| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Crockpot, Ham, Potatoes, Soups/stews |
6 |
Servings |
INGREDIENTS
| 6 |
c |
Peeled baking potatoes; cut into 1" cubes |
| 1 1/2 |
c |
Cubed cooked ham |
| 1 |
cn |
Whole kernel corn; (15.25-oz. can) drained |
| 1/4 |
c |
Green bell pepper; chopped |
| 2 |
ts |
Instant minced onion |
| 1 |
cn |
Cheddar cheese soup; 10-3/4 oz. |
| 1/2 |
c |
Milk |
| 2 |
tb |
All-purpose flour |
INSTRUCTIONS
In 3-1/2 to 4 quart crockpot slow cooker, combine potatoes, ham, corn,
pepper and onion; mix well. In small bowl, combine soup, milk and flour;
beat with wire whisk until smooth. Pour soup mixture over potato mixture;
stir gently to mix. Cover; cook on low setting for 7 to 9 hours or until
potatoes are tender. Makes 6 (1-1/2 cup) servings. Variation: Leftover
cooked roast beef or turkey can be used in place of ham. Serving
Suggestion: Serve with warm biscuits and a spinach salad with cherry
tomatoes and a vinaigrette dressing. Formatted by Lynn Thomas
dcqp82a@prodigy.com. Source: Soups Chilies and Crock Pot Slow Cooker Meals
by Pillsbury. Lynn's notes: Made this 2-17-98; used 1 lb. purchased
already-cut-up ham and added 2 more tablespoons flour. This was a quick
meal to get ready and was very tasty. Next time, I'll add some garlic for
more flavor.
Recipe by: Soups, Chilies and Crockpot Slow Cooker Meals
Posted to TNT Recipes Digest by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on
Feb 18, 1998
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