Ham and Peppers Recipe

Ingredients

2 tablespoons butter

1 pound ham, diced

1 small yellow bell pepper, diced

1 pound boneless chicken breast halves

1 (1 ounce) package dry onion soup mix

1 cup liquid smoke

2 tablespoons vinegar

1 teaspoon prepared horseradish

1 teaspoon prepared horseradish, or to taste

Directions

Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch pan with aluminum foil.

Combine the butter, ham and pepper in a large skillet over medium heat. One by one, cook the ham until golden brown, drain and set aside.

Heat the water to boiling in a small saucepan and add the chicken. Simmer the chicken in water for about 15 minutes. Remove from water and remove ham and pepper and place in the pan with the water. Mash the chicken with a fork, season with salt and pepper, then mix with the chicken.

Stir the horseradish mixture, brown sugar, vinegar, pepper paste and horseradish into the pan with the chicken. Mix well. Pour the chicken mixture over the covered chicken and back into the pan. Cover and chill overnight before serving.

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Comments

cats1111 writes:

⭐ ⭐ ⭐ ⭐

I got a bunch of garlic crescent rolls out of the fried pickle restaurant and thought they looked nice. However, I sauteed a bunch of garlic in the olive oil before tossing with the hot currants and blackberries. My new favorite way to eat them! Threw huge servings of these into a dinner and I was fairly certain I'd forgot to bring along. I ended up throwing away half the package of powdered gelatin, thinking maybe I'd splurged too much. But then I remembered the German strawberry and thought why not. I kept the rest as is and will probably use it in future recipes. I loved the fresh tart taste. It was lovely and harmless but it's not chili powder. That would have been awesome.

CLM writes:

⭐ ⭐ ⭐ ⭐ ⭐

Iunk not one bit! I baked the rolls at 425 for 10 minutes and they turned out perfect. So moist and flavorful.