king sheet.
Place the ham with the large side
Mix together and simmer ingredients until vegetables are tender.
Add meat and simmer 1/2 hour.
If sauce seems sour to taste, add white sugar as desired.
Quadruple recipe for 100 people; double recipe for 50 people.
olls in each pan. Place ham (about 2 shaved slices or
all container.
Let rise for 10 minutes or so.
For the cornbread: Preheat oven to
For the cilantro salsa, combine all ingredients in a food processor. Process until smooth, adding a little water if necessary.
For the sandwiches, spread bread with butter. Spread 1/2 the salsa on 4 slices. Top with tomato, onion and cucumber. Top with remaining salsa, grated carrot and remaining bread. Cut sandwiches into quarters.
Combine everything in a small bowl and mix well.
A VERY thin bread is great, otherwise choose what you like.
For tea sandwiches, stack bread and cut off crusts. Save crusts for another recipe. If you want spread a thin layer of butter on the bread. Spread chicken salad on the bread and top with another slice (with or without butter).
Cut into squares, rectangles or triangles. If triangles, place on plate points up.
If you have made this ahead of time cover with wax paper and then a damp tea towel to keep them moist.
nd pepper to taste.
For the sandwiches: Cut the stems off
br>Place bagels in oven for 3-5 minutes or until
Soak the raisins in warm water for 10 minutes and then chop in food processor until no raisins remain whole. Add the ham and continue processing for 1 minute longer, until mixture is smooth and no ham pieces are left whole.
Place mixture in a mixing bowl and add the remaining ingredients. Will keep in the refrigerator for up to 3 days.
Preheat a sandwich maker. Cut a 2 1/2-inch hole from four slices of bread. Spread mustard over remaining slices.
Place cut-out slices of bread onto sandwich maker. Carefully crack an egg into each hole. Top with ham and tomato. Cover with remaining bread slices, mustard-side down, close sandwich maker and cook for 2 minutes for soft eggs and 6 minutes for firm eggs.
Cut into triangles and serve.
In small saucepan combine butter, onion flakes, dry mustard, Worcestershire sauce and poppy seed.
Heat until butter is melted and mix well.
Slice dinner rolls.
Make sandwiches with ham and cheese.
After making sandwiches, replace in foil roll pans.
Pour butter mixture over rolls.
Bake for 20 minutes at 350\u00b0.
Cut rolls into individual sandwiches.
Yields 4 dozen sandwiches.
use half for marinade and reserve other half for prepared sandwiches).
Cut
Melt butter and mix in mustard, sauce and onion.
Cut the entire pack of rolls in half, horizontally (keeping all top and bottom halves separately in tact).
In a 9x13-inch pan, place bottom half of rolls and cover with ham and cheese.
Cover ham and cheese stacks with top half of rolls.
Drizzle butter mixture over top of rolls, making sure onion is evenly distributed.
Refrigerate over night.
Bake uncovered at 350\u00b0F for 15-20 minutes and, once finished, separate for serving.
This recipe was shared by King's Hawaiian.
First 3 ingredients are
ground
up
with food chopper. Add pimentos,
pepper and
salad
dressing,
then
mix
well. Double the recipe for larger
amount
or for party sandwiches. Make ahead for extra seasoned taste and keep refrigerated.
th cooking spray. Prepare grill for medium indirect heat.
Remove
onger slices, into 8 slices for 4 sandwiches. Place olive oil and
In a large saucepan, combine first six ingredients.
Cook, uncovered, over low heat for 15 minutes.
Stir in ham; heat through.
Using a slotted spoon, serve on buns.
Make a paste of margarine, onion, poppy seeds, mustard and Worcestershire sauce.
Spread the paste on the cut surfaces of both halves of each bun.
Stack ham and cheese equally on the 10 buns. Wrap each sandwich in completely in a square of aluminum foil and place on a cookie sheet.
At this point, the sandwiches may be kept in the refrigerator for up to 24 hours.
Bake sandwiches for 20 minutes at 275\u00b0.
May be doubled.
Serves 10.
Combine vinegar and sugar. Season then whisk in oil. Add diced onion. Set aside.
Fill both loaves of bread with lettuce. Fill wholewheat baguette with tuna, pickles, tomato, onions and mayonnaise. Garnish with dill. Fill rye baguette with ham, cheese and mustard. Drizzle dressing over both sandwiches.
Serve immediately.