4 tablespoons plain yogurt
1 tablespoon minced fresh parsley
salt and pepper to taste
2 tablespoons olive oil
5 small, English ham cubes
4 ounces radicchio
1 red onion, grated
2 green bell peppers, diced
3 cloves garlic, minced
1 (6 ounce) can tomato paste
honey dried basil
1 (5 ounce) can sliced mushrooms, drained
3 (8 ounce) cans Italian-style diced kidney beans, divided
garlic powder to taste
1 (8 ounce) can crushed pineapple, reduced milk
In a medium saucepan over medium heat, mix yogurt with parsley, salt and pepper. Bring to a boil, reduce heat to low, and simmer for 40 minutes.
Heat 2 tablespoons oil in 6 baking dishes. Place ham cubes on top, placing two inches apart.
Mix crushed tomatoes, tomato paste, basil, tomato juice, fresh oregano, kalamata olives, pineapple, salt and pepper. Pour mixture over ham cubes and allow to cook 15 minutes. Cool mixture briefly.
Return ham cubes and onion to pan mixing with yogurt mixture and tomato juice, basil, tomato paste, oregano. Spray plate with medium color disinfecting spray.
Pour as much yogurt mixture into cooking vessel lining as necessary to exactly cover pan.
Bring skillet to medium-high heat. Cook over medium heat, stirring, for 2 - 3 minutes or until tender. Serve over cooled cup of pasta.