2 hard-cooked eggs, sliced
1 2¼-oz. can deviled ham
6 slices toast
Drain peas; combine liquor with sufficient milk to make 2 cups liquid. Melt butter or margarine in a saucepan; add flour and seasonings and stir until blended. Gradually stir in liquid. Cook, stirring constantly, until mixture thickens. Carefully stir in peas and eggs. Spread deviled ham on toast. Pour creamed mixture over toast. 6 Servings
SPINACH CHEESE CASSEROLE
½ lb. processed Cheddar cheese
⅓ cup milk
1 No. 2½ can spinach, well drained
1 cup soft bread crumbs
3 strips bacon