Ham Bone Soup

This is my favorite Ham Bone Soup that I have tried yet.  The flavor is great and it really is a low maintenance soup, especially if you have a food processor.  You can cook it on the stove top or in the crock pot, and it turns out great either way. If you really are a big fan of ham, you  may want to save some chopped ham and add that to the soup in addition to the meat that falls off the bone.  (If you are wondering, use the ham bone leftover from cooking a spiral ham, once all the rest of the meat is gone.)

My kids (and husband) all loved this.  It is perfect on a really cold day and it makes a TON.  So, feel free to freeze the leftovers if needed.

1 meaty ham bone
1 parsnip, chopped (looks like a big, white carrot)
4 carrots, chopped
3 stalks celery, chopped
1-2 onions (whatever your taste preference), chopped
2 sweet potatoes (not yams. Light brown skin, white flesh), peeled and chopped
2 cans white beans (navy, great northern or cannelloni)
1 can chopped tomatoes (I never use this)
4 cups water
4 cups chicken broth
1/2 tsp. sage
1/2 tsp. marjoram
1/2 tsp. thyme
1/4 tsp. rosemary
1 tsp. salt (or to taste)
1/4 tsp. pepper (or to taste)

Combine everything in a pot over medium heat.  Bring to a boil, reduce heat and simmer 2 hours, stirring occasionally.  Before serving, help the rest of the meat fall off the bone.

OR: Combine everything in the crock pot.  Cook on low 4 to 6 hours, stirring occasionally.

Chicken with Ham and Cheese

4 small chicken breasts, skinned and boned
flour seasoned with salt and pepper
1/4 c. butter
3-4 leaves fresh sage
4 thin slices prosciutto or cooked ham, cut in half
1/2 c. freshly grated Parmesan or Romano

Cut each breast in half lengthwise to make 2 flat fillets of approximately the same thickness. Dredge the chicken in the flour and shake off the excess.
Preheat broiler. Heat the butter in a large heavy frying pan or skillet with the sage leaves. Add the chicken in one layer, and cook over low to moderate heat until golden brown on both sides, turning as necessary.
Remove the chicken from the heat and arrange on a broiling pan. Place one piece of ham on each chicken fillet, and top with the grated Parmesan or Romano. Broil for 3-4 minutes or until the cheese has melted.

Easy Omelet

Lindsay Walden
6 eggs
Salt & Pepper
1-2 tablespoons milk
Ham
Veggies
Cheese

In small bowl, mix 6 eggs with fork. Salt and pepper and add small milk. Grease large non-stick skillet and turn to medium. In meantime; chop ham, cheese (any type), veggies (i.e. mushrooms, green pepper, onion, asparagus, tomatoes, etc.)

Pour in egg mixture and cover with lid for about 2-4 minutes. When you can see egg has almost cooked completely, add meat, cheese, and vegetables. Cook until cheese is melted and veggies are warm. Then fold over.

Chicken Cordon Bleu

Lindsay Walden
4 chicken breasts
Swiss cheese
4 slices Oscar Meyer Smoked Ham
1 can Cream of Chicken
1 can milk (use cream of chicken can)
1 egg
Shake and Bake

Split chicken in half, crosswise, when partially frozen. Tenderize between wax paper. Place 1 folded slice of ham between each slice of chicken. Place 1 slice of Swiss cheese on top. Dip in egg. Dip in shake and bake. Fold over and place tooth picks to hold together. Bake on foiled cookie sheet at 350˚F for 40 minutes. Check chicken with knife until chicken is no longer pink and juices run clear.
Sauce
On warm / low, whisk 1 can of cream of chicken and 1 can milk. Don’t curdle. Drizzle over chicken and pour over potatoes for gravy.