| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Eggs |
|
|
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Shedd's spread country |
|
|
Crock |
| 3 |
tb |
Flour |
| 2 |
c |
Milk, 1% lowfat |
| 1/3 |
c |
Cheddar cheese, shredded — |
|
|
Firmly packed |
| 1/2 |
ts |
Hot pepper sauce |
| 1 |
tb |
Vegetable oil |
| 1 |
lb |
Sweet potatoes — peel, cut |
|
|
In 1/2" ch |
| 8 |
oz |
Ham — cut in 1/2" chunks |
| 8 |
oz |
Smoked turkey breasts — cut |
|
|
In 1/2" chunks |
| 1 |
lg |
Red bell pepper — cut in 1" |
|
|
Chunks |
| 2 |
md |
Apples — peel, cut in 1/2" |
|
|
Ch |
| 1 |
bn |
Scallions — thinly sliced |
|
|
PEPPERY CORN MUFFINS |
|
|
Mazola no-stick cooking |
|
|
Spray |
| 1 |
c |
Yellow cornmeal |
| 1 |
c |
Flour |
| 1 |
tb |
Sugar |
| 1 |
tb |
Baking powder |
| 1/2 |
ts |
Salt |
| 1 |
c |
Milk, 1% lowfat |
| 2 |
tb |
Vegetable oil |
| 1 |
lg |
Egg |
| 1 |
lg |
Egg white |
| 2 |
tb |
Fresh ground black pepper — |
|
|
Coarsely ground |
INSTRUCTIONS
1. In small saucepan over medium heat, melt margarine; stir in flour; cook
and stir 1 minutes. Add milk; bring to boil, stirring frequently. Reduce
heat to low; simmer about 2 minutes until thickened, stirring frequently.
Remove from heat; stir in cheese and red pepper sauce until cheese is
melted and mixture is smooth. Set sauce aside, covered.
2. In 10" ovenproof skillet over medium heat, heat oil; add sweet
potatoes; cook 10 minutes, stirring occasionally until well browned and
almost tender. Meanwhile, heat broiler.
3. To skillet add ham, turkey and red bell pepper; cook 6 to 8 minutes,
stirring occasionally until meat is very lightly browned. Gently stir in
apples and scallions; cook 2 to 3 minutes until apples are tender but still
crisp.
4. Spoon reserved cheese sauce over hash in skillet; broil, about 4" from
heat source, 3 to 4 minutes until sauce is lightly browned.
5. Serve accompanied by Pepper Corn Muffins.
PEPPER CORN MUFFINS: Heat oven to 425F, spray 10 2 1/2" muffin-pan cups
with no-stick cooking spray. Prepare batter, spoon into prepared
muffin-pan cups, filling each 3/4 full. Sprinkle batter in cups lightly
with coarsely ground black pepper; bake 10 to 12 minutes until browned and
wooden pick inserted in center of muffin comes out clean.
Recipe By : Redbook - April 1995
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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