Very Special Casserole


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                                                           PAGE 96

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VERY SPECIAL CASSEROLE

Submitted by Katherine DeKay from Idahoa

1/4 cup margarine

1/4 cup flour

1/4 teaspoon salt

1/2 teaspoon dry mustard

1/8 teaspoon pepper

1 1/2 cup light cream

2 egg yolks, slightly beaten

1 1/2 cup cooked ham cubes or strips

1 1/2 cup cooked chicken cubs or strips

3/4 teaspoon grated lemon peel

Frozen asparagus or broccoli

   Melt margarine over low heat. Blend in mixture of flour, salt, mustard and pepper. Heat until mixture bubbles. Remove from heat and add the cream gradually, stirring constantly. Return to heat and bring rapidly to boiling, stirring constantly. Cook 1 to 2 minutes longer. Vigorously stir about 3 Tablespoons of the mixture into the egg yolks. Immediately and thoroughly blend into mixture in the saucepan, stirring constantly. Cook 2 to 3 minutes over low heat. Mix in the ham, chicken and lemon peel. Frozen vegetables as desired may be added at this point and allowed to just cook through. NOTE :  If Desired, 3/4 cup evaporated milk plus 3/4 cup reconstituted powdered milk may be substituted for cream.

YIELD : 6-7 Servings


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