ Set aside. Heat 2 TBS butter in saucepan and add flour, stirring with whisk. WHen flour and butter are blended, add milk, stirring rapidly with whisk. Add nutmeg, s&p. Let cook, stirring occasionally, about 5 min. Meanwhie, heat the tsp butter and add ham. Cook briefly, stirring and add shallots. Cook and stir briefly. Add sherry. Heat through. Add cream sauce and turn off heat. Serve with cheese souffle, on toast, or put to any desired use.