Yield: 4 servings
|6 mediums||Red potatoes (1 1/2 lb)|
|½ pounds||Green beans|
|½ \N||(8-oz pk) thick-sliced ham or 1/4 lb cooked ham; in one piece|
|1 medium||Red pepper|
|2 tablespoons||Salad oil|
|1 tablespoon||Chopped parsley|
ABOUT 30 MINUTES BEFORE SERVING: 1. Cut potatoes into ½-inch cubes. Trim ends from green beans; cut into 1-inch pieces. In 3-quart saucepan over high heat, heat potatoes, green beans, and enough water to cover to boiling. Reduce heat to low cover and simmer 2 minutes or until vegetables are almost tender. Drain.
2. Meanwhile, dice ham. In nonstick 12-inch skillet over medium-high heat, cook ham until browned; remove to plate. Chop pepper and onion.
3. In same skillet in hot salad oil, cook pepper and onion until lightly browned. Add potatoes, green beans, and salt and cook, stirring oc- casionally, until vegetables are tender and browned.
Sprinkle with ham and parsley.
Each serving: About 295 calories, 12 g fat, 1 7 mg cholesterol, 1150 mu sodium.
Good Housekeeping/May'94/scanned & fixed by DP & GG