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1. GRILLED SANDWICHES     
Mix all ingredients together. Spread thick on buns. Wrap in foil. Bake 12 to 15 minutes in 375~ oven. Can be frozen before baking.
2. DINNER DIPPERS   
Have children flatten biscuits. Then have them place meat and cheese on each biscuit and wrap biscuit around the meat and cheese, sealing all edges. Place on greased cookie sheet and brush eac
3. FETTUCCINE WITH PEAS AND HAM   
Melt 1 tablespoon margarine in large saucepan. Add shallots and sauté until soft. Add mushrooms; increase heat to high and cook until mushrooms are lightly browned. Remove vegetables and set
4. ASPARAGUS AND HAM SPAGHETTI SAUCE   
Melt butter and olive oil in electric frypan. Add onion, diced ham and asparagus. Sauté. Add water and chicken bouillon cube and simmer for 15 minutes. Add cream and Parmesan cheese. Toss a
5. FESTIVE MAKE-AHEAD PASTA SALAD   
cooked medium macaroni shells, rinsed and drained vegetable oil shredded lettuce sliced hard-boiled eggs ham, cut in thin strips frozen tiny green peas, thawed coarsely shredded Monterey Jack cheese mayonnaise sour cream Dijon mustard green onions salt pepper
6. MACARONI WITH ASPARAGUS HAM ROLLS   
Melt butter; blend in flour. Add milk, stirring constantly. When thick, add cheese. Spread each ham slice with mustard. Wrap around 3 to 4 asparagus spears. Cook macaroni; drain. Turn
7. CHICKEN AND HAM SALAD   
In large bowl, combine mayonnaise, sour cream, mustard and lemon juice. Mix in chicken, ham and celery. Chill until ready to serve. To Serve: Spoon salad onto individual salad plates li
8. CHICKEN CORDON BLEU   
Place 1 slice of ham and 1 slice of cheese in the center of each chicken piece. Sprinkle evenly with parsley and pepper. Roll up lengthwise and secure with wooden picks. Dip each chicken brea
9. CORN CHOWDER SOUP   
Fry bacon (2 or 3 strips) until crisp. Remove bacon and fry onion until limp. Add potatoes and water; boil until potatoes are done. Add corn, milk, salt and ham. Top with cheese and bacon. S
10. FRENCH MARKET SOUP   
Sort and wash bean mix; place in Dutch oven. Cover with water 2 inches above beans; soak overnight. Drain beans; add 2 quarts water, ham hock, salt and pepper. Cover and bring to a boil. Redu
11. VELVET CORN SOUP   
In a medium bowl stir together chicken, corn, 1 egg white and salt. In large saucepan heat chicken broth to boiling. Stir in chicken mixture. Stir together cornstarch and water until smooth.
12. SPLIT PEA SOUP   
Soak peas overnight. Put ham bone in a large kettle with cold water and simmer 1 1/2 hours, keeping the lid tightly closed. Do not boil. Add peas, carrots, onion, celery and seasonings and co
13. YAM HAM APPLE CASSEROLE   
Cook apple pie slices according to label directions. Drain yams and apple slices; combine the liquids. Add salt and butter and stir well. Heat until sugar is dissolved. Arrange layers of yam
14. CHEF SALAD   
Place lettuce into 2 individual bowls. Arrange ham strips, Swiss cheese, cucumber, Blue cheese and hard-boiled eggs on top of lettuce in each salad bowl. For dressing, combine salad oil,
15. ICEBOX MACARONI SALAD   
Cook macaroni until tender and then drain it. Do not chill yet. While still hot, drizzle with oil and vinegar. Add onion, seasonings and cheese. Toss well. Gently mix in peas and remaining


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