Feb 7 - 11

This is a very quick week of menu planning because we have a friend coming into town one night and our lovely monthly dinner with friends.

Monday

Split Pea & Ham Soup (we didn't get to it last week)
GF Ham and Cheese biscuits

Tuesday

Dilled Ham on Rice
Asparagus

Wednesday

Ham and Potato Soup

Thursday

Out with Julia

Friday

Leftovers

Saturday

Woodinville Supper Club

Recipies

Dilled Ham on Rice

• 4 cups julienned fully cooked ham
• 2 tablespoons butter or margarine
• 2 celery ribs, thinly sliced
• 1 medium onion, chopped
• 1 cup sliced fresh mushrooms
• 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
• 1/4 cup milk
• 2 teaspoons prepared mustard
• 1/4 teaspoon dill weed
• 1/2 cup sour cream
• Hot cooked rice

Directions

1. In a large skillet, cook ham in butter until lightly browned. Add celery, onion and mushrooms; saute until tender. Combine the soup, milk, mustard and dill; add to the ham mixture. bring to a boil; reduce heat. Stir in sour cream; heat through. Serve over rice.

Ham and Potato Soup

• 3 1/2 cups peeled and diced potatoes
• 1/3 cup diced celery
• 1/3 cup finely chopped onion
• 3/4 cup diced cooked ham
• 3 1/4 cups water
• 2 tablespoons chicken bouillon granules
• 1/2 teaspoon salt, or to taste
• 1 teaspoon ground white or black pepper, or to taste
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 2 cups milk

Directions

1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.