This week I have been able to feed my family for less, thanks to a nice ham, milk on clearance and homemade bread. I have had to pinch our dollars a little tighter than usual, so I thought I would start by cooking one of the picnic smoked hams I had in the freezer. They were on sale for $2.00/lb a while back and I bought 3 of them.
These are the meals we have enjoyed so far;
Ham and cheese omelet
Ham supper again
Ham macaroni casserole
Yellow bean soup x 2
And I still have 3 little packages of ham put away for either ham and cheese omelets, or for pizza topping. So this $15 ham will serve us 10 meals! I love it!
It is so easy to make ham broth. First I put the bone in a big pot and fill with water. Then I bring it to a boil and simmer for 3-4 hours. Then I let it cool enough to take the rest of the meat off the bone and strain the broth. I like to put the broth in the fridge to chill because the fat will harden on the top to make it easy to take off.
|Yellow Bean Soup|
My grandma made yellow bean soup every time we were able to visit her. I have always loved it and I am so happy to able to pass the recipe down to my children. I think it is a Mennonite recipe. This is how I make it. (Please let me know if I've done something wrong Mom)
1/3 c margarine
1 chopped onion
3 cubed, cooked potatoes
3 c chopped, cooked yellow beans (or green beans or a mixture or mixed frozen vegetables)
1 - 2 c chopped ham
4 c ham broth
1 c water
1 c milk
1 c whipping cream
2 tsp summer savory
salt and pepper
Cook onion in margarine. Add the ham and cook 1 minute. Cook potatoes if not cooked yet. I add the beans the last 4 minutes. I also use this vegetable water for the water in the recipe.
Add the veggies, ham broth, water and bring to a simmer. Add milk, cream and spices. Heat and serve.
For the last 7 months or so I have been having an awful time making bread. It just hasn't been working out. I have been making bread for over 10 years and used to sell out at the farmers market.
I decided to start from the very beginning and make one loaf at a time with a simple recipe. By doing that, I think I found out my problem.
I had been letting the dough rise too much on the first rise.
If dough rises too much to begin with, it uses up all the power in the yeast and won't rise later. I wanted to make a nice big, fluffy, crusty loaf. So I need to get lots of oven spring.
Once I figured that out, I set to work making a new recipe. This is what I have come up with so far;