 Don't throw away that leftover Ham Bone!! Use it to create this great & flavor filled stock! Even better in 15 Bean & Ham Soup *recipe here. ~Enjoy! Diane Ham Stock Updated with InstaPot Directions Below! Ingredients: 1 large, meaty ham bone 2 quarts water, plus 2 cups 1 large onion, peel left on, chopped in quarters 3 large carrots, cut in 1/2 3 celery stalks, cut in 1/2 2 tsp kosher salt or sea salt 2 tsp course-ground black pepper 1 tsp garlic, minced 2-3 tsp chili powder SLOWCOOKER: Place all ingredients in a large 6 quart slow-cooker on High, cook for 6-8 hours, or until ham is falling off the bone, Discard all solids and ham bone. Remove fat from liquid/stock using a fat separator. Refrigerate or Freeze stock until ready to use. INSTAPOT: Place all ingredients in a large InstaPot and set to cook: Meat/High, 2 hours, let InstaPot do a natural release. Discard all solids and ham bone. Remove fat from liquid/stock using a fat separator. I did place my hambone on the trivet in InstaPot and filled with water to the Fill Line on the side of InstaPot (which was 10 cups for me) Refrigerate or Freeze stock until ready to use. Photos by: Diane Baker for Canning and Cooking at Home
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 This was the first time I have made this soup and pressure canned it as well...it has a wonderful flavor - I wish I had made MORE to can!! It's a great use of leftover Easter ham...save your Ham-bone to make the Homemade Ham Stock (recipe here) ~Enjoy! Diane 15 Bean & Ham Soup (with Pressure Canning Instructions) **new InstaPot Instructions added for the Homemade Ham Stock Ingredients: 1 bag Hurst's 15 Bean Mix, (20 oz. bag) 1 (14.5 oz can) diced tomatoes 1 small onion, chopped 1 tsp garlic, dried minced 1 Tbs lemon juice 1 1/2 Cups Ham, diced 2 Quarts of your Homemade Ham Stock** 2 Cups water kosher or sea salt, to taste (I add 2 tsp sea salt) Directions: Soak 15-bean mixture for 8 hours or overnight in 9 cups water. **Note: you can also do the quick hydration method offered by NCHFP. …"To quickly hydrate beans, you may cover sorted and washed beans with boiling water in a saucepan. Boil 2 minutes, remove from heat, soak 1 hour and rinse & drain..." Take drained & rinsed beans and place in large stock pot. Cover beans with 2 quarts of Homemade Ham Stock, and 2 cups fresh water. Bring mixture to a boil, uncovered. Lower heat, cover and simmer 5 minutes if canning (2 1/2 hours if eating right away and not canning;) add the diced tomatoes, onion, garlic lemon juice and ham. Continue to simmer 25 more minutes, covered, Taste soup and add any salt, if preferred. Pressure Canning: (makes approx 7 pints) Using a slotted spoon, fill canning jars half full with hot 'solids' from the soup mixture. Using a ladle add enough hot stock/liquid from soup to fill jars to 1" head space. Wipe rims with vinegar to clean rims before applying a new, sterile lid, Add screw bands on to finger-tip tightness. Vent Pressure Canner 10 minutes. Process pint jars 1 hour and 15 minutes or quarts 1 hour 30 minutes; at your canners proper pressure (psi) I am at 5280 ft. altitude and use a dial-guage canner so, my psi is 13 lbs. Always check to ensure you are processing for your canners needs. Recipe Adapted from: Hurst's Bean Mix Canning Instr Adapted from: Ball's "Ten Bean Soup" -'Ball Blue Book Guide to Preserving' Photos by: Diane Baker for Canning and Cooking at Home  Ready to Eat! It was just a day or so before Easter and my hubby said "can we have Au Gratin or Scalloped Potatoes at Easter with the Ham?" since he doesn't request specific foods very often, I said "sure!" and set out to find a great "Homemade" recipe. Who else can I ask but, my Foodie Friends!! So glad to add this to my recipe box!! Easy to assemble and bake - even EASIER to EAT!! and EAT and EAT!! Make sure to stop by Mary's for more great recipes. ~Enjoy! Diane Cheesy, Creamy Scallop Potatoes with Bacon Ingredients: 1/2 stick butter (4 Tbs) 1/3 cup all-purpose flour 1 1/2 cup milk 1 1/2 cup heavy cream 1 tsp salt 2 tsp course-ground black pepper 1 Tbs parsley flakes 1 tsp hot sauce 1 medium onion, sliced 5-6 red or Yukon gold potatoes, peeled and sliced thin 2 cups medium cheddar cheese, divided 3 slices bacon, cooked and crumbled 1/2 tsp paprika, sweet mild Directions: Slice onion into rings. Rinse potatoes; drain then thinly slice, I used my mandolin. In a small pot, heat butter on medium heat until melted. Add in the flour. Whisk until smooth and slightly nutty smelling, gradually add milk, cream, salt, black pepper, parsley flakes, 1 cup cheddar cheese and the hot sauce. Bring to a boil over med-high heat; stir constantly for 2 minutes or until thick. Place lid on pot to keep warm (this can be made ahead of time and let sit until ready to use). In a lightly buttered 2 qt. glass baking dish, layer potatoes and onion rings alternately starting and ending with potatoes. Pour sauce over potatoes and onions. Sprinkle remaining 1 cup cheddar cheese and crumbled bacon over top. Bake at 350 for 1 hour, or until browned and bubbly.  Snow Biscuit Chickies for Easter
Granny's Snow Biscuits, redone for Easter *guest post by JD Provence Ingredients: Corn Kernels: for "chickie lips" Peppercorns: "for chickie eyes" 1 1/2 cups Warm Water *temp your yeast needs to activate 1/2 cup Sugar 2 Tbsp Yeast 4 cups All Purpose Flour 1 tsp Salt 3 Tbsp Oil *your choice Directions: Combine water, sugar and yeast in large mixing bowl, and let sit 5 minutes. Mix flour and salt together, in separate bowl. Add oil to yeast/water mix and stir. Add in the flour/salt mixture to the water mixture, until dough ball forms. Place dough ball in oiled bowl and cover for about 1 hour, until it doubles in size. Place dough ball on floured work surface and pat down and roll out, to about 3/8" thick, and cut biscuits. I usually cut mine into squares, because there is less trimmed dough left, that has to be reworked, rolled, and re-cut. Place cut biscuits on sheet pans, cover to prevent drying, and let rise 45 minutes to 1 hour. Preheat oven to 350. Cook biscuits about 15 minutes, or until golden brown. Remove from pans and let cool. This recipe makes about 35 - 3" square biscuits, but recipe can easily be halved. Recipe and Photos shared by: JD Provence for Canning and Cooking at Home Adapted from old family (Granny's) recipe  Baked Shrimp Scampi I often feel redundant in saying things like: "this is the best"!! but, THIS IS. There was a time when my husband and I traveled to California to visit family. My brother in law owned a great restaurant in downtown Palo Alto called Lavanda Restaurant & Wine Bar. One night we were treated to a feast which consisted of so many great foods and flavors but, the one dish that stood out to both my husband and I was the Scampi. This was true Scampo/Scampi that was flown in for the occasion. Such a treat that I never knew existed!! True Scampi is very similar to lobster in taste (sweet & succulent!) The ones my brother in law had flown in that night were from the silty bottom of the Mediterranean and so incredible! Nowadays Americans think of "Scampi" by itself as a dish of shrimp, served in garlic butter and dry white wine. The word "scampi" is often misconstrued as that style of preparation rather than an ingredient. Still, we always wanted a recipe that brought back that memory. I was watching the Food Network one day and watched Ina Garten make her 'Baked Shrimp Scampi' and decided it was something we needed to try. It truly is an 'easy to assemble' recipe. The shelling of the shrimp, de-veining and butterflying was the most time consuming of the entire preparation. Being a "canner" i must note that you should save your shrimp shells to make shrimp stock but, that's another recipe in itself. Ina did remark to leave the 'tails-on' the shrimp and after assembling the dish for the oven, I see why. You need the tails on as they help to hold the tails in the air so you can spread the butter/breadcrumb mixture around the butterfly part of the shrimp easily. It's ok if you don't leave the tails on (but, you will be spending a bit more time in assembling the dish.) I admit that I giggled a bit as I kept flashing back to the movie "Beetlejuice" when preparing this for the oven!! Best part is, the taste and mix of succulent flavors push pass the silly movie reference and put this dish over the edge into the "oh my god this is SO good" stratosphere!!!!!! Give her recipe a try - you won't be sorry! ~Enjoy! Diane Baked Shrimp Scampi 2 pounds (12 to 15 per pound) shrimp in the shell 3 tablespoons good olive oil 2 tablespoons dry white wine Kosher salt and freshly ground black pepper 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 4 teaspoons minced garlic (4 cloves) 1/4 cup minced shallots 3 tablespoons minced fresh parsley leaves 1 teaspoon minced fresh rosemary leaves 1/4 teaspoon crushed red pepper flakes 1 teaspoon grated lemon zest 2 tablespoons freshly squeezed lemon juice 1 extra-large egg yolk 2/3 cup panko (Japanese dried bread flakes) Lemon wedges, for serving Preheat the oven to 425 degrees F. Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture. In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined. Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges. Recipe by: Ina Garten "Baked Shrimp Scampi" Photos by: Diane Baker for Canning and Cooking at Home |
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All images & content are copyright protected. Please do not use my images on your own site/page without prior permission. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to this website and recipe. Canning and Cooking at Home claims NO liability for the safety of ANY recipe or advice contained within this website. Always consult with the NCHFP to ensure Canning Safety.
All images & content are copyright protected. Please do not use my images on your own site/page without prior permission. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to this website and recipe. Canning and Cooking at Home claims NO liability for the safety of ANY recipe or advice contained within this website. Always consult with the NCHFP to ensure Canning Safety.