I just found this site yesterday and love it!
I can not wait to get started on some of the wonderful things I have seen here.

Try these they are real yummy!

COUNTRY HAM AND CHEESE BISCUITS
Courtesy of Emeril Lagasse (EMERIL LIVE SHOW # EMIC09)

1 cup + 1 tsp vegetable shortening
4 + 2 Tbsp (about 1 pound) all-purpose flour
1 1/2 Tbsp baking powder
1/8 tsp freshly ground black pepper
1 tsp salt
4 oz Smithfield or any other country ham, small diced
1 cup grated white cheddar cheese
2 cups milk
10 large eggs
salt
freshly ground black pepper
2 Tbsp butter

Preheat the oven to 350°F. Lightly grease a baking sheet with 1 teaspoon of shortening. In a large mixing bowl, combine 4 cups flour, baking powder, pepper, salt, ham and cheese. Mix well. Add the remaining shortening and work it into the dry ingredients, using your hands, until the mixture resembles coarse crumbs. Fold in 1 1/2 cups of the milk. The dough with be sticky. Dust your work surface with 1 tablespoon of the flour. Turn the dough onto the floured surface. Gently fold each side towards the center. Pick up the dough and dust the work surface with the remaining tablespoon flour. Return the dough to the
floured surface and fold each side towards the center again. Turn the dough over and light press it out to 1 inch thickness. Cut the biscuits using a 2 1/4 inch round cookie cutter. Place them on the baking sheet and bake until golden, about 30 minutes. In a medium mixing bowl, whisk the eggs and remaining eggs together. Whisk well. Season with salt and pepper. In a large non-stick sauté pan, over medium heat, melt the butter. Add the eggs, using a rubber spatula, stir the eggs and cook until the eggs are a soft scramble. Remove from the pan. Slice the biscuits in half and place a spoonful of the eggs in the center of each
biscuit. Yields: 8 servingsFettuccine-and-Ham Casserole
Cooking Light, Nov/Dec 1993, page 140

8 oz Fettuccini, uncooked
Vegetable cooking spray
1/2 lb diced lean lower-salt cooked ham
1 cup 2% low fat milk
1 cup (about 4oz) shredded reduced-fat Swiss cheese
1/2 cup 1% low-fat cottage cheese
6 Tbsp grated fresh Parmesan cheese
1/4 tsp pepper
1/8 tsp ground nutmeg
8 egg whites
4 egg yolks

Break fettuccine in half. Cook according to package directions, omitting salt and fat. Drain well; set aside.

Coat a nonstick skillet with cooking spray, and place over medium heat until hot. Add ham; sauté 5 minutes. Combine fettuccine, ham, and remaining ingredients in a bowl; stir well. Spoon mixture into a shallow 2-quart casserole coated with cooking spray.

Cover with aluminum foil, and chill 8 hours. Bake, covered, at 350 deg for 45 minutes. Let stand, covered, for at least 15 minutes before serving. Yield: 6 servings (serving size: 1 cup).Black Bean Soup
Earth Kitchen Cookbook by Dee Bell

2 cups dried black beans
Water or chicken stock
2 Tbsp butter or oil (or combination)
1 large onion, chopped
2 cloves garlic, minced
3/4 cups chopped carrots
1 cup celery, chopped
1 ham bone (optional) or 3 tablespoons tamari soy sauce
1 tsp yellow mustard powder
1/4 tsp crumbled thyme
1 bay leaf
pinch of cayenne pepper powder
1 1/2 cups ham, cooked and chopped (optional)
2 Tbsp lemon juice
2 tsp brown sugar
salt
black pepper

Cover beans with water or stock and bring to a boil for 3 minutes. Remove from heat and let sit for 1 hour. In a large soup pot, sauté onion and garlic in oil or butter until light golden. Add celery and carrots and sauté for 2 minutes more. Pour beans into soup pan and, if making the ham version, add the ham bone now. For both versions, add more water to cover the beans. Add the mustard powder, cayenne pepper powder, thyme and bay leaf and simmer for 3 1/2 hours. Add ham chunks, if preparing the ham version, and simmer for 15 minutes more. For vegetarian version, add the tamari now and simmer for 15 minutes more. For both versions, add lemon juice, sugar and salt and pepper to taste. Serve either plain or with a dollop of yogurt or sour cream or with grated cheese.