I'm cooking for one right now, for the next few months anyway. I still like to make a good meal, even just for myself. I don't go all out everyday since there are a lot more leftovers feeding just myself, but I do enjoy eating good food and making a yummy meal, even for 1. With the cold weather we've been having, I love a nice hot soup and that's what I made tonight for dinner. This potato soup recipe comes from my Simply in Season book and luckily I still have potatoes and carrots from my garden to include in this delicious soup. I love using the veggies that I grew this summer in the middle of a cold winter!
Potato Soup From Simply in Season
2 T butter
1/2 cup onion, chopped
3 cups potatoes, diced
2 cups water or vegetable broth
1/2 tsp salt
1/4 tsp pepper
1/4 cup celery, chopped
1/2 cup carrots, diced or shredded
1/8 to 1/4 tsp ground nutmeg, dried majoram, celery salt, dill weed or paprika (I used a mix of a couple of these spices)
2 cups milk
3 T flour
1 cup diced ham, optional
1 cup shredded cheddar cheese, optional
Melt butter in large saucepan. Add onion. Saute until translucent. Add veggies and spices, cover and cook until tender, about 15 minutes. Mix the milk and flour together until smooth. Add to soup and cook until thickened, stirring constantly. Add ham and cheese if desired.
Showing posts with label Ham. Show all posts
Showing posts with label Ham. Show all posts
Thursday, December 17, 2009
Monday, November 2, 2009
Scalloped Potatoes with Ham
We have eaten up all of the ham I made the other week-finally! The ham I baked was delicious and all the meals I made with the leftovers were delicious too...we just had a lot of ham around here. I made this scalloped potato recipe last week with the rest of the leftovers. This version is creamy, but does not have cheese in the sauce. It was really tasty and I loved the thyme that was added to the sauce, just giving it a stronger taste. I really liked this scalloped potato recipe and will definitely make it again, probably after I bake a ham some weekend again!
Scalloped Potatoes with Ham From Taste of Home Annual Recipes 2000
6 T butter, divided
1/4 cup flour
1 tsp dried parsley flakes
1 tsp salt
1/2 tsp dried thyme
1/4 tsp pepper
3 cups milk
6 cups thinly sliced potatoes, peeled
1 1/2 cup chopped fully cooked ham
1 small onion, grated or chopped
In a saucepan, melt 4 T of butter. Stir in flour, parsley, salt, thyme and pepper until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes. Combine potatoes, ham and onion; place half in a greased 2 1/2 qt baking dish. Top with half of the sauce; repeat layers. Cover and bake at 375 degrees for 65 to 75 minutes or until potatoes are almost tender. Dot with remaining butter. Bake, uncovered, 15-20 minutes longer or until potatoes are tender.
Scalloped Potatoes with Ham From Taste of Home Annual Recipes 2000
6 T butter, divided
1/4 cup flour
1 tsp dried parsley flakes
1 tsp salt
1/2 tsp dried thyme
1/4 tsp pepper
3 cups milk
6 cups thinly sliced potatoes, peeled
1 1/2 cup chopped fully cooked ham
1 small onion, grated or chopped
In a saucepan, melt 4 T of butter. Stir in flour, parsley, salt, thyme and pepper until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes. Combine potatoes, ham and onion; place half in a greased 2 1/2 qt baking dish. Top with half of the sauce; repeat layers. Cover and bake at 375 degrees for 65 to 75 minutes or until potatoes are almost tender. Dot with remaining butter. Bake, uncovered, 15-20 minutes longer or until potatoes are tender.
Tuesday, October 27, 2009
Cheesy Vegetable and Ham Chowder
Yum! Yum, yum. This soup was really thick and creamy and so good. I cooked up a big ham Sunday night and we still have a good portion left. This soup was such a great way to use up more of the delicious, salty ham leftovers. There were oodles of veggies (many from our garden), creamy cheese base and of course the tasty ham. What a filling, simple soup to enjoy as the weather turns cooler.
Cheesy Vegetable and Ham Chowder From Better Homes and Gardens New Cookbook
2 cups water
2 cups chopped potato
1/2 cup chopped carrot
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup butter
1/4 cup flour
2 cups milk
2 1/2 cups shredded cheddar cheese or 10 oz American cheese, torn
1 15-oz can cream-style corn
2 cups cubed cooked ham
In a large saucepan combine water, potato, carrot, celery and onion. Bring to a boiling; reduce heat. Simmer, covered, for 10 minutes. Do not drain. Meanwhile, in a medium saucepan melt butter. Stir in flour and 1/4 tsp black pepper; add milk all at once. Cook and stir over medium heat until thickened and bubbly. Add cheese to milk mixture. Cook and stir until cheese melts. Add cheese mixture to potato mixture. Stir in corn and ham. Heat through but do not boil. If desired, season with additional pepper.
Cheesy Vegetable and Ham Chowder From Better Homes and Gardens New Cookbook
2 cups water
2 cups chopped potato
1/2 cup chopped carrot
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup butter
1/4 cup flour
2 cups milk
2 1/2 cups shredded cheddar cheese or 10 oz American cheese, torn
1 15-oz can cream-style corn
2 cups cubed cooked ham
In a large saucepan combine water, potato, carrot, celery and onion. Bring to a boiling; reduce heat. Simmer, covered, for 10 minutes. Do not drain. Meanwhile, in a medium saucepan melt butter. Stir in flour and 1/4 tsp black pepper; add milk all at once. Cook and stir over medium heat until thickened and bubbly. Add cheese to milk mixture. Cook and stir until cheese melts. Add cheese mixture to potato mixture. Stir in corn and ham. Heat through but do not boil. If desired, season with additional pepper.
Friday, October 23, 2009
Creamy Wild Rice Soup
This soup was amazing! I've been meaning to post this for a few days, but haven't found the time. This creamy soup was so yummy; my husband gave it a 10 :) It took a little while to cook the rice, but besides the cooking time, it was relatively simple to put together. There was a delicious blend of cream, salty ham and crunchy pecans. I'd substitute some cooked and crumbled bacon at the end if you don't like ham or just forgo the meat all together for a meatless dish.
Creamy Wild Rice Soup From Taste of Home's Quick Cooking
4 cups of water
1/2 tsp salt
1/2 cup uncooked wild rice
3 T chopped green onions
1/4 cup shredded carrot
3 T chopped pecans
6 T butter
1/3 cup flour
2 cans (14.5 oz each) chicken broth
1/2 cup diced fully cooked ham
1/4 tsp pepper
1 cup half and half cream
In a large saucepan, bring water and salt to a boil. Add rice. Reduce heat; cover and simmer for 50-55 minutes or until tender. Remove from heat. Let stand for 10 minutes; drain and set aside.
In a soup kettle or Dutch oven, saute the onions, carrot and pecans in butter for 1-2 minutes. Stir in flour until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the ham, pepper and wild rice. Cover and simmer for 5 minutes or until carrots are tender.
Reduce heat. Add cream and heat through (do not boil).
Creamy Wild Rice Soup From Taste of Home's Quick Cooking
4 cups of water
1/2 tsp salt
1/2 cup uncooked wild rice
3 T chopped green onions
1/4 cup shredded carrot
3 T chopped pecans
6 T butter
1/3 cup flour
2 cans (14.5 oz each) chicken broth
1/2 cup diced fully cooked ham
1/4 tsp pepper
1 cup half and half cream
In a large saucepan, bring water and salt to a boil. Add rice. Reduce heat; cover and simmer for 50-55 minutes or until tender. Remove from heat. Let stand for 10 minutes; drain and set aside.
In a soup kettle or Dutch oven, saute the onions, carrot and pecans in butter for 1-2 minutes. Stir in flour until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the ham, pepper and wild rice. Cover and simmer for 5 minutes or until carrots are tender.
Reduce heat. Add cream and heat through (do not boil).
Saturday, October 10, 2009
Easy Macaroni and Cheese
I woke up to snow on the ground this morning. October 10th and snow!! This is going to be one LONG winter.
As the weather cools off and the leaves change colors and fall to the ground, it makes me drawn to warm stews, casseroles, crock pot meals-foods that cook and simmer for an hour or more. It makes me feel warmer and it makes our house smell yummy with the aroma of dinner permeating the air.
I enjoy macaroni and cheese, made from scratch. I don't remember the last time I bought a box of mac and cheese at the store because I have found so many good from scratch recipes for it. Granted if you want dinner ready in 10-15 minutes you're out of luck, but if you want a hot, delicious casserole that's cheesy and filling, try this recipe. You won't be disappointed.
Easy Macaroni and Cheese From Midwest Living
1/4 cup butter
2 1/2 cup dried elbow macaroni
1 cup cubed cooked ham (optional, but delicious)
2 cups shredded sharp cheddar cheese or cubed American cheese (8 oz)
3 T flour
1/2 tsp salt
1/8 tsp ground pepper
4 cups milk
In a 2 to 3 quart saucepan, melt butter over medium heat. Pour 2 T of the butter into a 2 to 2 1/2 qt casserole or baking dish. Add dried macaroni; stir to coat with butter. Add ham if you like. Stir in cheese.
For sauce: Stir flour, salt and black pepper into the remaining 2 T butter in saucepan. Stir in milk. Cook and stir over medium heat until thickened and bubbly (mine didn't thicken up too much, but it turned out great anyway). Cook and stir for 1 minute more. Pour sauce over macaroni mixture.
Bake, covered, in a 325 degree oven 1 hour or until macaroni is tender and coated with sauce. Stir, let stand 10 minutes before serving.
As the weather cools off and the leaves change colors and fall to the ground, it makes me drawn to warm stews, casseroles, crock pot meals-foods that cook and simmer for an hour or more. It makes me feel warmer and it makes our house smell yummy with the aroma of dinner permeating the air.
I enjoy macaroni and cheese, made from scratch. I don't remember the last time I bought a box of mac and cheese at the store because I have found so many good from scratch recipes for it. Granted if you want dinner ready in 10-15 minutes you're out of luck, but if you want a hot, delicious casserole that's cheesy and filling, try this recipe. You won't be disappointed.
Easy Macaroni and Cheese From Midwest Living
1/4 cup butter
2 1/2 cup dried elbow macaroni
1 cup cubed cooked ham (optional, but delicious)
2 cups shredded sharp cheddar cheese or cubed American cheese (8 oz)
3 T flour
1/2 tsp salt
1/8 tsp ground pepper
4 cups milk
In a 2 to 3 quart saucepan, melt butter over medium heat. Pour 2 T of the butter into a 2 to 2 1/2 qt casserole or baking dish. Add dried macaroni; stir to coat with butter. Add ham if you like. Stir in cheese.
For sauce: Stir flour, salt and black pepper into the remaining 2 T butter in saucepan. Stir in milk. Cook and stir over medium heat until thickened and bubbly (mine didn't thicken up too much, but it turned out great anyway). Cook and stir for 1 minute more. Pour sauce over macaroni mixture.
Bake, covered, in a 325 degree oven 1 hour or until macaroni is tender and coated with sauce. Stir, let stand 10 minutes before serving.
Monday, January 5, 2009
Farmers' Casserole
This is an easy and delicious breakfast dish. I was looking for something different for breakfast one weekend besides the regular eggs and bacon and I found this recipe. It's quick to prepare and quick to disappear.
Farmer's Casserole From Better Homes and Gardens New Cookbook
3 cups frozen shredded has brown potatoes
3/4 c shredded cheese (Monterey Jack, Pepperjack or Cheddar)
1 c diced cooked ham
1/4 c sliced green onion
4 eggs, beaten
1 1/2 c milk
Coat a 2 qt square baking dish with nonstick cooking spray. Arrange hash browns evenly in dish. Sprinkle with cheese, ham and green onion.
In a medium bowl combine eggs, milk and 1/8 tsp salt and 1/8 tsp ground pepper. Pour egg mixture over layers in dish.
Bake, uncovered, in a 350 degree oven for 40 minutes or until a knife inserted near center comes out clean. Let stand 5 minutes before serving.
Farmer's Casserole From Better Homes and Gardens New Cookbook
3 cups frozen shredded has brown potatoes
3/4 c shredded cheese (Monterey Jack, Pepperjack or Cheddar)
1 c diced cooked ham
1/4 c sliced green onion
4 eggs, beaten
1 1/2 c milk
Coat a 2 qt square baking dish with nonstick cooking spray. Arrange hash browns evenly in dish. Sprinkle with cheese, ham and green onion.
In a medium bowl combine eggs, milk and 1/8 tsp salt and 1/8 tsp ground pepper. Pour egg mixture over layers in dish.
Bake, uncovered, in a 350 degree oven for 40 minutes or until a knife inserted near center comes out clean. Let stand 5 minutes before serving.
Sunday, May 25, 2008
Ham and Cheesy Potato Bake
This is a good comfort food recipe to use when you have some ham leftover. I made a ham roast one weekend and had enough left to make this. It makes quite a bit and we were able to get a number of lunches out of this too for the week.
Ham and Cheesy Potato Bake
1 pkg frozen hashbrowns
1 1/2 c sour cream
1 can cream of chicken soup
1 can cream of mushroom soup
1/4 c chopped onion
2 c shredded Cheddar Cheese
2 1/2 cups diced ham
Combine all ingredients; place in greased 9x13" pan. Bake at 350 for 1 hour. Note: may top with crushed corn flakes mixed with 4 T butter.
Ham and Cheesy Potato Bake
1 pkg frozen hashbrowns
1 1/2 c sour cream
1 can cream of chicken soup
1 can cream of mushroom soup
1/4 c chopped onion
2 c shredded Cheddar Cheese
2 1/2 cups diced ham
Combine all ingredients; place in greased 9x13" pan. Bake at 350 for 1 hour. Note: may top with crushed corn flakes mixed with 4 T butter.
Monday, February 4, 2008
Wisconsin's Best Scalloped Potatoes (with or without ham)
This is a recipe from grandma which I've made a few times. It doesn't call for ham, but it's a good way to use up leftover ham if you like it.
1/4 c butter
1/4 c flour
1 tsp salt
1/4 to 1/2 tsp pepper
2 cup milk
4 medium potatoes sliced about 1/8 inch thick
2/3 cup coarsely chopped onions
2 cups shredded cheddar cheese
1 1/2 cups or so of chopped ham, optional
Melt the butter in a 1 quart saucepan over medium low heat. Whisk in flour, salt and pepper, and cook, stirring 1 minute. Gradually add milk. Cook and stir until sauce is thickened, 3-4 minutes. Butter a shallow 2 quart baking dish. Cover the bottom with 1/4 c of sauce. Add layers of half each of potatoes, onions, remaining sauce and cheese (ham if using), repeat layers. Cover with foil and bake in 350 degree oven for about 1 hour and 15 minutes until the potatoes are tender. Remove foil and bake 5 minutes longer. These are very yummy and bake up nice and crunchy.
1/4 c butter
1/4 c flour
1 tsp salt
1/4 to 1/2 tsp pepper
2 cup milk
4 medium potatoes sliced about 1/8 inch thick
2/3 cup coarsely chopped onions
2 cups shredded cheddar cheese
1 1/2 cups or so of chopped ham, optional
Melt the butter in a 1 quart saucepan over medium low heat. Whisk in flour, salt and pepper, and cook, stirring 1 minute. Gradually add milk. Cook and stir until sauce is thickened, 3-4 minutes. Butter a shallow 2 quart baking dish. Cover the bottom with 1/4 c of sauce. Add layers of half each of potatoes, onions, remaining sauce and cheese (ham if using), repeat layers. Cover with foil and bake in 350 degree oven for about 1 hour and 15 minutes until the potatoes are tender. Remove foil and bake 5 minutes longer. These are very yummy and bake up nice and crunchy.
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