| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Potatoes, Soups & ste |
4 |
Servings |
INGREDIENTS
| 1 |
|
Nonfat chicken broth, 14 oz |
| 1 |
|
Frozen Corn, 10 oz |
| 1 |
c |
Hashed Brown Potatoes |
|
|
Frozen |
| 1/4 |
c |
Shredded Carrots |
| 1/4 |
c |
Chopped Onions |
| 1 |
t |
Worcestershire sauce |
| 1/4 |
t |
Dried Marjoram |
| 1/8 |
t |
Black Pepper |
| 1 |
|
Evaporated Skim Milk, 12 oz |
| 2 |
T |
Flour |
| 1/3 |
c |
Chopped Ham, Cooked |
INSTRUCTIONS
In a covered saucepan over medium-high heat, bring broth, corn,
potatoes, carrots, onions, Worcestershire sauce, Marjoram and pepper
to a boil, stirring occasionally. Reduce heat to medium. Cook until
potatoes and onions are tender, about 3 minutes. Whisk 1/2 cup of milk
and flour into a bowl until smooth. Stir flour mixture into saucepan.
Add ham and remaining milk. Cook over medium-high heat, stirring
constantly, until mixture comes to a boil. Boil and stir for 1
minutes. Posted to Digest eat-lf.v096.n258 Recipe by: Quick & Healthy
Cooking,Oct.1995 From: cbmcam@cyberramp.net Date: Fri, 27 Dec 1996
23:25:18 -0600
A Message from our Provider:
“Ask ‘What would Jesus do?\” Apply the answer!”