Hammie Sammies

These are a huge favorite for my gang! Great to make ahead and great for a crowd.

2 pkgs. King’s Hawaiian Rolls (24 count)
3 pounds sliced ham (I use Black Forest ham lunch meat)
12 slices Swiss cheese, cut into fourths (to make 48 small pieces)
2 sticks butter
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
2 teaspoons dried minced onions
1-2 teaspoons poppy seeds

Instructions:

Slice the rolls in half. Line the bottom of a 9X13" baking pan with the bottom halves of the rolls.
Fold and put 2 pieces of ham onto each roll. Then layer the Swiss cheese on top. Place the other halves of the rolls on top.

Melt the butter in the microwave then add the mustard, Worcestershire sauce, and dried onions.
Spoon a tablespoon or so of the sauce over the top of the rolls. (Use up all the sauce.) Sprinkle the tops with the poppy seeds. Cover the pans tightly with aluminum foil, and then refrigerate for at least three hours or, even better, overnight.

Bake at 350°F covered for 20 minutes. Uncover and bake for an additional 5 minutes, or until the cheese has finished melting.

Makes 48 sandwiches, but you can easily cut the recipe in half if needed.

Meatloaf

2 lbs. ground beef

1 1/2 T. soy sauce

1 1/2 T. Worcestershire sauce

1 T. onion powder

1 T. dried parsley

1 t. black pepper

1 T. garlic, minced

2 eggs

1/2 c. Parmesan cheese (powder)

1/4 cup bacon pieces (or chopped raw bacon)

Preheat oven to 350. Mix all ingredients together in a large bowl. Form into loaf and put into a foil lined 9x13 baking dish. Bake uncovered for 1 hour or until middle reaches 160 degrees. Let rest 10 minutes then slice.

Serves 6. I multiply this recipe by 1.5

Optional - Put a cup of shredded mozzarella cheese in the center of the loaf. This will increase cook time.

Seoul Chicken

8 chicken thighs, skin on

5 T. soy sauce

1/4 cup Splenda (sugar or substitute of your choice)

1/4 t. pepper

1 T. garlic, minced

1 T. sesame oil

5 T. water

1/4 cup green onion, chopped (optional)

Mix all ingredients, except chicken, in a gallon zip bag. Add chicken and knead to coat all the pieces. Marinate for an hour or longer. Arrange thighs on baking tray skin side up. Bake at 425 for 35-40 min.

Grandma Linda's Chicken Enchiladas

2 pounds cooked chicken, shredded or chopped (can use rotisserie in a pinch)

1 medium onion, diced

1 can (4 oz) diced green chiles

2 cans cream of chicken soup

1 container (16 oz) sour cream

16 oz. cheddar cheese, shredded

3/4 cup milk

10-12 flour tortillas

Combine onions, chiles, soup, and sour cream; divide in half. Add chicken to one half of mixture and the milk to the other. Put approx. 1/3 - 1/2 cup chicken mixture and some cheese into each tortilla and roll up. Place rolls into greased 9x13 pan. Repeat until all chicken mixture is gone. Pour the other half of mixture over all. Bake at 350 for 25-35 minutes or until heated through. If desired, top with additional cheese for the last few minutes of baking.