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| Home -> [Casseroles, Vegetables] -> [Idaho potato supreme Recipe] |
Idaho potato supreme
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| Artist: |
_ |
Yield: |
1 |
| Categories: |
Casseroles, Vegetables |
Rating: |
0 |
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Ingredients:
| 1 1/2
| cup | Fresh broccoli flowerets | | 1/2
| cup | Sliced fresh mushrooms | | 1/4
| cup | Sliced green onion | | 1/4
| cup | Chopped sweet red pepper | | 1
| cup | Diced fully-cooked turkey | | | -ham | | 4
| large | Idaho potatoes, baked | | 1/2
| cup | Non-fat plain yogurt | | 1/4
| cup | Skim milk | | 2
| | Sp cornstarch | | 1
| tsp | Dijon-style mustard | | | -Dash ground nutmeg | | 2
| tbsp | Grated Parmesan cheese |
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Procedures:
| 1 | In a l-quart microwave-safe casserole combine broccoli, mushrooms, green onion, red pepper and 2 tablespoons water micro-cook covered, on 100% power (high) 3 to 5 minutes or until vegetables are tender drain well, add turkey ham cook, covered, on high 2 to 3 minutes or until heated through. | | 2 | Stir together yogurt, milk, cornstarch, mustard and nutmeg. | | 3 | Add to broccoli mixture. | | 4 | Cook, covered, on high 2 to 4 minutes or until mixture is thickened, stirring every 30 seconds. | | 5 | Spoon over hot baked potatoes. | | 6 | Sprinkle with parmesan cheese. | | 7 | Yield: 4 servings. | | 8 | Per serving 280 calories, 16 grams protein, 48 grams carbohydrate, 3 grams fat (10%), 23 milligrams cholesterol 50 milligrams sodium from the files of al rice, north pole alaska. | | 9 | Feb 1994 |
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