Creamy Ham, Peas, and Mushroom Potatoes

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Book Description

Stephanie Ashcraft has ingeniously created simple recipes that take potatoes to a whole new level. Try a Breakfast Burrito in the morning, sample the Sausage Corn Chowder for lunch, have the Italian Potato Chips as a mid-afternoon snack, for dinner try the Potato Crust Pizza, and then savor the Sweet Potato Cheesecake for dessert!

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101 Things to Do With a Potato

Authors: Stephanie Dircks Ashcraft

Date: August 2004

ISBN: 1586852906

Publisher: Gibbs Smith Publisher

Spiral Bound

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Creamy Ham, Peas,
and Mushroom Potatoes
Recipe from: 101 Things to Do With a Potato
by Stephanie Dircks Ashcraft
Cookbook Heaven at Recipelink.com

Makes 6-8 servings

6 to 8 medium russet potatoes
1/3 cup butter or margarine
1/2 cup chopped onion
4 tablespoons flour
1/8 teaspoon pepper
3 1/2 cups milk
2 package (8 ounces) cream cheese
2 bag (10 ounces) frozen peas
2 cups diced cooked ham
1 can (7 ounces) mushroom pieces, drained
1/2 teaspoon Worcestershire sauce

Preheat oven to 400 degrees.

Poke potatoes with fork 3 to 4 times. Bake 55-60 minutes, or until potatoes are tender.

In a 2-quart saucepan, saute butter and onion together until onion becomes transparent. Over low heat, stir in flour to thicken. Add remaining ingredients and stir constantly until hot, but not boiling. Serve sauce over baked potatoes.

Leftover sauce can be served over basic mashed potatoes as well.

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