Spray a large skillet with pam.
In the skillet cook ham, celery, and onion till vegetables are tender.
Stir in potatoes, fresh green beans if using them, water, thyme and pepper.
Bring to boiling; reduce heat.
Cover and simmer for 20 minutes or till potatoes are tender and most of the liquid is absorbed.
If using frozen green beans, add to ham and potato mixture the last 7 minutes of cooking.
To serve, sprinkle with parmesan cheese.
alt, baking powder, grated butter and 3/4 cup of buttermilk
Spray a large skillet with Pam.
In the skillet cook ham, celery and onion until vegetables are tender.
Stir in potatoes, fresh green beans (if using them), water, thyme and pepper.
Bring to boiling; reduce heat.
Cover and simmer for 20 minutes or until potatoes are tender and most of the liquid is absorbed.
If using frozen green beans, add to ham and potato mixture the last 7 minutes or cooking.
In a large non-stick skillet, over medium-high heat, saute onion in oil for 5 minutes.
Add green beans and cayenne pepper; saute for 3 minutes or until onion is translucent.
Add zucchini, potatoes, and parsley.
Add tomatoes and mix together.
Bring to a boil, reduce heat, cover and simmer for 45 minutes or until potatoes are tender.
Season with salt and pepper.
Remove from heat and serve.
Cook milk in microwave 2 minutes and set aside.
Cook butter 1 minute; add flour and cook 1 minute.
Briskly stir hot milk mixture, mustard, salt and pepper into butter mixture.
Set aside. Place potatoes into 1 1/2-quart glass casserole.
Add ham and onion.
Pour sauce over ham and potato mixture.
Cover with wax paper and cook 22 to 24 minutes.
Stir twice.
Sprinkle with cheese and let stand 10 minutes.
uce: (Depending on size of green peppers, you may only need
egrees C).
Toss green bean pieces and 1 tablespoon olive oil in
ld water. Meanwhile, cook the green and white asparagus in a separate
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring
ter, ham bone, chicken bouillon cubes and all dry seasonings and bring
Place potatoes in a large saucepan. Cover with cold water then bring to a boil. Cook for 15 mins, or until just tender. Drain and let cool for 5 mins. Cut into halves or quarters.
Meanwhile, whisk together olive oil, vinegar, mustard, scallions and garlic. Season. Add potatoes, green beans and corn. Toss to coat.
mbine the potatoes, celery, onion, ham and water in a stockpot. Bring
ed a cooked boneless ham joint throughout this recipe. If you use
lowly add half 'n half and continue to stir over medium
Heat oil over medium heat in large nonstick ovenproof pan. Saute potato, ham and onion (not green onion yet) until potato is just tender.
Meanwhile, whisk eggs, egg whites and baking powder until frothy and baking powder has dissolved. Add green onion to pan. Gently pour egg mixture into pan, covering the ham and veggie ingredients. Sprinkle cheese over top.
Place pan, uncovered, in 375F preheated oven. Cook until egg has set, about 25 minutes.
o 400\u00b0F. Place the potato wedges on a large baking
Mix beans, soup, pimiento, salt and pepper.
Place half of mixture in a 1 1/2-quart greased casserole.
Put half of hamburger meat and cheese on top of green bean mixture.
Layer other half of green bean mixture and then the next layer of the hamburger mixture.
Put \"tots\" on top with sprinkled grated cheese.
Bake for 20 to 25 minutes at 350\u00b0.
Yields 4 to 6 servings.
Place the water, ham, green beans, potatoes, and onions into a large saucepan or soup pot, bring to a boil, and reduce heat to medium-low. Simmer until the ham and vegetables are very tender, about 45 minutes. Skim off any excess fat. Pour in the cream, season to taste with salt and pepper, and serve.
en using clean paper towel and squeeze green beans until they stop
eans overnight. Drain, rinse and put in the crock pot,