50+ Friends Club Cookbook
Cooking For a Crowd
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Baked Potato Ham Topper
From the Kitchen of:
Sammie
Source: crockpot_recipes@egroups.com (poster unknown)
25
pounds
Washington state russet potatoes
3
pounds
condensed cream of mushroom soup
3
cups
skim milk
2
cups
low fat sour cream
1
tbsp.
ground black pepper
2
pounds
low fat ham, diced ½ inch
2
pounds
canned green chilies, diced
1
pound
celery, diced
Scrub potatoes; pierce with fork several times. Place on lightly oiled 17x24x1 inch baking sheets. Bake at 400°F 50 to 60 minutes or until tender.
Combine condensed mushroom soup, milk, sour cream and pepper; mix well. Heat thoroughly.
Add ham, chilies, and celery; mix well and heat thoroughly.
Top each half potato with 3-oz. ladle of sauce for each serving.
Makes 50 servings