Friday, March 28, 2008

Creamed Ham and Veggies Over Biscuits

Who knew you could have creamed anything without dairy? Thanks to rice milk, it works out great! I just use the recipe for a simple white sauce and gussy it up a bit. Use cooked sausage for biscuits and gravy for breakfast. Or try chopped hard-boiled eggs and serve over steamed asparagus and toast for a yummy spring meal.

To make the biscuits, I just use an MSPI-friendly biscuit mix (Great Value brand from Wal-Mart is safe) and follow the directions on the box, substituting rice milk for the milk.

Creamed Ham and Veggies Over Biscuits

1/4 cup MSPI-friendly margarine or canola oil
1/4 cup flour
2 cups rice milk
2 cups cubed ham
1 cup frozen mixed vegetables, thawed
Freshly baked biscuits

Melt butter over medium heat in large skillet. Whisk in flour until smooth. Stir for one to two minutes, until mixture begins to slightly bubble. Whisk in half of the rice milk, stirring continuously to avoid lumps. Once it begins to thicken, stir in the ham and veggies. Stir in more rice milk as sauce continues to thicken, adjusting the amount depending on how thick you like your gravy. Add salt and pepper to taste. Serve over hot biscuits.

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