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Category:Soups - Author:N/A- Contributor:
Ham and Bean Soup

  • 24 oz Great Northern Beans
  • 12 oz. water
  • 4 oz. tomato sauce
  • 2 carrots, sliced
  • 1 sm. onion, minced
  • 1 T. Worcestershire sauce
  • 1 1/2 lbs. ham, cooked and cubed


In large pan, cook sliced carrots and onion in water until tender. Add beans, ham, tomato sauce and Worcestershrie sauce. Simmer 1 hour. Can be made in a crockpot on low. Serves 4.
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Pick of the Week
Title:CHICKEN CASSEROLE - Author: N/A - Contributor:

  • 2 c. chicken, cooked and cut into
    small pieces

  • 1/4 lb. egg noodles

  • 1 can cream of chicken soup

  • 4 c. Stove Top Stuffing mix

  • 1 stick butter, melted

  • 1/2 c. milk

Butter 1 1/2-quart casserole dish. Cook noodles according to package, drain and pour into dish. Top with cooked chicken and chicken soup. Mix butter with stuffing mix and put on top of soup. Pour milk over the top of casserole. Bake at 350 degrees for 25 minutes. Serves 4 to 6.
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