#34 Filled Ham & Cheese Rolls

Ingredients:

6 crusty sourdough sandwich rolls, split
Mayonnaise
2 cups chopped cooked ham
2 tablespoons sweet pickle, finely chopped
2 tablespoons sweet pickle juice
1 teaspoon prepared mustard
2 cups cheddar cheese
6 green onions, including some tender green tops, thinly sliced
2 tablespoons chopped black olives

Directions:

Ham Filling:
In a medium bowl combine Ham, pickle, pickle juice, mustard and 3 tablespoons mayonnaise.
Cheese Filling:
In a medium bowl combine cheese, green onions, olives and 3 tablespoons mayonnaise.

Preheat oven to 350 degrees. Spread cut sides of rolls lightly with mayonnaise. On bottom half of the rolls, spread a layer of ham filling, then a layer of cheese filling. Replace tops of rolls. Wrap sandwiches in aluminum foil and bake until warmed through, 15-20 minutes.

These were fabulous!!! Matt & I were so surprised by the awesome flavor. I did not use the sweet pickle or juice because Matt doesn't like it. You can probably use a little less Mayo if you want. I also used part cheddar and part colby jack.

#33 Apricot Jam

Ingredients:

3 1/2 cups finely chopped fresh apricots (I used rehydrated dried apricots)
1/2 cup lemon juice
5 3/4 cup sugar
1 packet liquid pectin

Directions:

If using, prepare boiling water bath and jars and lids. I used 2 pint jars, 1 larger jam jar and 1 1/2 pint jar.

Stirring constantly, bring apricots, lemon juice and sugar to a raging boil, that cannot be stirred down (using High Heat). Add liquid pectin and continue stirring on high heat for 1 minute. Remove from heat and skim foam off top. Fill jars leaving 1/4 inch headspace and put in boiling bath for 10 minutes (with the SLC altitude you really have to do it for 20 minutes). Remove from bath and set on a towel. I waited about 5 minutes then flipped them upside down to distribute the fruit evenly throughout. After about 15 minutes I flipped them back over.

I think you could just freeze the jam if you don't want to use the "canning" method. I am very excited to try this recipe! I made my mom Apricot Brandy for her birthday and used some of the apricots from that for this jam. I have some more so I will probably make another batch this week sometime!

#32 Crab Cakes

Ingredients:

1 lb crabmeat (finely chopped/minced)
2-3 green onions, chopped
1 egg
1 tablespoon mayonnaise
1 teaspoon dry mustard
1 packet saltine crackers, crumbled (I used wheat)
1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
salt & pepper to taste
oil for frying

Directions:

Combine all ingredients except oil. Form into 1/2 inch thick patties. Heat oil in pan on medium-high heat. Cook cakes until golden brown one each side. Drain briefly on paper towels and serve hot.

#31 Turkey Tetrazzini

16 oz of spagehetti broken in half

1/4 cup butter

2/3 cup diced onion

1/4 cup flour

2 cups milk

1 teaspoon salt

1/4 teaspoon ground white pepper

1/2 teaspoon poultry seasoning

1/4 teaspoon ground mustard

2 cups grated Cheddar Cheese

1 can sliced mushrooms (do not drain)

1 pound cooked turkey, diced

Preheat oven to 400 degrees.

Boil pasta according to package directions, drain.

Melt the butter over med heat. Add the onion; cook and stir until tender. Stir in flour and seasonings until blended. Then add milk. Cook and stir until thickened. Remove from heat and gradually add about half the grated cheese. Add undrained mushrooms to the sauce and stir.

Layer half the spagehetti in a 9 x 13 inch greased pan. Cover with a layer of turkey and then a layer of sauce. Repeat. Sprinkle remaining cheese over the top. Bake about 20 mins.

#30 Chicken Tortilla Soup

Ingredients:

2 skinless, boneless chicken breasts, cubed
1/2 teaspoon garlic, minced
1/4 teaspoon cumin
2 cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 oz corn tortilla chips

Directions:

In a large pot saute chicken in oil until no longer pink. Add the garlic and cumin, mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat and simmer for 20-30 minutes.

Break up some tortilla chips into individual bowls and pour soup over chips. Top with cheese and sour cream (optional). I chose not to use the chips but had some wheat saltines to dip in it.