March 24: White Beans and Ham

This recipe is from my dad.

2 or 3 cups white beans or Lima beans
2 c diced ham
1 ham hock
1 46 oz can tomato juice or V8 juice
1 large onion, diced
1 c celery, diced
salt and pepper, to taste

Soak beans overnight. Cook beans slowly until they start to get tender. Add the rest of the ingredients. Cook slowly until beans are tender.

March 23: Hot Fudge

From my friend, Julie.

Mix 1/2 c cocoa with 1 c sugar. Melt 1 cube of butter and add to cocoa mixture. Add 1/2 can milk. Stir together over medium heat. When it comes to a boil cook over medium heat for 4 minutes.

March 22: Skor Cake

Bake a German Chocolate cake mix  in a 9x13 pan as directed on pkg. As soon as the cake is out of the oven, punch holes in it with the end of a wooden spoon. 
Pour on top of cake :
     1 can sweetened condensed milk
     1 jar caramel topping
     Let cool. Frost with Cool whip. Top with Skor candy bar chips.

March 21: French Belgium Onion Soup

From my friend, Liz.

1 cube butter
3 lb yellow onions, coarsely chopped
4 celery stalks, diced
7 lg potatoes, cubed
10 c water
3 c Swiss cheese, grated

Melt the butter in heavy pan. Add onions, stirring constantly to brown. Add celery, potatoes and water. Boil 60 minutes. Crush or mash all vegetables into thick liquid. Bring to a slow boil for 2 minutes. Serve hot, topped with Swiss cheese.

March 20: Taco Dip

1 lb ground beef
1 pkg Taco Seasoning
1 pkg Cheddar cheese, shredded
Avocado Dip
16 oz sour cream
1 can refried beans

Brown and drain ground beef.  Mix in taco seasoning and refried beans. Pour into 9x13 casserole dish. Spread avocado dip and sour cream on top. Sprinkle cheese on top. Bake at 400 for 15 minutes. Serve with chips. 

March 19: Cauliflower Soup

From Pat in our ward cookbook.

1 head cauliflower
1/4 tsp salt
1/2 chopped onion
1/4 c butter
1/2 c flour
1 qt milk
2 c vegetable liquid
2 tsp "All" seasoning

Put cauliflower and salt in a pan. Cover with enough water so you will have 2 cups of liquid left after cooking the vegetable. Cook the cauliflower for about 15 minutes. Save liquid. Brown onion in butter. Make thickening with the flour, milk and vegetable liquid and "All" seasoning. Heat and cook until thickening, stirring frequently. Add cooked onion and cooked cauliflower. Stir and serve. 

March 18: Hawaiian Haystacks

From the Case Family Cookbook

1-2 c chicken, cooked and cut up into pieces

2 cans cream of chicken soup

1 can chicken broth

2/3 c milk

1 TB basil

Combine all ingredients and simmer for about 30 minutes. It should look like gravy. Serve over rice with toppings.

Toppings:

Chinese noodles

Mushrooms

Celery

Green pepper

Tomatoes

Pineapple

Grated Cheddar cheese

Coconut

Slivered almonds

olives

green onions

Mandarin oranges