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Ham Baskets Recipe
|Margarine||4 Ounce (Luxury Type)|
|Mashed potatoes||2 Pound|
|Milk||1 Tablespoon (To Mix)|
|Milk||1 Tablespoon (To Glaze)|
|Finely chopped onion||1 Tablespoon|
|Margarine||2 Ounce (Luxury Type)|
|Plain flour||1 1⁄2 Ounce|
|Cheddar cheese||3 Ounce, finely grated|
|Prepared mustard||1 Teaspoon|
|Lean ham||8 Ounce, cut into 1/4 inch cubes|
Serving size: Complete recipe
Calories 5452 Calories from Fat 1736
% Daily Value*
Total Fat 195 g300.3%
Saturated Fat 54.9 g274.5%
Trans Fat 0 g
Cholesterol 427.8 mg
Sodium 5778.6 mg240.8%
Total Carbohydrates 819 g273.1%
Dietary Fiber 80.9 g323.6%
Sugars 27.8 g
Protein 147 g294%
Vitamin A 151.7% Vitamin C 600.8%
Calcium 96.6% Iron 10.3%
*Based on a 2000 Calorie diet
Add beaten egg and milk and whisk lightly with a fork.
Season to taste, then pile in eight heaps on a well-greased baking sheet and hollow out centres to form oval nest shapes.
Alternatively, pipe mixture, using a forcing bag and large star tube, into oval nests.
Brush with milk and bake in a hot oven (450°F - Gas Mark 7) for 15 minutes.
Fry onions in margarine till tender and golden, about 5 minutes.
Stir in flour and cook for 1 minute, remove from heat, and very gradually add the milk.
Bring slowly to the boil, stirring all the time with a wooden spoon, then cook for 3 minutes.
Add cheese and seasoning to taste, re-heat, then finally stir in ham and put into the hot potato cases.
Garnish with watercress or parsley and serve with salad or hot vegetables.