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Fix-It And Enjoy-It! Healthy Cookbook
Phyllis Pellman Good
Recipe: Carla Keslowsky, Hillsboro, KS

Makes 4 servings
Prep Time:
20 minutes
Cooking Time: 1 to 1½ hours


• 1 ham hock
• 1½ cups water
• ham broth and water to equal 6 cups
• 2 potatoes, peeled and cubed
• 1/2 cup onions, chopped
• 1 sprig fresh dill weed, or 1/2 tsp. dried dill
• 16-oz. pkg. frozen, no salt added, green beans, or 1 lb. fresh beans
• 1/2 tsp. black pepper
• 1/2 cup fat-free milk


1. In large stockpot, cook hock over medium heat in about 1½ cups water. Meat is finished cooking when it pulls away from bone.

2. Pour broth into tall glass or cylinder. Fat can be skimmed off as broth cools. Or place in refrigerator until broth is congealed. Remove fat, which rises to the top.

3. Debone and cut up meat. Set aside.

4. Return broth, with fat removed, to stockpot. Add potatoes, onions, dill weed, beans, and pepper to broth mixture.

5. Cook, covered, until potatoes and beans are tender.

6. Add milk and ham. Heat through and serve.

Per Serving
Calories 203, Protein 11g, Carbohydrates 29g, Total Fat 5g, Saturated Fat 1.5g, Monounsoturated Fat 2.5g, Polyunsaturated Fat 1g, Cholesterol 24mg, Sodium 77mg. Fiber 5g



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