Mama Mangia
Super Moderator
Bean Soup
This dried navy bean soup is made with a ham bone, cubed ham, carrots, onion, celery and bay leaves.
1 (16 ounce) package dried navy beans
7 cups water
1 ham bone
2 cups diced ham
1/4 cup minced onion
1/2 teaspoon salt
1 pinch ground black pepper
1 bay leaf
1/2 cup sliced carrots
1/2 cup sliced celery
1. Place rinsed beans into a large stock pot. Add water and bring to a boil. Boil gently for 2 minutes; remove from heat, cover and let stand for 1 hour.
2. Add ham bone, cubed ham, onion, salt, pepper and bay leaves. Bring to a boil; reduce heat, cover and simmer for 1 hour and 15 minutes or until beans are soft. Occasionally skim the surface of the soup while it is cooking.
3. Add carrots and celery, cook until tender. Remove ham bone, scrape any meat from bone and place back into soup and serve.
ACCORDIAN SANDWICH
1 1lb. loaf Italian or French bread
1/4 cup mayonnaise or salad dressing
1 tablespoon Italian salad dressing
1 tablespoon grated Parmesan cheese
5 ounces very thinly sliced chicken or turkey
1 pkg. ; (2 1/2 oz.) very thinly sliced ham
6 oz. Monterey Jack or cheddar cheese slices
Preheat the oven to 375* F. Cut bread into 16 slices, cutting to, but not through the bottom crust. In a small bowl stir together mayonnaise or salad dressing, Italian salad dressing and Parmesan. Tuck chicken or turkey, ham and cheese slices between every other bread slice. Place a well rounded teaspoon of mayonnaise mixture in the slits with the meat, spreading slightly. Place on baking sheet. Bake loaf about 15 minutes or until hot. Makes 8 servings.
Boston Cream Pie Loaf
One 16 oz. frozen pound cake, thawed
2 cups refrigerated low fat vanilla pudding (from a 22 oz. tub)
1/2 cup double-chocolate ice cream topping
Slice pound cake into 3 layers using a long serrated knife. Place
bottom layer on serving plate.
Spread evenly with 1 cup pudding. Top with middle cake layer; spread
with remaining pudding.
Top with remaining cake layer, cut side down. Spread with ice cream
topping, pushing it gently over edges so topping drips down sides of
cake.
Serve immediately or refrigerate up to 3 days.
This dried navy bean soup is made with a ham bone, cubed ham, carrots, onion, celery and bay leaves.
1 (16 ounce) package dried navy beans
7 cups water
1 ham bone
2 cups diced ham
1/4 cup minced onion
1/2 teaspoon salt
1 pinch ground black pepper
1 bay leaf
1/2 cup sliced carrots
1/2 cup sliced celery
1. Place rinsed beans into a large stock pot. Add water and bring to a boil. Boil gently for 2 minutes; remove from heat, cover and let stand for 1 hour.
2. Add ham bone, cubed ham, onion, salt, pepper and bay leaves. Bring to a boil; reduce heat, cover and simmer for 1 hour and 15 minutes or until beans are soft. Occasionally skim the surface of the soup while it is cooking.
3. Add carrots and celery, cook until tender. Remove ham bone, scrape any meat from bone and place back into soup and serve.
ACCORDIAN SANDWICH
1 1lb. loaf Italian or French bread
1/4 cup mayonnaise or salad dressing
1 tablespoon Italian salad dressing
1 tablespoon grated Parmesan cheese
5 ounces very thinly sliced chicken or turkey
1 pkg. ; (2 1/2 oz.) very thinly sliced ham
6 oz. Monterey Jack or cheddar cheese slices
Preheat the oven to 375* F. Cut bread into 16 slices, cutting to, but not through the bottom crust. In a small bowl stir together mayonnaise or salad dressing, Italian salad dressing and Parmesan. Tuck chicken or turkey, ham and cheese slices between every other bread slice. Place a well rounded teaspoon of mayonnaise mixture in the slits with the meat, spreading slightly. Place on baking sheet. Bake loaf about 15 minutes or until hot. Makes 8 servings.
Boston Cream Pie Loaf
One 16 oz. frozen pound cake, thawed
2 cups refrigerated low fat vanilla pudding (from a 22 oz. tub)
1/2 cup double-chocolate ice cream topping
Slice pound cake into 3 layers using a long serrated knife. Place
bottom layer on serving plate.
Spread evenly with 1 cup pudding. Top with middle cake layer; spread
with remaining pudding.
Top with remaining cake layer, cut side down. Spread with ice cream
topping, pushing it gently over edges so topping drips down sides of
cake.
Serve immediately or refrigerate up to 3 days.