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HAM AND CHEESE CORN CAKES (six servings) ! 2 tablespoons butter J 2 tablespoons Triplett’s enriched self-rising flour j Dash pepper J 114 cup milk j I cup cubed cooked ham, luncheon meat, or j poultry ! Zl cup shredded cheese \ Yl teaspopn parsley flakes i \ 1 egg j 3 tablespoons oil or melted shortening j j 54 to 1 cup milk j 1 cup enriched Triplett's self-rising corn meal ( j Melt outter in saucepan. Blend in flour and pepper, J Add milk gradually and cook until smooth and thicken- ! ed, stirring constantly. Add cheese and meat. Stir until J cheese is melted. Add parsley flakeB. In bowl, combine J \ egg, shortening or oil, and milk. Add corn meal and J t mix only until blended. Pour about 2 tablespoons batter \ \ for each corn cake onto lightly greased griddle. Bake J 3 until golden brown. Serve hot topped with Cheese and J
IHlam Sauce. ! !
TRIPLETT’S MILLING CO. > CULPEPER, VA. j I
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