Ham Hodgepodge Recipes

NOVA SCOTIA HODGE PODGE RECIPE

Steps:

• 1. Blanch vegetables (see timing in notes below). Boil small vegetables (beans, asparagus etc) for 60 seconds, carrots 90 seconds, potatoes 2 minutes. 2. Heat heavy bottomed pot over medium. Add unsalted butter. When melted add vegetables to warm through. 3. Add cornstarch to water and mix thoroughly. 4. Add cream and water. Bring mixture to a boil. Then turn heat down to low to let simmer 10 minutes or until vegetables are tender. 5. Season with salt and pepper to taste. Add chives and dill and serve warm.

HAM HODGEPODGE

Steps:

• Combine all ingredients except the garbanzo beans in a dutch oven.
• Bring to boil.
• Cover and simmer for 1 hour.
• Stir in the undrained garbanza beans.
• Cover and cook for 10 to 15 minutes more.
• Add more water if needed.

TRADITIONAL MARITIME HODGE PODGE

Steps:

• Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate. Crumble and set aside.
• Meanwhile, melt 2 tablespoons of butter in a large pot over medium heat. Stir in the chopped onion and whole garlic clove. Cook and stir until the garlic has softened, and the onions begin to turn golden-brown, about 8 minutes. Scrape the mixture into a small bowl; remove the garlic clove, mash, and return to the onions. Place the green beans, wax beans, and carrots into the saucepan. Pour in the chicken broth and enough water to just cover the vegetables; season with salt. Bring to a boil over high heat; reduce heat to medium-low and simmer 15 minutes.
• After the beans have simmered 15 minutes, stir in the new potatoes and cook until tender, about 30 minutes more. Stir in the garlic, onions, 1/4 cup butter, and cream; return to a simmer. Dissolve the flour in 1/2 cup of water and stir into the soup. Cook and stir until the soup has thickened, 10 to 15 minutes. Serve with crumbled bacon.

HEARTY HODGE-PODGE

Steps:

• 1. Soak dry beans overnite in large soup pot full of water. Drain.
• 2. Cook beans in 2 or 3 quarts of salted water with the ham hocks until tender and meat falls off the bones. Remove all but 6 cups of water.
• 3. In large dutch oven or soup kettle cook chopped bacon until crisp. Take bacon out of the pan but leave the drippings. Add olive oil and saute oniln, garlic then vegetables until soft.
• 4. Add cooked beans, ham hocks, polish sausage, bacon and all other ingredients including stock - bringing to a boil, turn heat down to low and cook for an hour. Seanson to taste and serve!

NOVA SCOTIAN HODGE PODGE

Steps:

• Place the green beans, wax beans, carrots and turnips into a saucepan and add enough water to cover the vegetables. Lightly salt the water, and bring to a boil. Cook for about 1/2 hour, then add the potatoes and cook for another 1/2 hour. Stir in butter and if desired, cream.
• Mix together the flour and 1/2 cup water, and pour into the soup. Cook for a few more minutes to thicken. Remove from heat and serve hot.

HODGE PODGE

Steps:

• In a pot, melt butter.
• Add onion and saute until softened, about 5 minutes.
• Add green beans, carrots,water, and salt to taste.
• Cover and bring to a boil.
• Reduce heat to medium-low.
• Cook about 25-30 minutes.
• Add potatoes and frozen peas.
• Cover pot and bring to a boil.
• Reduce heat to medium-low and cook until potatoes are done, about 10-15 minutes.
• Drain off some of the water.
• You need the remaining water to come about halfway up the vegetables in the pot.
• Add evaporated milk and heat to a good serving temperature.
• Do not boil.

HODGEPODGE STEW

Steps:

• In a Dutch oven, bring water and 1 teaspoon salt to a boil. Add the beans, carrots, and potatoes. Reduce heat; cover and cook for 15 minutes. Add corn and peas; cook 3-5 minutes longer or until tender., Drain, reserving 2 cups liquid; set vegetables aside. In the same pan, combine the butter, cream, chives, pepper, paprika, reserved liquid and remaining salt. Add vegetables and heat through.