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Mary Chris
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| Posted: April 14 2009 at 7:42am | IP Logged
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Tonight I am making Split Pea soup, Dh requested it. I have the ham bone leftover from Easter so hoping that will add some yummy flavor. I'm not sure I have ever made it with the ham bone.....any suggestions?? I'll make a salad and hopefully some Artisan Bread.
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Blessings, Mary Chris Beardsley
mom to MacKenzie3/95, Carter 12/97 Ronan 3/00 and wife to Jim since 1/92
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JennGM
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| Posted: April 14 2009 at 7:59am | IP Logged
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That's the best way to make split pea soup. I made a batch last week without one, and it wasn't as good. This is my version. About a 1/2 hour before serving remove the bone. Sometimes it might have fallen apart, so you need to make sure you have all the bone pieces. Remove any meat off the bone and cut into bite size pieces. If there were large chunks of meat that fell off the bone, cut those up into bite size pieces, too.
We had ham at my mother's but I made one yesterday. We'll probably do Red Beans and Rice with the leftover bone this time.
Tonight it's spaghetti.
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Jennifer G. Miller
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Family in Feast and Feria
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MelissaClaire
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| Posted: April 14 2009 at 8:09am | IP Logged
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Tball so we need something to eat at the ball park. (It's raining though so we'll see if her plays.)
Chicken club pasta salad from Family Fun
Chicken Club Pasta Salad
8 ounces corkscrew or spiral pasta
3/4 cup italian dressing
1/4 cup mayo
2 cups chopped, cooked rotisserie chicken
1 cup Muenster or Monterey Jack cheese, cubed
12 strips of crisp-cooked bacon, crumbled
1 avocado, chopped
1 cup each chopped celery and green bell pepper
8 ounces cherry tomatoes, cut in half
At home, cook and drain the pasta according to the package directions and rinse it with cold water. Whisk the dressing with the mayonnaise in a large bowl, then stir in the pasta and the remaining ingredients. Spoon the salad into individual resealable plastic containers and chill. Transfer the containers to your cooler before heading out.
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Melissa
Mom to a dd ('02), ds ('03), ds ('05), dd ('07) and baby due 9/01/09
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JodieLyn
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| Posted: April 14 2009 at 8:56am | IP Logged
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I need a crockpot type meal.. lots of lacrosse this evening and supposed to be cold and windy.. not fun.. so hot soup when we get home sounds good.
I think I'll make a big pot of bean but also a smaller crockpot of enchilada soup.
I had to find someone extra to watch my littest ones today, normally my sister does and she's out of town.. and having the soups cooking while I'm gone I can offer it to the family who are watching them so they don't have to go home and then figure out dinner too. 
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Jodie, wife to Dave
G-18, B-17, G-15, G-14, B-13, B-11, G-9, B-7, B-5, B-4
All men who have turned out worth anything have had the chief hand in their own education.
-Sir Walter Scott
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mrsgranola
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| Posted: April 14 2009 at 9:12am | IP Logged
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JodieLyn, I'd love to see your recipe for enchilada soup when you have a chance. Thanks!
I have a ham bone waiting to use in my fridge, too. I might be making black-eyed peas since that's the only kind of dry beans I have right now...
JoAnna
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Parente Adventures
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SuzanneG
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Moroccan Lentil Soup in the crock pot with leftover ham, hambone and drippings added! w/ bread.
Lunch: Ham melts. (it's all about the ham, isn't it?)
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Suzanne in ID
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Mom of 7 (Girls - 14, 12, 11, 9, 7 and Boys - 4, 1)
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guitarnan
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| Posted: April 14 2009 at 11:16am | IP Logged
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Turkey meatballs with pasta and salad...
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Nancy in MD. Mom of ds (24) & dd (18); 31-year Navy wife, move coordinator and keeper of home fires. Writer and dance mom.
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PDyer
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| Posted: April 14 2009 at 1:49pm | IP Logged
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Thai Curried Roast Chicken and salad and maybe another veggie if I can rustle some up.
I have not made this recipe before, so we'll see how it goes over.
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Patty
Mom of ds (7/96) and dd (9/01) and two angels (8/95 and 6/08)
Life at Home
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JodieLyn
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| Posted: April 14 2009 at 2:03pm | IP Logged
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OK hang in with me on this one... I change the original recipe around quite a bit.. so I'll note my changes after..
Quote:
Enchilada Soup
1 15oz can black beans, rinsed and drained (or 2 cups cooked beans of your choice, but black are my favorite for this soup)
1 14.5 oz can diced tomatoes, drained
1 10oz package frozen whole kernal corn
1/2 cup chopped onion
1/2 cup chopped yellow, green, OR red pepper
1 small jalapeno pepper, seeded if desired, and finely chopped (I've NEVER included this... totally optional)
1 19oz can enchilada sauce
1 10 3/4 oz can cream of chicken soup
2 cups milk
1 cup shredded monteray jack cheese (4oz)
1 cup shredded cheddar cheese (4oz)
optional toppings: sour cream, guacamole, tortilla chips, coarsely broken
In a 3.5 to 5 qt crockpot combine beans through jalapeno, if desired. Whisk together enchilada sauce, soup, and milk. Pour over ingredients in crockpot and stir well.
Cover and cook on low for 6-8 hours or on high for 3-4 hours. Stir in cheeses until melted. Ladle in bowls and top with optional toppings, if desired |
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OK I use most of this.. BUT I make my own enchilada sauce. Tomato sauce with mexican seasonings especially cumin and oregano.
I use broth not the cream of soup and milk
and I don't add the cheese into the main soup but use it as topping along with tortilla chips
You can mix in browned ground beef or cooked chicken as well.
I'm rather liberal about following a recipe 
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Jodie, wife to Dave
G-18, B-17, G-15, G-14, B-13, B-11, G-9, B-7, B-5, B-4
All men who have turned out worth anything have had the chief hand in their own education.
-Sir Walter Scott
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kristina
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| Posted: April 14 2009 at 2:28pm | IP Logged
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Broccoli is in abundance in my fridge because we have leftovers from the veggie tray on Sunday (They preferred bunnies over broccoli, I guess.) So Broccoli and Bowties it is. Serving alongside leftover crockpot meatballs.
Blessings,
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kristina
yesterthoughts
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4Real Forums : Our Lady's Loom, Larder, and Laundry
Topic: Easter Tuesday Meals
