Katherine's Ham Fried Rice

2 cups rice
2-3 tbsp. olive oil
5 1/2 cups water
1 tbsp. chicken bouillon
1/2 cups Thrive freeze-dried peas
1/2 cup Thrive freeze-dried corn
1/2 cup Thrive dehydrated carrots
1/2 cup Thrive dehydrated onion
1 cup Thrive freeze-dried ham
5-6 scrambled eggs, already cooked, and chopped into bite-sized pieces.
soy sauce, to taste.

1.  Saute' the rice in the olive oil until the rice is translucent.
2.  Add all of the other ingredients, except the eggs and the soy sauce, bring to a boil, and then simmer for 15-20 minutes.
3.  Add the scrambled eggs and soy sauce.

Feijoada (black beans)

Bring to a boil, then reduce to low, simmering the following for about 2 hours.

4 cups cooked black beans
2-3 cans ham
3 1/2 cups water
2 tsp. beef bouillon
2-3 Tbsp. dry minced onion
2 Tbsp. dry garlic slices
a few shakes of parsley
a few shakes of bay leaves

Serve over rice, with shredded romaine lettuce, chopped green onion and tomato slices.

Split Pea Soup

8-9 cups water
2 cups split peas
1 large onion, diced
2 medium potatoes, cubed
2 carrots, diced
3 celery stalks, diced
1-2 tsp. salt
½ tsp pepper
1/4 tsp dried marjoram
1/4 tsp dried thyme leaves

Place peas, water, onion, potatoes, carrots, celery, salt, pepper, marjoram, and thyme in a large heavy pan. Bring to a boil; cover and reduce heat to low; simmer 1-2 hours or until peas are tender. Add 1 cup diced ham if desired.

Goes great with Yummy Cornbread.

Au Gratin Potatoes

Since I have weird kids who don't like potatoes, I don't use potatoes in my cooking very much. However, my husband and I really liked this recipe, especially with the green onion, which not only adds flavor, but color and texture.

Au Gratin Potatoes

8 potatoes cooked and grated.
(Try using food storage potato flake (6 cups)--it's really not too bad!)
2 cans cream of mushroom or chicken soup
1 cube butter (maybe leave this out to cut the fat)
1 pint sour cream
1 ½ cup grated cheese
4-5 green onions, diced
ham, diced

Bake at 325 for 40 minutes