Recipe - Asparagus And Ham Topped Potatoes

4 lg Russet potatoes; baked
One half pound Ham; cut in julienne strips
2 cup Hot cooked asparagus
2 Hard boiled eggs; cut or sliced up
Toasted cut or sliced up almonds;
(optional)

Slit hot potatoes lengthwise and open by gently squeezing from the bottom.
Top hot potatoes with ham, asparagus and cut or sliced up eggs. Spoon sauce over top
and garnish with almonds.

CREAMY MUSTARD SAUCE:2 tbsp. butter 3 tbsp. flour 1 tsp. dry mustard 1/2
tsp. salt 1/8 tsp. white pepper 2 c. milk. Melt butter in saucepan and stir
in flour, mustard and salt and pepper. Mix thoroughly. Gradually stir in
milk. Cook and stir until thickened and bubbly. Makes 2 cups.
Posted to recipeludigest by "Diane Geary" diane@keyway.net on Feb 16,
1998