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Makes 6 servings

Ingredients Edit

Directions Edit

  1. Cook Ham in butter in large skillet 2 minutes.
  2. Add Onion and celery; continue cooking until vegetables are tender crisp.
  3. Stir in soup, wine, mustard and dill weed. Heat thoroughly.
  4. Add sour cream and pimientos. Heat but do not boil.
  5. Serve over beds of fluffy rice.
Note
  1. If desired, press rice firmly into 6 buttered individual molds. Unmold onto serving plate and top with Ham mixture.

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