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Ham and Turkey Hash with Peppery Corn Muffins

Ham and Turkey Hash with Peppery Corn Muffins
Main Ingredient: Cornmeal Cheese Corn Potatoes Sweet Potatos and Yams Apple

Course: Various Main Dishes

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Ham and Turkey Hash with Peppery Corn Muffins ingredients

  • 2 T Shedd's spread country
  • Crock
  • 3 T flour
  • 2 c Milk, 1% lowfat
  • 1⁄3 c cheddar cheese, shredded
  • -firmly packed
  • 1⁄2 t Hot pepper sauce
  • 1 T Vegatable 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 large Red bell pepper -- cut in 1
  • Chunks
  • 2 med 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 T Sugar
  • 1 T baking powder
  • 1⁄2 t Salt
  • 1 c Milk, 1% lowfat
  • 2 T Vegatable oil
  • 1 large Eggs
  • 1 large Egg whites
  • 2 T Freshly ground black pepper
  • Coarsely ground

Cooking Ham and Turkey Hash with Peppery Corn Muffins

1. 1. In small saucepan over medium heat, melt margarine; stir in flour; cook and stir 1 minutes.
2. Add milk; bring to boil, stirring frequently.
3. Reducei heat to low; simmer about 2 minutes until thickened, stirring frequently.
4. Remove from heat; stir in cheese and red pepper sauce until cheese is melted and mixture is smooth.
5. Set sauce aside, covered.
6. 2. In 10 ovenproof skillet over medium heat, heat oil; add sweet potatoes; cook 10 minutes, stirring occasionally until well browned and almost tender.
7. Meanwhile, heat broiler.
8. 3. To skillet add ham, turkey and red bell pepper; cook 6 to 8 minutes, stirring occasionally until meat is very lightly browned.
9. Gently stir in apples and scallions; cook 2 to 3 minutes until apples are tender but still crisp.
10. 4. Spoon reserved cheese sauce over hash in skillet; broil, about 4 from heat source, 3 to 4 minutes until sauce is lightly browned.
11. 5. Serve accompanied by Pepper Corni Muffins.
12. PEPPER CORN MUFFINS: Heat oven to 425F, spray 10 2 1/2 muffin-pan cups with no-stick cooking spray.
13. Prepare batter, spoon into prepared muffin-pan cups, filling each 3/4 full.
14. 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.
15. Recipe By : Redbook - April 1995.


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