Ham Sandwiches

Poppy-Seed-Ham-Rolls

Ham Sandwiches

2 packages dinner rolls (in the disposable aluminum pans)

1 pound Swiss (or cheddar) cheese, sliced

1 pound shaved deli ham

1 1/2 sticks butter, not margarine

1 medium sized vidalia onion, grated

2 tablespoons stone ground mustard

2 tablespoons poppy seeds (optional)

(Some people add 2 teaspoons Worcestershire sauce – I did not)

 

These measurements are approximations because I usually just throw this together without measuring.

Cook the onion in the butter until the onion is softened.  Add the mustard and 1 tablespoon poppy seeds.  Meanwhile, slice the bread horizontally.  Place butter mixture over the tops and bottom (insides) of the two pans of bread.  Layer cheese and and ham.  Place the top layer of bread on the sandwich.  You can melt an additional 1/2 stick of butter and add the remaining poppy seeds to it.  Drizzle over the bread.  Cover and bake at 350 until heated through.  About 15 minutes.

Served by Julie at Addams Family Musical dinner at Julie’s House

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group with Davis

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Sweet and Sour Salad

 

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Sweet & Sour Salad

 

For Salad Dressing:

1 cup olive oil

¾ cup rice vinegar

½ cup sugar

1 package beef ramen noodle season mix

 

Mix ingredients above together ahead of time and chill.

 

For Salad:

2 bags broccoli slaw

8 sliced green onions

6 oz. Sunflower seeds (unsalted)

6 oz. Slivered almonds (toasted @ 350 for 10-15 minutes)

2 packages beef ramen noodles crushed

 

It is best to mix dressing with other ingredients right before serving, although it is still good to eat it but is not as crunchy after a while.

Breakfast Enchiladas

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Breakfast Enchiladas
1 (1-pound) package hot ground pork sausage
2 tablespoons butter or margarine
4 green onions, thinly sliced
2 tablespoons chopped fresh cilantro
14 large eggs, beaten
3/4 teaspoon salt
1/2 teaspoon pepper
Cheese Sauce
1/3 cup butter
1/3 cup flour
3 cups milk
2 cups (8 ounces) shredded Cheddar cheese
1 (4.5-ounce) can chopped green chiles, undrained
3/4 teaspoon salt

Preparation

Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, 5 minutes or until thickened. Remove from heat, and whisk in remaining ingredients.

8 (8-inch) flour tortillas
1 cup (4 ounces) shredded Monterey Jack cheese with jalapeños
Toppings: halved grape tomatoes, sliced green onions, chopped fresh cilantro

Preparation

Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.

Melt butter in a large nonstick skillet over medium heat. Add green onions and cilantro, and sauté 1 minute. Add eggs, salt, and pepper, and cook, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of pan to form large curds. Continue to cook until eggs are thickened but still moist; do not stir constantly. Remove from heat, and gently fold in 1 1/2 cups Cheese Sauce and sausage.

Spoon about 1/3 cup egg mixture down the center of each flour tortilla; roll up. Place, seam side down, in a lightly greased 13- x- 9-inch baking dish. Pour remaining Cheese Sauce evenly over tortillas; sprinkle evenly with Monterey Jack cheese.

Bake at 350° for 30 minutes or until sauce is bubbly. Serve with desired toppings.

Served by Gina at Joanna’s lake house – October 2014

We made chalkboard platters.

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And we made Thanksgiving banners

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Cornflake Candy

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Cornflake Candy

1 cup sugar

1 cup light corn syrup

12 oz. smooth peanut butter

6 cups cornflakes

Combine sugar and syrup in a saucepan and bring to a boil over medium heat.  Remove from heat and stir in peanut butter.  Pour over cornflakes and stir well.  Drop by tablespoonfuls on waxed paper.

Served by Julie at Joanna’s Lake House – October 2014

 

These homeless women enjoy fine cornflake cuisine!

(Kim donated some Presents of Mine clothing for a homeless shelter but we just had to try them on before they got shipped out.  Kim was impressed with our modeling ability and is considering using us on her website.)

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We saw a little bit of fall color but this wasn’t a very good year for vivid leaves.

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The sunset was, however, beautiful.  We caught the end of it. We were too busy crafting inside to see the beginning.DSCF1983

 

Our dinner out was BBQ.  An artist sat at our table and made portraits on the paper bag placemats.

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Our late night shenanigans included our longstanding tradition of guess the chest.

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Finally, thank you Joanna for my new ironing board cover.

Everyone, send me ALL your wrinkled clothes!!!!  I suddenly don’t mind ironing…

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Sticky Buns

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Sticky Buns

1 package dry yeast

1/4 cup warm water (105 degrees to 115 degrees)

1 cup milk, scalded

1/4 cup shortening and addition shortening for brushing on top of dough

1/4 cup sugar

1 teaspoon salt

4 cups bread flour

1 beaten egg

 

Topping

1 cup brown sugar, packed

1/2 cup butter

2 tablespoons light corn syrup

2/3 cup chopped pecans

 

Filling:

1/4 cup butter

1/2 cup sugar

1 teaspoon cinnamon (optional)

 

Soften dry yeast in warm water.  Combine hot milk, shortening, sugar and salt.  Cool to lukewarm.  Add 1 cup of the flour, beat well.  Stir in softened yeast and egg.  Add remaining flour gradually to form a soft dough.  Shape into a ball and place into a greased bowl.  Brush the top lightly with additional melted shortening. Cover with a linen towel and let rise in a warm place until doubled (about 45 minutes).  In a saucepan mix together ingredients for topping.  Heat slowly, stirring until blended.  Pour into greased 9X13-inch pan.  When dough has doubled, punch down and turn out onto a lightly floured surface.  Divide dough in half.  Roll each piece into a 10-inch by 12-inch rectangle. Brush each rectangle with the softened butter from the filling ingredients.  Use more butter if necessary.  Combine sugar and cinnamon and sprinkle 1/2 over each rectangle.  Beginning with the long side, roll each in jelly-roll fashion.  Seal edge with a little water.  Cut each roll into eight 1 1/2 inch slices.  Places slices in pan on topping, cut side down.  Repeat with remaining dough.  Cover again with a towel and let rise until doubled, approximately 45 minutes.  Bake at 350 degrees uncovered for about 25 minutes or until lightly browned.  Cool 2 minutes and invert on a serving dish.  Serves 8.

Served by Julie at Joanna’s Lake House –  October 2014

 

Steps:

 

Mix dough ingredients.  Allow to rise in a warm place in a greased bowl.

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Divide dough in half.

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Roll out to a 10X12 rectangle.

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Spread with butter and sprinkle with cinnamon and sugar.

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Roll up and slice.

DSCF0105Place in pan on top of brown sugar topping.

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Let rise again.

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Bake and enjoy a sunrise breakfast at the lake.

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Another beautiful sunny morning in October.

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Pasta Salad

Bow

 

Pasta Salad

1 pound cooked bow tie pasta

1 container grape tomatoes cut into fourths

16-20 fresh basil leaves cut into small pieces

1 -2 cloves minced garlic

Boil pasta and drain.  Coat lightly with extra virgin olive oil.  Add salt and pepper to taste.  Make ahead of time and refrigerate to marinate and blend flavors.

Served by Joanna at Christie’s wedding shower at Terri’s house.

 

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Cheesy Potato Casserole

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Cheesy Potato Casserole

1 can (10.5 oz.) condensed cream of chicken soup

2 cups sour cream

1 teaspoon salt

1/4 teaspoon ground black pepper

2 cups shredded cheddar cheese

1/3 cup sliced green onion

1 package (30 oz.) shredded hash brown potatoes

2 cups crushed corn flake cereal

1/4 cup butter melted

 

Preheat oven to 350 degrees.  Grease a 13 X 9 baking dish.   In a large bowl, whisk together the soup, sour cream, salt and pepper.  Stir in cheese, onion and hash browns until well mixed.  Spoon evenly into baking dish.  In a medium bowl mix together the cereal and butter.  Sprinkle evenly on top of hash brown mixture.  Bake uncovered for 45 – 50 minutes or until hot and bubbly.  Allow to rest for 5 minutes before serving.

 

Served by Julie at Christie’s shower at Terri’s house.

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Cheese Straws III

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Cheese Straws

1 pound sharp cheddar cheese,shredded

2 sticks butter

3 cups all-purpose flour

dash red pepper, salt, and paprika

Combine cheese and butter, add flour, salt, pepper, red pepper and paprika.  Mix thoroughly.  Force through a cookie press into long strips on greased cookie sheet.  Bake at 350 degrees for 12-15 minutes until lightly browned.

Served by Julie Murphy at Christy’s shower September 2014

 

Menu for Christy’s Shower

Chicken Salad Croissants

Honey Baked Ham

Sausage Crescents

Hash Brown Casserole

Broccoli Slaw

Cheese Straws

Cut Fruit

Yogurt Parfaits

White Layer Cake

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Cheesy Potato Soup

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Cheesy Potato Soup

1 tablespoon butter

3/4 cup diced celery

3/4 cup grated carrots

3/4 cup chopped onion

1 teaspoon dried basil

1 teaspoon dried parsley

4 cups vegetable broth

4 cups diced peeled potatoes (1 3/4 pounds)

3 tablespoons butter

3 tablespoons all-purpose flour

2 cups Velveeta cheese, cut into cubes

1 1/2 cups milk

3/4 teaspoon salt

1/2 teaspoon cracked black pepper

1/4 cup sour cream for garnish (optional)

In a large saucepan, saute the celery, carrots, and onions in the 1 tablespoon of butter until tender. Stir in the basil and parsley. Pour in the vegetable broth and add the potatoes. Bring to a boil and then reduce heat, cover and simmer for 10 minutes or until potatoes are tender.  Meanwhile, in a small skillet, melt the 3 tablespoons of butter and add the flour.  Cook and stir for 3 minutes or until bubbly.  Add a bit of the soup broth to the flour mixture and then stir the flour mixture into the broth.  Cook and stir for 3 minutes.  Reduce heat to low.  Add the cheese, milk, salt and pepper.  Cook and stir until cheese melts.

Served by Julie at Joanna’s Lake House 2014

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Sausage and Cheese Grits Casserole

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Sausage and Cheese Grits Casserole

4 cups water

1/2 teaspoon salt

1 cup uncooked quick grits

1 9-ounce package precooked turkey sausage crumbles

1 1/2 cups shredded cheddar cheese

2 tablespoons butter

4 eggs, beaten

1/2 cup milk

Heat oven to 350 degrees.  Butter a 3 quart casserole.  Heat water to boiling, add grits and salt.  Cook according to package directions until tender.  Stir in the sausage, 1 cup of the cheese and butter.  Mix together the milk and eggs and add to grits mixture.  Pour into casserole pan.  Sprinkle with remaining cheese.  Bake 25 to 30 minutes or until center is set.  Cool 10 minutes before serving.

Served by Julie at Joanna’s Lake House 2014

 

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