Peanut Butter Pie by CK
3 oz cream cheese, softened
1/3 cup peanut butter
1 cup confectioners’ sugar
¼ cup milk
8oz frozen whipped topping, thawed
1 chocolate crumb pie crust (9 inch)
¼ cup chopped peanuts
In a mixing bowl, beat cream cheese until fluffy. Mix in peanut butter and sugar. Gradually add milk; mix well. Fold in whipped topping. Spoon into crust. Refrigerate overnight. Garnish with peanuts.
Ham & Bean Soup by BDM
Place 1 lb dried navy beans in a soup kettle.
Add water to cover by 2 inches. Bring to a boil;
boil for 2 minutes. Remove from heat, cover and
let stand for 1 hour. Drain and rinse beans.
Sauté: 2 medium onions, chopped in 2 t vegetable oil
Add: 2 celery ribs, chopped, cooked until tender
Stir sautéed vegetables into beans in kettle.
Add: 10 c water
4 c cubed fully cooked ham
1 c prepared mashed potatoes
1/2 c shredded carrots
2 T Worcestershire sauce
1 t salt
1/2 t dried thyme
1/2 t pepper
2 bay leaves
1 meaty ham bone or 2 smoked ham hocks
Bring to a boil. Reduce heat, cover and simmer for 1 1/2 hours or until tender. Remove ham bone and bay leaves. Cut any remaining meat off the bone, and stir back into soup.