___________________________________________________ H AM & SWISS SLIDERS Jackie C. Simpkins ___________________________________________________ 1 pkg Hawaiian rolls sliced in half horizontal Mayonnaise 1/2 to 3/4 lb cooked deli ham thinly sliced 3/4lb swiss cheese thinly sliced 1/2 c unsalted butter melted 1 stick butter ( may use salted ) 1 T yellow mustard 1 T poppy seeds 2 tsp dried minced onion 2 tsp Worcestershire sauce 1/4tsp salt 1/4 tsp pepper DIRECTIONS: Preheat oven to 350°. Line a 9 x 9“ or 9 x 13“ pan with aluminum foil, spray with cooking spray & set aside. Don’t separate or pull the rolls apart. Instead, using a large knife, slice rolls in half so you have a top layer and a bottom layer to work on. Keep the rolls connected. Put the bottom layer in the pan & spread a thin layer of mayo on it. Put the first layer of cheese on the rolls. Spread the ham over the rolls. Layer in the second layer of cheese. Add a top layer of rolls & set them aside. Melt the butter in the sauce pan on very low heat. Add the mustard, onions, poppyseed, Worcestershire sauce, salt, pepper, & stir to combine. Slowly, pour the butter mixture over the rolls spreading the butter mixture over the top. Some of the mixture will sit at the base of the rolls. Cover with aluminum foil & let the rolls sit at room temperature for a bit -- usually 5 to 10 minutes. Bake covered for 20 to 30 minutes until the cheese has melted. Take the foil off; cook for another 3 to 5 minutes until tops are slightly browned. Baking time will vary on your oven so keep an eye on them so they don’t burn. If they look good to you, slice into individual sliders & serve. They are good cold or warm. ________________________ __________________________________ M EATLOAF Ryan Elizabeth Pew ___________________________________________________ 1-1/2 lb ground chuck 1/2 cup oats 1 pkg dry onion soup mix 1 egg 1/2 cup half-and-half 1-6 oz can tomato juice 1/4 cup brown sugar 1/4 cup Ketchup 2 tsp mustard DIRECTIONS: Mixed ground chuck, oats, onion soup mix, egg, half-and-half, & tomato juice. Poor into greased loaf pan. Bake at 350° for 45 mins. Drain grease. Mix brown sugar Ketchup & mustard & pour over meat mixture. Bake additional 10 to 15 mins. at 350° ___________________________________________________ M EATBALLS Margie Jarrell ___________________________________________________ 2/3 cup fine soft breadcrumbs 1/4 cup milk 1-1/2 lb lean ground beef 1 egg, slightly beaten 1 lg clove, crushed garlic 1 tsp salt 1/4 tsp black pepper Sauce: --------------------------------------------------------------------------------------- 2 c minced onion 1 lg green pepper, cut into strips 1 can of tomatoes (use the ones with basil and oregano) 1 can tomato sauce 1/2 tsp sugar 1/4 tsp pepper 1/4 tsp oregano DIRECTIONS: Meatballs: In large bowl soak bread & milk. Add remaining ingredients
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