Here is a speedy and tummy-warming rendition of old fashioned Ham -N- Beans to help drive away those cold winter blues. Add a quick can of refrigerated cornbread biscuits or breadsticks to round this out for a complete and filling meal.

EASY HAM-N-BEANS

Rochelle Dickson

1 pkg. (16 oz) fully cooked diced ham squares

1 can (15 oz) Navy beans with juice

1 can (15 oz) Pinto beans with juice

1 can (15 oz) White beans with juice

1 can (15 oz) Kidney beans DRAINED AND RINSED

30 oz. (2 cans full) hot tap water

1 tsp. salt

1 tsp. black pepper

Spray a large sauce pan with no stick spray. Place ham cubes in bottom and brown over medium heat until heated through. Retain ham and juices from cooking to add to the flavor of the soup. After ham is browned add navy beans, white beans and pinto beans along with the juices of those cans. Then add the drained and rinsed kidney beans. (Failure to rinse the kidney beans will result in an unpleasant appearance in soup broth). Add two cans of water along with salt and pepper. Simmer until beans are heated through and a nice soup appearance is achieved. Serves 4.

***To make a larger batch, use the larger cans or more cans of bean varieties. To suit your tastes, you may use a variation or any combination of canned beans available. Keep a close eye on the color of the brine of the beans to avoid an unpleasant color and appearance of your finished soup, however.

How about a tasty one-dish complete meal that cooks all day while you’re gone? This ensures a hearty and hot dinner that works for you so you don’t have to.

NEW ENGLAND POT ROAST

Rochelle Dickson

8 small potatoes peeled and quartered

1 lb whole baby carrots

1 medium sweet onion, peeled and sliced

1 cup water

2 teaspoons salt

3-4 pound beef roast

1 jar (8 oz) prepared horseradish

1-2 teaspoons additional salt

1 teaspoon pepper

1 can (10 oz) condensed Cream of Mushroom soup

In a 4-6 qt. slow cooker, place potatoes, carrots, onion and water, season with salt. Lay beef roast on top of vegetables. In a small bowl mix horseradish, additional salt and pepper to form a paste, then use paste to coat top side of beef evenly. Cover crock-pot and cook on low setting 8-10 hours.

Remove beef and vegetables and place on serving platter, cover to keep warm. Strain reserved juices in crock-pot of any vegetable or beef chunks. Turn slow cooker temperature to high and add canned cream of mushroom soup. Whisk soup into broth, beating vigorously to blend for a smooth sauce. Pour into bowl and serve over beef and potatoes. Serves 4.

Ready for that all-important Easter Sunday?? Here are a few recipes that will help make your holiday extra special. From a make-ahead breakfast casserole that will be ready when you return from an early sunrise service, to dishes that will look fabulous on the table for Easter dinner!

Overnight Breakfast Bake

Rochelle Dickson

8 oz. French bread cut into ¾ inch cubes (5-6 cups)

1 lb. breakfast sausage cooked crumbled and drained

2 cups frozen chopped spinach thawed and drained

1 ½ cups shredded sharp cheddar cheese

1 cup shredded Swiss cheese

½ cup sliced green onions

½ chopped fresh mushrooms

8 large eggs

4 cups half-and-half

1 teaspoon salt

½ teaspoon garlic powder

½ teaspoon pepper

Toss and combine bread cubes, sausage, spinach, 1 cup cheddar cheese, ½ cup Swiss cheese, green onions and mushrooms together and place into a greased 9 x 13 inch baking pan.

Blend eggs, half-and-half, salt, garlic powder, and pepper in a medium bowl and beat well. Pour evenly over bread cube mixture. Cover and refrigerate at least 8 hours or overnight.

When ready to bake, preheat oven to 325 degrees. Uncover casserole and sprinkle with remaining cheddar and Swiss cheeses. Bake for 55-70 minutes or until a knife inserted in center comes out clean. Casserole should appear puffed and golden. Let stand 5-10 minutes before serving. Serves 8

Country Brown Rice Dressing

Rochelle Dickson

1 ½ cup instant brown rice

4 ounces bulk pork sausage

3 cups sliced fresh mushrooms

1 cup chopped sweet onion

¾ cup shredded carrot

½ cup dried cranberries

¼ cup chopped parsley

1 tablespoon sage

1 tablespoon basil

Prepare rice with water as directed on package. Meanwhile in a large skillet cook sausage with mushrooms and onion until browned. Drain well. Add shredded carrot, cranberries, parsley, basil and sage and mix well. Add rice to sausage mixture. Warm over medium heat until heated completely through. Serves 8.

**Versatile enough to serve with roasted turkey, pork or beef.

Italian Green Beans

Rochelle Dickson

2 packages (10 ounces) frozen, cut green beans

1 small sweet red onion, thinly slices

1 cup ripe olive sliced

½ cup Italian salad dressing

1 cup chopped fresh tomato

Cook green beans according to package directions and drain. Stir in onion, olives, and salad dressing. Cook uncovered over medium heat until onion is tender (3-5 minutes). Sprinkle with chopped tomato and toss lightly to combine. Serve immediately. Serves 6.