Simple Bean Soup

1 pound dry Great Northern beans
8 cups water
12 baby carrots
1 cup chopped onion
1/2 pound chopped ham
1/4 cup ketchup
salt and pepper to taste

In a large bowl, combine the beans with the water, cover and let soak overnight.

In a large pot over medium high heat, combine the soaked beans with water, carrots, onion and ham. Add more water to cover all, if necessary. Bring to a boil, then reduce heat to low and let simmer for 4 to 6 hours. Add ketchup just to get desired color. Season with salt and pepper to taste.

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Sweet Potato Soufflé

3-4 yams-cook and mash with:

3 T butter
1 c sugar
1/2 tsp salt
1/2 c milk
2 eggs
1 tsp vanilla

Whip until smooth. Put in greased 3 qt casserole.

Topping:
1 c brown sugar
1/3 c flour
1 c chopped pecans
6 T melted butter

Crumble over sweet potatoes. Bake at 350* for 35-45 minutes till bubbly and topping is crunchy.

Salmon Cheese Ball

1 (8 oz.) package cream cheese, softened
1 tablespoon fresh lemon juice
1 tablespoon finely chopped onion
1 teaspoon prepared horseradish
1/8 teaspoon dillweed
salt, pepper & garlic powder, to taste

In a mixing bowl with a hand-held electric mixer at medium speed, beat cream cheese, lemon juice, onion, horseradish, dill, salt, pepper and garlic powder until well blended.

1 (15-1/2 oz.) can salmon

Drain and flake salmon, removing skin and bone. Beat into cheese mixture at low speed until well blended. Chill until firm enough to handle. Shape into ball with wet hands.

3 to 4 tablespoons fresh chopped parsley
1/4 cup chopped walnuts or pecans

Coat with parsley and walnut mixture. Cover and chill thoroughly; serve with crackers.

Hot Bacon Spread

1 (1 pound) loaf unsliced round Italian bread
2 cups shredded Monterey Jack cheese
1 cup shredded Parmesan cheese
1 cup mayonnaise
1/4 cup chopped onion
5 bacon strips, cooked and crumbled
1 garlic clove, minced

Cut top fourth off loaf of bread; carefully hollow out bottom, leaving 1-in. walls. Cube removed bread and set aside. Combine the remaining ingredients; spoon into bread bowl. Replace top. Place on an ungreased baking sheet. Bake at 350 degrees F for 1 hour or until heated through. Serve with reserved bread cubes.