Ham Scallop

Ham Scallop

Metric Ingredient Imperial 1 kg cooked ham, cut into bite size pieces 2 lb 1 small cauliflower, separated into florets 1 4 carrots, sliced 4 4 celery stalks, sliced 4 30 ml butter 2 tbsp 15 ml vegetable oil 1 tbsp 2 onions, chopped 2 2 cloves garlic, minced 2 50 ml all purpose flour 1/4 cup 2 ml dry mustard 1/2 tsp 2 ml pepper 1/2 tsp 500 ml chicken stock 2 cup 250 ml milk 1 cup 250 ml cracker crumbs 1 cup 250 ml edam cheese, shredded 1 cup 125 ml almonds, sliced 1/2 cup 50 ml parmesan cheese, grated 1/4 cup

In large pot of boiling water, cook cauliflower, carrots and celery for 7 minutes or until tender crisp. Drain and set aside. In same pot, melt butter with oil over medium heat; cook onions and garlic for 4 minutes or until onions are softened. Stir in flour, mustard and pepper; cook, stirring for 1 minute. Gradually stir in chicken stock; bring to boil. Reduce heat and simmer for 2 minutes or until thickened, stirring frequently. Stir in milk; add ham, cauliflower, carrots and celery. Spoon into shallow casserole. Combine cracker crumbs, edam cheese, almonds and parmesan. Sprinkle over casserole. Bake, uncovered, in preheated 375 F (190 C) oven for 30 to 40 minutes or until heated through and top is golden brown. Serves 6

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