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Melt butter in saucepan. Blend in flour and pepper. Add milk gradually and cook until smooth and thickened, stirring constantly. Add cheese and meat. Stir until cheese is melted. Add parsley flakes. In bowl, combine egg, shortening or oil, and milk. Add corn meal and mix only until blended. Pour about two tablespoons batter for each corn cake onto lightly greased griddle. Bake until golden brown. Serve hot topped with Cheese and Ham Sauce.
TRIPLETT’S MILLING CO.
CULPEPER, VA,
72.8%