Hammy Sammies
from Becky Higgins
24 rolls (I've used Sister Schubert's parbaked frozen rolls, Hawaiian rolls, and Costco's yeast rolls, and it doesn't matter they are all delicious.)
mayonnaise
12 thick slices deli ham (black forest)
12 slices Swiss cheese
1/2 c. melted butter
1 1/2 Tbsp. mustard
1/2 tsp. Worcestershire sauce
1 1/2 Tbsp. poppy seeds
Slice rolls in half so they open. Spread mayo on top and bottom of the inside of each roll. Assemble rolls with ½ slice of cheese and ½ slice of ham. Place all of these in a baking pan or stone. Mix together the melted butter, mustard, and Worcestershire sauce. Brush this mixture all over the tops of the rolls and sprinkle with poppy seeds. Bake at 350 for about 15 minutes until heated through.
This is one of my favorite things to make to take in to families who are sick or have a new baby because leftover sandwiches go well in lunchboxes the next day. A bag of chips and a few grapes and you're ready to go. In colder weather, serve with a nice brothy soup (visiting teacher soup, anyone?) as an indulgent roll, or with macaroni and cheese to make the kids happy. It's also a good way to use up leftovers from an Easter or Christmas ham. (Save the ham hock for Bean and Ham Soup.)
See someone else's post, with photos, here: https://www.kerribradford.com/2011/09/21/ham-swiss-rolls/
Showing posts with label winter. Show all posts
Showing posts with label winter. Show all posts
Tuesday, January 2, 2018
Bean and Ham Soup
Bean and Ham Soup
from the delightful Tammy Adams
1 pound navy beans (2 1/2 cups)
5 cups water
1 clove garlic
1 ham hock
1 t salt
Soak beans in water at least 4 hours. You'll want to add MUCH more water than beans because they expand. Drain water.
Add garlic, ham hock, beans, and water to crock pot. Cover and cook on low 7-8 hours of high for 4 hours. Add salt during the last hour of cooking time.
Remove ham hock from cooker and allow to cool. Cut ham off hock and stir back into bean mixture.
Note from the original recipe: "The most important thing of this recipe is you MUST use a ham hock. I will make a ham for Sunday dinner and then keep the blessed hock to use for this soup! I will sometimes cook a ham just so that I can have the hock for this soup. It is really that good. Be careful for the occasional bone. For added flavor or color, you can add onion, celery, carrots, or tomatoes."
Tammy brought me this when when I was sick with pneumonia and also had two newborns. I ate it for days and then got the recipe and made my mom make me another batch. Now it is one of my cold-weather favorites!
from the delightful Tammy Adams
1 pound navy beans (2 1/2 cups)
5 cups water
1 clove garlic
1 ham hock
1 t salt
Soak beans in water at least 4 hours. You'll want to add MUCH more water than beans because they expand. Drain water.
Add garlic, ham hock, beans, and water to crock pot. Cover and cook on low 7-8 hours of high for 4 hours. Add salt during the last hour of cooking time.
Remove ham hock from cooker and allow to cool. Cut ham off hock and stir back into bean mixture.
Note from the original recipe: "The most important thing of this recipe is you MUST use a ham hock. I will make a ham for Sunday dinner and then keep the blessed hock to use for this soup! I will sometimes cook a ham just so that I can have the hock for this soup. It is really that good. Be careful for the occasional bone. For added flavor or color, you can add onion, celery, carrots, or tomatoes."
Tammy brought me this when when I was sick with pneumonia and also had two newborns. I ate it for days and then got the recipe and made my mom make me another batch. Now it is one of my cold-weather favorites!
Tuesday, November 17, 2015
Shepherd's Pie
Shepherd's Pie
Adapted and simplifed from Alton Brown
2 T canola oil
1 onion, diced
2 carrots, diced
2 lbs ground beef
salt/pepper
3 T flour
1 t garlic powder
2 t Worcestershire sauce
1 c chicken broth
1 c peas
1 c corn
3 cups mashed potatoes
2 cups shredded cheese
Saute onion and carrots in canola oil. Add beef and salt/pepper/garlic and cook until browned.
Sprinkle meat with flour and toss to coat. Add Worcestershire sauce and chicken broth and simmer 10 mins to allow to thicken.
Spread meat sauce in the bottom of a 9x11 pan. Layer with peas/corn mixture. Spread mashed potatoes over the vegetable layer. Sprinkle shredded cheese over the top.
Bake at 350 for about 30 minutes, until heated through and cheese is melted and potatoes begin to brown.
Adapted and simplifed from Alton Brown
2 T canola oil
1 onion, diced
2 carrots, diced
2 lbs ground beef
salt/pepper
3 T flour
1 t garlic powder
2 t Worcestershire sauce
1 c chicken broth
1 c peas
1 c corn
3 cups mashed potatoes
2 cups shredded cheese
Saute onion and carrots in canola oil. Add beef and salt/pepper/garlic and cook until browned.
Sprinkle meat with flour and toss to coat. Add Worcestershire sauce and chicken broth and simmer 10 mins to allow to thicken.
Spread meat sauce in the bottom of a 9x11 pan. Layer with peas/corn mixture. Spread mashed potatoes over the vegetable layer. Sprinkle shredded cheese over the top.
Bake at 350 for about 30 minutes, until heated through and cheese is melted and potatoes begin to brown.
Friday, November 13, 2015
Ham Chowder
A friend brought me this last fall when I was sick and I immediately demanded the recipe. It was an immediate hit at Grandma Day when I finally made it this week.
Ham Chowder
from Emilie Sallee and her mother, Annette Tingey
2 c boiling water
2 c diced potatoes
1/2 c sliced carrots
1/2 c sliced celery
1/4 c chopped onion
1 t salt
1/4 t pepper
1/4 c butter
1/4 c flour
2 c milk
2 1/2 c shredded cheese
1 (17 oz) can cream style corn
2 c cubed ham
Combine water, vegetables, salt and pepper. Cover and simmer 10 minutes (or until veggies are done). Do not drain!
In another saucepan, melt butter, add flour. Add milk, stirring constantly with a wire whisk over medium heat until thickened. Add cheese, stir until melted. Add cheese sauce, corn, and ham to cooked veggies. Heat until hot but not boiling.
Ham Chowder
from Emilie Sallee and her mother, Annette Tingey
2 c boiling water
2 c diced potatoes
1/2 c sliced carrots
1/2 c sliced celery
1/4 c chopped onion
1 t salt
1/4 t pepper
1/4 c butter
1/4 c flour
2 c milk
2 1/2 c shredded cheese
1 (17 oz) can cream style corn
2 c cubed ham
Combine water, vegetables, salt and pepper. Cover and simmer 10 minutes (or until veggies are done). Do not drain!
In another saucepan, melt butter, add flour. Add milk, stirring constantly with a wire whisk over medium heat until thickened. Add cheese, stir until melted. Add cheese sauce, corn, and ham to cooked veggies. Heat until hot but not boiling.
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