*  Exported from  MasterCook  *

                     Garden Vegetable And Ham Topping

Recipe By     : Woman's Day, Apr 1996
Serving Size  : 4    Preparation Time :0:00
Categories    : Low-Fat                          Ham

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      lg            Idaho baking potatoes -- baked
   1      tb            Vegetable oil
   8      oz            Low-fat ham (2 c) -- diced
   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      tb            Corn starch
   2      tb            Fresh parsley -- chopped
     1/2  ts            Salt
     1/4  ts            Black pepper

Preparation time: 30 minutes
Cooking time: 15 minutes

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.

In small bowl, combine corn starch with 2 tb 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.

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.

Yield: 4 Servings

Formatted by: Gail Shermeyer <4paws@netrax.net>


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