Let me begin this
post with a caveat. I realize that not all people like all things. Me? I
pretty much do like everything, but
particularly casseroles. I was raised on them. Despite my mother preparing a
wide variety of meals for dad and me, the casseroles were always my favorites.
It seems as though they were the favorites of many cooks feeding growing
families during the seventies, because there are endless recipes for them
dating back to around that time.
Mr. O-P feels differently. Raised two decades before me, he is a meat and potatoes man. He'd be insulted by this, I'm sure, but it's the case all the same. The meat may be a rare filet of beef and the potatoes Hasselbach, but it is what it is.
So, the retro recipe that I am presenting you with today is one that was a part of my youth. It has been years, perhaps decades, since I last tasted this, so I was happy to have stumbled upon it in my mother's collection.
To me, this dish is warm and soothing, tasty and comfortable, with just the right combination of flavors to make it unique. It reminds me of my happy youth, Friday night dinners with my best friend, winter nights, Girl Scout Banquets, and Nancy Drew. Mr. O-P said it reminded him of rice pudding with ham, and he just couldn't get past this. C'est la vie!
As for you, give the ingredients the once over. If they look good to you, give it a try and tell me what you think. If this sounds like something you'd run from, that's fine too. You won't hurt my feelings; I live with Mr. O-P.
Ham Viennese
2-1/2 cups ham,
diced into ½” squares
1-1/2 Tablespoons
butter
½ cup chopped onion
2 cups celery, diced
1 can Cream of
Chicken soup
2 Tablespoons white
wine
1 teaspoon prepared mustard
¼ teaspoon dried dill weed
½ cup sour cream
Sauté ham in one tablespoon of the butter over
medium high heat for 2-3 minutes. Add
the ½ tablespoon of butter along with onions and
celery, and sauté until tender crisp, about 3-4 minutes. Stir in soup, wine, mustard, and dill weed. Heat thoroughly. Stir in sour cream and red peppers. Heat, but do not bring to a boil. Stir in rice (or serve over the rice, your choice).
Serve.
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Hi Patti, thanks for visiting me and leaving such nice comments about my Winter Tablescape w/ Napkin Fold Tutorial. I had to come over and visit you, and so glad I did, this looks delicious! I'm emailing the recipe to myself to save it. The picture had me but then dill weed really got me, love dill weed. Take care! -Dawn @ We Call It Junkin.com
ReplyDeleteRecipes like this take me right back to the kitchen table of my youth, just like you. Looks delicious. Happy New Year to you Pattie!
ReplyDeleteGolly, this looks scrumptious!
ReplyDeleteHi Patti,
ReplyDeleteI just love the looks of this dish and the dill in the recipe. I really want to try the recipe very soon! Thank you so much for helping us celebrate Three Years at Full Plate Thursday. Have a great week and come back soon!
Miz Helen
I grew up with this recipe! My great grandma made it. I grew up in Nebraska. Do you know the history of this recipe? We have German heritage and wonder if it came from Vienna/Germany, hence the name?
ReplyDeleteI wish I knew more. All I know is that my mother made it dating back to the seventies, but other than that I have no clue.
ReplyDelete