Ham Alexandria (Recipe)

Ingredients

6 tablespoons butter or margarine

8 ounces fresh mushrooms, sliced

2 14-ounce cans artichoke hearts, drained and quartered

3 tablespoons all-purpose flour

2 cups milk

1 cup shredded Swiss cheese

5 English muffins, halve and toasted

10 thin slices cooked ham

2 hard-cooked eggs, chopped

20 pimiento strips (one 2-ounce jar) (optional)

Steps

1. In a large skillet, melt 2 tablespoons of the butter or margarine.  Add the mushrooms; cook and stir for 2 to 3 minutes.  Add the artichoke hearts and continue to cook and stir for 3 minutes more.  Transfer the mixture to a bowl.

2. In the same skillet, melt the remaining butter or margarine.  Add the flour and stir until smooth.  Add the milk all at once.  Cook and stir until thickened and bubbly.  Stir in the Swiss cheese and continue cooking until melted.  Add the mushroom-artichoke heart mixture.  Season with salt and pepper to taste; heat through.

3. Arrange the English muffin halves on a platter.  Top with the ham slices, then over generously with the sauce.  Garnish with the eggs and, if desired, the pimientos.

Tips:

If desired, use 10 ounces of presliced ham which should equal 10 thin slices.  Fold the ham diagonally to fit on the muffin halves.

This dish will stay hotter if you "build" it under the broiler.  Place the untoasted muffin halves on the rack of a broiler pan or on a baking sheet.  Broil 4 to 5 inches from the heat for 1 to 2 minutes or until the muffins are toasted.  Top with the ham slices and broil 1 to 2 minutes to heat through.  Transfer to a plate and top with the hot cheese sauce.  Garnish with the egg and pimiento, if desired.

Before preheating the broiler, use a ruler to check the distance from the heat source to the top of the food being broiled.  Don't just measure to the rack.