| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Swiss | Vegetables, Meats, Cheese | 1 | Servings |
INGREDIENTS
| 3 | md | Baking potatoes |
| 2 | tb | Cornstarch |
| 2 | c | Skim milk |
| 1 | tb | Dijon mustard |
| 1/4 | ts | Pepper |
| 1/2 | c | Shredded Swiss cheese (2 ounces) |
| 2 | c | Cut up fully cooked smoked extra lean ham (about 8 ounces) |
| 1 | pk | (10 ounces) frozen asparagus cuts, thawed and drained |
INSTRUCTIONS
Heat oven to 375!. Bake potatoes about 1 hour or until tender. Mix cornstarch and milk in 2-quart nonstick saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Stir in mustard, pepper and cheese. Cook, stirring constantly, until cheese is melted. Stir in ham and asparagus; heat through. To serve, cut potatoes lengthwise in half. Serve sauce over potato halves. 6 servings. Microwave Directions: Arrange potatoes about 2 inches apart in circle in Microwave oven. Microwave on high 10 to 13 minutes or until tender Decrease milk to 1 3/4 Cups. Mix corn starch and milk in 2 quart Microwavable casserole. Microwave uncovered on high 4 to 6 minutes, stirring every minute, until thickened Stir in mustard, pepper and cheese until cheese is melted Stir in ham and asparagus. Microwave uncovered 4 to 6 minutes or until heated through. Serve as directed From the files of Al Rice, North Pole Alaska. Feb 1994 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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