Slice
precooked
dinner
rolls down middle lengthwise. Lay flat on foil or cookie sheet.
Mix mustard, margarine and Worcestershire sauce and spread thin layer on biscuits.
Next, lay ham on bottom of bread.
Add a layer of Mozzarella cheese. Top with top of bread.
Bake in oven a few minutes just before serving.
Bake just until cheese is slightly melted.
Simmer a picnic or ham hock with a lot of ham left on it; add no salt.
Add the carrots, turnips, onions and potatoes.
Cook until vegetables are done.
Cook ham (can use leftovers) with carrots and potatoes seasoned with a little garlic powder, salt and black pepper.
When these lack about 15 minutes cooking, add quartered onion and cabbage.
Lay these on top and steam until cabbage is cooked.
Grind bologna and boiled ham fine.
Grind boiled eggs and pickles, medium or coarse.
Mix well with salad dressing.
Spread thick on sandwich (sliced) bread and piece of lettuce.
Makes a large bowl for several people.
Mix first 3 ingredients.
Add next 2 ingredients.
Mix until a dough is formed.
Mold 2 to 3 teaspoons of dough around one-inch cube of boiled ham.
Enclose ham entirely.
Chill until firm. When ready to serve, bring to room temperature.
Bake at 400\u00b0 for 10 to 15 minutes.
Drain asparagus and place on a paper towel.
Pat dry.
Spread a thin layer of cream cheese on each slice of boiled ham.
Place an asparagus spear on edge, lengthwise of each.
Roll up tightly; wrap in foil.
Chill for several hours or overnight.
Slice, 1/2 to 3/4 inch in length.
Secure each with a toothpick.
Melt margarine and blend in rest of ingredients.
Split horizontally two packages of Pepperidge Farm rolls without separating.
Spread bottom halves with sauce.
Divide 1 pound of boiled ham between rolls and top with 1 package of Swiss cheese. Replace tops of rolls.
Cover with foil.
Bake 10 to 15 minutes at 400\u00b0.
Onto large slices boiled ham, spread mixture of cream cheese with chives and a little onion juice smoothly.
Roll tightly. Refrigerate.
When ready to use, cut crosswise into bite-sized pieces.
Serve on round crackers.
Preheat oven to 400\u00b0.
Blend margarine, mustard, onion, poppy seed and Worcestershire sauce.
Spread top and bottom of party rolls with the mixture.
Place boiled ham and Swiss cheese on rolls.
Cut into squares and wrap in foil.
Bake for 10 minutes. Great party or shower food!
Freezes well!
Cut into 1/4-inch cubes, boiled ham and Cheddar cheese. Combine with
green
onions,
hard-cooked
eggs
and pimento-stuffed olives.
Toss
together
with
mayonnaise blended with chili sauce.
Mix well and spread mixture in split frankfurter rolls.\tWrap
each in aluminum foil, twisting the ends securely.
Bake 10\tminutes
in 400\u00b0 oven until rolls are hot. These can be
made\tahead,\tkept
in
refrigerator,
then
heated at serving time.
Slice rolls completely through middle, separating top from bottom.
(If you place rolls in freezer for a while, it makes cutting easy.)
Cream margarine, poppy seed, Worcestershire sauce, mustard and onion.
Spread on tops and bottoms of rolls.
Then add boiled ham and cheese, divided evenly over rolls.
Wrap in foil. Bake at 400\u00b0 for 10 minutes.
To serve, cut into individual rolls.
To make spread, mix together softened cream cheese with all other ingredients except boiled ham.
Spread mixture on ham.
Roll up longwise and cut in 3/4-inch slices.
Secure with toothpick.
In small bowl, mix cream cheese, milk, parsley, onions and nuts.
Spread thin layer on boiled ham slices.
With cheese side up and beginning at short side, roll up each slice.
Chill several hours until firm.
Cut rolls with a sharp knife into 1/2-inch slices.
To hold and make easier to eat, put a toothpick through each one.
Arrange on party tray.
Garnish with white grapes or bowl of olives.
This makes 80 small slices.
Mix first 5 ingredients and spread thin layer of mixture over one side of boiled ham slice with cheese.
Roll up each slice in a roll.
Cut in 3 chunks.
Secure with toothpick.
Chill until firm.
To cut rolls, completely slice through the middle, separating the top from the bottom.
Cream margarine, poppy seed, Worcestershire sauce, mustard and onion.
Spread tops and bottoms with creamed mixture.
Then add boiled ham and Swiss cheese, divided evenly over the rolls.
Wrap in foil.
Bake at 400\u00b0 for 10 minutes.
To serve, cut into individual rolls.
Yields 60.
Mix margarine, mustard, poppy seed, onion and Worcestershire sauce.
Spread on rolls that have been sliced in half.
Add Swiss cheese and boiled ham, then put top on.
Bake in oven with foil over top at 325\u00b0 until cheese melts.
Combine first 4 ingredients and spread on boiled ham.
Roll up jelly roll fashion.
Wrap in foil.
Chill well.
Slice.
Serve on round crackers.
Beat the cheese with grated onion, horseradish, Worcestershire and wine until creamy.
Spread cheese mixture on boiled ham slices; roll slices up neatly and chill.
Cut into inch-long sections and \"toothpick\" before serving.
Makes 3 to 4 dozen.
Have butcher slice boiled ham paper-thin.
Combine cream cheese, nuts and garlic.
Add a small amount of mayonnaise.
Do not get mixture too thin.
Slice rolls completely through the middle.
Cream margarine, poppy seed, Worcestershire sauce, mustard and onion.
Spread tops and bottoms with creamed mixture.
Then add boiled ham and Swiss cheese, divided evenly over rolls.
Wrap in foil.
Bake at 400\u00b0 for 10 minutes.
Cut into individual rolls.
They may be frozen for later use.
Yields 60 rolls.