HAM ALEXANDRIA 
makes 10 servings
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6 tablespoons butter or margarine
8 ounces fresh mushrooms, sliced
2 14 ounce cans artichoke hearts, drained and quartered
3 tablespoons all-purpose flour
2 cups milk
1 cup shredded swiss cheese
5 english muffins
10 thin slices cooked ham
2 hard cooked eggs, chopped
20 pimento stips (one 2-ounce jar) (optional)
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*1*
In a large skillet, melt 2 tablespoons of the butter or
margarine.  Add the mushrooms; cook and stir for 2 to 3
minutes.  Add the artichoke hearts and continue to cook
and stir for 3 minutes more.
*2*
In the same skillet, melt the remaining butter or 
margarine.  Add the flour and stir until smooth.  Add
the milk all at once.  Cook and stir until thickened and
bubbly.  Stir in the swiss cheese and continue cooking
until melted.  Add the mushroom-artichoke heart mixture.
Season with salt and pepper to taste; heat through.
*3*
Arrange the English Muffin halves on a platter.  Top 
with the ham slices, then cover generously with the
sauce.  Garnish with the eggs and, if desired, the
pimientos.