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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
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

Printed from tasteofhome.com Oct 11, 2008

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Biscuit-Topped Creamed Ham cont.

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. 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.