 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
|
THIS DISH is one my husband and I enjoy any time of the year, and if I don't have leftover ham, I buy a thick slice and use that. Served with a salad and rolls, it's a quick meal for two, but it's also easily adapted for a larger number. -Judy Hall, Lockport, Illinois Ingredients:
2 medium potatoes, peeled and cut into 3/4-inch cubes |
2 medium carrots, sliced |
1-1/2 cups cubed fully cooked ham |
1 cup water |
1 small onion, chopped |
1 bay leaf |
1/2 teaspoon salt |
1/4 teaspoon dried savory |
1/8 teaspoon pepper |
3 tablespoons king arthur unbleached all-purpose flour |
1 cup milk |
Directions:
1. In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender. In a small bowl, combine flour and milk until smooth. Stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf before serving. Yield: 2 servings.
|
|