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Ham and Green Bean Stew
from Gingerbread
Cookies
Here's a
simple batch recipe I've used for years. I cook like Rachel Ray, no real
measuring it's all eyeball and tasting, but I've added some measures here to
give you an idea. This is my adapation from my grandmother's original recipe.
Green Beans..... 1 large can (50 ounces), undrained
Potatoes.......... 3 or 4, average size, cut up (red-skinned are the best!)
Ham Cubes....... up to 1 and a 1/2 pounds
Chicken Stock... 2 - 14 oz cans, or enough to cover potatoes
Parsely, dried.... 2 TBS
Basil Leaves.......2 TBS
Pepper............. 1 TBS
Use dried spices, as much or as little according to taste.
Throw it all in a covered pot, adding just enough water to cover the entire
stew. Cook gently until potatoes are tender.
It's great for breakfast, too--if you like a substantial breakfast--with orange
juice on the side.
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