Ham Salad Sandwiches

2 cups finely chopped cooked ham
1/2 cup finely diced celery
1 teaspoon grated onion
1/3 cup mayonnaise
1 scant teaspoon prepared mustard
12 slices bread
butter for bread, optional

In a medium bowl, combine ham, celery, onion, mayonnaise, and mustard. Lightly butter the bread slices, if desired.

Spread 6 slices of bread with even portions of ham salad mixture.

Makes 6 sandwiches.

For 24 small luncheon or party sandwiches, cut each sandwich diagonally into quarters.

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Island Chicken Sandwiches

3 – 3 1/2-pound broiler-fryer chicken, cut up
6 cups water
1 teaspoon finely shredded lime peel
1/4 cup fresh lime juice
1/2 teaspoon salt
1/4 teaspoon lemon pepper
1/4 cup flaked coconut
1/2 cup finely chopped green onion
2 jalapeno peppers, finely chopped
Pita bread rounds or flour tortillas
Spinach leaves and/or peeled and sliced papaya or mango

Rinse chicken; pat dry. Place chicken in a 4 1/2-quart Dutch oven. Add water. Bring to boiling; reduce heat. Simmer, covered, for 40 minutes, or till chicken is tender and no pink remains. Remove chicken from Dutch oven; reserve the broth for another use. When cool enough to handle, skin, bone, and shred chicken.

In a large mixing bowl combine warm chicken, lime peel, lime juice, salt, and lemon pepper; toss to mix. Stir in coconut, green onion, and jalapeno peppers.

Line pita pockets or tortillas with spinach and/or papaya or mango and add chicken mixture; roll up the flour tortillas, if using.

Notes: For optimum flavor, use freshly grated lime peel and fresh lime juice. You will be able to extract more juice if the lime is at room temperature and you roll it back and forth under your palm a few times before squeezing it. Be sure to wear gloves when handling fresh chili peppers to protect your eyes and skin against burning.

Makes 6 servings

Lodge 6 Quart Enameled Cast Iron Dutch Oven

Bacon Double Cheese Stuffed Burgers

1/4 lb chopped, crisp cooked bacon
1/2 large onion diced
1 cup cheddar cheese – shredded

Combine bacon, onion, cheddar cheese and set aside.

1.5 lb good ground beef
1/2 teaspoon salt free seasoning
2 tablespoons beer or Worcestershire Sauce

Combine beef, salt free seasoning and beer, mix thoroughly.

Then shape into 6 thin patties. Put bacon, onion and cheese on 3 patties. Top with remaining patties and press edges to seal.

Grill, broil or pan fry until well done, about 4 minutes per side.

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Chicken Salad Sandwich (2)

1 cup chopped cooked chicken
1/4 cup chopped celery
1/4 cup sliced green grapes
2 tablespoons mayonnaise
2 tablespoons chopped pecans
1 tablespoon honey
2 teaspoons lemon juice
2 Kaiser rolls
2 leaves curly lettuce

Combine chicken, celery, grapes, mayonnaise, pecans, honey and lemon juice; toss until well blended.

Fill rolls with chicken salad mixture. Top with lettuce.

Number of Servings: 2

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Nutrition Information:
(Per Serving)
calories 489
grams fat 23
milligrams cholesterol 68
milligrams sodium 464
grams carbohydrates 43
grams protein 27

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Roast Beef Sandwiches

8 slices rye bread
1/4 cup prepared horseradish
3/4 lb. cooked roast beef, thinly sliced
1/2 cup relish
1/2 cup ketchup or barbecue sauce
4 lettuce leaves

Spread horseradish over one side of each slice of bread. Divide sliced roast beef between half the bread slices and top with relish, ketchup, lettuce and remaining bread slices. Cut in half diagonally and serve.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Per serving: cals 449, fat 16.2g, 32% cals from fat, chol 82mg, protein 29.7g, carbs 46.7g, fiber 2.7g, sugar 14.8g, sod 973mg, diet points 10.3.

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Chicken Tortilla Wrap Sandwich

4 Reynolds® Wrappers™ Pop-Up Foil Sheets
1 cup or 1 can (5 oz.) chopped cooked chicken, drained
1/4 cup chunky salsa
1/4 cup shredded Cheddar cheese
1 curly lettuce leaf
4 (6-inch) flour tortilla

Combine chicken, salsa and cheese. Place lettuce on tortilla.

Spread one-fourth of chicken mixture in center of lettuce. Roll up tortilla, enclosing filling.

Wrap filled tortilla, seam-side down, in one Reynolds Wrappers Pop-Up Foil Sheet. Repeat to make four sandwiches

Number of Servings: 4

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Nutrition Information:
(Per Serving)
calories 107
grams fat 4
milligrams cholesterol 24
milligrams sodium 299
grams carbohydrates 7
grams protein 10

Reynolds Pre-cut Pop-up Foil Sheets Food Wrappers (25 Sheets) (3)

Hot Tuna Sandwich

2 cans (6 1/2 to 7 ounces each) tuna, drained and flaked
1 small package (3 ounces) cream cheese, cut in small cubes
2 tablespoons chopped water chestnuts
2 tablespoons finely chopped green onions
2 tablespoons chopped fresh parsley
1/3 cup mayonnaise
2 tablespoons chili sauce
4 large whole rolls

In a medium bowl, combine tuna, cream cheese, water chestnuts, green onions, and parsley.

Blend mayonnaise and chili sauce together in a cup; fold into tuna mixture.

Cut a thin slice from top of each roll; hollow out inside, leaving about 1/2-inch thick shell.

Dividing evenly among the rolls, spoon tuna mixture into shells; set tops of rolls back in place. Wrap each tuna roll in foil; place on a a baking sheet. Bake wrapped tuna buns at 350° for 20 to 25 minutes.

Unwrap tuna buns and serve hot.

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Mussels in White Wine

Also known as Moules a la Mariniere

4 pounds mussels
1 tablespoon butter
1 medium onion, sliced (about 2 cups)
1 large carrot, sliced (about 1 cup)
1 celery rib, sliced (about 1 cup)
1/2 cup dry white wine
Freshly ground pepper
1/4 cup chopped parsley
1/2 French baguette, sliced

Figure about 2 pounds of mussels per person. Store them in the refrigerator, and rinse with cold water before using, scraping off the “beard,” the thin hairs with which the mussel attaches itself to rocks. If any are open, tap them gently, and discard any that do not close.

Melt the butter in a large saucepan over medium heat. Saute the onion, carrot and celery until they begin to shrink but not color, about 10 minutes. Add the wine and some pepper.

Add the mussels and cover the pan tightly. Raise the heat and boil just until mussels open, about 3 minutes. Do not over-cook.

With a slotted spoon, transfer mussels to 2 bowls, discarding any unopened ones. Bring pan liquid back to a boil. Cook about 1 minute to reduce, and set aside.

Sprinkle mussels with parsley and serve.

When finished, serve vegetables and broth (leave about 1/4 inch in pan as it may be gritty) with baguette slices.

Makes 2 servings.

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All-American BBQ Sliders

1/2 cups ketchup
2 tablespoons dark brown sugar
2 tablespoons cider vinegar
2 tablespoons yellow mustard
1 tablespoon Worcestershire sauce
3/4 pound ground chuck
3/4 pound ground sirloin
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 large red onion, cut into 1/2-inch-thick slices
8 slices sharp cheddar cheese
8 small (3-inch) brioche buns or rolls, halved horizontally
8 lettuce leaves
8 tomato slices
16 slices bacon, cooked until crisp, slices halved

In a small saucepan, combine ketchup, brown sugar, vinegar, mustard, and Worcestershire sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until sauce thickens, about 10 minutes.

Pour sauce into a large bowl and set aside.

Crumble the chuck and sirloin into a bowl, sprinkle with salt and pepper, and toss lightly to combine. Shape into 8 (3 inch) burgers, about 1/2-inch thick.

Preheat grill to medium-hot and oil grill rack. Grill onions about 5 minutes on each side, or until softened and browned. Transfer onions to bowl with sauce; toss to combine.

Grill burgers, 3 to 4 minutes per side for medium-rare. Top with cheese during the last 1 to 2 minutes of cooking time, with grill covered, to melt cheese. Remove burgers from grill.

Grill buns cut sides down until toasted.

To assemble burgers, top bottom halves of buns with lettuce, tomato slices, and burgers. Spoon on onions, and top each burger with 2 pieces bacon and bun tops.

Serves 8

Cooking with Brown Sugar: 51 Recipes