Potato Topped with Asparagus and Ham
4 lg. Russet potatoes, baked
1/2 lb. ham, cut in julienne strips
2 c. hot cooked asparagus
2 hard boiled eggs, sliced
Toasted sliced almonds (optional)
Slit hot potatoes lengthwise and open by
gently squeezing from the bottom. Top
hot potatoes with ham, asparagus and
sliced eggs. Spoon sauce over top and
garnish with almonds.
Creamy Mustard Sauce
2 tbsp. butter
3 tbsp. flour
1 tsp. dry mustard
1/2 tsp. salt
1/8 tsp. white pepper
2 c. milk
Melt butter in saucepan and stir in
flour, mustard and salt and pepper. Mix
thoroughly. Gradually stir in milk. Cook
and stir until thickened and bubbly.
Makes 2 cups.