Garden Vegetable And Ham Topping

* Exported from MasterCook *

Garden Vegetable And Ham Topping

Recipe By : Low-Fat Meals, Woman's Day, 4/96
Serving Size : 4 Preparation Time :0:00
Categories : Luncheon Ham
Potatoes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large idaho baking potatoes -- baked
1 tablespoon vegetable oil
8 ounces low-fat ham -- diced
--about 2 cups
1 medium onion -- diced
8 ounces white mushrooms -- quartered
2 cups broccoli florets
1 red or yellow bell pepper -- diced
1 cup chicken broth
2 teaspoons cornstarch
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon 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>



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