One of the main considerations while cooking is the time taken to prepare the ingredients . The more time taken , the less likely a busy person is to prepare a particular dish.
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1. Saute onions and celery
2. In casserole dish combine all ingredients
3. Cook at 350 degrees for 1 hour or until thick
4. Feeds 16-18 people
Ingredients
2 1/2 Cups Cap Ranch Smoked Turkey (cut into small pieces)
2 Cups Cap Ranch Ham (cut into small pieces)
1 1/2 Cup Celery (diced)
1 Medium Onion (diced)
2 Tbsp Diced Pimentos
1 Can Cream of Mushroom Soup
1/2 Cup Grated Cheddar Cheese
8 Tbsp. Butter
8 Tbsp. Flour
3 1/2 Cups Milk
Salt & Pepper to Taste
1. Pour the corn and the chicken broth into the medium saucepan. Stir in the diced ham and bring to a simmer over medium heat, stirring occasionally, about 5 minutes.
2. Stir in the cream and heat through.
3. Ladle the soup into bowls and garnish with the chives.
4. Serves 6
If you have a leftover boiled potato, dice it up and add to this satisfying corn soup to make it even heartier.
2 Cans (17 oz) Cream Style Corn
2 Cans (14 1/2 oz Each) Chicken Broth
1 Cup Finely Diced Cap Ranch Smked Ham (About 1/4 Lb.)
1 Cup Heavy Cream
1/2 Cup Minced Fresh Chives
Smoked Chicken With Black-Eyed Peas & Raspberry Sauce
The juices from the Cap Ranch Smoked Chicken add wonderful flavor to the Black-Eyed peas in this recipe, and the tart-sweet raspberries provide a lovely conterpoint to the smokiness of the meat. Here’s a company meal you can put on the table in less than 10 minutes.
2 Cans (15 oz) Black-Eyed Peas
1 Whole Cap Ranch Smoked Chicken
1 Package (10 oz) Frozen Raspberries
1/4 Cup Red Wine
2 Cups Cap Ranch Ham (cut into small pieces)
1. Drain the black-eyed peas. Rinse & drain again. Place the peas in a shallow 3 to 4 quart microwave safe casserole dish.
2. Cut chicken into serving pieces and arrange them to top off the peas. Place in microwave and cook on medium-high (80%) power for about 5 minutes, until the peas and chicken are heated through.
3. Meanwhile, place the raspberries in a small saucepan, add the wine and heat gently, stirring occasionally. To serve, spoon the warm raspberry sauce over the chicken. Pass any extra sauce on the side.