This was a wonderful old fashioned feeling meal. My favorite part was the vegetables because we have so much fresh produce right now. It was wonderful to find a recipe that put my vegetables to good use. Ham and Potato Pie Nonstick cooking spray 2 C ham, chopped 1 onion, chopped 1 green pepper, chopped ½ C chicken broth 1 (15 oz) can creamed corn 1 recipe mashed potatoes for topping 1 Tbsp Worcestershire sauce Seasoning salt to taste
Heat oven to 425 degrees. Spray a 2 qt casserole dish with nonstick spray. In a skillet sauté onion and bell pepper until soft. Add chicken broth, seasoning salt and Worcestershire sauce and simmer for about 5 minutes to let the flavors blend. Add ham and corn to the skillet and turn off heat, then transfer to the baking dish. Cover mixture with mashed potatoes and bake uncovered for 20-30 minutes, or until filling is bubbly and the top begins to brown.
6 potatoes 4 Tbsp. butter Milk Adobo seasoning to taste
Peel potatoes and quarter. Boil in enough water to cover potatoes until potatoes are tender. Drain. Mix all ingredients except milk and mash with a potato masher or large fork. Add enough milk to make potatoes creamy.
Harvest Skillet Vegetables 3 slices bacon 1 onion, diced 1 green pepper diced 1 zucchini, sliced and cut into quarters 4 ears of corn, cut kernels from cob 5 tomatoes, diced ½ lb green beans, cut in half Seasoning salt to taste 1 Tbsp sugar Pepper to taste ½ tsp cumin 1 (11 oz) can vegetable juice
Fry bacon in a skillet until done and crisp, remove to drain on paper towels. Leave bacon grease in the skillet and sauté onion and green pepper in it until tender. Add zucchini and cook for another 4 minutes. Add corn, tomato juice, green beans, seasoning salt, sugar, pepper, and cumin. Bring to a boil then turn heat to low and allow to simmer about 10 minutes or until all the vegetables are tender. Crumble bacon over the top and serve.