In a skillet, melt butter over Medium heat. Add the green pepper, onions and mushrooms; cook and stir until tender. Stir in peas, ham, mustard and salt; heat through. Gently stir in eggs; set aside. For sauce, melt the butter in a saucepan. Add flour, salt and pepper, stir to make a smooth paste. Add the milk all at once; cook and stir until thickened and bubbly. Cook and stir 1 minute more. Add ham mixture and heat through. Serve in pastry shells. Yield: 6 servings. Submitted by Doris Christman, Middletown, Pennsylvania who says her aunt gave her this recipe which is great for using leftover ham. She has served it several times for company and someone always asks for the recipe. MC formatting by email@example.com Recipe by: Taste of Homes Quick Cooking magazine, Extra, Mar/Apr. 98 Posted to MC-Recipe Digest by Roberta Banghart
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|Serving Size: 1 Serving (221g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 311 (74%)|
|Amt Per Serving||% DV|
|Total Fat 34.5g||46 %|
|Saturated Fat 8.4g||42 %|
|Monounsaturated Fat 16.9g|
|Polyunsanturated Fat 7.3g|
|Cholesterol 26.3mg||8 %|
|Sodium 85.2mg||3 %|
|Potassium 364.5mg||10 %|
|Total Carbohydrate 19.7g||6 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 13.4g|
|Protein 11.8g||17 %|
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Calories per serving: 420
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