Ham and Corn Chowder

• 2          celery ribs, diced
• 1/4       cup onions, diced
• 2          tablespoons margarine or butter
• 2          tablespoons flour
• 3          cups milk
• 2          cups cooked ham, diced
• 2          cups potatoes, cooked and diced small
• 1 1/2    cups frozen corn
• 1          14 3/4 ounce can cream-style corn
• 1/4       teaspoon dried thyme
• 1/4       teaspoon cayenne pepper
• 1/4       teaspoon salt

1.  Boil water; meanwhile peel and dice potatoes.

2.  Boil for about 10-15 minutes (soft but not too mushy).

3.  Meanwhile, dice up ham, onion, celery.

4.  In a large saucepan, saute the onion and celery in butter until softened.

5.  Stir in the flour and stir until well blended, then gradually add milk.

6.  Bring to a boil while stirring until thickened, about 2 minutes.

7.  Stir in remaining ingredients and bring to a boil.

8.  Reduce heat, cover and simmer about 15 minutes or until heated through.

Ham and Asparagus Breakfast Casserole

• 1/4 cup margarine 
• 1 pound fresh asparagus; trimmed and cut into 1-inch pieces *
• 1 medium bell pepper; chopped
• 1 medium sweet onion; chopped 
• 1 loaf of french bread; cubed into 1-inch pieces (about 8 cups) 
• I used a Walmart loaf that was approximately 5-inches wide x 12-inches long.
• 2 cups fat-free cheddar cheese; shredded
• 1 cup low-sodium ham; diced
• 1/3 cup honey
• 10 eggs
• I might try the equivalent in egg substitute next time I make this recipe.
• 2-1/2 cups skim milk
• 1/2 teaspoon Mrs. Dash (salt-free seasoning)
• 1/2 teaspoon black pepper   

1.    In medium skillet, sauté asparagus, pepper and onion in margarine for 3 to 5 minutes.
            *Broccoli may be substituted for the asparagus.

2.    In a mixing bowl, add bread cubes, ham, 1 cup of the cheese and sautéed vegetables        and mix well. 

3.    Beat together remaining ingredients (except for remaining cheese) until well mixed.

4.    Pour mixture over ingredients in bowl and stir well. Pour contents of bowl into a                greased 9-inch x 13-inch pan. 

5.    Sprinkle with remaining cheese.  Cover and refrigerate overnight.  Bake uncovered at        350°F for 45-50 minutes until golden and puffed.

This recipe is from the Sue Bee Honey website and was altered at my discretion.