Cream Ham and Eggs
1 1/2 cups cubed cooked ham
1/2 medium green pepper, sliced
2 tablespoons butter or margarine
1 can (10 3/4 ounces) condensed cream of celery soup
1/2 cup milk
1/2 cup dairy sour cream
1 to 2 teaspoons prepared horseradish
1 teaspoon Worcestershire sauce
Dash of pepper
4 hard-cooked eggs, cut into eighths
1/4 cup chopped pimiento
Hot buttered toast
Cook and stir ham and green pepper in butter in 10-inch skillet over medium heat until green pepper is crisp-tender, 2 to 3 minutes.
Mix soup, milk, sour cream, horseradish, Worcestershire sauce and pepper; stir into ham and green pepper. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, 3 minutes. Stir in eggs and pimiento, Heat until eggs are hot. Serve over toast; sprinkle with paprika.
© 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.