6 potatoes, peeled
6 eggs
6 weiners
125 ml ham, diced 1/2 cup
780 ml seasoned cream sauce (recipe follows) 3 cup
butter
breadcrumbs
SEASONED CREAM SAUCE
25 ml butter 2 tbsp
25 ml flour 2 tbsp
500 ml milk 2 cup
10 ml hot mustard 2 tsp
15 ml parsley, chopped 1 tbsp
pepper
salt
GARNISH
1 egg, hard boiled
1 red pepper, cut into strips
Hard boil eggs. Boil potatoes until tender. Simmer hot dogs in water to cover for 5 minutes. Peel and slice eggs. Cut wieners into rounds and slice potatoes.
Arrange ingredients in layers in large casserole dish. Sprinkle ham over top.
SEASONED CREAM SAUCE: Melt butter gently in a saucepan. Stir in flour and cook until pale yellow.. Gradually stir in milk and increase heat to medium; keep stirring until mixture is smooth and starts to thicken. Gradually add other ingredients and simmer; stirring until smooth. Pour sauce over casserole. Top with buttered breadcrumbs. Bake at 350 F (180 F) for 30 minutes.
Garnish with an additional chopped egg and pepper strips; broil or bake for another 5 minutes or until the pepper starts to colour.
Serves 4