| | Directions | | Simmer the onions in half the butter until soft, but not brown. Add the flour; cook five minutes, then add consommé, sour cream, Worcestershire sauce and Tabasco sauce. Continue cooking ten minutes longer over low heat. Slice potatoes thin and sauté in remaining butter about five minutes. Trim fat from ham and cut ham into strips about one by one half inch. Peel the pickles and slice very thin. Mix all ingredients with the onion sauce carefully, using a fork. Place all together in a 9 x 9 inch baking dish. Sprinkle with Parmesan cheese and bake at 350° for about twenty minutes to half an hour. Good with cucumber salad and pumpernickel bread. |
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| Ingredients | | - |  | 2 onions, chopped (small) |
| - | | 4 tablespoons butter or margarine |
| - | | 1 tablespoon flour |
| - | | 1/2 cup consommé |
| - | | 1/2 cup sour cream |
| - | | 1 teaspoon Worcestershire sauce |
| - | | 2 drops Tabasco sauce |
| - | | 1 can white potatoes (16 ounce can) |
| - | | 2 cups ham, cut into thin strips |
| - | | 2 dill pickles (small) |
| - | | Grated Parmesan cheese |
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