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?

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