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

Crunchy Cabbage Salad

Salad Ingredients:
2 Tbsp. toasted sesame seeds
1/2 cup slivered almonds
1 pkg. chicken Ramen Noodles, crushed
1/2 head of green cabbage, thinly sliced
5 green onions, chopped

Dressing Ingredients:
2 Tbsp. sugar
1 pkg. chicken flavor Ramen Noodle seasoning packet
1/2 cup vegetable oil
3 Tbsp. white vinegar
1/2 tsp. black pepper
1/4 tsp. ground ginger
1/2 tsp. salt


Add green onions to cabbage. Shortly before serving, add remaining ingredients. Toss with dressing and serve immediately. This salad does not keep well.