Mix
together butter, mustard, poppy seed, mayonnaise and onion. Spread on
half
of open bun.
Add ham and cheese slice. Wrap in foil. Bake at
325\u00b0 for 20 minutes.
May be made ahead, frozen and then baked at 300\u00b0
for
30
minutes.
I
sometimes use
celery seed in a smaller amount rather than poppy seed.
Toss bread, ham and cheese in greased baking dish. Saut onion in butter until tender. Transfer onion to bowl. Add eggs, milk and mustard. Mix together. Pour over the bread mixture. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350\u00b0 for 55 to 65 minutes or until knife inserted in the middle comes out clean. Serve immediately. Serves 12 to 15.
Place a ham and cheese slice on each breast half.
Roll up chicken from narrow end and secure with toothpicks.
In skillet in hot oil, cook chicken for 10 minutes or until browned on all sides.
Spoon off fat.
Stir in remaining ingredients and heat to boiling.
Reduce heat to low; cover and simmer 10 minutes or until chicken is fork-tender.
Garnish with chopped parsley, if desired. Prep time:
10 minutes.
Cook time:
25 minutes.
Toast bread in toaster or oven.
Place ham and cheese on bread.
Heat in microwave until cheese melts.
Slice rolls in halves; put ham and cheese on them and replace the top. Bring margarine, mustard and Worcestershire sauce to a boil. Pour over top of rolls; cover with foil and put in a warm oven for about 20 minutes.
Preheat the oven to 425\u00b0F. Line 2 baking sheets with parchment paper.
Cut each pastry sheet into squares. Spread pastry with the mustard, leaving a 1/4 inch border. Top the pastry with spinach, ham and cheese. Brush edges with egg.
Roll up pastry diagonally, enclosing filling to form a log. Shape into a crescent. Place on prepared baking sheets. Brush tops with egg.
Bake for 20-25 minutes or until puffed and golden brown.
>Whisk flour into butter, and increase heat to medium. Cook
Spread a thin layer of Dijonnaise evenly over the puff pastry sheet.
Top evenly with ham slices, then with Swiss cheese slices. Starting on one of the long sides, roll up, as tight as possible, into a log shape. Trim off any excess ham and cheese that extends outside the roll. Cut the roll into 1/2-inch thick slices with a serrated knife. Place the slices on a baking sheet lined with parchment paper and bake at 425\u00b0 for approximately 15 minutes or until golden brown.
Melt butter and mix in mustard, sauce and onion.
Cut the entire
To serve cold: Cut croissants in half horizontally.
Spread bottom halves with mustard. Top with ham, cheese and lettuce.
Spread chutney over cut sides of croissant tops and place on top.
Eat!
To serve warmed: Preheat oven to 375\u00b0 (190\u00b0C).
Cut croissants in half horizontally.
Spread bottom halves with mustard. Top with ham and cheese (omit lettuce).
Spread chutney over cut sides of croissant tops; place on top of bottoms.
Place on baking sheet.
Bake in centre of oven for 10 minutes.
Whisk the egg yolks with the cream cheese. Whip the egg whites to stiff peaks then fold into the yolk mixture.
Heat 2 separate 7 inch frying pans with 1 tbsp oil each. Divide the egg mixture between the 2 pans, smoothing the top. Cover the pans and cook over low heat for 15-17 mins until almost set. Distribute 1/2 the herbs between the 2 pans along with the ham and cheese and cook for another 2-3 minutes. Fold the omelettes in 1/2 then place on warmed plates. Sprinkle with the remaining herbs and a little sea salt. Serve with lemon wedges.
In a mixing bowl, beat cream cheese, sour cream and soup mix until smooth.
Stir in ham and cheese. Form into ball or spoon into a plastic wrap-lined mold.
Roll in parsley or sprinkle parsley on top.
Refrigerate.
ixture resembles breadcrumbs. Add yolk and enough ice-cold water (about
Mix butter, onion, poppy seeds and mustard. Spread on buns, add ham and cheese. Bake at 350 degrees about 15 minutes until cheese begins to melt.
Seperate empanada wraps.
Mix diced ham and cheese in a bowl and set aside.
Fill empanada wrapers with small handful of filling.
Fold empanada wrapers over into half circle and fold the ends closed.
Heat about 1 inch of oil in electric skillet.
Fry empanadas for 2 minutes on each side.
Cool for about 5 min and serve!
Prepare pizza dough. Use a turnover maker or just roll out the dough into squares, fill each with a little ham and cheese and another desired vegetable, don't overfill, as they will leak!
Seal edges with water, bake at 350\u00b0F for about 20 minutes on a greased baking sheet (those air bake ones are great for this!).
Eat, or freeze, then nuke 'em for convenience! Look in the freezer section of the grocery store for more hot pockets to clone at home!
Preheat oven to 400 degrees.
Combine muffin mix, ham and cheese in medium bowl.
Combine milk, egg and mustard in one cup glass measure.
Stir milk mixture into dry ingredients; Mix just until moistened.
Fill 9 paper cup-lined muffin cups two-thirds full with batter.
Bake 18 to 20 minutes.
Remove muffin pan to rack, cool 5 minutes.
Serve Warm.
Let pastry sit at room temperature for 20 minutes to defrost. Roll out with flour to 14 to 15 inches.
Cut each sheet into 6 rectangles.
Spread mustard on each portion.
Place a slice of ham and cheese on each.
Roll up into logs, wetting edges to keep together.
Let sit in refrigerator.
ine muffin holes. Combine onion, ham and cheese. Divide between pastry shells.
Remove crusts from bread.
Line the bottom of a buttered 9 x 13-inch baking dish with 8 slices bread.
Layer broccoli, ham and cheese over bread; cover with remaining 8 slices bread.
Beat eggs with salt, mustard and milk.
Pour over bread.
Refrigerate several hours or overnight.
Before baking, sprinkle with buttered crumbs.
Bake at 325\u00b0 for 45 minutes.