Recipe - Garden Vegetable And Ham Topping

4 lg Idaho baking potatoes; baked
1 tablespoon Vegetable oil
8 ounce Lowfat ham; minced , about 2
cups
1 md Onion; minced
8 ounce White mushrooms; quartered
2 cup Broccoli florets
1 Red or yellow bell pepper;
minced
1 cup Chicken broth
2 teaspoon Cornstarch
2 tablespoon Chopped fresh parsley
One half teaspoon Salt
One fourth teaspoon Black pepper

1. In large nonstick skillet, over mediumhigh 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: LowFat Meals, Woman's Day, 4/96

Posted to MCRecipe Digest V1 #897 by 4paws@netrax.net (ShermeyerGail) on
Nov 09, 1997