Recipe: White Bean and Ham Soup, Crunchy Romaine Toss, Candy Cane Parfaits

WHITE BEAN AND HAM SOUP

2 cans (15 1/2 oz each) great northern beans, rinsed and drained
2 medium carrots, diced
1 small onion, chopped
2 tbsp butter or margarine
2 1/4 cups water
1 1/2 cups cubed fully cooked ham
1/2 tsp salt
1/8 to 1/4 tsp white pepper
1 bay leaf

Mash one can of beans, set aside. In a large saucepan, saute the carrots and onion in butter.. Stir in the water, ham, seasonings and whole and mashed beans, cook over medium heat until heated through. Discard bay leaf before serving.

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CRUNCHY ROMAINE TOSS

1/2 cup sugar
1/2 cup vegetable oil
1/4 cup cider vinegar
2 tsp soy sauce
salt and pepper to taste
1 pkg (3oz) ramen noodles, broken
2 tbsp butter or margarine
1 1/2 cups chopped broccoli
1 small bunch romaine, torn
4 green onions, chopped
1/2 cup chopped walnuts

In a jar with a tight fitting lid, combine the sugar, oil, vinegar, soy sauce, salt and pepper, shake well. Discard seasoning packet from noodles or save for another use. In a skillet, saute noodles or save for another use. In a skillet, saute noodles in butter until golden. In a large bowl, combine noodles, broccoli, romaine and onions. Just before serving, toss with dressing and walnuts.

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CANDY CANE PARFAITS

2 cups cold milk
1 pkg (3.9oz) instant chocolate pudding mix
24 chocolate cream filled sandwich cookies, crushed
1 carton (8oz) frozen whipped topping, thawed
3 candy canes, crushed

In a mixing bowl, beat the milk and pudding mix on low speed for 2 minutes. Divide half of the cookie crumbs among six parfait glasses. Layer with half of the pudding and whipped topping. Repeat cookie and pudding layers. Dollopw with the remaining whipped topping and sprinkle with candy canes.