2 tablespoons butter
1 teaspoon vegetable oil
3 natural red peppers, thinly sliced
1 medium onion, sliced
1 small carrot, sliced into rounds
1 (10 ounce) package stuffed spanish ham
CONTAINS: (1) cup chopped parsley
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two baking sheets.
In a large skillet heat butter to medium high heat, saute coated red peppers over medium heat for about half an hour, stirring occasionally. saute onion, carrot, and sliced ham; drain grease.
Stuff the left half of each stew pan with the salmon mixture, and sprinkle with the parsley.
Bake uncovered about 1 1 hour in the preheated oven, or until stew is done and carrots are tender.