Biscuit-Topped Creamed Ham 1/4 cup chopped green pepper 3 tablespoons chopped onion 2 tablespoons butter 3 tablespoons all-purpose flour 1-3/4 cups milk 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted 2 cups cubed fully cooked ham 1 tablespoon lemon juice BISCUITS: 1 cup all-purpose flour 1-1/2 teaspoons baking powder 1/2 teaspoon salt 2 tablespoons shortening Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Biscuit-Topped Creamed Ham cont. 3/4 cup shredded cheddar cheese 1/3 cup milk 1 teaspoon diced pimientos In a large skillet, saute green pepper and onion in butter until tender. Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Whisk in soup until blended. Stir in the ham and lemon juice; heat through. Pour into a greased 9-in. square baking dish. Bake, uncovered, at 375° for 10 minutes. Meanwhile, in a large bowl, combine the flour, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Stir in cheese, milk and pimientos just until moistened. Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008

	Biscuit-Topped Creamed Ham Turn onto a lightly floured surface; knead gently 4-5 times. Roll to about 1/2-in. thickness; cut out six biscuits with a 2-1/2-in. biscuit cutter. Arrange biscuits over ham mixture. Bake 18-22 minutes longer or until biscuits are golden brown. Yield: 6 servings. Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008