Navy Bean Soup

Navy Bean Soup


1 to 1-1/2 lbs of navy beans ( I bag is enough*)
*you can buy the navy bean mix in stores- right along side the split peas.
2 fresh carrots, diced
2 medium onions , diced
2 stalks celery, diced
1 Ham hock ( get them from your deli or meat dept.)
salt and pepper to taste

Soak beans in water for 12 hours
After, place beans in crock pot and add in carrots, onion, and celery.
Place Ham Hock in- fill with water- to cover everything.
Dash of salt and pepper to taste

Cook on low for 8-10 hours

Hot Spinach Dip with Cheesy Chips

Hot Spinach Dip with Cheesy Chips


1 package (9 oz) frozen spinach soufflé (Stouffer's makes it) prepared according to package directions *
1 package ( 3 oz) cream cheese, softened
1/2 cup plus 1 table spoon ( about 2 1/2 oz) grated Parmesan cheese - divided
1/4 cup mayonnaise
2 tablespoons chopped green onion
tortilla chips

Topping: diced tomatoes, chopped green onions, shredded Monterey jack cheese

Preheat oven to 350 degrees

combine spinach soufflé , cream cheese, 1/2 cup Parmesan cheese, mayonnaise, and 2 tbsp Green onion in medium bowl. transfer to a small baking dish, sprinkle with 1 tbsp Parmesan cheese. Place baking dish in center of baking sheet or oven proof platter.

arrange tortilla chips around dip. sprinkle chips with tomatoes, chopped green onions and Monterey jack cheese...
bake for 20-25 minutes or until dip is hot and Monterey jack cheese is melted.

serves 6

My NOTES: I usually double the recipe- and I don't put the chips in the oven, I put some cheese on top of the dip and pop it in the oven until the cheese is bubbly- then ,when ready to serve- I garnish with the tomatoes and sprinkle some more montery jack on top and serve.