Ham 'N Biscuit Supper Recipe
Ingredients
| Cooked ham | 2 Cup (16 tbs), cubed | |
| Whole kernel corn | 8 Ounce, drained | |
| 10 1/4unce can frozen condensed cream of potato soup, thawed | ||
| Celery flakes | 1 Tablespoon, dried | |
| Sugar | 1 Teaspoon | |
| Instant minced onion | 1 Teaspoon | |
| Dry mustard | 1/4 Teaspoon | |
| Milk | 1/4 Cup (16 tbs) | |
| Drop Biscuits | ||
| 1 cup Pillsbury's Best All Purpose Flour | ||
| Baking powder | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Raisins | 1/3 Cup (16 tbs) | |
| 1/8 teaspoon cinnamon, if desired | ||
| Cooking oil | 3 Tablespoon | |
| Egg | 1 | |
Directions
In 2-quart casserole combine ham, corn, potato soup, celery flakes, sugar, onion, mustard and milk.
Cover and bake at 400° for 30 minutes.
Remove from oven.
Drop Biscuits by tablespoonfuls on top of ham mixture.
Bake at 400° for 15 to 18 minutes.
Drop Biscuits: Combine flour, baking powder and salt in mixing bowl.
Add raisins and cinnamon.
Combine milk, oil and egg; add to dry ingredients stirring only until moistened
Cover and bake at 400° for 30 minutes.
Remove from oven.
Drop Biscuits by tablespoonfuls on top of ham mixture.
Bake at 400° for 15 to 18 minutes.
Drop Biscuits: Combine flour, baking powder and salt in mixing bowl.
Add raisins and cinnamon.
Combine milk, oil and egg; add to dry ingredients stirring only until moistened
Chef
