Recipe: Green Bean Stew and Veggie and Ham Bake

Green Bean Stew and Veggie and Ham Bake
rec.food.cooking/Diane M. Ferrell

The following are a couple of family favorites my grandmother and mom made and I now make for my grandchildren.

Green Bean Stew

1 ham bone, or any left over ham pieces and parts--about 1-2 cups of ham
1 small can tomato sauce--you can use more
2 to 4 cups fresh Italian flat green beans or two packages of frozen
3-4 potatoes--depending on how many are to eat
a little garlic salt
2 stalks celery
1 carrot
a dash of garlic powder or garlic salt (be careful, the ham is salty enough)

Cut up the left over ham and place in a heavy 6-8 qt pot. Cover with water and add the tomato sauce. Bring the pot to a medium boil and cook for about 45 minutes. Meanwhile, peel the potatoes and either quarter or cube (however you like them--they should be small enough to cook in about 1/2 hour). Place them in cold water. Chop the celery (including leaves) and the carrot and add to the pot.

After the stew has cooked for about 45 minutes, add the potatoes and boil for about 20 minutes or until the potatoes are just tender. Add the beans and simmer until the potatoes are done and the beans are soft.
(If using fresh beans, trim the ends and snap into 1" pieces. Wash thoroughly.) Serve this with large slices of fresh Vienna or French bread and butter and a mixed salad.

Veggie and Ham Bake

2-3 cups of cubed left over ham
1 small package of frozen mixed veggies
1 small package of frozen green peas
1 small package of frozen baby lima beans
Any of your favorite veggies

1 qt milk--approximately
3 tbsp butter
3 tbsp flour
salt and pepper to taste

Biscuits made according to Bisquick package directions. (Mom made her own, but I use Bisquick--it's easier and faster.) It's 2 1/2 cups of Bisquick and enough milk to moisten and hold the Bisquick together. Should be sticky. Makes about 12 drop biscuits.

Place the veggies and the ham in a 12x13 baking pan. Mix together well.

In a heavy 6qt pot melt the butter, then add the flour to make a roux and cook until the flour is just golden. Add the milk a little at a time, stirring constantly to keep the gravy smooth. Keep adding milk until the gravy is of the consistency you want. We like it a little thick.

Simmer until cooked--about 15 minutes. Pour the gravy over the veggies and ham. Place the baking dish in a 375 degree oven for about 15 minutes--to warm up the veggies. Remove from the oven and drop the biscuits on top to cover the entire pan. Place back in the oven and increase heat to 400 degrees. Cook until the biscuits are just golden and have a nice crust on top. Serve with a mixed salad.