We’ve shared our daughter-in-law Shelly Mae’s recipes with you guys before. She dropped off a cookbook from the Church she attends to Dub and I. This morning we’ll share two of these with you, as well as, kudos to “the chefs!”
Chicken Green Bean Casserole:
- 1 can cream of chicken soup
- ½ cup milk
- 3 cups cooked chicken
- 1 pk. frozen green beans thawed and drained
- 14. oz. can chop suey vegetables, drained
- 1 can chow mein noodles
- 1 ½ cup shredded cheddar cheese
Combine soup, milk, chicken, green beans, vegetables and cheese.
Pour into buttered casserole. Bake on 350 for 45 minutes. When cooked, top with noodles.
Donna Puterbaugh
Hearty Potato and Ham Chowder:
- ½ cup butter or margarine
- 6 cubed, unpeeled red potatoes
- 1 teaspoon garlic powder
- 8 cups whole or 1% low fat milk
- 3 cups thinly sliced onion
- 2 teaspoons salt
- 1 cup shredded sharp cheddar cheese
- 1 ½ teaspoons black pepper
- 6 tablespoons all-purpose flour
- 1 ½ lbs. ham cut into small cubes
In a 6 quart soup pot, melt the butter. Stir in the onion and cook over medium heat until tender, about 4-5 minutes. Stir in flour until smooth and bubbly (about 1 min.) Stir in potatoes, milk, salt, pepper, and garlic powder.
Cover. Continue cooking, stirring occasionally until potatoes are fork-tender (about 25-30 minutes) Stir in cheese and ham. Continue cooking, stirring occasionally, until cheese is melted and ham is heated through (about 4-6 minutes)
Jim Puterbaugh