Ruth Haffly wrote to Dave Drum <=-

Will do. No pumpkin just blueberry and mincemeat (and some
mincemeat cookies after you told me they were a thing)

OK, you can eat it; I had a piece of pecan pie tomorrow and brought
home another one that I enjoyed today. We also brought home the turkey carcasse and the ham bone (both with a good bit of meat on them) to use for soup once we take more meat from them. The turkey soup is a
tradition in my family, usually done with the Christmas turkey, that
our older daughter has carried on with her family.

Or use the ham bone (w/meat still attached) as the basis for a nice
pot of han & beans or ham & bean soup.

The ham bone will be used for soup--after we take a bit more meat off
of it. It was taken home with a good bit of meat on, enough for a
couple of meals, chopped ham sandwiches or whatever before souping.
Trying to decide between lentil (have them on hand) or split pea
(need to get some peas, which can be done with other shopping).

Okay. that's more what I think of as a bone-in ham than a ham bone. Bv)=

Today we cooked down the turkey carcass. Got a jam packed quart box of meat, 3 not quite (to allow head room) quart boxes of stock in the
freezer and 3.5 quarts of stock to go into the fridge. Of all that,
about half the meat plus 1.5 fridge quarts will go into turkey soup
later this week, remainder of turkey plus some will go into turkey casserole. Remainder of the fridge stock and frozen will be used in various meals thru-out the winter.

Waste not, want not.

I sometimes buy ham bones from Humphrey's market as doggie treats.
I'll use them first to make a pot of this. There isn't a lot of meat
on each bone - but across three there is enough to spiff-up the soup.
Bv)=

Title: Easy Slow-Cooker Ham Bone Soup
Categories: Pork, Vegetables, Beans, Poutry
Yield: 6 servings

We've no dogs but do use ham bones, as well as turkey or chicken bones quite often during the year in our cooking. For poultry I season the
water for the stock with a bit of salt and some Bragg's Seasoning--a veggie blend. When it gets made into soup, I'll add some turmeric, a
bit more salt and some pepper.

Soup is one of my favourite things to use up leftovers (or plan-overs).

This will work with any poultry:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chinese Turkey Soup *
Categories: Poultry, Crockpot, Vegetables
Yield: 6 Servings

1 lb Turkey meat; 3/4"-1" cubes
1/2 c Celery; sliced diagonally
8 Fresh mushrooms
29 1/2 oz (2 cans) chicken broth
1 tb Soy Sauce
2 tb Lemon juice
2 tb Cornstarch

Place turkey cubes, celery, mushrooms, chicken broth,
and soy sauce in Crock-pot. Cover and cook on LOW 8 to
10 hours or on HIGH for 4 to 6 hours. Before serving,
mix lemon juice and cornstarch together, mix into soup.
Cover and cook on HIGH 20 to 30 minutes.

Source: Dining Lite, Rival Crock-Pot. This recipe has
been developed for the 3 1/2 and 4 quart model Crockpot.
Rival Home Economics Dept.

* Soy sauce does not necessarily make this a Chinese
dish. Or even Oriental, for that matter - UDD

Uncle Dirty Dave's Kitchen

MMMMM

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