Recipe For Leftover Ham Soup

The residues are increasingly popular as the economy sinks. Even in my house where we used to throw dinner almost every night we have to keep anything and get one way or another. Sometimes I experiment with the remains and eventually need to throw it away, but sometimes experiment with them and finally create a wonderful meal, we can not wait to have the remains back. This recipe that I threw together was just a ham and beans> Soup that my family loves.

I have a pork roast that night was smothered in barbecue sauce. I do not think we had much left, but unfortunately in the end we still had the left half of the roast. Since I am not a big fan of something only to waste, I've thrown in my Crock-Pot thought I'd do with him the next day.

We went to bed, and when we got home the morning the smell of the ham was gone and the smell is just fabulous. After breakfast, I decided it was timeto start anything with it, so I moved to cool the pot from the pot and some ingredients can be extracted as follows.

Ham and bean soup
1 C. Beans (but I gave the fleet north and a few others)
1 tsp. Pepper
1 ½ tsp. Salt
2 bouillon cubes dried ham
½ tsp. Liquid smoke

I have moved then cut the remaining diced ham and disposal of the remaining fat. Place the ham with all the otherThe ingredients in the pan pot and cook on low for about 8 hours. I made some simple breadsticks to go with him and together they made a fantastic dinner. Now my family can not wait until I make this recipe for leftovers.

Memphoodian Ep. 16 - Soupa Chicken

Soup is always warm and comforting, especially when it comes in bag precooked!



http://www.youtube.com/watch?v=px585L6sNv0&hl=en

Cachitos De Jamon and Chicharrones

Delicious homemade ham wraps, with a slight sweet flavor dough, in the best style of any Venezuelan bakery.

Ingredients

1 pound of wheat flour

1/2 teaspoon salt

1/8 pound sugar

1/16 pound of fresh yeast

1/8 pound of butter

1 teaspoons essence of cheddar cheese
1 egg

Fill:

1/2 pound of ham sliced thinly sliced

1/3 pound of bacon slice thinly sliced

Butter

2 beaten eggs

Preparation.

In an inn place the flour in the form of crown, in the center, add the salt, sugar, yeast and butter, mix with your hands, and add the warm water gradually, mixing go, add the essence of cheese and continue kneading by about 10 minutes, or until you have a smooth, elastic mass. Let stand covered with a clean, damp cloth.

Apart in a bowl mix the ham, bacon and butter, if necessary add a pinch salt. Book cooled.

Once past at least thirty minutes, take the dough and draw gas, whisk again and cut pieces of about 50 grams each, Stretch using a roller with triangular shape placing triangles in a greased surface.

When all the triangles are stretched to begin arming. Start by placing in the wide triangle a little filling, closing well plugging and filling goal tips inward roll surplus with the tip of the triangle of caring in roll well. Give crescent shape and place on a greased tray. Once are all armed, lead without turning on the oven to grow once double its original size, paint with beaten egg very well, leading to the oven at 350 degrees until golden brown.

Pig

2 pounds of chopped bacon in boxes approximately 1/2 inch

Salt

Preparation

In a cauldron very hot, add the bacon and cook until it loses all the fat, once this is done, remove the greaves, let them cool, and add salt.

Smashing Mailboxes

So what do you want to do today? ( Older Footage we never edited til now )



http://www.youtube.com/watch?v=bHnl5-v_7Xs&hl=en

Layla loves Broccoli Cheese Soup!

Layla at Texas Children's Hospital enjoying her favorite! Broccoli Cheese Soup from Jason's Deli!



http://www.youtube.com/watch?v=CAIwjNPLF5Q&hl=en

Breakfast And-Or Brunch Recipes (Suitable For Diabetics, Too!)

If you are tired of the same old thing for breakfast, here are some new ideas for you. Planning a brunch and want something different than the usual? These recipes are for you, too. Pork and apple breakfast sausage is a unique twist on sausage. Since this sausage is made from the pork tenderloin, you are eliminating almost all of the fat. Sausage as a healthy choice; what a concept! Give this recipe a try. You, your family, and brunch guest will be glad you did.

PORK AND APPLE BREAKFAST SAUSAGES

1 lb pork tenderloin, cut into chunks

1/2 medium to large apple, peeled and cut into chunks

3/4 tsp poultry seasoning

1/2 tsp paprika

1/4 tsp salt

Put the pork, apple and spices into the bowl of a food processor fitted with a metal blade. Process about 1 minute until finely chopped. Wash hands thoroughly then using hands shape the mixture into 24 patties. Coat tops lightly with vegetable oil spray. Heat a nonstick skillet over medium-high heat. Place patties, sprayed side down, in pan. Cook approximately 5 minutes, turning as needed, until brown and no pink remains. Reduce heat if the patties start to brown too quickly.

This makes 8 servings of 3 patties each. Per serving: 73 calories, 1 g carbs, 12 g protein

After cooking, patties may be kept in refrigerator in a resealable plastic freezer bag for up to 4 days or in the freezer for up to 6 weeks. To reheat, place on a microwave-safe plate, cover loosely with waxed paper or paper towel. Microwave on medium power for 1 minute or until heated through. NOTE: I found this recipe in a Diabetes Cookbook from Prevention Magazine.

Easy Cinnamon Spread is perfect on bagels, toast, or crackers. It is simple to make and all ages enjoy it.

EASY CINNAMON SPREAD

1/4 cup softened butter or margarine

1/4 cup packed brown sugar OR 2 tbsp Splenda Brown Sugar Blend

1 tsp ground cinnamon

1/4 tsp ground nutmeg

Combine all ingredients in a small mixing bowl.

For a quick and easy "French toast" spread this mixture on whole-wheat toast or mini whole-wheat bagel halves.

Cheesy Ham Nuggets are a great bite-sized food that is great on a buffet table. It seems that children always enjoy hand foods so if you have a picky eater at home, maybe this is a way to get them to eat something besides cereal for breakfast.

CHEESY HAM NUGGETS

2 tbsp butter, softened

1 cup shredded low-fat cheddar cheese

1/2 cup flour

1/2 tsp paprika

2 tbsp water

dash of salt

1 lb cooked ham, cut into 20 cubes

Combine the butter, cheese, flour, paprika, water and salt; mix well with a fork. Shape a thin layer of cheese mixture around each ham cube. Place on a greased cookie sheet. Bake at 400 degrees for 15 minutes or until lightly browned.

Chopped Egg Casserole is not your usual egg casserole. This dish uses chopped boiled eggs, rice, tomatoes, Mexican cheese, etc. This is another surprise dish for your family and friends.

CHOPPED EGG CASSEROLE

1 1/2 cups sliced celery

1 cup diced bell pepper

1 medium sweet onion, sliced thin

1 tbsp unsalted butter

1 tbsp flour

1 tsp garlic salt

1 can (16 oz) Mexican-style diced tomatoes with juice

dash of hot sauce

6 hard-boiled eggs, chopped

2 cups brown rice, cooked

3/4 cup low-fat shredded Mexican-blend cheese

Preheat oven to 350 degrees. Spray a 2-quart casserole dish with non-stick cooking spray. In a large saucepan, melt butter and saute celery, onion, and pepper until tender. Add flour and garlic salt, stirring to blend well. Stir in tomatoes and hot sauce. Bring mixture to a boil, reduce heat and simmer 10 minutes, stirring occasionally, until mixture is thick and bubbly. Carefully, stir in eggs. Spoon rice into the bottom of the prepared casserole dish. Pour egg mixture over the rice. Bake 25 to 30 minutes, until thoroughly heated. Top with the shredded cheese and bake about 5 minutes until cheese is melted.

Enjoy!

I Shall Eat and Cook

Food strengthens and energizes body and spirit. It is a need not just for the moment, but even the memories of food eaten with kindred spirits of the past, keep our hearts attuned with the world. Food nourishes and helps everyone see a brighter place.

Check out these words:

1. Marinades - Consists of liquid ingredients in a solution with seasoning and herbs. The ingredients is allowed to soak. Spices and seasoning are used to pickle meat or fish; uses salt, water, and other liquid

2. Barbeque - Here is a grilling station or an outdoor meal. Barbecue is anything cooked over an open fire; a barbeque party

3. Rub - Herbs and spices flavored powder/salt blend are in a mix and stuffed in a surface of meat.

4. Stew - Stew is food cooked in slow boiling.

5. Casserole - A casserole is a saucepan. It is also a recipe filled with meat, cheese, or vegetable.

6. Tabbouleh - In this recipe, parsley is the essential ingredient. Tabbouleh is a toss of crushed wheat, tomatoes, lemon juice, olive oil, mint and parsley.

Recipe sample from Cook Magazine 2002

1. Cook the bulghur wheat or couscous by adding 1 cup boiling water. Set aside.
2. Mince the parsley, mint leaves and lemon peel.
3. Dice the tomatoes. Scoop out the seeds first.
4. Toss in the minced leaves, tomatoes and couscous.
5. Make the dressing by shaking the lemon juice, salt, olive oil, and pepper together in a glass jar. Toss the dressing in with the salad. Chill well before serving.

7. Dressing - Salad dressing: French, Thousand Island, Blue Cheese, Ceasar Salad; seasoning or sauce

8. SPAM - A slice/shoulder of pork and ham meat

Sample recipe (my own invented recipe)

Fry sliced ham. Set aside.
Mix in pan 1 cup water and 1/2 cup brown sugar.
Boil sauce for a few minutes. Add bits of pineapple or apple.
Lay on Pyrex dish the cooked spam, then add sauce. Serve.

9. Chocolate - The Story of Chocolate - The Daily Tribune article

The story of chocolate began in 600 AD in the jungles of the Yucatan, where the Mayans established the earliest the earliest known plantation for growing cocoa trees which produce cocoa leaves. The cocoa tree's botanical name "theorama cacoa" was translated from the Greek "theorama," meaning food of the gods. The cocoa is the seed for which chocolates are made. Candy made of chocolate. Rfm.

10. Souffle - A frothy baked dish made by folding in beaten white egg and other ingredients. Poof! A chocolate souffle!

Happy eating!

Rose Flores Martinez
Ishallwrite
Rosevoc2

How to baker Potato Soup

It's all QUICK -N-EASY! Please RATE & COMMENT. 4cups of ham broth, ham bone,season- salt,pepper,garlic and parsley, 1 large chopped onion, 4 large potatoes cubed, 1/2 cup of butter, 1 1/2 Cups of ham, 1 1/2 cups of milk, 1 packet of Roasted Garlic Instant Potatoes"Betty Crooker" 1 1/2 of cubed Velvetta Cheese, crush bacon for the top



http://www.youtube.com/watch?v=9Dm-guXLA6g&hl=en

How to reach flowering pea soup injury.

It is an easy, inexpensive and delicious one hour soup that is perfect cooked with leftover ham. If you like peas and beans then you will love this healthy soup.



http://www.youtube.com/watch?v=LJOB5p52yoc&hl=en

Colonel Ben Skarden '38 and his arresting Clemson Ring story

During the months that followed the fall of Bataan to Japanese Army Troops [WWII] and the subsequent imprisonment of captured American troops at the large POW camp at Cabanatuan in Central Luzon (the main island of the Philippines), the physical condition of many POWs deteriorated. Hundreds died from lack of sufficient food, medicine and medical care. At this time, I was fortunate to have teamed up with two fellow officers who were Clemson graduates: Henry Leitner 37 and Otis Morgan 38. As conditions worsened, I became a victim of beriberi, malaria, diarrhea, and an eye infection. I had no appetite, and I could hardly swallow. Henry and Otis took turns spoon-feeding me, cleaning my eyes, carrying me piggyback to an open latrine, washing me and carrying me back to our nipa shack. Most of our personal possessions had disappeared; however, I had managed to keep my Clemson class ring hidden. Otis, who worked on the farm as an in-charge (an American who could understand enough Japanese to pass on the instructions to the POW work details), let it be known that he knew of a gold ring available for trade to the Japanese for food. A deal was made, and one evening Otis came in from the farm with a small can of potted ham and a live pullet-sized chicken. Henry borrowed a tin pail, built a fire and boiled the chicken. They fed me hot chicken soup, chicken with rice and rice with chicken. Nothing was left except the bones, which by that time, were gleaming white. They broke the bones ...



http://www.youtube.com/watch?v=Uc678BqvSYs&hl=en

A List of Nutrisystem Flex Meals - A Sample Menu

I've been getting a lot of questions about the Nutrisystem flex meals.  There's a lot to like about this program because it allows you to take two days off each week. And, it's about $100 cheaper than the regular women's program.  But, there's some misconceptions about the food which I'll address in the following article.

The Food Really Isn't Any Different.  You're Just Getting Less Of It: There are no "special foods" for the Nutrisystem flex plan.  But, you are getting enough meals to eat five times per day for 20 days rather than for 28 days.  So, when they ship your order, less food will be in the box since you are taking eight days off per month.  But, the choices for breakfast, lunch, dinner, snacks, and desserts remain the same. You can still chose any foods you like off the menu. You'll just be choosing for 20 days rather than for 28.  I'll go over a sampling of the foods below.

Sample Nutrisystem Flex Menu:  When you order any Nutrisystem package, you're given the choice to go with a sampling of the most popular items ("order favorites") or you can hand pick your own ("chose your menu")  Below are items from the order favorites.  But, the entire lot of food choices is available if you want to hand pick your foods.  There is no additional cost for this. The base price of both of these is about $234 (and that is before coupons, specials, or incentives, which usually bring this down even more.)

Breakfast Menu Sample:

apple scone

blueberry muffin

granola bar (chocolate chip is often included)

cereal (often included is granola, Nutricinnamon Squares (like Life cereal), Nutriflakes (like frosted or corn flakes), and NutriCrunch (like captain crunch but much less sweet), and

scrambled eggs (veggie and cheddar).

Sample Lunch Menu

soups (example beans and ham, minestrone, pasta with beef)

fettuccine alfredo

cheese tortellini (very good)

chicken salad

cheesy potatoes

chocolate peanut butter or fudge bar (also very good)

Dinner Sample Menu:

raviolis (spinach and meat or tomato basil (a few of my favorites)

macaroni and cheese

chili

pizza (flat bread or thick crust - both are pretty good, but I actually prefer the flat bread)

two types of lasagna (one vegetable option)

chicken Parmesan

pot roast

Dessert And Snack Choices:

dessert bars: (chocolate and peanut butter, chocolate crunch, chocolate caramel - all pretty good)

cookies (peanut butter, oatmeal raisin, macadamia nut, chocolate chip, white chocolate, almond)

pretzels

chips.

As you can see, there are some pretty good offerings here, but again, this is the popular choice package.  There are some really good choices left out here (like the tacos, the bisotti, the lemon squares, the chocolate pound cake, etc.)  Basically, in the favorites package that you giving you what most people like the best, but you aren't bound to these.  As I said before, you can hand chose your foods using "chose your menu" if you like which gives you the option to only get the foods that you like in the flavors that you prefer.

Leftover Ham - 10 Ways to Use it Up

Here are 10 wonderful ways to use up that leftover ham.

1. Chop some up and add it to scrambled eggs, an omelet, or frittata.

2. Make ham quiche. Put chopped ham in a greased pie pan. Sprinkle with shredded cheese and any other leftover vegetables you want to add. Mix together 3 beaten eggs, 3/4 cup of baking mix, and 1 - 1/2 cups of milk and pour over the ham mixture. Bake at 400 degrees for 30 minutes or until top is dry and lightly brown.

3. Ham strata is also an excellent way to use up leftover bread. Layer cubed bread in a greased 9x13 inch pan. Put in a layer of cubed ham and shredded cheese. Put more bread cubes on top. Add sauteed chopped onion or green pepper if desired. Sprinkle with more cheese. Beat 6 eggs and 3 cups of milk together and pour over all. Refrigerate for a couple hours or overnight. Bake for 45 - 60 minutes at 350 degrees or until knife comes out clean and top is lightly browned.

4. Fry up some ham slices to serve with French toast or fried eggs.

5. Of course, you can always make ham club sandwiches or grilled ham and cheese.

6. If you have a party coming up, make a bread bowl dip and substitute ham instead of corned beef. It's just as tasty! For some recipes, see the resource links below.

7. Add chopped ham to macaroni and cheese. My kids love this! And they don't seem to mind if I throw in some leftover vegetables as well. Broccoli works particularly well.

8. Top some Triscuit crackers with a little ham and cheese, then toast in the toaster oven for a tasty snack.

9. Add to au gratin potatoes made from a package mix. I also like to add leftover spinach and extra potatoes to this. And I hardly have any leftovers.

10. Make some soup using the ham bone for flavoring and adding some of the chopped ham. Some good choices are split pea soup, bean soup, or lentil soup. See the resource links below for some good recipe ideas.

Artichokes Star in Salads, Soups and Appetizers

Fresh, canned or frozen, artichokes are one of my favorite vegetables. A big fresh artichoke, steamed and served with lemon juice, stands on its own as a starter course. Far more often, I'll just open a jar of marinated artichokes and use them to dress up a tossed salad. Here are some of my favorite recipes that feature artichokes.

Artichoke-Wild Rice Salad

1 16-ounce can black beans, drained and rinsed

2 cups cooked wild rice

2 6-ounce jars of marinated artichoke hearts, drained

1 red bell pepper, chopped

1 small sweet onion, chopped

1/2 cup chopped cilantro or flat parsley

1 teaspoon chile powder

pinch cayenne, to taste

1/4 rice vinegar

1/2 cup yogurt

Combine all ingredients and chill.

4-6 servings

Spinach-Artichoke Dip or Dressing

1 10-ounce bag baby spinach leaves

2 garlic cloves, minced

1 can white beans, drained

1 bunch green onions, sliced (white part)

1/4 cup fresh basil leaves, chopped

pinch cayenne, to taste

juice of one lemon

2 6-ounce jars marinated artichoke hearts, drained and chopped fine

Place all ingredients except the artichokes in a blender or food processor and puree until smooth. Put the puree in a serving bowl and stir in the chopped artichoke hearts. Serve it with your favorite vegetable dippers or use it to dress a tossed salad.

Yield: About 3 cups

Artichoke-Chick Pea Soup

2 onions, chopped

4 cloves garlic, minced

6 cups bouillon

1 teaspoon ground coriander

pinch cayenne, or to taste

2 cups tomato sauce

2 16-ounce cans artichoke hearts

1 16-ounce can chick peas

1/2 cup chopped flat parsley

Freshly ground black pepper

Lemon wedges

Bring the onions, garlic, bouillon, spices and tomato sauce to a boil in a large pot. Reduce the heat and simmer 20 minutes or until the vegetables are softened. Stir in the artichokes, chick peas and parsley and simmer 2-3 minutes. Serve with lemon wedges and ground pepper to taste.

4-6 servings

Ham Soup Recipes - 5 Delicious Ways To Use That Hambone

Do you have a ham bone in your freezer but you're not sure what to do with it? Here's a fun assortment of five recipes with crock pot and stovetop instructions. These range from the traditional split pea to the creative wild rice and ham chowder.

Lentil Soup

Prep time: 15 minutes Cook time: see below

Pams-hams bone

½ pound dried lentils

6 cups water

1 small onion, chopped

2 cloves garlic, minced

1 small can V8 juice

¼ cup oil

1 t. basil (optional)

salt and pepper to taste

Rinse lentils thoroughly. Combine all ingredients.

In crock pot, cook on low 8-10 hours, Remove bone from soup. Cut up ham, return chopped ham to soup

On stove top: Combine ingredients and bring to a boil. Then cover and simmer for 2 hours or until beans are tender. Remove bone from soup. Cut up ham, return chopped ham to soup

Split Pea Soup or Navy Bean Soup

Prep time: 15 minutes Cook time: see below

Pams-hams bone

2 cups dried split peas or dried navy beans

6 cups water

2 chopped carrots

1 large onion, chopped

1 t. thyme (optional)

1 t. basil (optional)

salt and pepper to taste

Rinse peas thoroughly. Combine all ingredients

Recommended: In crock pot, cook on low 8-10 hours. Remove bone from soup. Cut up ham, return chopped ham to soup.

On stove top:

Soak beans overnight with ¼ t. baking soda if possible.

Combine ingredients and bring to a boil.

Then cover and simmer for 2 hours or until beans are tender.

Remove bone from soup.

Cut up ham, return chopped ham to soup

Mixed Bean Soup

Prep time: 15 minutes Cook time: see below

Pams-hams bone

1 pound dried mixed beans

1 can crushed tomatoes

1 large onion, chopped

4 cups of water

2 stalks celery - chopped

2 carrots – chopped

3 cloves garlic

1 t. basil (optional)

salt and pepper to taste

Rinse beans thoroughly. Combine all ingredients

Recommended: In crock pot, cook on low 8-10 hours. Remove bone from soup. Cut up ham, return chopped ham to soup.

On stove top: Soak beans overnight with ¼ t. baking soda if possible. Combine ingredients and bring to a boil. Then cover and simmer for 2 hours or until beans are tender. Remove bone from soup. Cut up ham, return chopped ham to soup

Broccoli cheese soup

Prep time: 20 minutes, Cook time: 30 minutes

Pams-hams bone

1 bunch broccoli, chopped (I use tops mainly)

1 – ½ cup milk

1 (14 oz.) can chicken broth

1 cup water

1 lb. Shredded cheddar cheese or Velveeta

5 T. butter

4 T. flour

salt and pepper to taste

Steam the broccoli in the microwave.
(1/2 inch of water in casserole dish, cook about 3 minutes or until you just start to smell it)
In large soup pot, melt butter and stir in flour. Slowly add remaining ingredients, stirring constantly. Add ham bone last. Cook on low 30 minutes or more. If it is thicker than your desired consistency, add more milk. Remove bone from soup. Cut up ham, return chopped ham to soup

Wild Rice and Ham Chowder

Pre Time: 30 minutes, Cook time: 45 minutes

A. 1 ½ cups water, ¾ cup wild rice

B. ¼ cup butter or margarine, ½ cup chopped onion, 3 cloves garlic, minced, ½ cup flour, 4 cups of water and 4 chicken bouillon cubes

C. 1 ½ cup peeled, cubed potatoes, ½ cup chopped carrots, ½ t. thyme, ½ t. nutmeg, salt and pepper to taste

D. 1 (17 oz.) can whole kernel corn, undrained, 2 cups half n half (or milk), pams-hams bone
Cook A. Set aside. B. Combine butter, onion and garlic. Cook until onion is crisp-tender. Stir in the flour. Cook 1 minute stirring constantly. Add water and bouillon.
Add C. Bring to a boil, reduce heat, cover and simmer 15-30 minutes. Add D and simmer 20 more minutes. Remove bone from soup. Cut up ham, return chopped ham to soup

For more of my recipes and cooking tips, go to [http://www.pams-hams.com]. An inviting place for sugar and honey glazed baked ham, dinners, gifts and clever conversation.

Pea & Ham Soup

How To Make Pea & ham Soup



http://www.youtube.com/watch?v=Y6rmFnz814U&hl=en

Italian Lentil Soup Recipe For Warming Winter Meals

When the cold winds blow, nights draw in and a nip of frost chills the air there is nothing better than a pot of soup waiting for you to return home and just needing to be heated up to make a restoring meal that warms you right through.

The great thing about soups is that they are easy to make in double or triple quantities, so that on the weekend you can cook up a big pot of soup and have some for lunch, before refrigerating or freezing the rest for mid-week suppers. A good winter soup will even improve in flavour with the keeping and my favorite Italian lentil soup is one of these. Two or even three days after making, its flavour has developed into a robust but mellow richness that is perfectly comforting and needs nothing more than some crusty bread to make a satisfying and nutritious meal.

There is nothing fancy about this soup, its origins are the home kitchens of rural Italy where you use good ingredients and don't need to mess with them. If you are a dedicated foodie and can get your hands on some Castelluccio lentils from the high Piano Grande in the Apennine mountains of Italy, then these are just the best, but any variety of small brown lentil works well here.

Lentil Soup Recipe

1 medium onion
2 carrots
2 sticks celery
3 tablespoons olive oil
½ tin tomatoes chopped with their juice
1 ½ cups brown lentils rinsed and checked for bits
1 l stock or water
salt and pepper

Chop the onion, carrots and celery quite finely. Warm the olive oil in a heavy based pan and sauté the vegetables gently till softened. Add the tomatoes and cook over a medium heat with the lid off until all the liquid has evaporated and you have a thick sauce consistency. Season with salt and pepper. Stir in the lentils and cook for a minute stirring, before adding the stock or water. This soup is tasty enough just to use water here, but if you happen to have some ham stock in the freezer left over from the Christmas gammon it will add a whole new dimension to the soup. Simmer for about 40 minutes until the lentils are tender. The cooking time depends on the variety of lentils, so you can check after 30 minutes. Add more water if the soup gets too thick as the lentils can absorb a lot of water. Serve with crusty bread and butter and perhaps a sprinkling of freshly grated parmesan on top.

This makes enough for four to six good servings, but you can easily double the amounts and freeze half for another day. Or if you are having the soup two days running and want to vary it a little, on the second day add some more water to it and once it is heated throw in a couple of handfuls of a small pasta shape to cook in the soup. The pasta will take on the flavour of the soup and make a wonderfully hearty complete meal. You never know, even kids who profess not to like anything as healthy as a lentil could be tempted by the pasta and discover that lentils actually are quite tasty after all!

Copyright Kit Heathcock 2008

Homemade Baked Ham

Thanksgiving need not always centre on the turkey. If you're bored of cooking or eating turkey, try out the next best alternative - the baked ham. This would make a delightful dish for any kind of celebration. Baked ham is easier to make and a great favourite with kids. Honey glazed baked hams have been a favourite in southern cuisine for decades. It's full of flavour and is sure to be an instant hit with your guests.

Many people buy expensive honey glazed baked ham whenever there's a celebration. But it's quite easy to make this dish at home. There's a delusion that this can't be made at home. You just need to know how to buy ham from the supermarket; for the rest, just follow the recipe. This is sure to make your purse feel better and boost your reputation as a cook.

When you buy ham, just check the label and make your selection carefully. It's better to buy ham that's labelled "ham in natural juices" since this will have the least water content. A bone-in ham piece should be better than a boneless one because it will have its flavour intact.

The honey glazed baked ham may not be a dieter's favourite; but if you want to indulge after weeks of dieting, this is the ideal holiday dish. And you can take heart from the fact that ham is the leanest cut of pork and is full of protein. Try out this recipe at home and find out for yourself how easy it is.

You'll need -

Rump portion of bone-in ham - 12 lb
Cloves - 1/2 cup
Brown sugar - 1 cup
Water - 4 cups

Preheat your oven to 350oF. Take a roasting pan and keep the ham on it. Pierce the cloves on the top of the ham piece maintaining a gap of 1-2 inches. Fill about an inch of water at the bottom of the pan. Close the pan with a lid or use aluminum foil to make a tight cover. Keep this in the oven and bake for 5 hours or till the meat thermometer reaches 160oF. Let this remain for about 20 minutes.

Here's a honey-peach glaze preparation for your baked ham -

You'll need -

Peach preserves - 1 cup
Creole mustard - 2 tbsp
Balsamic vinegar - 1.5 tbsp
Honey - 1/3 cup

Start preparing this in the last twenty minutes of the ham's baking time. Mix all the above ingredients in a saucepan and heat it till bubbles appear on the surface. Spread a third of this glaze over the ham twenty minutes before it's done. Retain the remaining and serve as a sauce.

Your easy honey glazed baked ham is ready to serve.

Grilled Cheese Sandwich - Mediterranean Grilled Cheese

To view the next video in this series click: www.monkeysee.com This video will show how to make a mediterranean grilled cheese sandwich.



http://www.youtube.com/watch?v=5vibw0FbhvE&hl=en

BOOM BOOM Soup DoreensKitchen.com

Ham & Bean Soup, DoreensKitchen.com, doreenskitchen@ymail.com CD-cookbook, doreenpastore@yahoo.com



http://www.youtube.com/watch?v=VBB1w83jX0s&hl=en

Three Light, Simple and Easy Meals from Turkey Leftovers

If you're like me, the time between Thanksgiving and Christmas, every year, is a blur. There never seems to be enough time to prepare for the holidays. Our immune systems plummet and stress rises. During this time, I try to find shortcuts to make things less stressful, for myself. Turkey leftovers are a mandatory part of this strategy. Even if the family dinner is not at my home, I buy a turkey. During the holiday season, it is very economical and a lifesaver.

Here are three light, simple and easy ways to use your turkey leftovers:

1 Turkey Quesidillas. Spray a whole wheat flour tortilla with Butter Pam. Place in frying pan and sprinkle with shredded cheddar cheese, chopped turkey pieces and sliced green onion. Place another tortilla on top and spray with Butter Pam. Brown on both sides until cheese is melted. You can add some chopped olives or jalapeno peppers if you desire. Serve with salsa.

2 Spinach and Turkey Salad. Mix together - chopped turkey, bacon flavored almonds, dried cranberries and fresh spinach. Serve with your favorite vinaigrette or honey mustard salad dressing.

3 Turkey Soup. I cook the turkey carcass the weekend after Thanksgiving. You can do that or use canned chicken broth, chopped turkey and a bag of your favorite frozen vegetables. Pour everything in a pan and heat through until vegetables are crisp and tender, about fifteen to twenty minutes. Serve with a good brown bread.

While I still love hot open faced turkey sandwiches and all of the leftovers from Thanksgiving, these fast and easy meals provide a break in more ways than one. We are constantly bombarded with food and goodies during this time of year. It's good to intersperse light dinners with heavier meals. All of these dinners can be made in thirty minutes or less. When we arrive home, after working or shopping or usually both, a light meal which takes almost no effort is a welcome relief. Having a light meal, once or twice a week, also helps to keep the calories from skyrocketing. So, give yourself a break, during the busiest time of the year. Your mind and your body will thank you for it.

Steaks

Eating steak has always been a symbol of prosperity. During the
turn of the century, steak houses were patronized by the elite.
The cattle and the oil barons ate their thick cuts of sirloins
smothered with oysters or stuffed with them making it too expensive of a place for the common folk. Nowadays, steaks are as popular a meat item as a hamburger. From the various cuts of steaks cooked rare or medium and also done, everyone has their own way of enjoying them.

The steak eaters meal begins with a Steak And Potato Soup that is
made with sirloin tips that have been sliced very thin.

Steak And Potato Soup

(Serves 6)

6- sirloin tips , tenderized and cut into thin strips

1-medium yellow or white onion, chopped

2-cups potatoes, cut into chunks

2- cups green beans, fresh or frozen,

1-cup stewed tomatoes, chopped

3-cups chicken broth or stock

3-cups water

3-Tlbs. cooking oil

1/2-cup flour, seasoned with salt and pepper

2-Tablespoons parsley flakes

Directions: Saute onions in one tablespoon of the cooking oil until they are transparent. In another skillet add two tablespoons of cooking oil and brown the sirloin tips that have been combined with the seasoned flour. After the steak and the onions are finished cooking transfer them to a soup or large pot and add the potatoes, green beans and stewed tomatoes. Cover the
ingredients with the chicken broth and water. Simmer on medium-low until the sirloin strips are cooked through and the vegetables are tender. When the soup is almost finished cooking, add the dried parsley flakes. Serve the soup with a side of cheese bread and a Cesear salad.

For the cattle and oil baron or baroness within us, the recipe below is a tribute to the tender and flavorful Porterhouse steak.

Porterhouse Steak
(Serves 2)

1-Porterhouse steak-cut 1.25 inch thick

1-can beef broth

2-jars button mushrooms

Mixture of seasonings:

¼ tsp. salt

¼ tsp. cracked black pepper

¼-tsp commercial meat tenderizer

Directions: Rub the seasoning mixture on both sides of the steak and place on a broiler rack with a drip pan. Broil for nine minutes on each side. After the steak is finished cooking remove from broiler rack and cover with foil to keep the steak warm. In a medium sized pot: add the meat drippings with the beef broth and the two jars of button mushrooms. Cook the liquids for five minutes stirring frequently. Pour into a serving bowl to spoon over steak. Serve with side dishes of mashed potatoes and buttery corn on the cob.

Filet Mignons are a tender cut of a steak but not the most flavorful and need to be well seasoned and seared in hot butter for a better tasting steak. If grilling them use a gas grill for a better flavored steak.

Filet Mignon

For each individual cut filet mignon:

In a bowl with a mixture of seasonings:

1-Tlb. cracked black pepper

1-tsp. salt

1-tsp garlic powder

1-Tlb. parsley flakes

1-tsp. meat tenderizer

In a separate measuring cup:

½-cup white wine

1-Tlb.worchestershire sauce

In a skillet:

2-Tlbs. butter, melted and browned

Directions: Roll each individual cut filet mignon into the seasoned mixture and then drizzle some of the liquid mixture on both sides of the steak. Cook two filets at a time in the butter on medium high heat searing on both sides to desired doneness from two to four minutes on each side in the skillet. The steaks are best eaten medium-rare so don't' overcook them. Serve with a side of stuffed baked potatoes and a bowl of tossed salad with blue cheese dressing.

For the cholesterol conscious, the recipe below is a mock sirloin using a lean ground beef that is wrapped with a slice of turkey bacon then seasoned with cracked pepperand herbs for a lower calorie version of a chopped sirloin that has been wrapped with real bacon and also highly seasoned.

Mock Sirloin

(Makes 4)

1-lb. lean ground beef

1- tsp. parsley flakes

1-tsp. tarragon leaves

1-tsp cracked black pepper

1-tsp garlic powder

½-tsp salt substitute

4-slices turkey bacon

1-tsp worchestershire sauce

Directions: Mix the seasonings into the one pound of ground beef. Make four thick patties and wrap them with the slice of turkey bacon. Arrange the mock sirloin on a broiler pan rack with a drip pan. Set the broiler to 350 degrees and broil for about thirty minutes. Serve with sides of boiled broccoli and lemon and salad greens with a classic vinaigrette dressing.

T-bone steaks are better tasting when well seasoned and grilled on a gas grill or a indoor stove top one for a better flavor.

T-Bone Steak

For each T-bone steak, season generously with salt and pepper and garlic powder on both sides of the steak. Drizzle some soy sauce on both sides of the T-bone and grill for five minutes on each side. Serve with homemade cottage fries and cole slaw.

For a dessert classified as pure decadence, the recipe below is from Lindy's Restaurant once a famous landmark of New York City where they served their famous cheesecake.

Lindy's Famous Cheesecake
(Serves 16 to 20)

Crust:

1-cup sifted all-purpose flour

¼-cup sugar

1-tsp grated lemon peel

½-tsp. vanilla extract

1-egg yolk

¼-cup soft butter or margarine

Filling:

5-packages cream cheese, at room temperature

1-3/4-cups sugar

3-Tlbs. all-purpose flour

1-1/2-tsp grated lemon peel

1-1/2-tsps grated orange peel

¼-tsp vanilla extract

5-eggs

2-egg yolks

¼-cup heavy cream

Directions: To make the crust: In a small bowl, combine the flour, sugar,lemon peel and vanilla. Make a well in the center and add the egg yolk and the butter. With fingertips, mix until the dough leaves the side of the bowl.Form dough into a ball and wrap with plastic wrap. Refridgerate for one hour.Preheat oven to 400 degrees. Lightly grease the bottom and the sides of a springform pan and remove the side. Remove one-third of the dough from refridgerator. Roll out on the bottom of the springform pan.and trim the dough evenly with the edge. Bake eight to ten minutes or until golden. Let cool. Divide the remaining dough into three parts. On a lightly floured surface roll each part of the dough into strips of two and one-half inches wide. Press and line the strips joining the ends alongside the sides of the pan. Trim the dough three-fourths to the top of the pan. Refridgerate until ready to fill. Preheat the oven at five hundred degrees. In a large bowl of an electric mixer: combine cheese with sugar, flour, lemon peel, orange peel and vanilla. Add the eggs and the yolks, one at at time beating well after each egg is added. After the mixture is thoroughly combined add the heavy cream and combine it. Turn oven down to two hundred and fifty degrees. Pour in the filling and bake for ten minutes. Then bake for an additional one hour. Cool in pan on wire rack. When ready to serve, remove the sides of the springform pan and slice into individual pieces

'Waitress' Bakes Up Pie to Die For

Waitress is about a woman named Jenna who is depressed from her marriage to a terrible husband, as well as her lifelong loneliness. Again and again, she finds herself trapped in the abusive relationship, partly due to financial struggles. To her further dismay, she finds out she is pregnant with her husband's child. The only outlet through which she feels comfortable sharing her emotions is by baking pies. She even names pies after her feelings while inventing them. After a series of life-changing events, she eventually finds exactly what she has been looking for in the baby she resented all along. She cuts off ties from everything in her old life and "starts fresh," keeping only one thing the same: her love and passion for making pies.

Here are five of her wonderful pie recipes:

Marshmallow Mermaid Pie

9 graham crackers

1/2 C. sweetened, flaked coconut, toasted

5 Tbs. butter or margarine, melted

34 lg. marshmallows (8 oz.)

1/2 C. whole milk

1 1/2 C. heavy or whipping cream

1 oz. unsweetened chocolate, grated

Preheat oven to 375 degrees. Combine coconut and graham crackers in food processor until coarse crumbs form. Combine crumbs and butter with fork. Press to bottom and side of 9-inch pie plate. Bake 10 minutes and cool on wire rack. Heat marshmallows and milk in 3-qt. saucepan over low heat until smooth, stirring constantly. Remove saucepan from heat. Cool completely (30 minutes.) In large bowl with mixer at medium speed, beat cream until stiff peaks form. Fold marshmallow mixture into whipped cream with grated chocolate. Spoon filling into cooled crust. Refrigerate pie at least 3 hours or overnight. Top with mini marshmallows, maraschino cherries and rainbow sprinkles.

Falling in Love Chocolate Mousse Pie

9-inch baked pastry shell

1 14-oz. can condensed milk (not evaporated)

2/3 C. water

1 (4 serving) pkg. chocolate pudding mix (not instant)

1 1-oz. square unsweetened chocolate

2 C. (1 pt.) whipping cream, stiffly whipped

In large saucepan, combine condensed milk, water and pudding mix; mix well. Add chocolate. Over medium heat, cook and stir rapidly until chocolate melts and mixture thickens. Remove from heat; beat until smooth. Cool. Chill thoroughly; stir. Fold in whipped cream. Pour into prepared pastry shell. Chill 4 hours until set.

I Don't Want Earl's Baby Pie

1 pie crust

4 Tbs. butter

3 slices ham

8 green onions

1 C. brie cheese

1 C. parmesan cheese, grated

4 eggs

2 C. heavy cream

1/4 tsp. ground nutmeg

Preheat oven to 400 degrees. Cover pie crust with foil and bake for 10 minutes. Remove foil and bake 5 minutes more. Remove crust and reduce heat to 325 degrees. Julienne ham. Chop green onions. In skillet, saute ham until brown. Remove and set aside. Saute onion until tender. Remove with slotted spoon and combine with ham. Spread on bottom of pie crust. Spread brie over ham mixture and sprinkle with parmesan. Combine eggs, cream and nutmeg; pour over cheese. Bake 30 minutes or until set. Cool slightly, cut into wedges and serve.

Baby Screamin' Its Head Off In The Middle of the Night & Ruinin' My Life Pie

4 8-oz. cream cheese, softened

1 C. unsalted butter, softened

1 1/2 C. sour cream

1/2 C heavy whipping cream

1 3/4 C. white sugar

1/8 . cornstarch

1 fl. oz. amaretto liqueur

1 tsp. vanilla extract

5 eggs

1 egg yolk

1 C. chopped pecans

1/2 tsp. nutmeg

Bring all ingredients to room temperature. Preheat oven to 375 degrees. Wrap outside of 9-inch springform pan with foil. Generously butter inside of pan. In large bowl,beat cream cheese and butter until smooth. Mix in sugar and cornstarch. Blend in sour cream and whipping cream. Add amaretto and vanilla. Stir in eggs and egg yolk one at a time, mixing thoroughly between each addition. Pour batter into pan. Place pan in another pan at least 1 inch wider and add water to outside pan (prevents cracks). Bake on center rack for 70 minutes. Turn oven off and let cool with door open for 1 hour. Remove cake from water and chill at least 3 hours before removing cake from pan. Top with crushed pecans and dust with nutmeg.

I Can't Have No Affair Because It's Wrong & I Don't Want Earl to Kill Me Pie

2 1/2 C. graham cracker crumbs

1/2 C. brown sugar

1/2 C. melted butter

2 large eggs

1/3 C. granulated sugar

1/2 tsp. salt

2 C. milk, scalded

1/2 tsp. vanilla extract

1/4 tsp. ground cinnamon

3 egg whites

1/2 C. white sugar

1. Mix crumbs, brown sugar and butter until well-blended. Press mixture into a 9-inch pan. Preheat oven to 425 degrees.

2. Beat eggs slightly in a large bowl. Add sugar and salt. Slowly stir in hot, scalded milk. Add vanilla. Strain mixture into pie crust. Sprinkle top with cinnamon.

3. Bake on lower shelf 25-30 minutes, or until custard is firm.

4. In larger glass mixing bowl, beat egg whites until foamy. Gradually add 1/4 C. white sugar, continuing to beat until stiff peaks form.

5. Spread meringue over pie after custard is set, return to oven until meringue is slightly brown. Cool 15 minutes.

Betty's Southern Living White Bean Soup Recipe

In this video, Betty demonstrates how to make her White Bean Soup, a recipe that she submitted to Southern Living Magazine in 1990 and got published. It is a hearty, filling bean soup, but quick and extremely easy! Ingredients: 1 can navy beans (approximately 16 oz.) 1 can northern white beans (approximately 16 oz.) 1 cup water 1/2 stick butter or margarine 1/4 cup chopped onion 1 carrot, chopped 1 5 oz. can tender chunk ham, flaked with a fork (I used Hormel.) Place the can of navy beans and the can of great northern beans in a medium to large pot. Add 1 cup of water and blend well. Now, take a potato masher (or fork or spoon) and mash the bean and water mixture until it is mushy. Place it over low heat on the stove top. Next melt 1/2 stick of butter in a small to medium skillet. Add 1/4 cup chopped onion and 1 chopped carrot to the melted margarine. Place the skillet on the stove top and saute until the onion is clear. Combine the sauteed onion and carrot with the bean mixture. Add a 5 oz. can of tender chunk ham. Cook over low heat for 10 minutes. Serve with Betty's Very Southern Cornbread Sticks or Cornbread. This is great on a cold day--very warm and filling!



http://www.youtube.com/watch?v=8hUoreQtOvs&hl=en

Want some bootleg ham&bean soup? MMmmmmMM

Sharing some ham and bean soup..want some?



http://www.youtube.com/watch?v=uBbJ_EovHoE&hl=en

Food (2)

fried rice, fried noodles, soup, fried eggs, ham, spaghetti, vegetagle, canned meat



http://www.youtube.com/watch?v=GkQtrnY0BIE&hl=en

Colonel Ben Skarden '38 and his arresting Clemson Ring story

During the months that followed the fall of Bataan to Japanese Army Troops [WWII] and the subsequent imprisonment of captured American troops at the large POW camp at Cabanatuan in Central Luzon (the main island of the Philippines), the physical condition of many POWs deteriorated. Hundreds died from lack of sufficient food, medicine and medical care. At this time, I was fortunate to have teamed up with two fellow officers who were Clemson graduates: Henry Leitner 37 and Otis Morgan 38. As conditions worsened, I became a victim of beriberi, malaria, diarrhea, and an eye infection. I had no appetite, and I could hardly swallow. Henry and Otis took turns spoon-feeding me, cleaning my eyes, carrying me piggyback to an open latrine, washing me and carrying me back to our nipa shack. Most of our personal possessions had disappeared; however, I had managed to keep my Clemson class ring hidden. Otis, who worked on the farm as an in-charge (an American who could understand enough Japanese to pass on the instructions to the POW work details), let it be known that he knew of a gold ring available for trade to the Japanese for food. A deal was made, and one evening Otis came in from the farm with a small can of potted ham and a live pullet-sized chicken. Henry borrowed a tin pail, built a fire and boiled the chicken. They fed me hot chicken soup, chicken with rice and rice with chicken. Nothing was left except the bones, which by that time, were gleaming white. They broke the bones ...



http://www.youtube.com/watch?v=Uc678BqvSYs&hl=en

How to Make Hiyashi Chuka Noodles

Ingredients Hiyashi Chuka (sleeps 2) 2 bags Hiyashi Chuka Noodles 1 tsp sesame oil 4 slices of ham 1 egg a pinch of salt 1 tablespoon water 1 teaspoon potato starch 1 / 2 tomatoes 1 cucumber 1 package Broccoli Sprouts six Frozen cooked shrimp white sesame seeds - soy sauce Lemon - 100 ml hot water (3.38 ounces fl) 1 / 2 teaspoon Torigara Soup Base - Chicken soup base powder 2 tablespoons brown sugar 2 tablespoons soy sauce soy 1 tablespoon vinegar 1 tablespoon lemon juice 1 teaspoon sesame oil karashi - Japanese hot mustard sauce - sesame- 1 1/2 tbsp Sesame Paste 1 1/2 tbsp Brown Sugar 2 tbsp Soy Sauce 1 tbsp Vinegar 50ml Water (1.76 fl. oz) 1 Spring Onion 1/2 tbsp Chopped Ginger 1 tsp Sesame Oil Doubanjiang - Chinese Spicy Bean Paste About Music: Frederic Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stephane Magnenat Creative Commons creativecommons.org



http://www.youtube.com/watch?v=lDuQOgItebM&hl=en

Easy Three Ingredient Boneless Chicken Recipes

If you are the kind of cook who hates making complicated recipes and having to measure out half a teaspoon of this, half a teaspoon of that and half a teaspoon of the other, three ingredient chicken recipes might be just what you are looking for.

After all, chicken has plenty of natural flavor, so why add a lot more? Surely if you add twenty ingredients to boneless chicken, you will not be able to taste the chicken at the end of it. Actually, that is not strictly true and a lot of recipes work on the concept that you need to combine a lot of ingredients to find the perfect flavor combination.

Why Some Recipes are Complex

If you make a twenty ingredient Asian boneless chicken recipe, for example, and half of those ingredients are herbs and spices, you will be able to smell several distinct ingredients before taking your first bite. After that, you will have a balanced taste in your mouth and you should be able to differentiate numerous flavors, all of which go together nicely.

This is the type of food you would expect in a restaurant. If you had a suspicion the chef had made your entree using just three ingredients, you would probably feel that you were not getting your money's worth, even if the food was tasty. Complex recipes are also good for special occasions or when you want to impress.

However, what about if you just want to make your family a tasty dinner and you do not have two hours to weigh out and combine ingredients? That is where three ingredient chicken breast recipes are ideal.

Types of Three Ingredient Meals

You can combine chicken with all kinds of other flavors, making it versatile as well as comparatively cheap to buy. Combine some chicken pieces with chopped onion and spicy salsa and bake it for a lively Mexican dish.

You can cook chicken recipes in the crockpot too. Try combining some chicken with frozen vegetables and a bottle of sweet and sour sauce for a tasty Chinese style dish. Swiss cheese stuffed chicken in a canned mushroom and garlic soup is another clever crockpot idea.

Easy Three Ingredient Crockpot Chicken Recipe

This boneless chicken recipe is incredibly simple and makes tasty cheese flavored chicken recipe that you can serve with rice or noodle. You can add some chili powder and black pepper to the chicken and soup before you start cooking it, if you like, if you do not mind turning this into a five-ingredient dish. This recipe makes enough cheesy chicken to serve six people.

You will need:

6 boneless, skinless chicken breasts
10 oz can condensed Fiesta cheese soup
10 oz can condensed cream of chicken soup

How to make it:

Put the chicken breasts in your crockpot and pour the undiluted soup over the top. Stir to combine. Cover the crockpot and cook on low for 6 to 8 hours, or until the chicken has no pink left inside and its juices run clear when you pierce it with a knife in the thickest part.

Best Slow Cooker - Programmable Slow Cooker With Meat Thermometer

Of the best 6 quart programmable slow cookers on the market, one of them has a unique feature that makes it the best slow cooker for many families.

The special unique feature the Hamilton Beach 33967 Set 'n Forget 6-Quart Programmable Slow Cooker, that makes it the best slow cooker in this category, is the meat thermometer.

If your family would like to regularly enjoy a moist slow cooker roast, tender turkey breast, pork tenderloin, or slow cooker chicken, the meat thermometer probe gives you peace of mind and worry-free results. When you use your Hamilton Beach programmable slow cooker with meat thermometer to help you make dinner, the meat portion of your meal will always be cooked to perfection when you are ready to serve. If you are concerned a programmable slow cooker might be hard to use, you may be pleasantly surprised.

Cooking with the Meat Thermometer Probe

You simply insert the meat thermometer probe into the middle or thickest part of the meat, through a tiny hole in the lid. Select high or low and set the temperature. The probe monitors the cooking process until the meat has reached the set temperature. Once the desired internal temperature is reached, as per the food safety guidelines, the meat is cooked and the unit automatically switches to warm mode. Warm mode will keep your meal warm until you are ready to start serving.

If you cook chicken or turkey breast, pork chops or large pieces of meat regularly, the meat thermometer probe will be a frequently used feature, as it will ensure the meat is perfectly cooked every time. No need for you to calculate or guess how long it will take to cook, and therefore, there is no risk of under or over cooking the meat. Ingenious! In my opinion, the meat thermometer has got to be one of the best reasons to own this particular model.

To use the program cooking mode, just put your meal together in the cooker, select the cooking time, choose the heat setting, and then you can literally walk away. Which is exactly why it is called Set 'n Forget. Once the cooking time has finished, it will automatically switch to warm mode.

Hamilton Beach 33967 - More Special Features

This Hamilton Beach crock pot has some additional special features, for example, power-interrupt protection, a clip-on spoon, a clip-tight gasket lid and side handles which make it easy and safe to carry or move. I really like the clip-tight gasket lid which is designed to prevent spilling your pot luck dinner in the car on the way to the party. The gasket also prevents the lid from developing a steam pressure rattle; instead, your slow cooker will just quietly simmer away on the counter top.

A Hamilton Beach Slow Cooker is a Real Time Saver!

This good looking, generously proportioned, oval Hamilton Beach 6 quart slow cooker easily takes up to a 7 pound roast of meat, a turkey breast or whole ham; or will cook up to 9 servings of soup, creamy pasta, curry, chili, casserole or chocolate fudge pudding. It is an ideal size for a larger family or a cook that likes to have enough left over to freeze.

I also recommend smaller families and singles consider the Hamilton Beach 33967 too, as long as they are able to freeze the additional servings. Most weeks I serve one or two meals that were cooked and frozen the previous week. I find it a major time and cost saver to be able to get a meal out of the freezer to reheat for dinner that night, rather than to cook another one from scratch.

When I have the inclination, which is usually fueled by buying a quantity of discounted meat or tomatoes, I use my slow cooker to batch cook chicken casseroles, curries and spaghetti sauce etc, so I have some for now and some to freeze for later. I actually always find everything tastes even better when reheated.

I use mine nearly every day, so I know you will find owning a programmable slow cooker is a real time saver! It's amazing that just 5-10 minutes meal preparation time in the morning, gives you time and saves stress at the dinner end of the day. If you have a busy life and a hungry family to feed you will really enjoy every benefit of owning one of these Hamilton Beach slow cookers. Like me, you'll look forward to coming home to the major part of the meal ready and waiting.

Your instruction manual comes with 7 mouth-watering recipes using the meat thermometer to get you started. The recipe for "Maple Boneless Pork Roast" sounds amazing. You will find, between the recipe pages and the "Cooking Guide for Probe" page, you have all the information you need to get in and get started with using your slow cooker to make dinner for your family.

Delicacies of Spain - Gazpacho

Gazpacho is the spanish name for chilled vegetable soup, and although the name is the same through out Spain, the dish varies widely from region to region and even cook to cook.

This uncooked soup is made from any vegetables that you like, and is in effect a liquid salad.

The traditional way of making the soup is to use a mortar and pestle and crush the various vegetables together to a creamy paste then add soaked stale bread and chilled water, salt ,olive oil and vinegar to taste.

The most common ingredients are

tomatoes, skinned and deseeded
onion
red pepper, skinned and deseeded
cucumber
garlic
celery
You can make Gazpacho, using a blender or liquidizer, instead of a mortar and pestle, just chop the ingredients in to small pieces before adding to the blender and the machine will be able to reduce them to a puree.

Remember to taste the mixture and adjust the seasoning, as even with onion and garlic it can be quite bland if unseasoned.

You can also introduce herds in to the mix, fresh basil works very well, as do fresh oregano, fresh thyme and fresh coriander.

When you have achieved the consistency you want chill the soup, or if serving immediately add some ice cubes to reduce its temperature. The Gazpacho can be served with all manner of additional touches, like a salad it works well with cooked peeled prawns (shrimp), diced ham, croutons, even hard boiled egg or shredded chicken