Difference between revisions of "Apricot-Barbecued Ham with Rice"
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* 4 cups hot cooked [[rice]] | * 4 cups hot cooked [[rice]] | ||
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# Cook [[onion]], [[green bell pepper|green pepper]] and [[celery]] in [[butter]] until tender but not brown. | # Cook [[onion]], [[green bell pepper|green pepper]] and [[celery]] in [[butter]] until tender but not brown. | ||
# Blend in [[flour]]. | # Blend in [[flour]]. | ||
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# Serve over fluffy [[rice]]. | # Serve over fluffy [[rice]]. | ||
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[[Category:Apricot preserves and jam Recipes]] | [[Category:Apricot preserves and jam Recipes]] | ||
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[[Category:Celery Recipes]] | [[Category:Celery Recipes]] | ||
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[[Category:Green bell pepper Recipes]] | [[Category:Green bell pepper Recipes]] | ||
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[[Category:Ham Recipes]] | [[Category:Ham Recipes]] | ||
| − | + | [[Category:Meat Recipes]] | |
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[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
Latest revision as of 18:22, 15 July 2012
Description
Makes 6 servings
Ingredients
- ½ cup chopped onion
- 1 green bell pepper, cut into ½-inch squares
- 1 cup sliced celery
- 2 tablespoons butter or margarine
- 1½ tablespoons flour
- 1 12-ounce can apricot nectar
- 1 teaspoon prepared mustard
- 1 tablespoon wine vinegar
- ¼ cup catsup
- ¼ cup apricot preserves
- ¼ teaspoon seasoned pepper
- 12 ounces cooked ham, cut into ¾-inch cubes (2½ cups)
- 4 cups hot cooked rice
Procedures
- Cook onion, green pepper and celery in butter until tender but not brown.
- Blend in flour.
- Add apricot nectar, mustard, vinegar, catsup, preserves and pepper.
- Cook, stirring, until thick and smooth.
- Add ham and simmer 5 minutes to heat through.
- Serve over fluffy rice.
