Garden Vegetable and Ham Topping

Title:
Garden Vegetable and Ham Topping

Yield:
4 Servings

Categories:
Luncheon,
Ham,
Potatoes




Ingredients:





     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; saut? 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 


 


 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