| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Pork, Potatoes, Soups and s |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Ham, cooked and sliced thick and cut in bite size pieces |
| 3 |
tb |
Margarine |
| 1/2 |
c |
Brown sugar |
| 10 3/4 |
oz |
Cream of mushroom soup |
| 1 |
|
Soup can water |
| 4 |
md |
Potatoes, diced |
| 3 |
|
Carrots, diced |
| 2 |
md |
Onions, cut in large chunks |
INSTRUCTIONS
Over medium heat, melt margarine in large, heavy skillet or pan. Add brown
sugar and spread mixture over bottom of pan. add ham, turning until glazed
and brown. Remove ham. Add carrots and onions to glaze and turn several
times. Add soup, soup can of water and potatoes. Stir. Simmer over low heat
until vegetables are tender, adding water if gravy gets too thick. Return
hame to stew, baste with gravy. Trun off burner and put a lid on pan until
stew is ready to serve. Great over biscuits.
Recipe by: Lois J. Moore, McMinnville,TN (Tennessee Magazine 5/97) Posted
to MC-Recipe Digest V1 #612 by Dorothy Tapping <ctapping@USIT.NET> on May
14, 1997
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”