Slow Cooker Green Beans, Ham and Potatoes
I love to make things like this. Just put everything in the pot and let it cook. It is so simple and just delicious. I had a ham bone leftover with quite a bit of ham on it, so I used it instead of ham hocks. This cooks for 4 to 4 1/2 hrs.
- 2 lbs. fresh green beans, rinsed and trimmed
- 1 large onion, chopped
- 3 ham hocks
- 1 1/2 lbs. new potatoes, quartered
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon seasoning salt
- 1 tablespoon chicken bouillon granules
Halve beans if they are large, place in a slow cooker with water to barely cover, and add onion and ham hocks. Cover and cook on high until simmering. Reduce heat to low, and cook for 2 to 3 hours, or until beans are crisp but not done.
Add potatoes, and cook for another 45 minutes. While potatoes are cooking, remove ham hocks from slow cooker, and remove meat from bones. Chop or shred meat, and return to slow cooker. Season with garlic powder, onion powder, seasoning salt, and bouillon. Cook until potatoes are done, then adjust seasoning to taste.
To serve, use a slotted spoon to put beans, potatoes, and ham into a serving dish with a little broth.
“When we put our cares into His hands, He puts His peace into our hearts.”
Hot Olive Dip
This is so good!!
- 3/4 cup green olives, chopped
- 1 cup black olives, chopped
- 1 cup low-fat mayonnaise
- 3/4 cup shredded low-fat cheddar cheese
- 3/4 cup shredded low-fat mozzarella cheese
Preheat oven to 350 degrees. Mix all ingredients together well. Put in a 9″ pie plate and bake for 25 to 30 minutes or until hot and bubbly. Serve with baguettes, corn chips or crackers.
Feel free to add anything else into this that you might like. And you don’t need to use low-fat mayo and cheeses, but it might be a little greasy if you don’t.
“No one understands like Jesus.”
Old Fashioned Chicken Divan
This is a 1950’s classic that I have made since I was married over 50 years ago. It’s rich. It’s elegant. It’s great for a dinner party. (Please don’t be tempted to leave out the whipped cream. That’s what makes it so good!!)
- 1/2 butter
- 1/2 cup all-purpose flour
- 2 cups milk
- 2 egg yolks, lightly beaten
- 2 tablespoons dry sherry
- 1/2 teaspoon Worcestershire sauce
- 2 teaspoons grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 cup whipping cream, whipped
- 2 (10-oz.) packages frozen broccoli spears (or use fresh, if desired)
- 3 cups chopped cooked chicken (about 1 lb.)
- Grated Parmesan or Cheddar cheese, optional
Preheat oven to 450 degrees. Lightly grease an 11 x 7 inch baking dish.
Melt butter in a heavy saucepan over low heat; whisk in flour. Gradually add milk, and cook, whisking constantly, until thickened. Remove from heat.
Gradually stir about one-fourth of hot mixture into egg yolks; add yolk mixture to remaining hot mixture, stirring constantly. Stir in sherry and next 3 ingredients. Fold in whipped cream.
Microwave broccoli according to package directions; drain. Arrange in prepared baking dish. Cover with chopped chicken. Pour sauce over chicken, and sprinkle with additional cheese, if desired.
Bake at 450 degrees for 10 to 12 minutes or until bubbly and browned. Makes 6 to 8 servings.
“It is our privilege to give everything we have to the One who gave us everything on the cross.”