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Creamed Ham in Toast Cups

My grandmother taught me many of her recipes in show-and-cook sessions. Usually, we had this dish on Mondays, following a Sunday lunch of ham, peas and corn. These buttery cups are one of my favorite ways to use leftover ingredients.

4 ServingsPrep/Total Time: 30 min.

Ingredients

8 slices bread
1/2 cup butter, softened, divided
1/4 cup all-purpose flour
1/8 teaspoon white pepper
1 cup 2% milk
1 cup heavy whipping cream
2 cups chopped fully cooked ham
1 cup frozen green peas, thawed
1 cup whole kernel corn
Paprika

Directions

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.
Yield: 4 servings.

2 of 2

Creamed Ham in Toast Cups (continued)

Editor's Note: This recipe is best made with a soft-textured bread such as Wonderbread.

Nutrition Facts: 1 serving (2 each) equals 793 calories, 55 g fat (31 g saturated fat), 189 mg cholesterol, 1,495 mg sodium, 52 g carbohydrate, 4 g fiber, 24 g protein.