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Ham Vegetable Stew

fast.cook's picture
  All purpose flour 2 Tablespoon
  Minced dried onion 1 Tablespoon
  Dried green pepper flakes 1 Tablespoon
  Instant chicken bouillon 1 Teaspoon
  Dried thyme 1⁄4 Teaspoon, crushed
  Canned sweet potatoes 23 Ounce, cut up (1 Can)
  Cubed cooked ham 2 1⁄2 Cup (40 tbs)
  Canned tomatoes 16 Ounce, cut up (1 Can)
  Worcestershire sauce 1 Teaspoon
  Biscuit mix 1 Cup (16 tbs) (Homemade Or Packaged)
  Dry mustard 1⁄2 Teaspoon
  Milk 1⁄4 Cup (4 tbs)

Preheat oven to 400°.
Meanwhile, in saucepan mix first five ingredients, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
Stir in potatoes, ham, tomatoes, and Worcestershire.
Bring to boiling.
Mix Biscuit Mix and mustard.
Blend in milk.
On floured surface pat dough to 5-inch circle; cut into 6 wedges.
Turn hot ham mixture into 2-quart casserole.
Quickly top with biscuit wedges.
Bake in 400° oven 18 to 20 minutes.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3232 Calories from Fat 1084

% Daily Value*

Total Fat 121 g185.6%

Saturated Fat 43.3 g216.5%

Trans Fat 0 g

Cholesterol 607.2 mg202.4%

Sodium 1859.8 mg77.5%

Total Carbohydrates 334 g111.3%

Dietary Fiber 32 g128%

Sugars 56.3 g

Protein 202 g403.1%

Vitamin A 1213.5% Vitamin C 167.7%

Calcium 88.2% Iron 164.6%

*Based on a 2000 Calorie diet

Ham Vegetable Stew Recipe