Ham and Bean Soup

Jennifer S. (I had several requests for this recipe, this is the first time in 17 years I have ever written it down. I hope you really enjoy it!)

Ingredients:
• 8 cups water
• 1 pound dried Great Northern beans or navy beans. OR 4 15-oz cans of Great Northern beans or navy beans, drained.
• Cooking liquid from bone in ham, and enough water to equal 8 cups. OR 4 cups chicken or beef stock and 4 cups water
• 2 cups ham, diced. From bone in ham, leftover ham. Or pre-cooked ham
• 1 large white onion, chopped (about same size pieces as beans)
• 1 Tbs garlic, minced (I use the jarred kind)
• ½ teaspoon pepper
• 1 ½ cup carrot, chopped (also same size as beans)
• ¼ teaspoon garlic salt or salt to taste. Do NOT add salt until the end.
• 1 6-oz can tomato paste
• 1-2 Tbs sugar
Preparation:
This is if you are using DRIED beans~
Bring water and beans to a boil; cover and boil 5 minutes. Remove from heat, keep covered, and let stand 1 hour. Drain and rinse beans.
In large stock pot add beans and 8 cups of ham stock and water. Bring to a boil; reduce heat, cover, and simmer until beans are tender, about 60-90 minutes. Add ham to soup with onion, garlic, pepper, carrot, and garlic salt; simmer for about 15-20 minutes longer, or until onions and carrots are tender. Stir in tomato paste and sugar. Check to see if more salt is needed. Simmer 5-10 minutes, until tomato paste is dissolved, and soup thickens slightly.

This is if you are using CANNED beans~
In large stock pot add drained, canned beans and 8 cups of stock and water, ham, onion, garlic, pepper, carrot, garlic salt. Bring to a boil; reduce heat, cover, and simmer until carrots and onion are tender, about 15-20 minutes. Stir in tomato paste and sugar. Check to see if more salt is needed. Simmer 5-10 minutes, until tomato paste is dissolved, and soup thickens slightly.

Chicken Enchiladas

Michelle H.

2 c. cooked chicken or turkey, torn or diced (leftovers or 2-3 large cans of canned chicken breast may be substituted)
1 can cream of chicken soup
8 oz. Sour cream
1 pkg 10-15 tortillas
1 can green chilies
1 lb shredded Colby jack cheese
1 bunch green onion (optional)
Seasoned salt

Preheat oven to 350°. Combine sour cream, chilies, cream of chicken soup, and green onion. Put half of mixture in different bowl. Mix chicken with seasoned salt. Combine chicken with half of the mixture. (The half without the chicken will be the topping). Spray a 9 x 13 pan with Pam. On one tortilla add 2 heaping tbsp of the chicken mixture so that it goes in a line directly across the tortilla. Top the line of chicken mixture with cheese. Fold the tortilla in half and roll it up like an enchilada. Put it in the pan. Repeat with all the tortillas, smooshing them together in the pan. Top with the chicken-less mixture. Cover all tortillas or they’ll get crunchy, then top with cheese. Bake uncovered for 30-35 minutes.



**This recipe can also be made in two 8 x 8 pans. You can freeze the pan in a Ziploc freezer bag. It will last in the freezer up to 2 months. Just let it defrost in the fridge a day or so before and then cook it at 350°. Just remember that if you are cooking the the 8 x 8 pans, to cook it a little less than 30 min.

Chicken Pot Pie

Michelle H.

2 cans Veg All mixed vegetables
1 can cream of potato soup
1 can cream of chicken soup
1 refrigerated Pie crust
about 2-3 c. diced chicken or turkey
salt
pepper
garlic

Heat oven to 350°. In large bowl, mix all ingredients. Put into pie shell, using a 9” or 10” pie pan. Flute edges of pie shell and cut a few holes in top of pie crust. Bake for 45-60 minutes, or until crust is golden brown.

Chicken Squares

Michelle H.

4 oz. Cream cheese, softened
2 tbsp. butter, softened
2 c. cooked chicken or turkey, cubed (or you can use leftovers or canned chicken)
2 tbsp. milk
¼ tsp. salt
1/8 tsp. pepper
1 tbsp. chopped onion or 2 tsp. dehydrated onion softened in hot water for a few minutes
8 oz. Can refrigerated crescent rolls
grated Parmesan cheese

Preheat over to 350°. In medium bowl, blend cream cheese and 2 tbsp. of butter until smooth. Stir in milk, salt, pepper, and onion. Add chicken. Separate crescent dough into 4 rectangles; firmly press perforations to seal. Spoon ¼ of the meat mixture onto the center of each rectangle. Pull 4 corners of dough to top center of chicken mixture and seal edges. Spread a little butter on top of squares and sprinkle Parmesan cheese over tops. Bake on ungreased cookie sheet for 20 minutes or until golden brown.

Hot Chicken Salad

Michelle H.

2 c. cooked chicken or turkey (can use leftovers)
1 c. chopped celery
1 c. cooked rice
¾ c. mayonnaise
3 hard boiled eggs
1 tsp. Minced onions
1 tsp. Salt
1 can sliced water chestnuts
1 can cream of chicken soup
Mix all ingredients and put in casserole dish. Bake at 350° for 35 minutes.
¼ c. melted butter
1 c. crushed corn flakes or Wheaties
½ c. slivered almonds
Mix topping ingredients, add to top of casserole and bake 10 more minutes.

Egg Rolls

Jolene P.

1 bag shredded carrots
1 bag shredded cabbage
1 can bean sprouts, drained (found in same aisle with soy sauce)
1 cans of finely chopped water chestnuts
1 large onion finely chopped
1 stalk of celery, finely chopped
3 garlic cloves, minced
3 cups leftover turkey in small chunks
soy sauce to taste
salt and pepper to taste
egg roll wrappers (find them in the "healthy"section of the grocery store)
2 eggs

In a large bowl, combine all ingredients except eggs and wrappers and stir well. Break eggs into separate bowl and whip. Place a wrapper on your work surface so that one of the points is towards you and place a couple of small spoons full of filling in the center. Roll the center over the top (like a burrito). Using a pastry brush, brush egg wash over the two remaining edges and three corners then fold the sides in and finish rolling. Place in hot oil and cook until golden brown. Dip in hot mustard, sweet and sour sauce or plum sauce.

Mom's Pot Pie

Sallie E.

Makes 9 servings

1/3 cup butter softened
1/3 cup flour (all-purpose)
1/2 cup onion finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/3 cups chicken broth
2/3 cup milk
1 pound turkey cubed
1 cup mixed vegetables, frozen, cooked
2 cups flour (all-purpose)
1 teaspoon salt
3/4 cup shortening softened
2 tablespoons ice water more or less as needed

In large sauce pan melt butter and saute onion.
Add flour, salt and pepper. Cook for 1-2 mins to take raw
flour taste out. Do not brown flour.
Add broth and milk. Whisk until thickened.
Add turkey and veggies. Stir to heat thru.
Set filling aside to make crust.
Sift flour and salt together.
Work shortening through flour until small pieces.
Add ice water a small amount at a time, until dough comes
together.
Roll dough for a 9x9 baking dish.
Trim off excess dough.
Pour in pot pie filling.
Decorate with remaining dough scraps.
Bake at 425 degrees for 35 mins.

Notes for recipe:
You can add thinned out gravy in place of broth.

If you have left over ham, chicken or roast use in place of turkey.
If using ham or roast use beef or veggie broth in place of chicken broth.

Use any left over veggies from dinner.

Add 1 C. frozen hash brown cubes to filling.

You can also put left over dressing into filling mix.

Blonde Chicken or Turkey Enchiladas

Jennifer S.

Makes 12 servings

16 ounces chicken breasts cooked and shredded (or use leftover turkey)
1 cup onion minced
4 ounces green chiles from can
1 can (10.75 oz) cream of mushroom soup, canned
16 ounces sour cream
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin
1 tablespoon garlic from jar
1 can (14 oz) GREEN enchilada sauce (reserve some for the top of casserole)
4 cups cheese, Monterey Jack style
12 large tortillas, flour cut in half

For filling combine everything, except 1/2 C enchilada sauce, 1 C of cheese, and tortillas.
Spoon a small amount of filling on bottom of 13x9 pan.
Layer tortillas, filling and cheese
End with tortillas.
Pour and spread out reserved enchilada sauce.
Sprinkle with reserved cheese.
Cover with foil.
Bake at 350 degrees for 30-45 mins or until bubbly.

Rice with milk and cheese

Leonizia L.

1 lb white rice, cooked
Mozzarella cheese
1 1/2 cups half and half
1 cup sour cream
salt to taste

Grease a 13x9 pan with olive oil. In a separate bowl mix rice, half and half and sour cream. Layer rice mixture and cheese in the pan. Sprinkle more cheese on the top. Bake in a 350 degrees oven until warm and bubbly.

Eggnog/Poppy Seed Pound Cake Recipe

Jennifer S.

I also found out that eggnog can be frozen if you don't have time to bake the cake and the eggnog is in danger of going sour.
Ingredients
Cake:
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 cups sugar
• 3 large eggs, room temperature
• 3 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/8 tsp freshly grated nutmeg
• 1 Tbsp poppy seeds
• 1 cup eggnog mixed with 1 tsp vanilla extract
• 1 Tbsp grated orange zest
Glaze:
• 3 Tbsp orange juice
• 1 Tbsp eggnog
• 1 3/4 cup powdered sugar
1 Adjust rack to lower third of oven. Preheat the oven to 325°F (350°F if the pan doesn't have a dark finish). Butter a 9 to 10 inch Bundt pan (original recipe calls for a Festive Cake Pan).
2 Using an electric mixer on medium speed, beat butter until creamy, 30-45 seconds. Add sugar and beat until light and fluffy, about 5 minutes. Scrape bowl with a rubber spatula occasionally as needed. Add eggs one at a time, beating well after each addition.
3 In a separate bowl, sift together flour, baking powder, salt, nutmeg and poppy seeds.
4 At very low speed, add dry ingredients in 4 additions, alternating with eggnog (begin and end with dry ingredients). Scrape bowl occasionally. Gently fold in orange zest.
5 Spoon batter into pan; spread evenly. Bake 55-65 minutes, or until cake springs back when touched lightly in the center and pulls away from the sides of the pan. You can also use a long toothpick or thin bamboo skewer and insert into the thickest part of the cake. If it comes out clean, it's done.
6 Remove from oven and cool upright in the pan on a rack for 10 minutes.
7 Prepare glaze by blending together sugar, orange juice, and eggnog.
8 Invert cake onto a rack, over a sheet of waxed paper. Drizzle with glaze..
Serves 20.

Leftover Turkey Casserole

Amy D.


Put one cup of rice in the bottom of a casserole dish, top with one smaller can (10 oz I think) of cream of mushroom soup and one can of cream of celery soup, add ¾ cup water and ¾ cup of milk, add a handful of chopped celery and as much chopped turkey as you want, stir the liquid and soup around so that everything is incorporated, then bake for about one hour, at 350 degrees until the liquid is absorbed.

Turkey Taco Soup

Servings: 8
2-3 cups diced/shredded turkey

1 large can v-8 juice

1 can (15 oz) red kidney beans

1 can (15 oz) pinto beans

1 can (15 oz) garbanzo beans

1 can (15 oz) black beans

1 can (15 oz) diced tomatoes

1 can (15 oz) corn

1 package Taco seasoning mix

Mix all together and simmer for 45 minutes!! Serve with corn chips and sour cream!!