White Bean and Ham Soup

INGREDIENTS:

1 pound dry great Northern beans
8 cups water
1/2 teaspoon salt
1 ham hock
1 cup chopped carrots
1/2 stalk celery, chopped
1 cup chopped onion
1 teaspoon minced garlic
1 teaspoon mustard powder
2 bay leaves
2 cups chopped ham


DIRECTIONS:
1. Sort and rinse beans. Soak overnight, per package instructions.

2. In the morning, drain and rinse beans, return the pot with 8 cups water and heat to high heat and place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60 more minutes.
3. Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. 

Ham and Cheese Sliders

Ingredients
24 white dinner rolls (the hawaiian kind...)
24 pieces honey ham
24 small slices Swiss cheese
Mayo

Poppy seed sauce:
1 Tablespoon poppyseeds
1 1/2 Tablespoons yellow mustard
1/2 cup butter, melted
1 Tablespoon minced onion
1/2 teaspoon Worcestershire sauce

Instructions
Spread Mayo onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm. Note: Sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

Fried Rice

Fried Rice

3 cups cooked white rice (day old or leftover rice works best!)
3 Tablespoons sesame oil (or peanut oil or vegetable oil)
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 teaspoons minced garlic
2 eggs, slightly beaten
3-4 Tablespoons soy sauce

leftover ham/chicken/pork


On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!