Recipe: Garden Vegetable and Ham Topping
For 4 Persons
Category: Luncheon, Ham, Potatoes
4 lg Idaho baking potatoes; baked
1 tb Vegetable oil
8 oz Low-fat ham; diced, about 2
-cups
1 md Onion; diced
8 oz White mushrooms; quartered
2 c Broccoli florets
1 Red or yellow bell pepper;
-diced
1 c Chicken broth
2 ts Cornstarch
2 tb Chopped fresh parsley
1/2 ts Salt
1/4 ts Black pepper
1. 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.
2. 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.
3. 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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