Another recipe that freezes well, just double it for dinner one night and freeze the extra in Ziploc baggies. Defrost a few weeks later and voila easy dinner.
Ham a la King
1 pkg. (10 oz) frozen puff pastry shells
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 tsp chicken bouillon granules
1/2 cup hot water
1 1/2 cups milk
3 slices process American cheese
1 tsp Worcestershire sauce
1 tsp prepared mustard
2 cups cubed fully cooked ham
1/2 cup frozen peas, thawed, optional
1 can (2 1/4 oz) sliced ripe olives, drained
2 Tbsp. diced pimientos
2 Tbsp. minced fresh parsley
Directions
Bake pastry shells according to package directions. Meanwhile, in a large saucepan, melt butter; stir in flour until smooth. Dissolve bouillon in water. Gradually add milk and bouillon to the saucepan. Bring to a boil. cook and stir for 2 minutes or until thickened.
Reduce heat; add the cheese, Worcestershire sauce and mustard. Stir until cheese is melted. Add the ham, peas if desired, olives, pimientos and parsley; heat through. Serve in pastry shells. Yield: 6 servings.
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