Instructions: 1. In small saucepan over medium heat, melt margarine; stir in flour; cook and stir 1 minutes. Add milk; bring to boil, stirring frequently. Reduce heat to low; simmer about 2 minutes until thickened, stirring frequently.

Remove from heat; stir in cheese and red pepper sauce until cheese is melted and mixture is smooth. Set sauce aside, covered.

2. In 10" ovenproof skillet over medium heat, heat oil; add sweet potatoes; cook 10 minutes, stirring occasionally until well browned and almost tender. Meanwhile, heat broiler.

3. To skillet add ham, turkey and red bell pepper; cook 6 to 8 minutes, stirring occasionally until meat is very lightly browned. Gently stir in apples and scallions; cook 2 to 3 minutes until apples are tender but still crisp.

4. Spoon reserved cheese sauce over hash in skillet; broil, about 4" from heat source, 3 to 4 minutes until sauce is lightly browned.

5. Serve accompanied by Pepper Corn Muffins.

PEPPER CORN MUFFINS: Heat oven to 425F, spray 10 2 1/2" muffin-pan cups with no-stick cooking spray. Prepare batter, spoon into prepared muffin-pan cups, filling each 3/4 full. Sprinkle batter in cups lightly with coarsely ground black pepper; bake 10 to 12 minutes until browned and wooden pick inserted in center of muffin comes out clean.

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