Peanut Butter Pie by CK

3 oz cream cheese, softened

1/3 cup peanut butter

1 cup confectioners’ sugar

¼ cup milk

8oz frozen whipped topping, thawed

1 chocolate crumb pie crust (9 inch)

¼ cup chopped peanuts

In a mixing bowl, beat cream cheese until fluffy. Mix in peanut butter and sugar. Gradually add milk; mix well. Fold in whipped topping. Spoon into crust. Refrigerate overnight. Garnish with peanuts.

Ham & Bean Soup by BDM

Place 1 lb dried navy beans in a soup kettle.

Add water to cover by 2 inches. Bring to a boil;

boil for 2 minutes. Remove from heat, cover and

let stand for 1 hour. Drain and rinse beans.

Sauté: 2 medium onions, chopped in 2 t vegetable oil

Add: 2 celery ribs, chopped, cooked until tender

Stir sautéed vegetables into beans in kettle.

Add: 10 c water

4 c cubed fully cooked ham

1 c prepared mashed potatoes

1/2 c shredded carrots

2 T Worcestershire sauce

1 t salt

1/2 t dried thyme

1/2 t pepper

2 bay leaves

1 meaty ham bone or 2 smoked ham hocks

Bring to a boil. Reduce heat, cover and simmer for 1 1/2 hours or until tender. Remove ham bone and bay leaves. Cut any remaining meat off the bone, and stir back into soup.