Ham and Cabbage

Ingredients:2 tablespoons butter
1 onion, chopped
1 small head cabbage, coarsely chopped
1/4 cup water
3 large potatoes, scrubbed and sliced
1 T seasoning salt
2 cups cubed cooked ham

Directions:In a large skillet over medium heat, saute onions in the margarine. When tender add cabbage and potatoes, stir. Pour water over, cover and simmer gently on medium low for twenty minutes.
Sprinkle Johnny's seasoning salt over cabbage and potatoes. Allow to simmer covered for an additional 10-20 minutes until cabbage is soft and potatoes are nearly cooked. Mix ham in and finish cooking until ham is hot and potatoes are done.

Bean and Ham Soup

Ingredients:1 (20 ounce) package 15 bean mixture, soaked overnight
2 1/2 cups cubed ham
1 large onion, chopped
3 stalks celery, chopped
5 large carrots, chopped
1 (14.5 ounce) can diced tomatoes, with liquid
1 (12 fluid ounce) can low-sodium vegetable juice
3 cups vegetable broth
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 tablespoon chili powder
3 bay leaves
1 teaspoon ground black pepper
1 tablespoon dried parsley
3 tablespoons lemon juice
7 cups low fat, low sodium chicken broth

Directions:Place the soaked beans into a large pot and fill with enough water to cover by about 1 inch. Bring to a boil, then simmer over low for 30 minutes. Drain. Add ham, onion, celery, carrots, tomatoes, vegetable juice, and vegetable broth. Season with Worcestershire sauce, Dijon mustard, chili powder, bay leaves, pepper, parsley and lemon juice. Pour in enough of the chicken broth to cover the ingredients.
Simmer over low heat, stirring occasionally, for about 8 hours. Add more chicken broth as needed throughout the day. Remove bay leaves before serving.

Ham Chowder

Ingredients:
4 cups chicken or ham stock
2 cups cubed Country ham
1 tablespoon dried rosemary
1 pound bacon, diced
1 large onion, diced
2 leeks, diced
2 cloves garlic, minced
3 green onions, diced
3 large potatoes, cubed
1/2 pound carrots, cubed
3/4 cups heavy cream

Directions:
Pour stock into a large pot set over medium heat, and bring to a simmer. Stir in the cubed ham and rosemary.
In a large skillet over medium heat, cook diced bacon until crisp. With a slotted spoon, remove bacon, and add to pot. Drain most of the bacon grease, and return skillet to medium heat. Stir in onions, leeks, garlic, and green onions; cook until tender, then add to pot.
Place cubed potatoes and carrots in pot; simmer until vegetables are tender, about 20-40 minutes. Turn off heat, and add cream to pot.

Queso Dip

Dave and Aaron really like this dip, they think it's better than the one at Chili's

Ingredients:
1 lb. Velveeta cut into 1 inch cubes
1/2 lb. ground meat browned
3/4 pkg. taco seasoning
3/4 jar taco sauce
1/2 can tomato sauce

Directions:
Combine all ingredients in crock pot on medium, stir well and cook until heated through.

Crispy Onion Chicken

Recipe from French's

Ingredients:1 1/3 c french fried onions
4-6 boneless skinless chicken breast halves
2-3 T mustard

Directions:
Lightly crush fried onions. Spread mustard evenly on chicken and coat with onions. Bake 20 min. at 350 or until chicken is done.

Parmesan Chicken

Recipe from Kraft

Ingredients:6 boneless chicken breast halves
1/2 c milk
1 egg
1/2 c parmesan cheese
1/4 c bread crumbs
1 t dried oregano
1 t parsley flakes
1/4 t paprika
1/4 t salt
1/4 t pepper

Directions:
Preheat oven to 400o. Spray 15x10 baking dish with cooking spray. Combine all dry ingredients in shallow dish. Beat egg and milk in a shallow bowl. Dip chicken in milk and egg mixture, coat with bread crumb mixture, and place in baking dish. Bake 20-25 min. or until chicken is done.

Case Lot Oatmeal Cookies

I purchased a case of maple and brown sugar instant oatmeal at the Smith's case lot sale in the misguided hope of my children eating it on cold winter mornings. So summer came and I still had a case of instant oatmeal. I decided to adapt an oatmeal cookie recipe to use my instant oatmeal packets and ended up with my favorite cookie recipe! And guess what, the kids love them too! I knew I'd get them to eat that oatmeal one way or another.

Ingredients:
1 cup butter, softened
1/2 cup packed brown sugar
1/4 cup sugar
2 eggs
8 pouches maple and brown sugar instant oatmeal

1 1/4 cups all-purpose flour
1/2 package (5.1 ounces) (1/2 cup) instant vanilla pudding mix
1 teaspoons baking soda


Directions:
In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the oats, flour, dry pudding mix and baking soda; gradually add to the cream mixture.
Roll dough into 1" balls or use small scoop, place 2 in. apart onto lightly greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool. Yield: 4 dozen.

French's Green Bean Casserole

We had this for the first time at Steve and Holly Wollcott's for Easter dinner 1998.

WestSide Baptist Church, Yakima, Washington

It's one of Dave's favorite holiday side dishes.

Ingredients:
1 (10 3/4 oz.) can CAMPBELL'S® Cream of Mushroom Soup
3/4 cup milk
1/8 tsp. black pepper
2 (9 oz. each) pkgs. frozen cut green beans, thawed*
1 1/3 cups FRENCH'S® Original or Cheddar French Fried Onions


Directions:
MIX soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup French Fried Onions.
BAKE at 350°F for 30 min. or until hot.
STIR. Top with remaining 2/3 cup onions. Bake 5 min. until onions are golden.

Creamy Chicken Bake

Ingredients:2 (10.75 ounce) cans condensed cream of chicken soup
1 bag diced cooked chicken (Schwan's), or left-over chicken cut into pieces
1 (16 ounce) package frozen mixed vegetables, thawed
2 cups cooked rice
2/3 cup water
1/2 medium onion chopped
2 cloves or 1 teaspoon minced garlic
3 Tablespoons butter
salt and pepper to taste
1 cup crushed buttery crackers

Directions:Preheat oven to 350 degrees F (175 degrees C).
Prepare rice according to package directions.
In a small skillet saute onion and garlic in butter until translucent.
In a large bowl combine the soup, water, salt, pepper, onion & garlic, chicken, cooked vegetables, and cooked rice. Mix well and spread mixture in a greased 9x13 inch baking dish. Sprinkle crushed cracker crumbs on top and bake in the preheated oven for about 15 to 20 minutes. Let cool 10 minutes and serve.