Butternut and Ham Bisque
Yield: 6 servings Source: Family Fun magazine
This recipe is more work, but very rewarding!
2 T. butter
1 very large sweet onion, chopped
1/2 tsp. dried rosemary
2 cloves garlic, minced
5 cups peeled, diced butternut squash
1 c. peeled, diced all-purpose potatoes (sometimes I omit this w/o much consequence)
5 c. chicken stock or chicken bouillon
1 tsp. salt
black pepper to taste
1/2 c. light cream (I’ve been known to use milk)
1 1/2 cups diced cooked ham
Melt butter in medium soup pot or a large saucepan. Stir in the onion and rosemary. Partially cover the pan and cook the onion over moderate heat for 10 minutes, stirring occasionally. Stir in the garlic and cook another minute.
Add the squash, potatoes, chicken stock, and salt and bring to a boil. Reduce the heat and cover the pot. Cook the soup at a low boil for 20 minutes or until the vegetables are very soft. Remove the pan from the heat.
Using a slotted spoon, transfer the soup solids and a ladleful of broth to a food processor or blender and puree in batches. Stir the puree back into the broth. Stir in the pepper, cream, and ham, heating for several minutes before serving.
I took my ham bone with some meat still on it. Put it in my large crock pot with 1lb. of split peas, 3-4 carrots cut up, one diced onion and the rest of the liquid from cooking the ham (or you could use broth or plain water). Then I added water to almost fill the crock pot.
I cooked it on low for 4 hours, added a few diced potatoes and cooked on low for a few more hours. Then I took out the bone, diced up the meat (and added any extra ham I had) and put it in the pot.
Lentil w/Ham & Greens (Easy!)
1c chopped onion
3 garlic cloves, minced
5c chicken broth
1c dried lentils
1/2c chopped carrot
2 bay leaves
3c chopped Swiss chard, collard greens, or spinach
1 1/2c chopped baking potato
1c chopped smoked ham
1 (14.5 oz) can diced tomatoes, drained
1tsp dried basil
1/2tsp dried thyme
1/2tsp black pepper
4Tbsp chopped fresh parsley
Heat oil in Dutch oven over medium-high heat. Add onion and garlic; saute 5 min. Add broth, lentils, carrot, and bay leaves; bring to a boil. Partially cover, reduce heat, and simmer 20 minutes. Add greens, potato, and ham; bring to a boil. Reduce heat; simmer 15 minutes or until potato is tender. Stir in tomatoes, basil, thyme, and pepper; simmer 10 minutes. Discard bay leaves. Sprinkle w/parsley. Yield: 5 servings (about 1 1/2 cup per serving.)
The recipe came with a wine note! Riesling is usually paired with such dishes in Northern Europe, where ham and lentils often appear on the menu.
6 T. butter
1/4 cup chopped onion
1/2 cup flour
3 cups chicken broth
2 cups wild rice, cooked
1/3 cups chopped ham
1/3 cups finely grated carrot
1 cup half and half
2 T. dry sherry (optional)
Salt and pepper to taste
snipped italian flat-leaf parsley
Melt butter in saucepan; saute onion until tender. Blend in flour; gradually stir in chicken broth. Cook and stir constantly until thickened. Add wild rice, ham, carrots, cream, sherry, salt, pepper and parsley. Serves 4 to 5. Can be doubled easily.
1 cup elbow macaroni
1/2 cup mayonaise or salad dressing
1 cup cubed cheddar cheese (4 ounces)
1 cup cubed cooked ham
1 cucumber seeded and diced (and peeled if you want)
1/2 red bell pepper chopped
4 green onions sliced
1 Tablespoon vinegar
3/4 teaspoon salt
1/2 teaspoon dried dillweed
Cook macaroni. Drain well and cool. Combine macaroni, cheese
cubes,cucumber, green onion and bell pepper.
Blend together mayonaise or salad dressing, vinegar,salt and dillweed;
add to macaroni mixture. Toss lightly. Cover and chill well. Makes 6 servings.