Catholic Recipe: Ham a la King on Corn Bread Squares
Ham a la King with a Southern twist, served over cornbread.
Melt butter or margarine in saucepan. Add green pepper and mushrooms; cook over low heat until pepper is tender. Add flour and salt; stir to smooth paste. Add milk; cook, stirring constantly until mixture thickens and comes to a boil. Add pimiento and diced ham to sauce. Heat 10 to 15 minutes over very low heat. Serve over hot corn bread squares, made by baking corn muffin mix in square pan. Makes 8 servings.Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965