HAM AND POTATO SKILLET
1 (1 lb.) slice ready-to-eat ham
1 tablespoon butter or margarine
1 tablespoon brown sugar
1 (10 3/4 ounce) can condensed cream of mushroom soup
2/3 cup evaporated milk (5 ounce can)
1/3 cup water
1/4 cup cut-up onion
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 cups thinly sliced, peeled raw potatoes
1 cup thinly sliced raw carrots
In a 10-inch skillet brown ham in butter and brown sugar. Remove ham; pour off drippings.
Mix in same skillet (undiluted) soup, evaporated milk, 1/3 cup water, onion, salt and pepper. Stir in potatoes and carrots.
Cover skillet, cook over low heat stirring now and then, until vegetables are tender, about 35 minutes.
Place ham on vegetables. Cover skillet and cook about 10 minutes more.
Makes 4 servings
From: Faith's Collection at Recipelink.com
Source: Recipe booklet: One wonderful dish makes the meal by Pet Milk Co., 1960
1 (1 lb.) slice ready-to-eat ham
1 tablespoon butter or margarine
1 tablespoon brown sugar
1 (10 3/4 ounce) can condensed cream of mushroom soup
2/3 cup evaporated milk (5 ounce can)
1/3 cup water
1/4 cup cut-up onion
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 cups thinly sliced, peeled raw potatoes
1 cup thinly sliced raw carrots
In a 10-inch skillet brown ham in butter and brown sugar. Remove ham; pour off drippings.
Mix in same skillet (undiluted) soup, evaporated milk, 1/3 cup water, onion, salt and pepper. Stir in potatoes and carrots.
Cover skillet, cook over low heat stirring now and then, until vegetables are tender, about 35 minutes.
Place ham on vegetables. Cover skillet and cook about 10 minutes more.
Makes 4 servings
From: Faith's Collection at Recipelink.com
Source: Recipe booklet: One wonderful dish makes the meal by Pet Milk Co., 1960
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