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    Ham and Potato Skillet


    Source of Recipe


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    1 pound small potatoes
    1/2 pound fresh green beans cut into 1 inch pieces
    1 cup water
    8 ounce carton plain low-fat yogurt
    2 tablespoons all-purpose flour
    2 teaspoons Dijon mustard
    1/4 teaspoon dillweed
    1/8 teaspoon pepper
    1 1/2 cups fully cooked ham, cubed

    Slice potatoes; halve any large slices. In a large skillet cook
    potatoes and green beans, in water, covered, about 15 minutes or
    until potatoes and beans are tender. Drain well.

    Meanwhile in a small saucepan stir together yogurt, flour, mustard,
    dillweed, and pepper. Cook and stir until thickened and bubbly.
    Pour over vegetables in skillet. Stir in ham. Heat through.
    Makes 4 servings.

 

 

 


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