Ham Newburg
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20 MINUTES TO ASSEMBLE
15 MINUTES COOKING TIMEINGREDIENTS
1 cup all-purpose flour
¼ teaspoon salt
1/3 cup shortening
2 ounces Process Swiss Cheese, shredded (1/2 cup)
Cold water
2 tablespoons chopped green pepper
6 tablespoons butter
3 tablespoons all-purpose flour
1-½ cups light cream
3 tablespoons dry white wine
3 beaten egg yolks
2 cups fully cooked ham, cubed
1 (3-ounce) can sliced mushrooms, drainedADVANCED PREPARATION
Sift together 1 cup flour and salt; cut in shortening until pieces the size of small peas, stir in cheese. Sprinkle with cold water, 1 tablespoon at a time, over mixture, tossing gently with fork. Repeat until all is moistened (using about 4 tablespoons water).
Form into ball. Roll to 1/8-inch thickness; cut into four 6-inch circles. Fit into four 4-½-inch tart pans, crimping edges high. Prick bottom and sides. Bake at 450 degrees until golden, 12 to 14 minutes. Cool. Remove pastry from pans. Cover loosely and store in refrigerator up to 24 hours.
In medium saucepan, cook green pepper in butter until tender. Blend in 3 tablespoons flour. Add cream all at once. Cook and stir until thickened and bubbly. Remove from heat. Cover and store in refrigerator up to 24 hours.
BEFORE SERVING
Warm pastry shells at 300 degrees, uncovered, until hot, about 15 minutes.
Blend wine into creamed mixture. Cook and stir over medium heat until bubbly. Stir a moderate amount of hot mixture into egg yolks; return mixture to saucepan. Stir in ham and mushrooms. Cook and stir over low heat just until mixture begins to bubble.
Spoon Newburg mixture into warm tart shells.
Makes 4 servings