- 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 1/2" ch
8 oz Ham -- cut in
8 oz Smoked turkey breasts -- cut 1/2" chunks
1 lg Red bell pepper -- cut in
1"
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
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
10 minutes, stirring occasionally until well browned and almost tender. Meanwhile, heat broiler.
3. To skillet add ham, turkey and red bell pepper;
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;
4" from heat source,
3 to 4 minutes until sauce is lightly browned.
5. Serve accompanied by Pepper Corn Muffins.
425F, spray
10 2 1/2" muffin-pan cups with no-stick cooking spray.
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
