Left-over holiday Ham-bone? Try this.

Ham and Bean Soup

1 lb. dry navy beans (2 1/2 cups)
8 cups water
1 1/2 lbs meaty ham hocks (left-over ham and bone)
1/2 tsp salt
1/4 tsp pepper

Rinse beans. In a Dutch oven combine beans and water. Bring to boiling: reduce heat
and simmer 2 minutes. Remove from heat. Cover; let stand 1 hour. (Or soak beans in
water in a covered pan overnight). Do not drain. Bring beans and liquid to boiling. Add hamhocks; reduce heat. Cover and simmer for 1 hour or till beans are nearly tender.
Remove pork hocks. When cool enough to handle, cut off meat and coarsely chop.
Discard bones. Return meat to pan. Add salt and pepper. Return to boiling. Cover and
reduce heat. Simmer about 30 minutes or until beans are cooked.

Variation: Ham and bean Vegetable Soup
When returning meat for last 30 minutes simmer, add:

2 medium potatoes, peeled and cubed
2 carrots chopped
1 medium onion chopped
2 stalks celery, sliced
3/4 tsp dried thyme, crushed

Simmer until vegetables are tender. Additional salt and pepper to taste if needed.

serves 8-10

Car Survival and Emergency Kit

1-Maintain a minimum of 1/2 tank of gas
2- Keep in a backpack:
3- Tools needed to change a flat tire
4- Jumper cables
5- Road emergency flares
6- Flashlight with extra batteries-light sticks
7- Blanket(s)-(can be mylar)
8- Whistle/equiped to hang around neck
9- Food/power bars(s)
10- Water: 2 liter soda bottles (filled 3/4 full to allow freeze expansion).
Rotate water every 6 months
11- Collapsible shovel
12- Fire extinguisher (standard class ABC)
13- Rubber disposable gloves
14- Coat(s) or jacket(s) and rain poncho
15- Boots/goulashes
16- First Aid kit:
-Bandaids, gauze, non-adherant sterile pads (various sizes)
first aid tape
-Anti-bacterial ointment
-Burn cream
-Scissors, tweezers, pocket knife, razor blades...
-Large cotton cloth (use for sling, tourniquet, bandana)
-Non aspirin pain reliever
-Chemical ice pack, hand warmer packets
-Safety pins (various sizes) needles, heavy thread
-matches (waterproof)
-Eyewash
-hand wipes (antiseptic) cottonballs, cotton pads
-Alcohol swabs, iodine (bottle or pads)
-Prescription Medications
17- additional car kit supplies:
-Siphoning hose
-bag of sand or rock salt
-tow rope
-personal sanitation items (toilet tissue, towelletes)
-writing pad/pencils, road map
-ice scraper
-dust mask

Maintain your vehicle(s) for seasonal changes and...
Buckle Up and Drive Safely!!!!

courtesy- bereadyutah.gov

*Use this list as a goal for next year. Purchase a couple of things each month and by the time next December comes, you will have a complete emergency car kit.

Lemon Chicken

3 tablespoons butter or margarine, melted
2 tablespoons lemon juice
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup bread crumbs
4 boneless skinless chicken breast halves

In a shallow dish, combine the first five ingredients. Place bread crumbs in another dish. Dip chicken in butter mixture, then coat with crumbs. Place in a greased 13x9x2 inch baking pan. Drizzle with remaining butter mixture. Bake uncovered, at 350* F. for 25-30 minutes or until juices run clear. Yield 4 servings.
Country Cooking

Turkey A La King

1 can (6 oz.) sliced mushrooms, drained (reserve 1/2 cup liquid)
1/2 cup diced green pepper
1/2 cup butter or margarine
1/2 cup flour
1 tsp salt
1/4 tsp pepper
2 cups light cream (canned milk works fine)
1 3/4 cups chicken broth
2 cups cubed cooked turkey or chicken

In large skillet, cook and stir mushrooms and green pepper in butter 5 minutes. Blend in flour, salt and pepper. Cook over low heat, stirring until mixture is bubbly. Remove from heat. Stir in cream, broth and reserved mushroom liquid. Heat to boiling, stirring constantly (a whisk works best). Boil and stir 1 minute. Stir in turkey, heat through . Serve hot in toast cups or over cooked noodles.

Turkey Stuffing Skillet

2 cups cooked, cut up turkey or chicken
1 box stuffing mix or 3 cups left-over stuffing
1 can 10 3/4 oz. cream of celery soup
1/2 cup milk
1/2 cup shredded cheddar cheese

In a skillet, prepare stuffing as directed except let stand 2 minutes. (or place 3 cups of left-over stuffing in a skillet and re-heat). Top with turkey . Mix soup and milk. Pour over turkey. Sprinkle with cheese. Cover and heat through.

Dijon Turkey Potpie

1 1/2 c. loose pack frozen broccoli, cauliflower & carrots
1 pkg. refrigerated cresent rolls
1-2 cups cooked turkey or chicken
2 Tbsp dijon-style mustard
2 tsp. instant chicken bouillon
1 envelope white sauce mix or 2 cups of homemade white sauce

Place frozen vegetables in a collander. Run hot water over till just thawed. Drain well. Cut up any large pieces. Mean while, unroll dough. Separate into 8 triangles. Cut each triangle in half froming 16 smaller traingles. Set aside. In saucepan, prepare white sauce as directed, except, after mixture starts to boil, stir in vegies, turkey, mustard and bouillon. Return to boiling, reduce heat, cooking and stirring 1 minute. Pour into12x7x2 inch baking dish. Arrange triangles on top of turkey mixture. Bake at 375* F. for 15-18 minutes or until triangles are golden brown.
Serves:4