Ham and Sweet Potato Pie

I made gravy this way:  http://carolyneveryday.blogspot.com/2014/01/ham-gravy-according-to-dr-chris-keator.html

Mashed up a couple of sweet potatoes with  butter and used this as the bottom layer, over a prepreped
pie crust.

I added peas and small pieces of ham to the gravy and put into the pie shell, and covered with another pie crust

425 degrees 35 minutes.

HAM, corn, bean and barley soup (crockpot)

I had an Appleton Farms ham from Aldi's for Christmas dinner.   I was a bit disappointed in the ham because it had such a huge bone and so much fat on it.

I took most of the ham off the bone and put it in the crockpot and put water over it, and cooked on high for a couple of hours.  Then I took the bone out and took the meat off of it and set it aside.

To the stock or broth (I am not sure what to call it) I added some barley and let that cook on low for a half hour or forty minutes.  Then I added some corn.  I blended up a can of white kidney beans along with a couple of tbsps of ketchup in the blender and added that, and I also added one envelope of SAZON GOYA and a bay leaf.  Let it cook on low for a while and added the ham.

It seemed much too liquidy for me so I took some GRANDS biscuts, cut into fourths and set on top to make dumplings.  Sprinkled dill on top.  Cooked on low for close to an hour and tested the dumplings and they were just fine.

THIS SOUP IS DELICIOUS!!!!!!!

Chicken Pot Pie

Crust

1

box refrigerated pie crusts, softened as directed on box 

Filling

1/3

cup butter or margarine

1/3

cup chopped onion 

1/3

cup all-purpose flour

1/2

teaspoon salt

1/4

teaspoon pepper

1 3/4

cups  chicken broth (one can)

1/2

cup milk

2 1/2

cups shredded cooked chicken or turkey 

2

cups  frozen mixed vegetables, thawed

Watch Video

Steps

• 
  Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
• In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
• Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
• Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.