| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Ham, Luncheon, Potatoes |
4 |
Servings |
INGREDIENTS
| 4 |
|
Idaho baking potatoes, baked |
| 1 |
T |
Vegetable oil |
| 8 |
oz |
Low-fat ham, diced about 2 |
|
|
cups |
| 1 |
|
Onion, diced |
| 8 |
oz |
White mushrooms, quartered |
| 2 |
c |
Broccoli florets |
| 1 |
|
Red or yellow bell pepper |
|
|
diced |
| 1 |
c |
Chicken broth |
| 2 |
t |
Cornstarch |
| 2 |
T |
Chopped fresh parsley |
| 1/2 |
t |
Salt |
| 1/4 |
t |
Black pepper |
INSTRUCTIONS
In large nonstick skillet, over medium-high heat, heat oil; add ham
and onion; sauté until onion is soft and ham is browned, about 4 to 5
minutes. Add mushrooms, broccoli, bell pepper and chicken broth; bring
to boil and reduce heat. Simmer until vegetables are tender, 6 to 7
minutes. In small bowl, combine cornstarch with 2 tablespoons water.
Stir into ham and vegetable mixture along with parsley, salt and
pepper. Increase heat to high; bring mixture to boil; cook until sauce
has thickened, about 1 to 2 minutes. Cut potatoes lengthwise, cutting
almost to base of potato. Mash slightly with fork, leaving in skins.
Spoon ham and vegetable mixture over each potato, dividing evenly.
Makes 4 servings. Preparation time: About 30 minutes. Cooking time:
About 15 minutes. Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: Low-Fat Meals, Woman's Day, 4/96 Posted to MC-Recipe Digest
V1 #897 by 4paws@netrax.net (Shermeyer-Gail) on Nov 09, 1997
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