Vintage “Black Magic Luncheon” -No Cauldron Needed

I have no idea why this recipe has such an unusual name. It is another casserole from the 1968 BHG cookbook I’ve been blogging from lately.

3 cups diced cooked ham

1/2 cup chopped onion

2 tablespoons butter

2 tablespoons all-purpose flour

2/3 cup milk

2 cups dairy sour cream

1/2 cup sliced ripe olives

1/4 cup toasted silvered almonds

8 patty shells

In blazer pan of chafing dish or skillet, cook ham and onion in butter till onion is tender. Remove from heat. Blend flour and milk; stir into sour cream; add to skillet with sliced olives. Heat through, stirring constantly; do not boil. Stir in almonds. Serve in patty shells. Makes 8 servings.

The caption on the photo is: “To keep Black Magic Luncheon warm on the buffet table use a chafing dish. Then it will also be ready for second helpings.”

The ‘patty shells’ are scooped out biscuits, I believe.

So – what part of this is magic at all? Again – is it the parsley in the center?

Amazon Wish ListEmailPinterestFacebookTwitterGoogle BookmarksBookmark/FavoritesGoogle ReaderLinkedInYahoo MailWordPressBlogger PostShare
This entry was posted in Amy's Blog and tagged , , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *



You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>