IDAHO POTATO SUPREME

Servings: 1
Ingredients:

1 1/2 c  Fresh broccoli flowerets
1/2 c  Sliced fresh mushrooms
1/4 c  Sliced green onion
1/4 c  Chopped sweet red pepper
1 c  Diced fully-cooked turkey
-ham
4 lg Idaho potatoes, baked
1/2 c  Non-fat plain yogurt
1/4 c  Skim milk
2    Sp  cornstarch
1 ts Dijon-style mustard
-Dash ground nutmeg
2 tb Grated Parmesan cheese

In a l-quart microwave-safe casserole combine broccoli, mushrooms, green
onion, red pepper and 2 tablespoons water Micro-cook covered, on 100% power
(high) 3 to 5 minutes or until vegetables are tender Drain well, Add turkey
ham Cook, covered, on high 2 to 3 minutes or until heated through. Stir
together yogurt, milk, cornstarch, mustard and nutmeg. Add to broccoli
mixture. Cook, covered, on high 2 to 4 minutes or until mixture is
thickened, stirring every 30 seconds. Spoon over hot baked potatoes.
Sprinkle with Parmesan cheese.

Servings: 4 servings. Per serving 280 calories, 16 grams protein, 48 grams
carbohydrate, 3 grams fat (10%), 23 milligrams cholesterol 50 milligrams
sodium

From the files of Al Rice, North Pole Alaska. Feb 1994

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