Cheesy Ham and Potato Soup

4-5 cups potatoes peeled and diced
1/2 cup chopped celery
1/2 cup chopped onion
1-2 cups chopped ham
2 cans chicken broth
ham consomme if you have it
1/2 t. black pepper
1/2 cup butter
1/2 cup flour
4 cups milk
1 can of corn
1 cup of shredded cheese
carrots?

1.  Boil potatoes in salted water
2. Heat celery, onion, ham, consomme, pepper, corn and chicken broth in big pot
3. Add boiled potatoes
4.  In a pan melt butter, add flour, brown, slowly add milk
5. Bring roux to a low boil and boil for one minute until thick
6. Add cheese until melted
7.  Add the cheese sauce to the soup.

Ham and Cheese Sliders

15 dinner rolls?
Ham
Swiss or Pepper Jack cheese

Dressing
1/2 cup butter
1 t Worcestershire Sauce
2-3 T minced onions
1 T scant poppy seeds
3 T mustard

Slice open dinner rolls, and spread dressing on either side.  Put ham and cheese in rolls.  Pack tightly into a 9x13 pan.  Pour remaining dressing over the top of the rolls (or enough dressing to cover the tops).  Cover with foil.  Bake in a 350 oven for 10-12 minutes.  Remove foil and bake until tops are brown and crispy. 

Ham and Cheese Rolls

2 cups water 112-120 degrees F
Add 2 T yeast  (three packages)
Add 3/4 c. sugar

let sit till activates

1 c. softened butter - almost melted (30-60 seconds in the micro=almost melted but not hot)
add to butter
1 t. salt
1 t. baking powder
2 eggs
whisk together

add the yeast mixture (scrape well)

add 5-6 cups flour 
mix with dough hook, scraping frequently until the dough pulls from the sides and begins to form a ball

spray plastic bowl with oil
dump dough in and set on heating pad that is heated to Medium

cover with tea towel and raise to double (about an hour).  Dough should be rounding over the bowl.

Dump onto floured board and knead a little.  Cut in half.  Roll half into large rectangle.  Layer ham to edges.  cover with cheese.  Roll into a tight log and then cut in half, then in thirds so you end up with six rolls.  Set onto jelly roll pan lined with parchment paper (place smallest ones in the center).  Repeat with second half.  Let raise 20-30 min.

Bake at 400 degrees for 20 minutes until Golden Brown

Ham Peas and Potatoes

3 lb. Red Potatoes
1 onion
1 ham steak
1/2 cup butter
1/2 cup flour
4 cups milk 
1/2 t. salt
1/2 t. pepper
1-2 cups frozen peas

Cut potatoes into 1-1/2 inch cubes boil until tender.  Set aside in fridge.  Saute chopped onion in the butter.  When soft add flour slowly and brown to make a roux.  Slowly add milk off the heat until smooth.  Add ham cut in cubes and any ham juices, salt and pepper.  Heat until boiling and thickened.  Boil for one minute.  Take off heat and add frozen peas and potatoes.  Keep warm on low.

Ham and Bean Soup

1 pound navy beans
3 cans chicken broth
4 carrots (1 lb. of baby carrots)
2 medium potatoes
3 stalks celery
1 medium onion
2 cups cubed ham
2 bay leaves
1 tsp. salt
1 tsp. pepper


Cook on low for 6-8 hours