Recipe - Corn Ham And Potato Scallop

6 cup Peeled baking potatoes; cut
into 1" cubes
1 One half cup Cubed cooked ham
1 cn Whole kernel corn;
(15.25oz. can) drained
One fourth cup Green bell pepper; chopped
2 teaspoon Instant minced onion
1 cn Cheddar cheese soup; 103/4
oz.
One half cup Milk
2 tablespoon Allpurpose flour

In 3One half to 4 quart crockpot slow cooker, combine potatoes, ham, corn,
pepper and onion; mix well. In small bowl, combine soup, milk and flour;
beat with wire whisk until smooth. Pour soup mixture over potato mixture;
stir gently to mix. Cover; cook on low setting for 7 to 9 hours or until
potatoes are tender. Makes 6 (1One half cup) servings. Variation: Leftover
cooked roast beef or turkey can be used in place of ham. Serving
Suggestion: Serve with warm biscuits and a spinach salad with cherry
tomatoes and a vinaigrette dressing. Formatted by Lynn Thomas
dcqp82a@prodigy.com. Source: Soups Chilies and Crock Pot Slow Cooker Meals
by Pillsbury. Lynn's notes: Made this 21798; used 1 lb. purchased
alreadycutup ham and added 2 more tablespoons flour. This was a quick
meal to get ready and was very tasty. Next time, I'll add some garlic for
more flavor.

Recipe by: Soups, Chilies and Crockpot Slow Cooker Meals

Posted to TNT Recipes Digest by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on
Feb 18, 1998