Quiche is consumed quite frequently at Becker Farms (you might remember this recipe featuring turkey from 2014) and with no discrimination between meals; we love it for breakfast, lunch, and dinner! This ham and vegetable version is a nice, hearty
Emily told me growing up that her family enjoyed sharing brunch with one another after church on Easter Sunday. This recipe is a Becker family favorite. Source: Taste of Home Ingredients: 8 frozen hash brown patties 4 cups (16 oz.)
Ingredients: 1 9-inch pie shell, unbaked 1 TBSP butter 1 to 1 1/2 cups diced cooked ham (using a fresh or smoked ham steak works great!) 3 eggs 1 cup diced potatoes 1 cup reduced fat milk 1/2 cup cheddar
Overwhelmed with all that leftover ham? Here’s a great recipe to help jump start your day and whittle away at that ham. Courtesy of Melanie, A Beautiful Bite Ingredients: 2 cups flour 1 TBSP baking powder 1 tsp salt Black
Ingredients 1 pound dried pinto beans ham (ham steak, ham hock, or bacon) 1 medium-sized onion, diced 1/2 TBSP garlic (or to taste) salt and pepper to taste Directions 1. Soak beans in a large bowl of water over night*.
Recipe for: Split Pea Soup (From the Trinity Lutheran Church Cookbook) Ingredients 8 c water 2 medium carrots, peeled and diced 1 lb dried split peas (2 3/4 c) 2 celery stalks, diced 2 lb smoked ham*
No matter how well I think I know my husband, from time to time he will either say or do something that makes me stop and say to myself (and occasionally out loud) “Did I hear that right?” or “Did