Black Bean Soup

Provided by Jean Root - 1997

1 pound bag of black beans (soak overnight and drain)
3-4 medium potatoes, cubed
12 ounces of ham cut into 5 or 6 large pieces
1 16 ounce can of crushed tomatoes
2 tbsp worcestershire sauce
1/2 onion diced
1 tbsp chili powder
1/2 tbsp crushed red pepper
4 cloves, garlic
3 beef bouillon cubes
1/2 cup salsa

In a large stock pot, place beans and enough water to cover them by about two inches.  Bring to a boil.  Add all ingredients except the salsa.  Simmer for 1 1/2 hours.  Remove the hame and dice.  Remove about 1 cup of band and mash with a fork.  Place diced ham and mashed beans back in the pot.  Add salsa, and simmer for 1/2 hour more.  Thicken with flour as necessary.  Serve with pita bread, and top with sour cream and cheese if desired.

Garbage Bread

Provided by Jill Hammons (1994)

1 tube Pillsbury All-Ready Pizza Crust

Use any or all of the following:

Shredded cheddar cheese
Shredded mozzarella cheese
Thinly sliced peperoni
Chopped ham
Cooked bulk sausage
Drained spinach
Drained broccoli bits
1 egg

Roll or spread dough to 7'x14" rectangle.  Mix ingredients of your choice with the egg.  Spread filling over dough, leaving 1" at the ends.  Roll up jelly roll fashion, seal edges.  Cut slits in the top, and place on a cookie sheet.  Bake at 375 degrees for 35 minutes.  Slice and serve hot or cold.  May be reheated.

Ham and Potatoes Au Gratin

Provided by Eva Myers (1995)

1/3 cup of butter or margarine
3 tbs flour
1 1/2 cups of milk
1 cup of shredded cheddar cheese
1 cup of cooked, diced ham
2 cups of cooked, sliced potatoes
1 tbs of chopped, fresh, parsley

Melt 3 tbs of butter, and stir in flour until smooth.  Slowly add milk, and heat until the mixture thickens.  Add cheese and stir until cheese melts.  Add ham and 1 cup of potatoes.  Pour into a casserole dish, and add potatoes to the top.  Melt remaining butter, and brush on potatoes.  Sprinkle parsley across the top.  Bake at 400 degrees for 20 minutes or until casserole is hot and bubbly.

Ham Stuffed Shells

Provided by Carol Myers

4 ounces of Jumbo shells
1/4 cup of onion
3 cups of ground, cooked ham loaf
4 ounces of mushroom pieces
3 tbs parmesan cheese
3 tbs margarine
3 tbs flour
2 cups milk
1 cup shredded Velveeta cheese

Cook shells for 15 to 20 minutes, drain, and rinse with cold water.  Brown the ham loaf and onion in a pan.  Cool meat and add parmesan cheese.  Melt margarine, and add flour and milk.  Cook until thick and add Velveeta cheese.  Mix 1 cup of cheese sauce mix with the ham loaf and onion.  Fill the shells, put in a baking dish, and cover with the remaining cheese sauce mix.  Bake at 350 degrees for 30 minutes.  The last 10 minutes of the bake, sprinkle 1 cup of buttered and crumbled ritz crackers.