Senate Bean Soup

I altered this recipe that I found to fit with the way that I cook. (I didn't want to use dry beans and ham with the bone in.) The recipe below is listed the way I made it and turned out really yummy!

Ingredients

4 small/medium russet potatoes, peeled and diced

1 tsp. kosher salt

2 cans great northern beans

1/2 pound ham (diced)

1/2 cup milk

2 tablespoons unsalted butter

1 large onion, diced

2 stalk celery, diced

2 cloves garlic, diced

1/4 cup chopped fresh parsley

Freshly ground pepper

Directions

Bring water (maybe 10 cups? I just guessed here) salt, and potatoes to a boil in a large pan over medium-high heat, then add beans, ham and milk and reduce the heat and simmer until the potato is fork-tender, 20 to 25 minutes.

Melt the butter in a large skillet over medium heat. Add the onion, celery, garlic and parsley and cook until the vegetables are translucent, 7 to 10 minutes. Add the vegetable mixture to the soup, reduce the heat to low and cook, adding up to 2 more cups water if the soup is too thick. Season with salt and pepper.

Ham and Broccoli Pinwheels

These turned out really yummy and they look great! BUT they take a lot of time to make. (More time than cinnamon rolls, which take a lot of time in my opinion.) They had great flavor, but not something I would want to take the time to make every couple of weeks. 


Found this recipe HERE.

1 roll recipe that makes 12-15 rolls.  (Use Butter Roll recipe, below)
Fresh Broccoli 
2 C. Diced Ham
5-6 Green Onions, sliced
2 Cloves Garlic, pressed
1 T. Olive Oil
Salt Pepper
Parmesan Cheese (about 4 oz.)  
1 8oz. Pkg. Cream Cheese, at room temperature
1/4 C. Butter, at room temperature

Make your bread dough.  Heat oven to 350 degrees.  Roll it out on a lightly floured surface into a large rectangle like you would for cinnamon rolls.  Using a hand mixer, whip together the cream cheese and butter.  Spread evenly over top of dough.  Chop broccoli pretty fine until you have about 2-2 1/2 cups.  Heat oil in a large skillet and add garlic.  Saute at medium heat 1-2 minutes then add broccoli, ham, green onions and salt/pepper.  Saute about 3 minutes until broccoli begins to get a little soft.  Spread evenly over the cream cheese.  Sprinkle parmesan cheese over top and roll up.  Cut into pinwheels using a sharp knife or dental floss like you would cut cinnamon rolls.  Place on a large cookie sheet sprayed with non-stick cooking spray. Place these apart from each other so they aren't touching when they bake, kind of like when you make cookies.  Sprinkle more parmesan cheese over top of each pinwheel.  Bake for 15-20 minutes until edges are golden brown.

Butter Rolls

2 3/4 C. Flour

2 tsp. Active Dry Yeast

2 T. Sugar

1 tsp. Salt

1/4 C. Warm Water

1 Egg

7/8 C. Milk

1/4 C. Melted Butter or Margarine

In a large bowl, combine sugar and warm water. Sprinkle yeast over the top, allow to soften. Add salt and egg and then the flour stirring well with spoon until well mixed. (May need a little extra flour to make it workable and not too sticky.)

If you are baking as regular rolls:

In a large bowl, combine sugar and warm water. Sprinkle yeast over the top, allow to soften. Add salt and egg and then the flour stirring well with spoon until well mixed. Then turn it out onto a floured counter and shape however you want.  Put the rolls onto a greased pan and Bake at 350 degrees for 15-18 minutes (until they are lightly browned on top).  Take them out of the oven and brush tops with butter.  Makes 12 rolls. 

Ham n Cheese Pasta

8 ounces pasta (bow tie, elbow, flower, etc.)
1/4 cup butter
1 clove garlic, minced
1/4 cup all-purpose flour
1/8 teaspoon ground black pepper
2 cups milk
1/2 teaspoon prepared mustard
2 1/2 cups shredded Colby cheese
4 ounces cooked ham, diced
1/4 cup grated Parmesan cheese

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Preheat oven to 350 degrees F (175 degrees C).
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Bring a large pot of water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

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In a large saucepan over medium heat, melt butter. Saute garlic 30 seconds. Whisk in flour and pepper. Cook and stir until smooth. Pour in milk, a little at a time, stirring constantly. (Don't let it burn!) Bring to a boil for 1 minute. Stir in mustard and Colby. Continue to cook, stirring occasionally, until cheese is melted. Remove from heat and stir in pasta and ham.
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Pour into a 2 quart baking dish. Sprinkle with Parmesan.

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Bake 20 to 25 minutes, until bubbly and golden.