Week of April 24, 2011

Sun - EASTER (bone in ham)

Mon - Pork Roast w/ roasted veggie

Tue - Ham pie (leftover ham from Sun)

Wed - Creamy Sun Dried Tomato Pesto Chicken

Thurs - Ham and beans (use ham bone from Sun) with popovers (rolls)

Fri - Oven Beef Stew

Pork Roast

 1 3 lb pork roast

1 cup veggie broth

4 medium red potatoes, quartered

8 oz of baby carrots

1/2 medium onion

2 parsnips, celery root, or turnips (or 1 of each) quartered

1 zucchini, cut into 2 inch circles

1 bay leaf

1 tsp each thyme, rosemary, and parsley

                                                                                                    

Sprinkle roast with salt and pepper. Cook roast in 350 roasting pan, covered, for 1/2 hour. Take out roast.  Add veggies, broth and herbs in pan. Put roast back in, cover and cook for another hour or until veggies are tender roast reaches 165 in thickest part.  Let rest, covered in foil, for 5-10 minutes before slicing.

Ham Pie

Crust

2 cups flour

1 tsp salt

8 tbsp butter

8 tbsp Crisco shortening

1 tsp white vinegar

2 tbsp - 1/4 cup water

Filling

2 cup diced ham

1 can condensed cream mushroom soup

2 cups shredded cheddar cheese

4 pats of butter

1 can whole corn

To make crust: using a fork or a pastry blender, mix butter, shortening, salt, and flour together until it looks like small beads. Add vinegar and 2 tbsp water and mix until dough forms. If it is too dry to mix add water, a tbsp at a time until it comes together. Roll into a ball, cover with plastic wrap, and let rest 20 minutes (can be refrigerated for up to 3 days). After resting, roll out into 2 circles for your pie.

To make pie: Put 1 circle of crust in the bottom of the pan. Add 1/2 the ham to the bottom, then 1/2 the cheese and 1/2 of the corn. Spread 1/2 the soup on top. Repeat 1 more time. Put the butter on, then the top crust on. Make sure to slit a few hole on top for venting. Brush with egg wash. Bake at 350 for 1 hour or until crust is golden brown. Let rest for 15 minutes before slicing.

Creamy Sun Dried Tomato Pesto Chicken 2 tablespoons butter 4 skinless, boneless chicken breast halves (about 1 pound), cut into cubes 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup 1/2 cup Sun Dried Tomato pesto sauce 1/2 cup milk 3 cups bow tie pasta, cooked and drained 1. Heat the butter in a 10-inch skillet over medium-high heat.  Add the chicken and cook until well browned, stirring often. 2. Stir the soup, pesto sauce and milk in the skillet and heat to a boil.  Reduce the heat to low.  Cook for 5 minutes or until the chicken is cooked through.  Stir in the pasta and cook until the mixture is hot and bubbling. Makes: 4 servings (about 1 1/4 cups each).

HAM AND BEANS

1 ham bone

1 pound navy beans, rinsed, picked over, soaked overnight and drained

2 32 oz boxes of stock (veggie, pork or chicken)

1 carrot, diced fine

1 celery, diced fine

1/2 onion, diced fine

4 cloves garlic, pressed

1 tbsp olive oil

1 bay leaf

salt and pepper to taste

In a large stock pot, on medium heat saute onion, carrot, garlic and celery in oil until fragrant. Add stock heat to a boil (high heat). Add ham bone and bay leaf. Simmer for at least 3 hours on medium-low heat, stirring and checking liquid leave often. Add pepper and salt when ready to serve.

Popovers

Ingredients

3 tablespoons melted butter, divided

2 eggs

1 cup milk, warmed for 30 seconds in the microwave (should be lukewarm to warm)

1 cup all-purpose flour

1 teaspoon salt

Directions

Preheat the oven to 400 degrees F. Warm empty muffin tin for 20 minutes.

Using a pastry brush, coat 8 muffin cups with 1 tablespoon of the melted butter and put the tin in the oven for 5 minutes. Meanwhile, mix the eggs in a blender until light yellow. Add the warmed milk and blend. Add the flour, salt and remaining melted butter, and blend until smooth. Pour the batter into the warmed muffin tin and return it to the oven to bake until golden, about 35 minutes. Remove from the oven and serve warm.

Oven Baked Beef Stew

2 lbs beef stew meat

2 cups red wine

water

2 tbsp Worcestershire sauce

2 bay leaves

8 oz bag of baby carrots

1 cup of pearl onions

3 celery, chopped

4 medium potatoes, cubed

2 tbsp flour

2 tbsp butter

Brown stew meat in a saute pan on high heat, just until brown, 2-3 minutes. Add ingredients, except potatoes, into a 9x13 pan. Add water until the liquid is barely covering the meat and veggies. Cover with foil. Bake at 350 for 2 hours. Add potatoes, and more water if needed, and cook another 45 minutes, or until potatoes are done. If the sauce is not thick enough, mix the flour and butter together and mix into the sauce.