| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Crockpot, Ham, Potatoes |
6 |
Servings |
INGREDIENTS
| 32 |
oz |
Frozen hash brown potatoes -partially thawed |
| 3/4 |
c |
Chopped green bell pepper |
| 3/4 |
c |
Chopped red bell pepper |
| 3 |
c |
Chopped cooked ham |
| 8 |
oz |
Cream cheese; softened |
| 1 1/2 |
c |
Milk |
| 2 1/2 |
tb |
Dijon mustard |
| 1 1/2 |
c |
Chopped scallions |
| 1/2 |
ts |
Garlic powder |
| 1/2 |
ts |
Garlic pepper |
INSTRUCTIONS
1. In a 4-quart electric slow cooker, combine the hash brown potatoes with
the red and green bell peppers and ham. Stir to mix well. In a 1-quart
glass measure, blend the cream cheese and milk. Heat in the microwave oven
on high power 1 to 1-1/2 minutes, or until smooth when whisked together.
Stir in the mustard, 1 cup of the scallions, the garlic powder, and pepper
until blended. Pour this cream cheese mixture evenly over the potatoes and
ham; do not mix. 2. Cover and cook on the low heat setting 5 to 6 hours, or
until the potatoes are tender. Stir gently. Sprinkle the remaining 1/2 cup
scallions over the top and serve. Formatted by Lynn Thomas
dcqp82a@prodigy.com. Source: The Best Slow Cooker Cookbook Ever by Natalie
Haughton. Lynn's notes: Made this 4-16-98; omitted the peppers and used
O'Brien potatoes instead of regular hash browns; cooked it for 6 hours on
low. Very easy to do and it tasted great.
Recipe by: The Best Slow Cooker Cookbook Ever
Posted to TNT Recipes Digest by LYNN_THOMAS <LYNN_THOMAS@prodigy.net> on
Apr 16, 1998
A Message from our Provider:
“You can no more outgrow your need for God than you can outgrow your need for oxygen”