2 tb Shedd’s spread country
Crock 3 tb Flour
2 c Milk, 1% lowfat
1/3 c Cheddar cheese, shredded —
Firmly packed 1/2 ts Hot pepper sauce
1 tb Vegetable oil
1 lb Sweet potatoes — peel, cut
In 1/2″ ch 8 oz Ham — cut in 1/2″ chunks
8 oz Smoked turkey breasts — cut
In 1/2″ chunks 1 lg Red bell pepper — cut in 1″
Chunks 2 md Apples — peel, cut in 1/2″
Ch 1 bn Scallions — thinly sliced
PEPPERY CORN MUFFINS Mazola no-stick cooking Spray 1 c Yellow cornmeal
1 c Flour
1 tb Sugar
1 tb Baking powder
1/2 ts Salt
1 c Milk, 1% lowfat
2 tb Vegetable oil
1 lg Egg
1 lg Egg white
2 tb Fresh ground black pepper —
Coarsely ground
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