#890 - Ham and String Beans

(by Shirley McNevich)

1 - 3lb. ham end
1 1/2 cups water
1 medium chopped onion
5-6 medium red potatoes (washed, peeled and cut into bite sized pieces)
2 - 16oz. bags frozen cut green beans/string beans
1 tsp. pepper
(if broth is not salty enough from the ham, add salt to your taste)

In a Dutch oven add the ham end and the water--cook on high until the water starts to boil, then turn heat to simmer and cook until the ham is done (about 2 1/2 hours). Remove Dutch oven from the stove, cool ham and broth completely. Remove just the ham and put it in a bowl with a lid. Pour the broth into a container with a lid. Refrigerate both the ham and the broth overnight. The next day, skim all the fat off of the broth and throw the fat away. Put 1/2 cup of the broth into a Dutch oven over medium heat--add chopped onion. Brown the onion until the broth evaporates and the onions are browned. Measure the rest of your broth in a measuring cup--you will need 6 cups of liquid total--make up the difference in water. For example, if you have 3 cups of broth you will need to add 3 cups of water so you have 6 cups liquid total. Add the broth/water to the browned onions. Add the frozen green beans, diced potatoes and pepper. Cook on medium heat until potatoes are tender. Taste the broth--if it's flat add a little salt. Chop the cooked ham into bite sized pieces and add to the mixture. Cook over medium heat. When mixture is heated through, potatoes are tender and ham is hot it's ready to serve. If you don't have enough broth add a little more water. If you have too much broth take out a ladle-full at a time and discard.

#798 - Green Beans with Cheese

(by Shirley McNevich)

10 slices bacon (cooked and drained--reserve 1/4 cup of bacon drippings)
2 - 16oz. bags frozen cut green beans
1lb. mushrooms (sliced)
3/4 cup chopped onion
3/4 tsp. ground black pepper
1 - 16oz. jar Cheez Whiz

Crumble the cooked bacon and set aside. Cook green beans according to package directions--drain well. In a skillet add reserved bacon drippings, sliced mushrooms and chopped onion--cook on medium and stir for about 10 minutes, then drain. Add the crumbled bacon (but reserve 2 TBSP crumbled bacon for later), cooked green beans and pepper to the skillet with the drained mushrooms and onions--stir lightly. Spray a 2 qt. casserole dish with Pam. Pour everything from the skillet into the casserole dish. Microwave the Cheez Whiz according to the label on the jar. Pour the melted Cheez Whiz on top of the green bean mixture in the casserole dish. Sprinkle the 2 TBSP reserved crumbled bacon over the top. Bake at 350 degrees until hot enough to serve.

#761 - Green Beans and Meatballs

(by Shirley McNevich)

12 frozen meatballs
2 tsp. butter
1/4 cup chopped onions
1 chopped garlic clove
2 cups frozen cut green beans
1 cup sour cream
1/3 cup milk
1 TBSP Worcestershire sauce
1 - 10.75oz. can cream of chicken soup

Prepare meatballs as directed on package. In a saucepan over medium heat, melt the butter. Add the onion and garlic--stir and cook until tender. Add green beans, sour cream, milk, Worcestershire sauce and cream of chicken soup--stir and cook until green beans are tender. Add meatballs--stir and cook until hot. Serve over rice or noodles.