Ham And Turkey Hash With Peppery Corn Muffins

Recipe Ingredients

2 tablespoons	30ml	Shedd's spread country
		Crock
3 tablespoons	45ml	Flour
2 cups	474ml	Milk - 1% low fat
1/3 cup	48g / 1.7oz	Cheddar cheese - shredded --
		Firmly packed
1/2 teaspoon	2.5ml	Hot pepper sauce
1 tablespoon	15ml	Vegetable oil
1 lb	454g / 16oz	Sweet potatoes - peel, cut ¥
1/2		Chopped
8 oz	227g	Ham - cut in 1/2" chunks
8 oz	227g	Smoked turkey breasts - cut ¥
1/2		Chunks
1		Red bell pepper - cut in 1" (large)
		Chunks
2		Apples - peel, cut in 1/2" (medium)
		Chopped
1		Scallions - thinly sliced
		Peppery corn muffins
		Mazola no-stick cooking
1 cup	62g / 2.2oz	Yellow cornmeal
1 cup	62g / 2.2oz	Flour
1 tablespoon	15ml	Sugar
1 tablespoon	15ml	Baking powder
1/2 teaspoon	2.5ml	Salt
1 cup	237ml	Milk - 1% low fat
2 tablespoons	30ml	Vegetable oil
1 tablespoon	15ml	Egg (large)
1 tablespoon	15ml	Egg white (large)
2 tablespoons	30ml	Fresh ground black pepper --
		Coarsely ground

Recipe 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

Source:
The Hallmark Inn, Hillsobro, Oregon

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