Springtime Noodles

Ingredients:

-1/2 lb asparagus

-1/4 cup sliced up baked ham

-1/4 cup butter

-2 medium- size carrots, thinly sliced

-2 medium- size zucchini, diced

-8 ounce package of spaghetti noodles

-salted water

-3 green onions (including tops), sliced

-1/2 cup frozen peas, thawed

-1 tsp dry basil

-1/2 tsp salt

-dash of ground nutmeg

-dash of white pepper

-1 cup heavy cream

-1/4 cup freshly grated Parmesan cheese

-chopped fresh parsley

-Additional grated Parmesan cheese

Directions:
Snap off ends of asparagus and discard, cut spears into 1 inch length, leave tips whole.

In wide frying pan over medium high heat melt butter.  Add ham, asparagus, carrot and zucchini.  Cook stirring occasionally, for 3 minutes.  Cover pan and cook for 1 more minute.

Cook noodles al dente in seperate pan and drain.

To vegetable mixture add green onions, peas, basil, salt, nutmeg, pepper, and cream.  Increase heat to high and cook until liquid boils all over and forms large shiny bubbles.

Pour vegetable mix over drained pasta, mix gently so all noodles are thoroughly coated.

Add 1/4 cup Parmesan cheese and mix again.

Can be topped with parsley or additional Parmesan cheese.

Labels:

Label (12) : Springtime noodles:  In wide frying pan over medium high heat melt butter, cook all veggies (bag 1), stirring occasionally for 3 minutes (cook longer if still frozen).  Cover pan and cook for 1 more minute.  While veggies cook, boil water to cook spaghetti noodles al dente.  To vegetable mixture add additional veggies, spices and cream ( bag 2 and 3).  Increase heat to high and cook until liquid boils all over and forms large shiny bubbles.  Pour vegetable mix over drained pasta, mix gently so all noodles are thoroughly coated.  Add 1/4 cup Parmesan cheese ( bag 4).  Server and top with additional cheese, or parsley (not included)  (03/19/20)

Label (12) :  Springtime noodles: pasta  (03/19/20)

Label (12): (1 of 4) : Springtime noodles: Veggies  (03/19/20)

Label (12): (2 of  4) : Springtime noodles:  additional veggies, spices  (03/19/20)

Label (12): (3 of  3) : Springtime noodles:  cream  (03/19/20)

Label (12): (4 of 4):  Springtime noodles:  Parmesan cheese, only use 1/4 cup in mixture, additional cheese is for topping once dished out. (03/19/20)

Baked Potato Soup

30 oz bag diced hash browns
32 oz chicken broth
1 can cream of chicken soup
8 oz cream cheese
3 oz bacon bits
2 TBS dried minced onions
2 T Chives
Salt and Pepper to taste
Cheddar Cheese (not included)

Directions:  Place all ingredients except cream cheese into crock pot. Cook on low for 4 hours.  1 hour before finished add cream cheese and stir.  Top with shredded cheese (not included).  Can be cooked on stove top on medium until all ingredients combined and warmed through.
OR warm on stove-top till heated through. 
Label 12:  Baked Potato Soup:  Directions: Place bag of ingredients and box of chicken broth in large pot.  Bring to simmer and simmer for 15 minuntes stirring occasionally.  (3-5-20)