Had for supper tonight………….

CREAMY HAM & RICE

½ cup chopped green pepper
¼ cup butter or margarine
¼ cup all-pupose flour
1-1/2 cup cups milk
½ cup mayonnaise
2 cups cooked rice
2 cups cubed fully cooked ham
1 can (8 ounces) sliced water chestnuts, drained
¼ cup grated Parmesan cheese
1 jar (2 ounces) diced pimientos, drained
½ teaspoon salt

In a large skillet, sauté green pepper in butter until tender.  Stir in flour until blended; gradually add the milk.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Reduce heat to low; stir in mayonnaise until blended.  Stir in remaining ingredients; heat through.  Yield: 4 servings.

Quick Cooking – March/ April 2004