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Calico Bean Soup
"Calico Bean Soup"
Wash beans thoroughly. Place in large kettle & cover
with water. Add 2 T. salt. Soak overnight. In the
morning drain off water, add 2 quarts fresh water & ham
or ham hocks. Slowly simmer 2 - 3 hours.
ADD: 1 large chopped onion
1 C. sliced celery or carrots (if desired)
1 large can tomatoes, cut up
1 green pepper (if desired)
1 t. chili powder (if desired)
1 bay leaf
1 clove garlic minced
salt & pepper
Simmer another 30 minutes. Serves 6 to 8
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# Calico Bean Soup
*Serves 6 to 8*
## Ingredients
- Calico beans (mixed dried beans, 1-2 lbs), washed thoroughly
- 2 Tbsp salt (for soaking)
- 2 quarts fresh water
- Ham or ham hocks
- 1 large onion, chopped
- 1 cup sliced celery or carrots (if desired)
- 1 large can tomatoes, cut up
- 1 green pepper (if desired)
- 1 tsp chili powder (if desired)
- 1 bay leaf
- 1 clove garlic, minced
- Salt and pepper
## Instructions
1. Wash beans thoroughly. Place in a large kettle and cover with water. Add 2 Tbsp salt. Soak overnight.
2. In the morning, drain off the soaking water. Add 2 quarts fresh water and ham or ham hocks.
3. Slowly simmer for 2–3 hours.
4. Add the chopped onion, sliced celery or carrots (if desired), canned tomatoes (cut up), green pepper (if desired), chili powder (if desired), bay leaf, minced garlic, and salt and pepper.
5. Simmer another 30 minutes. Serves 6 to 8.
## Editor's Notes
- **Bean quantity** not specified on the card. A typical Calico Bean Soup uses approximately 1–2 lbs of mixed dried beans, but no amount is given; listed simply as "beans" in the ingredient list above.
- **"Calico beans"** — refers to a mixture of various dried beans (e.g., kidney, navy, pinto, black-eyed peas, etc.), commonly sold as a multi-bean soup mix in this era. -
Ham, Take-A-Holiday Reynolds Oven Cooking Bag
HAM, TAKE-A-HOLIDAY REYNOLDS OVEN COOKING BAG
1 tablespoon flour
1 turkey size(19x23½")REYNOLDS OVEN COOKING BAG
12-16 pound fully-cooked ham, bone-in
Whole cloves
Preheat oven to 325 degrees. Shake flour in
Reynolds Oven Cooking Bag; place in roasting
pan at least two inches deep. Remove skin;
trim fat from ham; stud with cloves. Place ham
in bag. Close bag with nylon tie; make 6 half-
inch slits in top. Insert meat thermometer
through slit in bag.
Bake to 140 degrees or 2½-3¼ hours.
Makes: 16-22 servings.
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# Ham, Take-A-Holiday Reynolds Oven Cooking Bag
*Makes 16–22 servings*
## Ingredients
- 1 Tbsp flour
- 1 turkey-size (19x23 1/2") Reynolds Oven Cooking Bag
- 12–16 pound fully-cooked ham, bone-in
- Whole cloves
## Instructions
1. Preheat oven to 325°F.
2. Shake flour in Reynolds Oven Cooking Bag; place bag in a roasting pan at least two inches deep.
3. Remove skin from ham; trim fat; stud with whole cloves.
4. Place ham in bag.
5. Close bag with nylon tie; make 6 half-inch slits in the top of the bag.
6. Insert meat thermometer through a slit in the bag into the ham.
7. Bake until internal temperature reaches 140°F, or 2 1/2–3 1/4 hours. -
Country Style Rotini
COUNTRY STYLE ROTINI
1 pound (6 cups) garden rotini
¼ cup olive oil
1½ cups ham, julienned
½ cup red peppers, julienned
½ cup yellow peppers, julienned
1 cup mushrooms, sliced
1 teaspoon garlic, minced
3/4 cup chicken broth
3/4 cup fresh spinach, chopped
½ cup parmesan cheese
Salt and pepper to taste
Cook garden rotini according to package direct-
ions. Heat olive oil in large skillet over
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medium heat. Saute ham, peppers and mushrooms
for 2 minutes. Add garlic and salt & pepper
and cook for 4 minutes. Add chicken broth and
simmer mixture for 2 minutes. Add hot rotini
and mix well. Add spinach and cook until it
wilts. Add paremesan cheese. Blend well and
serve.
Serves 6-8.
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# Country Style Rotini
*Serves 6–8*
## Ingredients
- 1 pound (6 cups) garden rotini
- 1/4 cup olive oil
- 1 1/2 cups ham, julienned
- 1/2 cup red peppers, julienned
- 1/2 cup yellow peppers, julienned
- 1 cup mushrooms, sliced
- 1 tsp garlic, minced
- 3/4 cup chicken broth
- 3/4 cup fresh spinach, chopped
- 1/2 cup parmesan cheese
- Salt and pepper to taste
## Instructions
1. Cook garden rotini according to package directions.
2. Heat olive oil in a large skillet over medium heat.
3. Sauté ham, peppers, and mushrooms for 2 minutes.
4. Add garlic and salt & pepper and cook for 4 minutes.
5. Add chicken broth and simmer mixture for 2 minutes.
6. Add hot rotini and mix well.
7. Add spinach and cook until it wilts.
8. Add parmesan cheese, blend well, and serve. -
Baby Baked Ham
Baby Baked Ham -
1 smoked ham. 5 whole cloves
1 mince onion 2 bay-leaves
½ cup diced celery. 3 tblspn. brown sugar
1 chopped green pepper. 10 whole cloves additional
in boiling water till tender. allow ham to cool in
liquid if possible. remove-cover top of ham with brown
sugar. and stick in the whole cloves. place in a
baking dish in a moderate oven. add half cup full
375°
of hot water. - about 30 minutes.
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# Baby Baked Ham
## Ingredients
- 1 smoked ham
- 1 onion, minced
- 1/2 cup diced celery
- 1 green pepper, chopped
- 5 whole cloves
- 2 bay leaves
- 3 Tbsp brown sugar
- 10 whole cloves (additional)
## Instructions
1. Place ham, onion, celery, green pepper, 5 whole cloves, and bay leaves in boiling water and cook until tender.
2. Allow ham to cool in liquid if possible.
3. Remove ham and cover top with brown sugar.
4. Stick in the 10 whole cloves.
5. Place in a baking dish in a moderate oven (375°).
6. Add half a cup of hot water.
7. Bake about 30 minutes. -
Cheese and Breakfast Dish
Let me know if you get this!!!!
Carol Brewer
----- Original Message -----
From:
To:
Sent: 5/10/2006 7:24:41 PM
Subject: reciepe for Mary Lou
Cheese and Breakfast Dish
24 oz pkg of shredded potatoes
1/3 cup oleo
3 cups shredded Swiss cheese
3 cups shredded Cheddar cheese
3 cups Shredded Pepper cheese
3 cups chopped ham
4 eggs
1/2 cup half and half
1/4 tsp salt
pepper to taste
Place potatoes in the bottom of a buttered 9x13 pan. Let thaw. Blot excess moisture off with a paper
towel. Drizzle the oleo over the top and bake @ 425 for 25 min. Take out and cool. Then add the swiss
cheese and a layer of chopped ham followed by a layer of swiss cheese and another layer of chopped
ham. Then add the pepper cheese. Beat four eggs pepper, salt and 1/2 and 1/2.. Pour over cheese.
Bake @ 350 for 45 min. to an hour covered.
May be made up the night before.
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# Cheese and Breakfast Dish
## Ingredients
- 24 oz pkg shredded potatoes
- 1/3 cup oleo
- 3 cups shredded Swiss cheese
- 3 cups shredded Cheddar cheese
- 3 cups shredded Pepper cheese
- 3 cups chopped ham
- 4 eggs
- 1/2 cup half and half
- 1/4 tsp salt
- Pepper to taste
## Instructions
1. Place potatoes in the bottom of a buttered 9x13 pan. Let thaw. Blot excess moisture off with a paper towel.
2. Drizzle the oleo over the top and bake at 425°F for 25 minutes. Take out and cool.
3. Add the Swiss cheese and a layer of chopped ham, followed by a layer of Swiss cheese and another layer of chopped ham.
4. Then add the pepper cheese.
5. Beat 4 eggs with pepper, salt, and 1/2 cup half and half. Pour over cheese.
6. Bake at 350°F for 45 minutes to an hour, covered.
7. May be made up the night before. -
Creamy Potato Soup
Creamy Potato Soup
1 # frozen hash browns
2 C water
1/2 lg. onion chopped
2/3 C chopped celery
Cook 30 min. Add:
2 chicken bouillon cubes
1/4 tsp celery seed
1/2 tsp garlic salt 2 cups milk
1/4 tsp pepper 1 cup cubed ham
2 cans cr of chicken soup
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# Creamy Potato Soup
## Ingredients
- 1 lb frozen hash browns
- 2 cups water
- 1/2 large onion, chopped
- 2/3 cup chopped celery
- 2 chicken bouillon cubes
- 1/4 tsp celery seed
- 1/2 tsp garlic salt
- 1/4 tsp pepper
- 2 cans cream of chicken soup
- 2 cups milk
- 1 cup cubed ham
## Instructions
1. Combine hash browns, water, chopped onion, and chopped celery.
2. Cook 30 minutes.
3. Add bouillon cubes, celery seed, garlic salt, pepper, cream of chicken soup, milk, and cubed ham.