Ham ‘N’ Florets In A Basket
- 2 frozen puff pastry shells
- 1 cup small cauliflowerets
- 1 small onion, finely chopped
- 1/4 cup sliced fresh mushrooms
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 3/4 teaspoon chicken bouillon granules
- Dash pepper
- 1/2 cup milk
- 1/2 cup diced fully cooked ham (about 4 ounces)
- 1/4 cup shredded cheddar cheese
- Prepare the pastry shells according to package directions; set aside. Place the cauliflower in steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 5-8 minutes or until cauliflower is crisp-tender.
- In a skillet, saute onion and mushrooms in butter until tender. Stir in the flour, bouillon and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in ham and cauliflower. Remove from the heat. Stir in cheese until melted. Spoon into pastry shells.
frozen puff pastry shells, cauliflowerets, onion, mushrooms, butter, flour, chicken bouillon granules, pepper, milk, fully cooked ham, cheddar cheese
Taken from www.tasteofhome.com/recipes/ham-n-florets-in-a-basket/ (may not work)