This is from the Red Plastic Box Collection of recipes. This collection had a whole series of cards from Home Service Department of the Michigan Consolidated Gas Company.
The recipe for Creamed Ham and Asparagus is No. 1032, and they suggest it would be great for a luncheon.
They also let you know that “Only the silent Gas refrigerator has no machinery to wear out” and that “1 out of 5 families in Grand Rapids own Silent Gas Refrigerators.”
Creamed Ham and Asparagus in Pastry Shell
For The Pastry Shells
- 2 cups all-purpose flour sifted
- 1 teaspoon salt
- 2/3 cup solid shortening
- Cold water
For The Creamed Ham and Asparagus
- 3/4 pound boiled or precooked ham cubed (2 cups)
- 1/2 pound mushrooms sliced
- 2 tablespoons shortening
- 1/3 cup flour
- 3 cups milk
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon dry mustard
- 1 1/2 cups asparagus cut in pieces
Make The Pastry Shells
Sift flour and salt into a mixing bowl.
Cut shortening into dry ingredients until th emixture is the consistency of coarse cornmeal.
Add cold water slowly until a stiff dough is formed.
Put dough on a lightly floured board and roll it so that it is about 1/4 inch thick. Cut into 8 circles.
Line individual pie pans with dough. Fold edges under pastry and build up a fluted rim.
Bake at 425 for about 12 minutes.
Make the Creamed Ham and Asparagus
Cut ham into small cubes.
Saute sliced mushrooms in 2 tablespoons shortening until brown.
Remove mushrooms from frying pan.
Melt 1/3 cup shortening in frying pan; add flour and blend well.
Gradually add milk Cook stirring constantly until thick.
Add salt, pepper, Worcestershire sauce, mustard, asparagus, ham, and mushrooms.
Serve hot in pastry shells, or over split baking biscuits, or in cream puff shells.