Ham 'n' stew
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Ham, cooked and sliced thick and cut in bite size pieces |
| 3 | tablespoons | Margarine |
| ½ | cup | Brown sugar |
| 10¾ | ounce | Cream of mushroom soup |
| 1 | Soup can water | |
| 4 | mediums | Potatoes, diced |
| 3 | Carrots, diced | |
| 2 | mediums | Onions, cut in large chunks |
Directions
Over medium heat, melt margarine in large, heavy skillet or pan. Add brown sugar and spread mixture over bottom of pan. add ham, turning until glazed and brown. Remove ham. Add carrots and onions to glaze and turn several times. Add soup, soup can of water and potatoes. Stir. Simmer over low heat until vegetables are tender, adding water if gravy gets too thick. Return hame to stew, baste with gravy. Trun off burner and put a lid on pan until stew is ready to serve. Great over biscuits.
Recipe by: Lois J. Moore, McMinnville,TN (Tennessee Magazine 5/97) Posted to MC-Recipe Digest V1 #612 by Dorothy Tapping <ctapping@...> on May 14, 1997