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.
Bacon, Egg, Cheese and Spinach Casserole 6 cups bread, cut into 1 inch cubes, crust on (I used Udi’s) 2 cups cheese (I used cheddar but also great with pepper jack or fontina) 1 onion, diced 1 cup chopped spinach 4-5 slices bacon, cooked crisp and chopped (or use sausage/ham) 10 eggs 2 1/2 cups milk 1/2 cup half and half 3/4 tsp. kosher salt
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.