MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Corn, Ham and Potato Scallop
Categories: Crockpot, Ham, Potatoes, Soups/stews
Yield: 6 Servings

6 c Peeled baking potatoes; cut
-into 1" cubes
1 1/2 c Cubed cooked ham
1 cn Whole kernel corn;
-(15.25-oz. can) drained
1/4 c Green bell pepper; chopped
2 ts Instant minced onion
1 cn Cheddar cheese soup; 10-3/4
-oz.
1/2 c Milk
2 tb All-purpose flour

In 3-1/2 to 4 quart crockpot slow cooker, combine potatoes, ham, corn,
pepper and onion; mix well. In small bowl, combine soup, milk and
flour; beat with wire whisk until smooth. Pour soup mixture over
potato mixture; stir gently to mix. Cover; cook on low setting for 7
to 9 hours or until potatoes are tender. Makes 6 (1-1/2 cup)
servings. Variation: Leftover cooked roast beef or turkey can be used
in place of ham. Serving Suggestion: Serve with warm biscuits and a
spinach salad with cherry tomatoes and a vinaigrette dressing.
Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: Soups Chilies
and Crock Pot Slow Cooker Meals by Pillsbury. Lynn's notes: Made this
2-17-98; used 1 lb. purchased already-cut-up ham and added 2 more
tablespoons flour. This was a quick meal to get ready and was very
tasty. Next time, I'll add some garlic for more flavor.

Recipe by: Soups, Chilies and Crockpot Slow Cooker Meals

Posted to TNT Recipes Digest by WWGQ25C@prodigy.com (MRS LYNN P
THOMAS) on Feb 18, 1998

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