Time 25m Yield 4 servings. Number Of Ingredients 15 Steps:
In a small bowl, whisk the first 7 ingredients. In each of four 1-qt. wide-mouth canning jars, divide and layer ingredients in the following order: mayonnaise mixture, ham, peas, onion, eggs, bacon, cheese, lettuce and spinach. Cover and refrigerate until serving. Transfer salads into bowls; toss to combine.
Time 30m Yield 6 Number Of Ingredients 10 Steps:
Preheat the oven broiler. Melt the butter in a medium nonstick skillet over medium heat. Add the shallot and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until soft, about 5 minutes. Remove from the heat and cool. Reserve the skillet for cooking the frittata. Meanwhile, whisk the half-and-half and eggs together in a medium bowl with 1/4 teaspoon salt and a few grinds of pepper until smooth. Add the cooled shallots, cheese, parsley and chives and stir to combine. Heat the reserved skillet over medium heat. Pour the egg mixture into the skillet and stir a few times. Cook, undisturbed, until the bottom sets, about 5 minutes. Transfer the skillet to the oven and broil until the eggs are just set, about 5 minutes more. Remove from the oven and let stand for 5 minutes. Slide the frittata out onto a large plate or cutting board. Cut into wedges and sprinkle with more chives and serve warm or room temperature with a green salad if desired.
Time 30m Yield 12 servings Number Of Ingredients 13 Steps:
For dressing, mix first five ingredients. In a 3-qt. or larger glass bowl, layer spinach, eggs, ham, lettuce, peas, if desired, and onion. Spread with dressing. Sprinkle with cheese and bacon. Refrigerate, covered, until serving.
Time 45m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 350°F. Melt butter in small saucepan Saute mushrooms and onions until tender and mushroom liquid has evaporated. Whisk in flour Gradually whisk in milk Cook and stir over medium heat until mixture comes to a boil and thickens. Add salt and pepper to taste Put together; on bottom half of each bun layer: 1 slice of ham, 1/2 slice of cheese, 1/4 of the mushroom sauce, 1/2 slice of cheese, 1 slice of ham Replace top of bun Place on cookie sheet and bake for 15 minutes or until heated through.
Time 30m Yield 6 Number Of Ingredients 11 Steps:
Toss together the romaine, arugula, mushrooms, tomatoes, shallot, currants, Swiss cheese, and ham in a large salad bowl. Whisk together the balsamic vinegar, olive oil, salt, and pepper in a small bowl until mixed. Pour over the salad and toss to coat.
Yield Serves 4 Number Of Ingredients 6 Steps:
Spread 1 tablespoon butter on each piece of baguette. Divide ham and cheese among bottom halves of bread. Sandwich with top halves. Serve with mustard and cornichons.
Time 15m Yield 4-6 Salads, 4-6 serving(s) Number Of Ingredients 7 Steps:
Salad – Just rough chop the lettuce, add the ham, swiss cheese, whole olives and Durkee onions (more or less depending on what you like. I save some for the top as well as a garnish. Now if you can’t find the Durkee fried onions, just use a regular white onion. I just like the crunch the Durkee onions gives the salad. I like to lightly season with salt and pepper and then drizzle your favorite dressing over the top and toss well. I like to serve it with Recipe #413903. The creamy mustard dressing goes perfect with this. You can also use a ranch dressing or your favorite vinaigrette. It is a simple classic recipe, but I absolutely love it. And feel free to add more or less ingredients as needed. ENJOY!
Time 2h50m Yield 8 Number Of Ingredients 5 Steps:
Spread the bread cubes into a shallow pan and let the bread sit until the cut surfaces are somewhat dried with the insides remaining soft, 2 to 3 hours. Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish. Put bread cubes into a large bowl. Pour honey mustard over the bread and mix to coat. Layer about half the bread cubes into the bottom of the prepared baking dish. Sprinkle 2/3 cup Swiss cheese over the bread cubes; top with 1 cup ham. Spread relish in a layer over everything. Layer remaining ham, 2/3 cup Swiss cheese, and remaining bread cubes, respectively, atop the relish layer. Finish by topping with the remaining Swiss cheese. Cover entire dish with aluminum foil. Bake in preheated oven until hot in the center, about 30 minutes. Let cool 5 minutes before cutting to serve.
