2 tb Shedd's spread country

Crock 3 tb Flour

2 c Milk, 1% lowfat

1/3 c Cheddar cheese, shredded

Firmly packed 1/2 ts Hot pepper sauce

1 tb Vegetable oil

1 lb Sweet potatoes peel, cut

In 1/2" ch 8 oz Ham cut in 1/2" chunks

8 oz Smoked turkey breasts cut

In 1/2" chunks 1 lg Red bell pepper cut in 1"

Chunks 2 md Apples peel, cut in 1/2"

Ch 1 bn Scallions thinly sliced

PEPPERY CORN MUFFINS Mazola no stick cooking Spray 1 c Yellow cornmeal

1 c Flour

1 tb Sugar

1 tb Baking powder

1/2 ts Salt

1 c Milk, 1% lowfat

2 tb Vegetable oil

1 lg Egg

1 lg Egg white

2 tb Fresh ground black pepper

Coarsely ground

1. In small saucepan over medium heat, melt

margarine; stir in flour; cook and stir 1 minutes. Add milk; bring to boil, stirring frequently. Reduce heat to low; simmer about 2 minutes until thickened, stirring frequently. Remove from heat; stir in cheese and red pepper sauce until cheese is melted and mixture is smooth. Set sauce aside, covered. 2. In 10" ovenproof skillet over medium heat, heat

oil; add sweet potatoes; cook 10 minutes, stirring occasionally until well browned and almost tender. Meanwhile, heat broiler. 3. To skillet add ham, turkey and red bell pepper;

cook 6 to 8 minutes, stirring occasionally until meat is very lightly browned. Gently stir in apples and scallions; cook 2 to 3 minutes until apples are tender but still crisp. 4. Spoon reserved cheese sauce over hash in skillet;

broil, about 4" from heat source, 3 to 4 minutes until sauce is lightly browned. 5. Serve accompanied by Pepper Corn Muffins.

PEPPER CORN MUFFINS: Heat oven to 425F, spray 10 2 1/2" muffin pan cups with no stick cooking spray.

Prepare batter, spoon into prepared muffin pan cups, filling each 3/4 full. Sprinkle batter in cups lightly with coarsely ground black pepper; bake 10 to 12 minutes until browned and wooden pick inserted in center of muffin comes out clean. Recipe By : Redbook April 1995