Luncheon Timbales
1 can (4 oz.) sliced mushrooms,
drained
1/4 cup onion, chopped
1 cup ham, diced
2 Tbsp. butter
1 1/3 cups Minute Rice
1 1/3 cups water
1/2 tsp. salt
dash of black pepper
1/2 cup pecan halves
3 eggs, beaten
Mustard Sauce (see below)
Saute mushrooms, onion and ham in butter until onions are transparent. Mix
in rice,
water, salt, pepper and nuts. Bring quickly to a boil. Remove from
heat. Cover and
let stand 5 minutes. Blend in eggs. Pack into well greased custard
cups. Place in a
skillet . Pour hot water around cups to a 1/2 inch depth. Cover and
simmer until firm
about 15-20 minutes. You can also put the custard cups in a pan filled
with a half inch
of water and bake at 350 for 20 minutes or until firmly cooked.
Unmold and cover with
mustard sauce. Mustard sauce can be made while timbales are baking
or simmering.
Serves 6.
Mustard Sauce
Melt 2 Tbsp. butter in a saucepan. Blend in 3 Tbsp. flour. Stir over
low heat until flour
cooks a bit, about 2 minutes. Gradually blend in 2 cups of milk. Add
salt and pepper to
taste. Stir over medium heat until mixture thickens. Add 2 Tbsp. of
prepared mustard.
Makes about 2 cups. I like to use a good Dijon mustard for this. But
use your favorite
type.
