Ham and Split Pea Soup: canola oil 1 large onion, chopped 2 celery stalks, chopped 2 carrots, chopped 1 meaty ham bone 3 cups dry green or yellow dried split peas a handful (a cup or two) small red or yellow-skinned potatoes, quartered a few sprigs of thyme 8 cups chicken stock black pepper In a large pot, heat a generous drizzle of oil and saute the onion, celery and carrots. Add the ham bone, split peas, potatoes, thyme and stock and simmer. Cook an hour.
THM Breakfast casserole (S) 1/4c. Half and half 14 eggs 2c. Chopped Spinach 1lb. Sausage, fried 1c. Sour cream 1c. Cottage cheese 2c. Cheddar cheese Sliced mushrooms Peppers and onions Bacon I fried the peppers, onions and mushrooms with my sausage. Whip eggs with remaining ingred. And sausage mixture. Pour into greased 9x13. Bake at 350 for 1 hr.
Ham and Cheese Egg Casserole 10 eggs 1 cup cottage cheese 1 cup ham (diced) 1 cup cheddar cheese (grated) 1/4 cup jalapeno peppers (sliced) 2 green onions (chopped) salt and pepper to taste 1. Mix everything in a bowl. 2. Pour into an 8 inch square baking pan. 3. Bake in a preheated 375F oven until the eggs are firmly set and golden brown on top, about 25-35 minutes.