Ingredients
2 cups minced ham
1 teaspoon minced onion
1 teaspoon minced parsley
1/2 teaspoon Accent seasoning
8 tablespoons butter
8 tablespoons flour
1 teaspoon salt
2 cups skim milk
1 cup flour
1 cup breadcrumbs
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Mince Ham in blender or food processor, put aside. Make cream sauce by Melting 4 T butter, slowly add while stirring 4T flour & 1/2t salt. When mixed well slowly add 1C skim milk and stir till it is thick. Mix Ham, minced onions, parsley and cream sauce. Press into an 8x8 pan and refridgerate at least 4 hours. Cut into 9 squares, flour squares, dip them in egg/water mixture and then in bread crumbs. Fry in canola oil. While frying make a second batch of cream sauce, by Melting 4 T butter, slowly add while stirring 4T flour & 1/2t salt. When mixed well slowly add 1C skim milk and stir till it is thick. Serve with cream sauce on the side for topping.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Maple wood — sweet, mild smoke for bacon, ham, poultry
Pink curing salt for bacon, ham, corned beef, charcuterie
Precise curing salt — bacon, ham, corned beef, cured sausage