CHRISTMAS LEFTOVERS by Paula Roten

Do you still have leftover turkey and ham from Christmas day?  Perhaps you can "repurpose" those meats into a completely different dish!


Chicken Spaghetti
Cook:
7 oz. vermicelli (and drain)


In a small skillet, saute:
2 cups chopped onions
2 diced bell peppers
1 1/2 sticks margarine


In a saucepan, simmer for 10 minutes:
1 1/2 cups chicken broth
2 T. Worcestershire sauce
1 can diced Rotel tomatoes
1 large can sliced mushrooms


Add to saucepan and allow to melt:
2 lbs. Velveeta, chopped


Add all ingredients together and add in 6-8 cooked and chopped chicken breasts, (3-4 cups chopped chicken, or in this case, turkey).  Mix well. This is enough for 2 large casserole dishes.  Bake in a preheated 350 degree oven for 30-40 minutes.


NOTE: This recipe obviously uses a lot of dishes, but it is so worth it!  Delicious!


Basic Ham and Bean Soup
1 pound dry great Northern beans (or Navy beans)
8 cups water 
1/2 tsp. salt
1 ham hock
1 cup chopped carrots
1/2 stalk celery, chopped
1 cup chopped onion
1 tsp. minced garlic
1 tsp. mustard powder
2 bay leaves
2 cups chopped ham
1/2 tsp. ground white pepper


1.  Rinse the beans, sorting out any broken or discolored ones.  In a large pot over high heat, bring the water to a boil.  Add the salt and the beans and remove from the heat.  Let beans sit in the hot water for at least 60 minutes.  
2.  After the 60 minutes of soaking, return the pot to high heat and place the ham bone, carrots, celery, onion, garlic, mustard, and bay leaves  in the pot.  Stir well, bring to a boil, reduce heat to low, and simmer 60 more minutes. 
3.  Remove ham bone and discard.  Stir in the chopped ham and simmer for 30 more minutes.  Season with ground white pepper to taste.


NOTE:
*When I make this, I use 4 cups chicken broth and 4 cups water.
*I do not use a ham hock because it seems to make the soup greasy to me.
*Serve with cornbread.