Bean Soup with Ham

Do you remember Bill Knapp's Restaurant?  I sure do... My husband and I always loved going there.  I have fond memories of going there as a child, working there as a waitress just out of high school, and going there for dinner while I was in labor with my first child (hey, a girl has to eat!).  Here is a recipe that my sister and I came up with that rivals Bill Knapp's bean soup.  If you remember that soup and miss it, well be sure to make this one and enjoy your trip down memory lane...

Ingredients:
1 pkg. dry Northern beans
8 C. cold water
1/2 tsp. salt
1 C. carrots, diced
1 C. celery, diced
1 medium onion, diced
1 tsp. garlic, minced
1 tsp. dry mustard powder
2 bay leaves
2 C. ham, diced
1/2 tsp. ground white pepper

Rinse beans thoroughly, removing any stones or bad beans.  Place water in a large stockpot and bring to a boil over high heat.  Add salt and beans and cover with lid.  Remove from heat and let stand for 1 hour.  Return to high heat and add remaining ingredients, except ham.  Bring to a boil and cook for 2 hours, or until beans are tender.

Stir in ham and simmer for 30 more minutes.  At this point the soup should have thickened a bit.  Add more white pepper and salt as needed.  Remove that bay leaves before serving. This recipe serves 8-10.

Sunday Beef Stew

Ingredients:
2 pounds lean beef (preferably tenderloin) cubed
2 Tbsp. Olive oil
2 Tbsp. butter
4 cups beef broth
1 Tbsp. Worcestershire sauce
1 clove garlic, peeled
2 bay leaves
1 pkg. Lipton beefy onion soup mix
1 medium onion, diced
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. paprika
3 large carrots, sliced
3 ribs celery, chopped
1 sm. can sliced mushrooms
2 Tbsp. cornstarch
1/4 cup water

Lightly dredge beef in flour, shake off excess. Heat oil and butter in Dutch oven. Add beef, sear quickly browning on all sides. Remove from pan and set aside. Add onions and small amount of beef broth to deglaze pan. Add celery, carrot and garlic. Saute 2 minutes and add remaining ingredients. Bring to a boil and then cover and cook on medium low until veggies are crisp tender. Remove 2 cups broth, mix water and cornstarch until smooth then add to reserved broth, stirring quickly. Return broth and meat to pot. Simmer until slightly thickened. Served with crispy French bread.

Chicken 'N Dumplings

Stock Ingredients:
1 large fryer chicken, cut up or 10 chicken thighs with skin
1 celery stalk, cut into large pieces
1 carrot, cut into large pieces
1 1/2 tsp. salt
1/2 to 1 tsp. pepper
Water

Soup Ingredients:
2 Tbsp. Olive oil
2 carrots, peeled and diced
2 celery stalks, diced
1 medium onion, diced
1 tsp. chicken bouillon granules
4 Tbsp. butter
1/4 cup flour
Reserved broth
1 32 oz. box chicken broth
salt
pepper
1 tsp. fresh thyme

Dumpling Ingredients:
2 cups Bisquick mix
2/3 cup milk

1. Combine stock ingredients in Dutch oven; add enough water to cover chicken. Bring to a boil; reduce heat, cover and simmer for 2 hours or until chicken is done.
2. Remove chicken and let stand until cool enough to handle. Remove skin from chicken and tear away meat from bones, set aside. Strain broth and return to dutch oven.
3. Add Olive oil to Dutch oven and saute carrots, celery and onion until tender. Add salt and pepper.
4. In separate pan melt butter, add flour and stir quickly. Add 1/2 reserved broth slowly, stirring constantly. Add to carrot mixture, stirring. Add remaining broth, chicken bouillon, and thyme. Cover and simmer for 1 hour.
5. Mix together dumpling ingredients and add by tablespoonful into pot. Simmer for 10 minutes uncovered, cover and simmer for 10 more minutes. Serve immediately. Yield 6 servings

Sweet Honey Cornbread

This cornbread is so sweet and moist it goes perfectly alongside a bowl of chili, or on its own. This recipe was given to me a long time ago and it still has a place right in the front of the bread section of my personal recipe book. Prepare to become addicted.  NOTE: Can be made gluten free by using Tom Sawyer flour blend.

Ingredients:
1/2 cup cornmeal
1 1/2 cups flour (use GF flour if preferred)
2/3 cup sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/3 cup vegetable oil
3 Tbsp. melted butter
1 Tbsp. honey
2 eggs, beaten
1 1/4 cups milk

Preheat oven to 350 degrees. Combine dry ingredients in a medium bowl; add liquid ingredients and stir until blended and moist. Pour into a greased 8 inch baking pan. Bake for 30-35 minutes or until lightly golden brown. Serve with honey butter.

Honey Butter:
Whip 1/2 cup softened butter with 2 Tbsp honey

Creamy Chicken and Noodle Casserole

I came across this recipe one day while trying to decide what I could do with leftover chicken and a box of Rotini pasta. I altered it a bit to suit my tastes and I love to make this dish on a cold day, it is creamy and full of flavor. Many thanks to Stephanie for this keeper.

Ingredients:
8 oz. Rotini pasta, cooked and drained
1/2 cup butter
1/2 cup flour
1 can chicken broth
1 cup milk
2 cups cooked chicken, cut up
1/2 cup frozen peas
4 Tbsp. Parmesan cheese
1/4 tsp. salt
1/4 tsp. pepper

Preheat oven to 350 degrees. Melt butter in a large saucepan over medium heat; whisk in flour and stir for 1 minute. Gradually add broth, milk, salt and pepper; stirring constantly until sauce thickens. Remove from heat and stir in chicken and peas. Combine chicken mixture with noodles in a greased 2 quart casserole dish. Sprinkle with Parmesan cheese. Cover and bake for 25 minutes or until bubbly.

Baked Zucchini AuGratin

This gives comfort food a whole new meaning. All I can say is yummy...

Ingredients:
3 medium zucchini, halved and sliced
1 small onion, chopped and sauteed until soft
1/2 stick butter, melted
3 cups Mozzarella cheese
1/2 cup plain dry breadcrumbs
3/4 cup Parmesan cheese

Preheat oven to 350 degrees. Lightly grease 2 quart casserole dish. Layer zucchini and onions in the dish, drizzle with 2 Tbsp. butter. Mix in 1 cup Mozzarella cheese and 1/4 cup Parmesan cheese. Top with remaining Mozzarella cheese. Combine remaining ingredients and crumble over top. Bake for 40 minutes or until golden brown and bubbly.