1
teaspoon baking soda 1 lb ham, cubed | 2
lb dry white navy beans water | 1
cup molasses 1 teaspoon salt | 1/4
cup prepared mustard 1/2 teaspoon pepper | | 1
8oz can tomato sauce 1/4 teaspoon minced garlic | |
Place chicken pieces in a medium sized skillet and cook on medium heat until chicken is
fully cooked. Place inside a large pot over medium heat.
Fill pan to half full with tap water. Add carrots, celery and potatoes to the pan.
Cook on medium heat for 20 minutes. Add 1 can of cream soup, corn and noodles
and let cook another 20 to 30 minutes. Just before pulling off the heat stir in the
cream cheese until it melts. Remove from heat and let cool for 10 to 15 minutes. Serve
with crackers, bread, or biscuits.
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