Ingredients:
2 tbsp shedd's spread country
1 crock
3 tbsp flour
2 cup milk, 1% lowfat
1/3 cup cheddar cheese, shredded --
1 firmly packed
1/2 tsp hot pepper sauce
1 tbsp vegetable oil
1 lb sweet potatoes -- peel, cut
1 in 1/2 ch
8 oz ham -- cut in 1/2 chunks
8 oz smoked turkey breasts -- cut
1 in 1/2 chunks
1 large red bell pepper -- cut in 1
1 chunks
2 medium apples -- peel, cut in 1/2
1 ch
1 bunch scallions -- thinly sliced
1 peppery corn muffins
1 mazola no-stick cooking
1 spray
1 cup yellow cornmeal
1 cup flour
1 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
1 cup milk, 1% lowfat
2 tbsp vegetable oil
1 large egg
1 large egg white
2 tbsp fresh ground black pepper --
1 coarsely ground
Instructions:
1. In small saucepan over medium heat, melt margarine; stir in
flour; cook and stir 1 minutes. Add milk; bring to boil, stirring
frequently. Reduce heat to low; simmer about 2 minutes until
thickened, stirring frequently. Remove from heat; stir in cheese and
red pepper sauce until cheese is melted and mixture is smooth. Set
sauce aside, covered.
2. In 10" ovenproof skillet over medium heat, heat oil; add sweet
potatoes; cook 10 minutes, stirring occasionally until well browned
and almost tender. Meanwhile, heat broiler.
3. To skillet add ham, turkey and red bell pepper; cook 6 to 8
minutes, stirring occasionally until meat is very lightly browned.
Gently stir in apples and scallions; cook 2 to 3 minutes until apples
are tender but still crisp.
4. Spoon reserved cheese sauce over hash in skillet; broil, about 4"
from heat source, 3 to 4 minutes until sauce is lightly browned.
5. Serve accompanied by Pepper Corn Muffins.
PEPPER CORN MUFFINS: Heat oven to 425F, spray 10 2 1/2" muffin-pan
cups with no-stick cooking spray. Prepare batter, spoon into prepared
muffin-pan cups, filling each 3/4 full. Sprinkle batter in cups
lightly with coarsely ground black pepper; bake 10 to 12 minutes
until browned and wooden pick inserted in center of muffin comes out
clean.
Recipe By : Redbook - April 1995
Servings: 6
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